The Bain Marie: A Restaurant Essential
One of the most popular pieces of kitchen equipment is the bain-marie, which is also known as a double boiler. It's used to heat food, but it can also be used for many other purposes. It is an important piece of equipment that can help your restaurant run more efficiently and ensure your dishes are perfect every time.
The origin of a bain marie needs to be clarified, but it has been linked to an alchemist who lived between the 1st and 3rd centuries A.D. She was credited with inventing heating food through the water surrounding another container. The term "bain marie" has been widely adopted for this cooking method.
Originally, the bain marie was used for cooking and warming, but today it is also commonly used for holding cold foods. For example, it can be used in salad bars to keep food cold and on the buffet lines to keep food hot and fresh until it's ready to serve.
There are various types of bain maries, and they're all designed to keep foods warm and fresh while being held in a heated environment. Some of the more popular bain maries are made from stainless steel and easy to clean and maintain.
Aside from being useful for cooking, bain maries are also used to hold ingredients or foods, such as cheese or chocolate. They're often surrounded by ice or in a cooling unit to keep foods from getting too hot and drying out.
Some restaurants use bain maries for other applications, such as melting chocolate. But, it is because the temperatures can be kept so steady, which can help prevent the separation of the cocoa butter and solids that would otherwise break the emulsion.
Other common uses of bain maries include making sauces and custards, such as hollandaise and cream anglaise. These dishes rely on egg yolks to create a smooth, creamy consistency, and they can only get right with a bain marie.
You can find a variety of bain maries for different price points, so you're sure to be able to find the perfect one for your restaurant. Some more affordable options are great for budget-conscious eateries, while others offer extra features and durability to make them a good choice for higherend establishments.
The most important feature of a bain marie is its precise temperature control. That makes it ideal for making sauces and custards, as it allows you to cook your food slowly and evenly so that it doesn't burn or dry out.