So I was trying to figure out how to use this whole “bain marie” thing. I kept seeing it in recipes, especially for stuff like melting chocolate or making custards, and I was like, “What the heck is that?” Turns out, it’s basically just a fancy way of saying you’re gonna use a hot water bath to cook something gently.
First, I had to find two containers. One smaller than other. I use a metal bowl for the smaller one and it is just nice for my bigger pot. I put whatever I wanted to cook in the smaller container, which, in this case, was some chocolate that I wanted to melt for dipping strawberries. This chocolate is too hard to melt directly, so I bought it for a try. Then I filled the bigger pot with some water, but not too much – you don’t want it to overflow when you put the smaller container in. I might measure the distance between the container/bottom pan & top pan to make sure I get the right water amount. I learned that the hard way, trust me.
Next, I placed the smaller container with the chocolate inside the pot with the water. It’s like giving your food a nice, warm bath. I turned on the stove to medium heat, and I just waited. The hot water heats up the smaller container, and that gently melts the chocolate without burning it. For other uses, it keeps food warm for a long time, how convenient it is!
- Find two containers, one smaller than the other.
- Fill the bigger pot with water, not too much.
- Place the smaller container inside the bigger pot.
- Turn on the stove to medium heat.
- Wait for the water to heat up and do its thing.
It took a little while, but eventually, my chocolate was perfectly melted and smooth, and my strawberries were beautifully coated. It was way easier than I thought it would be! This bain marie thing is pretty useful for making things warm. I’m definitely going to be using this technique more often. No more burnt chocolate for me!
