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Commercial bain marie equipment (pronounced as “bahn mah-ree”) is a French term that refers to a cooking technique where a container of food is placed in a larger container of hot water. It is also known as a double boiler.
The purpose of a bain-marie is to cook delicate dishes like custards, sauces, or melting chocolate slowly and evenly. The hot water surrounding the smaller container distributes the heat evenly, preventing the delicate food from overheating or burning. To set up a bain-marie, you need a pot of boiling water and a heat-proof container that can fit inside the pot without touching the bottom or the sides. The food to be cooked is then placed inside the smaller container, and both containers are heated on the stove or in the oven.
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Bain marie can also be used to keep food warm for extended periods, as the water provides a consistent and gentle heat source to keep the food at the desired temperature. It is commonly used in the culinary industry and is also a useful technique in home kitchens.
The name “bain marie” is derived from Marie the Jewess, an ancient alchemist who is credited with inventing the technique. Bain-marie can be made using a variety of materials, including stainless steel, glass, and ceramic. It is important to use heat-proof containers and avoid using plastic or other materials that can melt or warp under high temperatures.
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Some dishes that are commonly prepared using the bain-marie technique include custards, cheesecakes, crème brûlée, hollandaise sauce, and chocolate ganache. In addition to cooking and keeping food warm, bain-marie can also be used for tempering chocolate, which involves melting and cooling chocolate to a specific temperature to achieve a smooth and shiny finish.
When setting up a bain-marie, it is important to make sure that the water level is at least halfway up the sides of the smaller container. Adding too much water can cause the container to float, while too little water can cause the food to overheat or burn. While bain marie is a useful cooking technique, it may not be necessary for all dishes. It is typically used for delicate or sensitive dishes that require gentle and even heating, so it may not be needed for recipes that can withstand higher heat.
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