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Bain Marie: A Sauna for Food - Tip of the Day

Ever wonder how bakers achieve pristine cheesecakes with no cracks on top or oven-baked custards so tender they make you swoon?


Chances are they used one of the oldest tricks in the book: A Bain Marie, French for "Marie's Bath" and purportedly named after an early chemist. Essentially a sauna for your food, the water bath surrounds savory mousses, egg dishes and cheesecakes with steam, preventing them from drying out and their surfaces from cracking. Water can either be placed on a separate shelf, but you'll also see ramekins placed in a high-sided baking dish (as in the photo above) with the hot water poured right in, surrounding and insulating the contents.

Filed Under: Tip of the Day
Tags: bain marie, baking, cheesecake

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