Best answer: What is a bain marie used for in cooking?

When used for cooking, a bain marie is often used for delicate foods such as custards that are prone to crack using dry heat. Melting chocolate is another popular use for a bain marie. Some chefs use a water bath method for cooking cheesecakes. … Bain maries are often used to keep foods cool as well as to heat them.

What are the disadvantages of a bain-marie?

Since the boiling point of water is 212°F (100°C), the chocolate in the inner pot cannot heat above this temperature. Melting chocolate over a direct flame is often very difficult and can result in a burnt, unusable product.

What’s the point of a bain-marie?

This technique is designed to cook delicate dishes such as custards, sauces and savoury mousses without breaking or curdling them. It can also be used to keep cooked foods warm.

What can I use if I don’t have a bain-marie?

Find a baking dish with high sides that will hold all your individual custards (or other dish being baked). We usually use a roasting pan or casserole dish. A broiler pan could work in a pinch, but avoid a dutch oven – the sides of a dutch ovens hold too much heat for this kind of cooking and could over-cook your food.

Can I cook in a bain marie?

Can you cook in a bain marie? Yes – and no. Only very delicate foods such as sauces and mousses can be cooked in a commercial bain marie. It’s not really cooking – it’s just very gentle heating.

How long does a bain marie take to heat up?

Depending upon the heat source, it can take 15-30 minutes for the water in the Bain-marie to reach the desired temperature. Also, it is important to not fill the water level too high. The water should just touch the bottom of the second pan.

Does a bain-marie have to be glass?

For the small pan, glass or porcelain is best. Metal pans work, but since the custard can burn more easily, you’ll have to watch it more carefully. The large pan, ideally a roasting dish, should have high sides.