Although the terms double boiler and bain marie can be used interchangeably in recipes, they are actually two different techniques even though they both involve slowly heating food. Generally, the double boiler technique is used to cook sauces or melt chocolate using the hot steam generated; In this technique, containers containing food should not be in direct contact with water. Meanwhile, the bain marie or “water bath” technique requires that some containers containing food come into direct contact with hot water; This technique is suitable for keeping food warm or for baking desserts containing eggs. Interested in trying it? Read on for the article below!
Step
Method 1 of 3: Doing the Double Boiler Technique to Make the Sauce and Melt the Chocolate
Step 1. Place a medium or large saucepan on the stove
It's a good idea to choose a pan with high sides, especially if the cooking time for the recipe you've chosen is quite long. Later, you will use this pan as the first pan in the double boiler technique.
Step 2. Place a heat-resistant pot or bowl that matches the size of the first pot
If you don't have another pan, you can use any heat-resistant container that's a suitable size for the first one; if possible, ensure that the entire surface of the first pan is covered by the bottom of the second to trap most of the steam during the cooking process. Ideally, there should be a gap of about 10 cm. between the two bottoms of the pan (the more the better).
- Pans made of aluminum, copper, and stainless steel (not stainless steel) are able to conduct heat very quickly. In other words, these ingredients are guaranteed to shorten the cooking time and cook the food evenly.
- Pans made of stainless steel, heat-resistant glass, and ceramics are not reactive to acids, making them suitable for cooking foods containing acidic substances. Since these ingredients conduct heat slowly, make sure you stir constantly to ensure that the heat is evenly distributed. In addition, cooking in a glass pan will also make it easier for you to notice when the volume of water starts to shrink.
Step 3. Pour water into the first pot
After making sure the size of the first and second pans match, set the second pot aside for a moment. Pour water 2.5-7.5 cm from the bottom of the pot; most importantly, make sure the water level is not too close to the bottom of the second pot. If the distance is too narrow, it is feared that the pan will explode because it is pushed by the hot steam that is formed.
- Although the probability of an explosion is very small, the percentage of risk will increase in recipes that require a long cooking time. For such recipes, make sure to use a second pot or a heat-resistant container that is smaller than the first to allow the hot steam to escape easily. You can also lift the first pan to let off the hot steam that builds up if needed.
- The longer the cooking time, the more water you will need.
Step 4. Bring the water to a boil
Place the larger pot on the stove, bring water to a boil in it over high heat. After that, reduce the heat and wait until the water temperature is stable but not boiling.
Boil the water in the first pot first before placing the second pot on it. If both pans are heated at the same time, the second pot will already be hot by the time you add the required ingredients; As a result, your food can burn because of it
Step 5. Cook the ingredients in a second pot
Once the water temperature in the first pot has stabilized, place the second pot on it; First, put all the ingredients that need to be cooked into the second pot. Cook all ingredients following the instructions on the recipe; keep stirring as the cooking process progresses to ensure even cooking.
- Despite the term “double boiler”, the water in the pot should never be allowed to boil completely. Reduce the heat if the water starts to look boiling or add a little hot water to reduce the temperature.
- If the sauce looks lumpy or sticking to the bottom of the pan, remove the second pan and stir with a spoon for a few minutes to reduce the temperature.
Step 6. Turn off the stove, set the second pot aside
At this stage, the bottom temperature of the second pan will be very hot because it comes into contact with the hot steam trapped in the first pan. Therefore, make sure you use oven-specific gloves or similar tools to handle them; Tilt the pan or container toward you first so all the hot steam can escape from the opposite side before lifting it.
Method 2 of 3: Performing the Bain Marie Technique for Baking Food
Step 1. Put a flat baking sheet in the oven
Choose a special pan for roasting whole chicken or another container that is tall enough on each side and is safe for use in the oven. The pan or container should be able to fit the smaller container, but still leave about 2.5-5 cm of space. between the edges of the two containers (the distance is important so that the water temperature can circulate properly). Put the container in the oven before filling it with water for your convenience.
Preheat the oven according to the instructions on the recipe
Step 2. Place a towel or silicone mat on the bottom of the pan (optional)
This method is best done to prevent the ceramic bowl (or any other container you're using) from sliding in any direction as the water is poured. In addition, this method is also effective at trapping heat better although it is not mandatory.
Step 3. Place a ceramic bowl or smaller container on the baking sheet
If you are using several smaller containers, gather all the containers in the center of the oven to prevent them from sliding in all directions.
- This method is suitable for making custard pudding, caramel pudding, cheesecake, and other baked and egg-based desserts.
- To prevent a thin film from forming on the surface of the custard, cover the custard container with aluminum foil.
Step 4. Slowly pour in the boiling water until it covers - of the smaller container
Make sure you do this very carefully so that no water gets into your food; if possible, use a pitcher or measuring cup to pour water into the pan.
Step 5. Cook until the water is almost boiling
Follow the baking instructions on the recipe, but make sure you keep an eye on the process. Supposedly, the water should not be boiled until it boils; if the water is already boiling, reduce the oven temperature.
If the water shrinks, you can add more hot water to it
Step 6. Remove the smaller container from the oven
Use tongs covered in silicone or rubber to make it easier to remove very hot containers. If you don't have one, try making your own by tying the ends of the metal clamps with rubber. Lazy to do it? You can also remove the hot container with special oven gloves.
Open the oven and leave the pan in it until it cools completely
Method 3 of 3: Performing the Bain Marie Technique to Warm Food
Step 1. Fill half of the larger pot with water
In English, bain marie translates as "water bath"; In simple terms, Indonesian people can interpret it as a cooking technique by submerging a portion of a container containing food in water. Apart from making cakes, this technique can also be used to keep food warm until it's time to serve; ideally, you should use a tall pan or other cylindrical pan for best results. Fill to of the pot with water; make sure the smaller half of the container can be submerged in it.
Step 2. Bring the water to a boil over high heat
After the water boils, reduce the heat.
Step 3. Place a small metal ring in the bottom of the pan
Unlike the double boiler, the bain marie technique does not require the two containers to touch. Therefore, try placing a small metal ring in the bottom of the pot to support the smaller container. If you want to warm more than one dish, try using a very large pan and placing some metal rings in it to support the entire portion of the food that needs to be warmed.
In addition to this method, you can also place a folded towel at the bottom of the pan. In fact, this method actually traps heat better and prevents smaller containers from sliding in all directions
Step 4. Place the smaller container inside the other container
Supposedly, half of the smaller container will be submerged but will not be getting water. Let the food cool down and ready to serve.
Tips
- Just want to make one serving? Chances are, you'll have a hard time finding a small pan that's the right size to fit over a larger pot. If that's the case, try using a pan to make poached eggs and adjusting the distance between the two pans as if you were cooking eggs.
- Add 1 tsp. Cook vinegar in the boiling water to prevent discoloration of the water in the bottom of the smaller pot.
- Before melting chocolate with the double boiler technique, there are two important things that you must pay attention to. First, make sure the bowl and spoon you're using to stir the chocolate are completely dry (this is very important because water can make the chocolate clump). Second, turn off the heat just before the chocolate is completely melted; after that, stir the chocolate slowly and let the remaining hot steam melt the chocolate completely.
