Q. What is bain-marie used for?
A.Used in cuisine, science, and industry for mild and indeed heating, a bain-marie—also called a water bath or double boiler—is a flexible tool. For delicate foods that would crack, burn, or separate with direct heat, it's perfect. To guarantee they cook fully and stay wet-ish, cookers generally use bain-maries for custards, gravies, and cheesecakes. In the kitchen, a bain-marie may melt chocolate without separating, halt gravies from ripening, and keep heated gravies at the right thickness. It also heats frozen bone milk, thickens condensed milk, and re-liquefies solid honey. The wettish, controlled heat of a bain-marie helps some charcuterie—especially terrines and pâtés. Piecemeal from food, and bain-maries help to melt cleaner elements and save constant temperatures for wood cement. To keep chafing meals warm for longer, you can also replace reflections.
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