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Bains Marie & Hotpots

Bains Marie & Hotpots

A bain-marie, a type of heated bath used in cooking to heat materials gently and gradually to fixed temperatures, or to keep materials warm over a period of time. A bain-marie can also be used to melt ingredients for cooking.

  • Chocolate can be melted in a bain-marie to avoid splitting and caking onto the pot. Special dessert bains-marie have a thermally insulated container and are used as a chocolate fondue.
  • Cheesecake is often baked in a bain-marie to prevent the top from cracking in the centre.
  • Custard may be cooked in a bain-marie to keep a crust from forming on the outside of the custard before the interior is fully cooked.
  • Classic warm sauces, such as Hollandaise and beurre blanc, requiring heat to emulsify the mixture but not enough to curdle or "split" the sauce, are often cooked using a bain-marie.
  • Thickening of condensed milk, such as in confection-making, is done easily in a bain-marie.
  • Bains-marie can be used in place of chafing dishes for keeping foods warm for long periods of time, where stovetops or hot plates are inconvenient or too powerful.

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Mobile Dry Bain Marie on Cupboard 3xGN1/1 | Adexa MH3 -60%

Mobile Dry Bain Marie on Cupboard 3xGN1/1 | Adexa MH3

 In Stock

This mobile servery with cabinet holds great quantities at a time & is easily mobile with four c..

(£2,697.60 £1,078.80 incl VAT) £899.00