BAIN-MARIE OR WATER BATH METHOD

Bain-Marie or water bath is a scientific and culinary method of cooking, heating or melting food through the heat of water.


Origin:

Regarding the origins, it is thought that it must have arisen by the hand of a Jewish alchemist who lived somewhere between the XIII and XIV centuries B.C., whose name would be Mary.

But there are other theses that refer to its origin to the Virgin Mary, since the name evokes "the sweetest of cooking."


Method of use:

Put a pot on the fire with water and allow to warm without boiling. Place in it´s interior a bowl (stainless or glass) that supports high temperatures with the desired ingredient. Let it just touch the surface of the water.

When melting food, simply place the ingredient and stir until you get the desired consistency.

When oven cooking, this method is also frequently used formaking puddings, Molotovs, cakes, etc.


Good cooking!