The Origins and Use of the Bain Marie
Bain Marie is a French term for a piece of equipment used in science, industry and catering to heat materials gently and gradually to fixed temperatures, or to keep materials warm over a period of time. For more detailed information on the specifics of different types of bain marie and their accessories then see our other article - What is a Bain Marie?. Bains marie were originally developed for use in the practice of alchemy, when alchemists needed a way to heat materials slowly and gently. Bains Marie, which are also be known as water baths, allow for gentle warming and hot holding of food and have been used to do so – in more basic forms – for hundreds of years.
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How it Works and When to Use it
The Bain Marie comes in a wide variety of shapes, sizes, and types, but traditionally they are a wide, cylindrical, usually metal container made of three or four basic parts: a handle, an outer container that holds the working liquid, an inner, smaller container that fits inside the outer one and which holds the material to be heated or cooked, and sometimes a base underneath. Under the outer container of the Bain Marie is a heat source. In catering, bains marie are usually configured for gastronorm pan use.
Foods You May Hold
A Bain Marie surrounds the food with very gentle heat and is used for warming delicate dishes such as sauces or melting chocolate. Additionally, pre-cooked foods such as curry, chilli or even baked beans can be kept at a safe serving temperature for extended periods. You can change and monitor the holding temperature of the bain marie through a thermostat, which you modify in accordance to the type of food you are holding. Sauces, chocolates and similar delicate items will more likely require a lower, more moderate heat than what you would normally use for pre-cooked foods.
Wet and Dry Models
There are two different types of commercial bains marie on the market: wet heat and dry heat, both of which have their individual benefits and drawbacks (see What is a Bain Marie?). Regardless of which one you choose, they both offer the same form of moderate heating necessary to extend the life of heated foods until they are ready for serving.
How to Use a Bain Marie
Wet Heating
Typically the inner container is immersed about halfway into water. The smaller container, filled with the food to be heated, fits inside the outer container, and the whole is heated at, or below, the base, causing the temperature of the materials in both containers to rise as needed. The insulating action of the water helps to keep the contents of the inner pot from boiling or scorching.
Dry Heating
If you are using a dry heat model instead then the same heating process occurs but with the absence of water, meaning heat is transferred directly to the container via the heating elements beneath. The result is a much quicker but less gentle heating method that may not be suited for more delicate items such as hollandaise sauce or mayonnaise.
Holding Times
When holding pre-cooked foods for serving in buffets, canteens and similar catering environments, you can hold most foods for a maximum of two hours. However be aware that certain foods do spoil before this time and the longer you hold the food the more moisture it will lose through evaporation, so monitor your food carefully and try to obtain information on how long you can hold your contents for beforehand if possible.