noun a utensil used in cooking for heating delicate foods gently and gradually
In chemistry, a bain-marie is used as a heating method for substances that are sensitive to direct heat, such as flammable or volatile liquids. It involves placing the reaction vessel in a larger container of water to control the temperature.
A bain-marie is a method of gently heating or cooking delicate food items such as custards, sauces, and chocolates by placing them in a container of hot water. This technique helps prevent overheating and ensures even cooking.
In cosmetology, a bain-marie can be used to melt and mix ingredients for skincare products or cosmetics without direct heat, preserving the integrity of the ingredients.
Bain-marie setups are commonly used in laboratory settings for experiments that require gentle and controlled heating, such as in the preparation of samples for analysis or in chemical reactions that need precise temperature control.
A chef may use a bain-marie to gently heat or melt ingredients such as chocolate or butter without burning them.
A pastry chef may use a bain-marie to temper chocolate or make delicate custards and sauces.
A caterer may use a bain-marie to keep food warm during events or buffets.
A food scientist may use a bain-marie for precise temperature control when conducting experiments or tests.
A research chef may use a bain-marie to develop new recipes or techniques that require controlled heating.
A food stylist may use a bain-marie to keep food looking fresh and appetizing during photoshoots or film productions.