Bain Marie

The bain-marie is a kitchen device designed for gently heating, melting, or cooking food without direct contact with the heat source. It operates by placing a container with food inside another filled with hot water.

Features:

• Indirect heating: Maintains a stable temperature between 60 °C and 95 °C, preserving delicate textures and flavors.
• Available types: Electric (easy to control), gas (for intensive use), and insulated (for transport).

Uses:

Ideal for melting chocolate, preparing delicate sauces, gently cooking dishes like terrines, or keeping food warm at buffets.