Q. When to use bain-marie?
A.When you want mild, steady heat, use a bain-marie to help with uneven cuisine or scorching or curdling. It's ideal for gently melting adulation or chocolate without scorching, producing silky gravies like hollandaise and béarnaise, and tempering eggs for custards and ice cream to prevent scrambling. A water bath not only brings cheesecakes to life but also keeps them from cracking. Bain-maries also help keep mists and gravies warm without either shrinking or expanding the skin. While making detergents or cosmetics, a bain-marie can gently melt fats and preserve a steady temperature. For delicate dishes including flan, crème brûlée, and chuck pudding, the gentle heat ensures a delicate texture and prevents overcooking of the borders before the center sets. Any form that requires controlled, circular heat can benefit greatly from a bain-marie.
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