Q. What are the different types of bain maries?
A.There are colorful kinds of Bain-maries, each intended for a particular use. Two nested pots in the traditional bain-marie, occasionally known as a double boiler, allow the food to be held in the inner pot and hot water in the external pot. This arrangement, perfect for delicate gravies and custards, vocally heats the food, precluding scorching. Especially at buffets, brume table bain-maries, which help to keep food warm, are veritably useful. Ultramodern performances comprise dry heat bain-maries, which employ a heating source without water, and wet heat bain-maries, in which food holders come into direct touch with hot water. Whereas wet heat models give further exact temperature control and help food from drying out, dry heat models toast up briskly and are more energy-effective. For feeding companies, firm bain-maries help keep food cold. These bain-maries are also useful for chafing dishes and haze kettles.
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