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First used in alchemy (a precursor to modern chemistry) the bain marie is akin to a double boiler. It is designed to heat substances to a specific temperature. But really, what is a bain marie?

Said to be developed by an alchemist named Mary, bain marie (mistakenly spelled as 'bane') means "Mary's bath".

The concept is simple. A small pot is set inside a larger pot that houses a liquid (usually water). The substance to be heated goes into the smaller pot. This elementary process prevents the substance in the smaller pot from reaching a temperature higher than the liquid in the larger pot. It is the temperature of the surrounding liquid that controls that of the substance being heated or cooked. If the water in the large pot boils, the temperature of the smaller pot will rise.

One can also control the boiling point of the water (or other liquid) in the larger pot: adding salt will result in a higher boiling point, while adding alcohol will lower the point.

The bain marie has a place in any gourmet kitchen. It is often used to melt chocolate, make custards and various other dairy-based delicacies. It's used primarily for delicate substances that cannot be prepared properly over direct heat. The bain marie better provides even heating.

What makes the bain marie different from a double boiler is the design. With a double boiler, the small pot commonly sits atop the larger one, usually with water having no direct contact with the smaller pot. With a bain marie, the smaller pot is commonly surrounded by the liquid providing the heat needed to cook and melt foods effectively.

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Filed under: History • General

Tags: bain marie, pot