What is a bain-marie tray?

In essence, it is a heated bath that can be used both to cook food and to keep food warm over time. The term itself has become more loosely used to describe the type of pan used. So while its origins are focused on cooking and heating, modern bain maries are also commonly used to hold cold food items as well.

What food can be stored in a bain-marie?

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.

How much water do you put in a bain marie?

Making and Using A Bain Marie or Water Bath To make a bain-marie, choose an outer container that is deep enough to hold water at least 1/2 to 2/3 the depth of your ramekins, souffle dish, etc. and large enough to allow for at least 1/2-inch between the individual containers.

How long can food be left in a bain-marie?

If you are wondering how long you can keep food in a bain-marie, we’ve done the research on serving food safely to get the answer for you. Food kept at a consistent temperature, either hot or cold, can be kept safely in a bain-marie for up to 4 hours. The delicious uses of a bain-marie do not need to stop at brunch.

How do I stop bain-marie condensation?

Ensure you use correct divider bars and have tight fitting gastro pans to avoid gaps for steam. Try avoid removing pans and replacing, as this will cause steam to escape and condensation will form.

What kind of bowl can I use for a bain-marie?

A Bain Marie is very easy to put together. All you need is a small saucepan with high sides, and a large heat proof bowl to put into it that covers the top of the saucepan. My favorite for this is a large clear Pyrex bowl. Place your saucepan on the stove over a medium heat, followed by about 4 inches of water.

How high is the water in a bain-marie?

Pull the centre rack halfway out of your preheated oven and carefully place the roasting pan on it. Using a kettle or other spouted pitcher, pour very hot tap water carefully into the roasting pan until the water reaches the level called for in the recipe – usually 1 inch high or halfway up the sides of the custard.