Cooking in a Bain-Marie
Published in Tips and Notes
Dishes that curdle easily, or that need even gentle cooking are best cooked in a bain-marie in the oven.
A bain-marie is created by placing a roasting dish in the oven, placing the dish with the food to be cooked in the middle of the rosting pan, and pouring boiling water into the roasting pan to come halfway up the sides of the dish containing the food. If the cooking time is fairly lengthy, the water may need to be topped up with more boiling water – it must at all times come more or less halfway up the sides of the dish containing the food.
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