John Myers
Food can be heated gently and evenly in the water bath. This method is used, for example, to slowly melt chocolate icing or couverture. Because the temperature in the water bath cannot rise above about 100 degrees Celsius, the food does not burn or boil with this cooking method.
For a bain-marie, place the food to be heated in a small bowl or saucepan and place that vessel in a larger saucepan filled with water. If the large container is heated on the stove, the water heats up, and with it the contents of the small pot hanging in it. It is important that the water in the large container does not boil and does not drip into the pot with the food. The content to be heated should also be stirred regularly. If the temperature in the water bath is too high, chocolate, for example, can otherwise become dull and brittle instead of melting softly, and if water drips into it, it becomes too runny.
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