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Bain Marie is also known as a double broiler is used to cook foods such as custards, melting chocolates, some gravies, and other delicate dishes such as mousses.

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What is a Bain-Marie?

Definition: A bain Marie is a utensil and a cooking technique. One container with food to be cooked is placed in another, larger pan containing water that is at the simmering point. This method of cooking surrounds the food with very gentle heat and is used for cooking delicate dishes like custards or white sauces, or melting chocolates


Can you slow cook with bain Marie method?

The bain Marie method of cooking is cooking in a water bath. You can slow cook using this method. This method is used in order to slowly cook items. It is used when you do not want to raise the temperature too much or too quickly.


Why bain Marie used to cook creme brulee?

Because creme brûlée needs slow cooking, so the egg yolks on the creme brûlée dont get overcooked, bain marie guarantees that the temperature around the ramekins doesn't raise above 100C, because that's the temperature when water boils, water never gets its temperature above that level. Also, bain marie guarantees an even temperature which is desirable for such a delicate dessert.


What does brin-Marie mean?

Seeing as this is in Food and Cooking, I'll assume you really mean 'bain Marie'. This is a large double cooking pot, or a pot on top of a slightly larger one, used to boil vegetables.


How to use bain marie?

A Bain Marie is a "water bath" method of cooking. It is used to surround the actual cooking container (like a small ceramic ramekin) with an inch or so of warm water in the oven to cook items gently and thoroughly. Typically custards are cooked in this method as the eggs need this gentle heat to remain tender and not tough.


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