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Bain-marie Cooking Technique - How it Works
By Andrea Tolu

Bain-marie is a technique that allows to heat gently and by small degrees any substance that would be spoiled by direct contact with heat. It was first used by alchemists, and nowadays has survived in our modern alchemy, that is cooking, to heat, melt, or cook ingredients.

In a Bain-marie two containers are necessary: one is external, half-filled with water, and large enough to contain the other one. The first will be placed directly on the heat, the second will contain the material that needs to be heated. The principle is simple: the primary source of heat heats the water, which in turn heats the ingredient by conduction. As a result, one the one hand Bain-marie takes more time than heating ingredients directly, but on the other the effects of heat can be controlled much better.

In cooking, Bain-marie can be used in many ways: • to melt chocolate, which otherwise would burn very easily • to bake cheesecakes, to keep the top part together • to prepare custard-like desserts • to heat babies milk • to defrost • to keep dishes warm, with or without food on them

The phrase Bain-marie comes from French, (in English "water bath" is also used), and means Mary's bath. There is no general agreement over the origin of this technique. According to one theory Bain-marie was first employed by Miriam, Moses' and Aaron's sister. Another theory ascribes the invention to Mary the Jewess (where this method takes its name), an alchemist from the Middle Age. However, her existence is disputed.

I'm passionate about cooking and Italian food. Cheese and Pears, is my blog about Italian recipes: http://cheeseandpears.com

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