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Schematic of an improvised double boiler, as utilized in out of doors cooking
The double boiler comes in a big variety of shapes, sizes, and types, but traditionally could be a wide, cylindrical, usually metal container made of 3 or four basic parts: a handle, an outer (or lower) container that holds the working fluid, an inner (or upper), smaller container that matches within the outer one and which holds the fabric to be heated or cooked, and generally a base underneath beneath the outer container of the bain-marie (or built into its base) is a heat source.
Typically the inner container is immersed regarding halfway into the working fluid.
The smaller container, filled with the substance to be heated, fits inside the outer container full of the working fluid (usually water), and the whole is heated at, or below, the base, inflicting the temperature of the materials in both containers to rise as required. The constant boiling temperature of the water helps to stay the contents of the inner pot from boiling or hot.
When the working fluid is water and therefore the bain-marie is used at sea level, the utmost temperature of the material in the lower container won't exceed 100 degrees Celsius (212 °F), the boiling purpose of water at sea level using different working fluids, as an example, oil, in the lower container will result in different maximum temperatures.
A contemporary different to the traditional, liquid-filled bain-marie is the electrical "dry-heat" bain-marie, heated by parts below both pots. The dry-heat sort of electrical bain-marie often consumes less energy, needs a very little cleaning, and can be heated a lot of quickly than traditional versions they will they can operate at higher temperatures and are typically much less expensive than their traditional counterparts.
Electric bain-marie can also be wet, using either hot water or vapor or steam, in the heating process. The open, bath-type bain-marie heats via a small, hot-water tub (or "bath"), and the vapor-type bain-marie heats with scalding-hot steam.
In cooking applications, a bain-marie sometimes consists of a pan of water in which another container or containers of food to be cooked is placed among the pan of water.
An improvised bain-marie being used to melt chocolate.
Chocolate is melted in a bain-marie to avoid splitting and caking onto the pot. Special sweet bain-marie encompasses a thermally insulated container and is employed as is used. Cheesecake is often baked in a bain-marie to stop the top from cracking in the center. Custard may be cooked in a bain-marie to stay a crust from forming on the outside of the custard before the inside is absolutely cooked within the case of the creme brulee, placing the ramekins in an exceedingly roasting pan and filling the pan with hot water until it's 1/2 to 2/3 of the way up the sides of the ramekins transfers the heat to the custard gently, which prevents the dish from curdling. The humidity from the steam that rises because the water heats help keep the top of the custard from turning into too dry. Classic warm sauces, like sauce and beurre blanc, requiring heat to emulsify the mixture but not enough to curdle or "split" the sauce, are often hard-boiled using a bain-marie.
Some food shop charcuterie terrines and pâtés area unit cooked in an "oven-type" bain-marie. The thickening of condensed milk, such as in confection-making, is done in a condensed milk bain-marie. A controlled-temperature bain-marie is used to heat frozen breast milk before feedings. Bains-Marie is utilized in place of soreness dishes for keeping foods warm for long periods of your time, where stovetops or hot plates are inconvenient or too powerful.
A bain-marie is used to re-liquefy hardened honey by placing a glass jar on top of any improvised platform sitting at the bottom of a pot of gently boiling water.
In tiny scale soap-making, a bain-marie's inherent control over maximum temperature makes it best for liquefying melt-and-pour soap bases before molding them into bars. It offers the advantage of maintaining the bottom in a liquid state or reliquefying a solid base, with minimal deterioration.
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