A bain marie is used as a method for heating or melting ingredients. They are placed in a glass or metal heatproof bowl placed over a saucepan filled with a few centimetres of simmering water. Tips:
- The water shouldn’t touch the bowl sitting over it.
- Make sure the bowl sits well on the saucepan so no steam is escaping from the sides (it burns).
- The water should be simmering gently but not boiling. If it boils or simmers too violently, take the saucepan temporarily off the heat till it simmers down a bit (hee hee.. before it starts a fight).
- In the case of melting chocolate or gelatine (in a few spoons of water) you should stir with a spoon till you have it in a homogenous liquid form.
- If you are whisking egg yolks and sugar over a bain marie, for a genoise sponge, keep a close eye on it to make sure it doesn’t overheat and overcook or you’ll get sweet scrambled eggs.
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