Brain Marie

A brain-marie, also known as a water bath or double boiler, is a versatile kitchen tool used for gentle heating and cooking. It consists of two nested pans: the lower pan is filled with hot water, and the upper pan holds the food or ingredients being heated. This setup allows for indirect cooking, where the heat from the boiling water gently warms the contents of the upper pan without direct contact with the heat source. This method is ideal for delicate tasks that require controlled, even heat, preventing scorching or curdling. The brain-marie is commonly used for melting chocolate, making custards, cooking delicate sauces like hollandaise, and keeping food warm over extended periods. In professional kitchens, it is often employed for tasks requiring precise temperature control. For instance, when making a custard or crème brûlée, a bain-marie ensures that the eggs do not curdle by maintaining a consistent, low temperature.

Using a brain-marie is straightforward. The lower pan is filled with enough water to touch the bottom of the upper pan but not overflow when boiling. The setup is then placed on a heat source, such as a stovetop or oven. As the water heats up and starts to simmer, it gently heats the contents of the upper pan.