
Bain Marie is a cooking technique used to gently heat substances without overcooking or burning them. It involves placing a container of food inside a larger, shallow pan filled with water. The water provides a consistent temperature around the food, which is heated gently and evenly. Bain Marie is commonly utilized for delicate preparations such as custards, sauces, and cheesecakes, which can easily curdle or separate when exposed to direct heat. Bain Marie is also utilized for sous vide cooking, which involves vacuum-sealing food in plastic bags and cooking them in a precisely controlled water bath.