Bain-marie

See also: Marie

The bain-marie is a technique of heating which uses a container filled with half of a liquid (Eau or Huile) and in which one places the container containing the liquid or preparation to be heated. This simple device is mainly used in Chimie especially in Organic chemistry during organic synthesis, in Molecular biology and Cuisine. It has the advantage of avoiding with the Substance to heat a too brutal contribution of Chaleur and makes it possible to control the heating by avoiding about any risk of even partial Calcination. Oil is used when one wishes to reach higher temperatures with 100 °C (to think of the risk of ignition of oil).

History

One allots the discovery of the bain-marie to Albert Large the (1193-1280) which described the technique for the first time; thus the name of “bain-marie” would come from the alchemical vocabulary, where one then spoke about “bath of Marie” in reference to Marie Jewish the to which one also allots the origin of certain ustensils of laboratory.

Uses

The bain-marie in Kitchen

The bain-marie is used for the Cuisson certain fragile food or preparation, like maintaining the acquired Température.

Traditional uses:

to melt of the Chocolate;
Milk condensed and others sweetened Milk S
Coustarde, a type of Cream English pâtissière
some cakes with the cheese
to heat Mother's milk
to make Sabayon: left cream to eggs and the Marsala, constituting a typical dessert of the Italian Gastronomie.

In molecular biology

One uses mainly the bain-marie to carry out Dénaturation S for example. For applications at lower temperature, like the enzymatic Digestion S with enzymes of restriction on the DNA on 37° C, for example, one will use rather a Bain thermostated.

In Chemistry

The chemists often use the bain-marie to avoid any destruction of Molécule S by contact with the excessively hot wall; agitation sufficient step with the distribution of the Calorie S. It allows a better adjustment of the temperature although it requires a more important contribution of energy.

See too

Technical culinary

Random links: