What is a bain-marie commonly used for in cooking?

The use of a bain-marie, or water bath, in cooking is primarily for keeping food warm or for gently melting ingredients. This technique involves placing a container of food or ingredients into a larger pan of simmering water. The indirect heat from the water allows for a gentle cooking process that prevents scorching or overcooking of delicate mixtures.

For example, a bain-marie is often used when melting chocolate to ensure it doesn’t seize or burn. Additionally, it’s useful for keeping foods like sauces or custards at a steady temperature without direct exposure to strong heat that might cause them to break or curdle. This method also serves well for maintaining the temperature of dishes like cheesecakes before serving.

Therefore, the bain-marie is not suited for quick frying, baking bread, or steaming vegetables, where direct heat or high steam is more appropriate. Instead, it excels in creating controlled environments for delicate culinary tasks.