A bain marie is a tool that's used to keep food warm. It's a great way to keep your food fresh, especially with the warmer weather we've been having lately. The best part about using a bain marie? It's easy! All you need is some water, and then you can throw whatever you're serving into it and let it soak up the heat evenly.
You can use this method for just about anything--from soups and stews to roasted meats and vegetables. But what makes it so great for catering? Well, if there's one thing we know about catering, things can get hectic on the day of your event. So how do you make sure that your food stays warm without having to worry about burning yourself or burning down your house? By using a bain marie!
When you're serving hot foods like soups or stews at an event, they tend to cool down quickly once removed from their original container (or bowl) if there isn't enough time before service starts for them to reheat again (which can take up to 30 minutes), then.
The benefits of using a bain marie in catering are many. First, they are easy to use and clean up. You can use them for all sorts of things, from making a batch of cookies to cooking eggs.
Second, they ensure that your food is evenly cooked and doesn't burn on the bottom or sides. This means that everything will be ready at once, and you won't have to worry about overcooking one thing or undercooking another.
Third, when using a bain marie, it's easy to control how much heat comes out of the pan, so no one burns themselves or their food.
Finally, when using a bain marie in catering, there's no need for oil or butter because those liquids will stay inside where they belong--on top of whatever needs cooking!