Wednesday, October 15, 2008 11:52 AM
What is a bain marie?
Bain marie is French for “Mary’s bath”—a technique that gently cooks food in a water bath by floating the dish in a shallow pan of water set on the stove or in the oven. (The word is also used interchangeably with “double boiler” and other pans designed for this type of cooking.)
Cooking in a bain marie prevents overheating and cooks more evenly because water conducts and maintains heat better than direct flame heat to a pan. This method of cooking is ideal for delicate foods that can curdle, scorch, seize or “break” like custards, sauces, cheesecake, pate, candymaking or melting chocolate. A bain marie can also be used to keep food warm.
At its simplest, a bain marie can be your favorite Pyrex measuring cup set in a saucepan filled with water. Or brulee ramekins in a roasting pan filled with water halfway up the side. On the higher end, there are bain marie/double boilers like the copper Mauviel (pictured).
For best results, there should be a buffer between the bottom of the water pan and the food pan. Double boilers are designed this way, but for a DIY bain marie, set a pie ring or terry-cloth towel in the bottom pan before filling the pan with water. This buffer protects the top pan from the hottest zone (over the burner) of the bottom pan.
Feel like testing your water bath skills? I like Alton Brown’s simple straightforward Crème Brulee a la bain marie.