What is a "bain-marie" used for?

A bain-marie is a culinary tool that utilizes a water bath to gently heat or cook food. This method is particularly effective for delicate tasks, such as melting chocolate, preparing custards, or keeping sauces warm without risking scorching or curdling. The water bath provides a consistent and moderate temperature that ensures even cooking, preventing direct contact with high heat that could adversely affect the integrity of the food.

This technique is especially beneficial when working with sensitive ingredients that require precise cooking temperatures. The indirect heat from the simmering water creates a stable environment, allowing for gradual cooking and maintaining the desired texture and flavor of the food being prepared. The gentle nature of a bain-marie makes it a staple in many professional kitchens and a key method that culinary professionals often rely on for specific recipes.