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Bain-marie - gentle heating method in the kitchen (Bain-marie)

Bain-marie (water bath) is an indirect heating technique where a container with food is placed inside a larger vessel of hot water. This keeps the temperature below 100 °C, ensuring even and gentle heating. It is primarily used for melting chocolate, making hollandaise sauce, creams, cheesecakes, and custards. The water bath prevents scorching and curdling of sensitive ingredients. Professional kitchens use specialized double boilers designed specifically for this technique.

Bain-marie - gentle heating method in the kitchen (Bain-marie)
  • Bain-marie ensures even heating where the temperature never exceeds 100 °C.
  • It is essential for gently melting chocolate without risk of scorching.
  • Used in preparing hollandaise sauce, custards, and cheesecakes.
  • The French name bain-marie allegedly derives from the alchemist Mary the Jewess from the 3rd century.
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