Bain Marie: what is this device and what is used?

The Subject of dining room equipment which is quite often seen in restaurants, called Marmite. He may have a rectangular, circular (or oval) shape and close the lid. Such capacity is suitable for cooking, storage of products and semi-finished products. Not everyone knows about the existence of such devices, its advantages and usage rules. And with the help of this device you can maintain the temperature of the freshly cooked dishes in the long term.

Marmite - what is it?

Marmite — a French word, translated it means a pot, pot, pot. Made of steel or aluminum Bain Marie is designed for the storage of semi-finished products and ready meals. To maintain the temperature used fixture, stainless steel or silver.

The Bain Marie is mainly is used for buffets and large parties, serving among other dishes and hot. Main purpose — maintaining the temperature of ready meals in the hot condition on the continuation of a long time. You can be sure by putting the food in the Bain-Marie that this will allow her to burn, to be always ready to eat and not to weathered.

Types of steam tables

There are several types of steam tables. They are intended to serve various food. Often can be found Bain Marie for second dishes. In the capacity of the device, usually at the same time you can put up to three different dishes using container-insert of a suitable size.

For supply of soups, it is customary to use a Bain Marie for first courses. This device has a very different kind. In the base stand insert special pots that have a specific form and not thick bottom.

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For hot drinks and sauces also used a special Bain-Marie. What is the kitchen device can be stationary, mobile or desktop, its main purpose — to maintain the temperature of ready meals.

Use the steam tables in dining rooms and kitchens of various establishments. Where customers are current, this equipment helps to organize a thriving business. Its use is unjustified only in elite restaurants, where orders are executed individually and are works of art. But in this case, the Bain-Marie is used to store components for future dishes at the required temperature.

Bain-Marie in the household

At home operating table steam tables are most often used only to supply hot food and maintain its optimal temperature. This cooking technique consists of an independent source of heated containers for the placement of dishes, racks of frame and cover. Marmite on the buffet table with candles lit from the bottom looks stylish and very decorated table, attracts interested glances of guests. Are the device and without heating, the warmth is retained due to the thick double walls.

What else should you know when choosing Bain Marie? This device can also offer the lady of the house? The buyer has the choice of shape, size, type of energy source (gas, electricity or candles) and other features. There are types of steam tables with a solid surface, adjustable temperature zones. Heat treatment is conventional (heating of the surface due to heat transfer) and intensified, with a high coefficient of heat transfer (technique combined with infrared and heat).