What is pan boiling?

Pan boiling or "au bain marie" is a method of indirect heating that involves placing a container filled with a liquid, usually water, over another container containing the food to be cooked or heated. The heat from the boiling water is transferred to the food container, allowing the food to cook or heat gently and evenly without direct exposure to the heat source.

Pan boiling is often used for cooking delicate foods that require a precise temperature, such as sauces, custards, and chocolate, or for melting ingredients like chocolate or butter. It is also a useful technique for reheating food without overcooking it or for keeping dishes warm for serving.

Here's a more detailed explanation of pan boiling or au bain marie:

Setting up the Bain Marie:

1. Containers: You'll need two containers – a heatproof bowl (or another suitable vessel) to hold the food and a saucepan or pot large enough to hold the bowl without touching its bottom.

2. Filling the Pan: Add enough water to the saucepan to come about halfway up the sides of the bowl when placed inside.

Heating Process:

3. Heating: Bring the water in the saucepan to a gentle simmer over medium-low heat. Adjust the heat to maintain a steady simmer; avoid letting the water boil vigorously.

4. Place the Bowl: Carefully set the bowl containing the food inside the pan of simmering water. Ensure the bowl's bottom is not submerged in the water; it should rest on the steam rising from the water.

5. Cover: For most applications, cover the bowl to prevent steam from escaping and to create a consistent cooking environment.

Cooking or Heating:

6. Cooking: Cook or heat the food according to your recipe. The gentle heat of the simmering water will indirectly cook or heat the food.

7. Stirring: If the recipe requires stirring, lift the bowl out of the water before stirring to avoid adding water to the food.

8. Monitoring: Monitor the cooking or heating process, adjusting the heat if necessary to maintain a gentle simmer.

Removing from Heat:

9. Removal: Once the food is cooked or heated, carefully remove the bowl from the saucepan using heat-resistant potholders or oven mitts.

Serving or Using:

10. Serving: Serve the food immediately or transfer it to a serving dish if desired.

11. Melting: If you've used au bain marie to melt ingredients like chocolate or butter, the melted substance is ready to be used in your recipe.

Pan boiling is a useful cooking technique that provides precise heat control and prevents overheating, making it suitable for delicate dishes and various culinary applications.