Q. What are the disadvantages of a bain-marie?
A.A bain-marie has the drawback of possible uneven heating, which, if not constantly watched, could produce food either overdone or undercooked. Wet heat bain-maries can be delicate to control, potentially leading to overdrawn food. Food must remain above 63°C but immaculately not exceed 83°C to maintain its quality; hence, maintaining the right temperature is vital. Bain-maries can call for more space than other cuisines, and the circular cuisine process heats food more slowly. When beating up or evacuating for cleaning, the boiling water in a wet bain-marie must be handled precisely to help scorch. Additionally, there is a risk of damage if the instrument becomes dry or overheated. Before turning on the bain-marie, ensure it has enough water to prevent damage and harm.
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