The advantages of a professional bain-marie in your kitchen

The advantages of a professional bain-marie in your kitchen


Bain-Marie is a chef saver in the professional kitchen

Also known as a hot-water bath, a professional bain-marie appliance in the kitchen can be a real asset to a chef. The purpose of a bain-marie is to heat food slowly and without causing it to burn, for instance, if you want to melt chocolate or create cream type sauces. For custards and terrines, a bain-marie cannot be beaten, as they turn out very well when cooked in a hot-water bath. Frecciainox’s bain-marie offers the heat and gentleness of a traditional hot-water bath, without the messy work of using several pots and ceramic dishes to achieve the desired effect.

An old tradition

The hot-water bath known as bain-marie comes from medieval times and was named after Mary, Moses’ sister. It was believed that Mary was a genius alchemist who used the hot-water bath for alchemy, though later people would apply her idea for food preparation, as well as for scientific experiments where materials needed to be gently heated to an exact temperature. The concept hasn’t changed very much since its inception: a heat source warms water in which a basin or container sits. Inside the container is where the food or object to be heated is placed.

The professional bain-marie, a must have for chefs

Amateur chefs create bain-marie hot-water baths in their home kitchens using a two pot system. Bottom pot contains water and top pot is where food is placed so that it is heated by the water (without being immersed). While “home methods” will work in smaller kitchens, a professional chef deserves a professional bain-marie. Temperature will be precise, water can stay hot for as long as needed, and the sturdy industrial versions for commercial kitchen use help minimize the chances of a hot-water bath being knocked over by an exuberant helper or busy chef.