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A bain-marie on a stovetop

A bain-marie (pronounced: [bɛɛ maʁi]; also known as a water bath or double boiler), a type of heated
bath, is a piece of equipment used in science, industry, and cooking to heat materials gently and
gradually to fixed temperatures, or to keep materials warm over a period of time.



3Culinary applications

4Other uses


6See also



Using different working fluids (oils. sizes. They can also operate at higher temperatures. in the heating process. the maximum temperature of the material in the lower container will not exceed 100 degrees Celsius (212 °F). filled with the working fluid (usually water). the base. hot-water tub (or "bath"). fits inside the outer container.[citation needed] Electric bains-marie can also be wet. Typically the inner container is immersed about halfway into the working fluid. and are often much less expensive than their traditional counterparts. and types. cylindrical. Culinary applications[edit] . Alternatives[edit] A contemporary alternative to the traditional. Under the outer container of the bain-marie (or built into its base) is a heat source. an inner (or upper). an outer (or lower) container that holds the working fluid.Schematic of an improvised double boiler. or below. When the working fluid is water and the bain-marie is used at sea level. and the vapourtype bain-marie heats with scalding-hot steam. as used in outdoor cooking The bain-marie comes in a wide variety of shapes. The insulating action of the water helps to keep contents of the inner pot from boiling or scorching. and sometimes a base underneath. The smaller container. the boiling point of water at sea level. smaller container that fits inside the outer one and which holds the material to be heated or cooked. filled with the substance to be heated. and can be heated more quickly than traditional versions. heated by elementsbelow both pots. liquid-filled bain-marie is the electric "dry-heat" bainmarie. usually metal container made of three or four basic parts: a handle. or steam. bath-type bain-marie heats via a small. The open. etc. requires little cleaning. but traditionally is a wide.) in the lower container will result in different maximum temperatures. salt solutions. The dry-heat form of electric bains-marie often consumes less energy. using either hot water or vapor. causing the temperature of the materials in both containers to rise as needed. and the whole is heated at.

requiring heat to emulsify the mixture but not enough tocurdle or "split" the sauce. Other uses[edit] In small scale soap-making.  Controlled-temperature bains-marie can be used to heat frozen breast milk before feedings.  Custard may be cooked in a bain-marie to keep a crust from forming on the outside of the custard before the interior is fully cooked. such as in confection-making. It offers the advantage of maintaining the base in a liquid state. In the case of the crème brûlée. traditional wood glue can be melted and kept in a stable liquid state over many hours without damaging the volatile saps and resins it incorporates. Similarly.  Cheesecake is often baked in a bain-marie to prevent the top from cracking in the centre. using a water bath. where stovetops or hot plates are inconvenient or too powerful. which prevents the custard from curdling.An improvised bain-marie being used to melt chocolate  Chocolate can be melted in a bain-marie to avoid splitting and caking onto the pot. a bain-marie's inherent control over maximum temperature makes it optimal for liquifying melt-and-pour soap bases prior to moulding into bars. is done easily in a bain-marie. or re-liquifying solidified base. History[edit] . placing the ramekins in a roasting pan and filling the pan with hot water until it is 1/2 to 2/3 of the way up the sides of the ramekins transfers the heat to the custard gently.[1]  Classic warm sauces. Special dessert bains-marie have a thermally insulated container and are used as a chocolate fondue.  A bain-marie can be used to re-liquefy hardened honey by placing a glass jar on top of any improvised platform sitting at the bottom of a pot of gently boiling water. are often cooked using a bain-marie.  Thickening of condensed milk.  Some charcuterie such as terrines and pâtés are cooked in an "oven-type" bain-marie. with minimal deterioration. The humidity from the steam that rises as the water heats helps keep the top of the custard from becoming too dry.  Bains-marie can be used in place of chafing dishes for keeping foods warm for long periods of time. such as Hollandaise and beurre blanc.

1528. Philip Ulstad.[2] . is derived. Chemical Heritage Foundation The name comes from the medieval-Latin term balneum (or balineum) Mariae — literally. an ancient alchemist. Mary's bath — from which the French bain de Marie. However.An alchemical balneum Mariae from Coelum philosophorum. The device's invention has been popularly attributed to Mary the Jewess. the water bath was known many centuries earlier (Hippocrates and Theophrastus). or bain-marie.