What are some pertinent questions related to Bain-Marie?

As every kitchen owner knows, bain-marie plays an instrumental role in the overall operations. The device also helps the chefs in baking purposes. Also known as a water bath, this equipment is a pan of hot liquid that you place in the oven and enables you to prepare recipes that are delicate to make. The water bath helps in even and equal baking of more delicate cuisines like cheesecakes. Many chefs and kitchen superintendents have multiple queries regarding the product. Therefore, we tried to tackle some of the questions in this blog.

If you are looking to remodel your workspace or start a new establishment, the Commercial Kitchen Equipment from Simco makes your life easy. For more details, visit our website.

• Do you always need Bain-Marie for the preparation of cakes?

It is entirely possible to prepare a cheesecake without a regular water bath. However, the benefit provided by the device is that you can guarantee equal baking of the delicacies due to the insulating strip that assists in insulating the bakery item. If you don’t use this item, you will find that the outer edges don’t get adequately baked, set too quickly or become over-baked (and prone to cracking) before the middle cooks. Large, in-demand bakery items prepared without a water bath are more likely to overbake, which gives them a curdled texture, cracks in the surface, and lopsided tops.

• What is the process of baking using a water bath?

The process of using a commercial bain-marie for baking is straightforward. You need to put pans in the oven and pour hot water in a large baking pan to reach the 1-inch upsides of the premium pan. Bake about 40 minutes until the upper crust looks solid and set—cool cake in the equipment for 15 minutes on a wire shelf. Ensure carefully removing the delicacy from the water bath and cool 1 hour more at room temperature.

• What do you call the equipment used in baking?

A pantry hot water bath, known as a bain-marie, is a little less comforting. It involves boiling water, hot ramekins, and potentially burnt fingers. Yet to make a flan or a crème brûlée, you’ll need to put your custard in a bain-marie while it bakes in the oven.

• Is there a chance of water entering the dish you prepare in the said device?

Most chefs working in a restaurant vouch that there is a high chance of water entering the food material at least once while preparing a delicacy like cheesecakes. It’s the worst feeling you can ever have, but there is a chance that you can save your product or another cuisine even if water seeps into it. For more help, you can contact Simco – the leading commercial bain-marie supplier in Melbourne & Sydney.

https://simcogroup.com.au/blog/post/bain-marie-vs-double-boiler-vs-water-bath-other-defining-traits

• Is it possible to cover the food items with foil while baking?

We still recommend that you use aluminium foil wrap around the cheesecake pan. The aluminium foil still offers an excellent buffer to the heat. High heat and baking too quickly are why a delicacy becomes dense and not creamy.

• Is it safe to bake a product in a water bath?

Yes, it is safe as the vapour from the warm water bath adds moistness to the oven. Such moisture is crucial for baking treats like cheesecake which tends to crack when the top is dried out and splits before the insides are done. The liquid distributes heat around the premium pan, protecting delicate foods by maintaining an even low-moisture heat.

Looking for cooling equipment to store perishable goods? You have come to the precise location as we have an extensive collection of Commercial Fridges at our disposal. Visit the Simco website for more information.

• Is it beneficial to keep a tray of liquid in the oven when baking bread?

It is beneficial to add the beverage just as the bread is entered for baking during the preparation process. This practice allows the bread to rise in the oven, which has its unique advantages. This rise happens swiftly in the first few minutes of baking and is called oven spring. After another 10-15 minutes, the yeast becomes too warm, and the oven rise ends. For more clarity on the process, visit Simco, one of the foremost commercial bain-marie suppliers in Perth & Brisbane.

• What is the process of preparing a bain-marie?

Place a tray of boiling beverages on the bottom rack of your oven, beneath the middle shelf, where you are baking your delicious bakery cuisines. Even if you're not cooking the springform pan directly in the liquid using this process, you can use the idea to help protect it from the oven's warmth by covering the pan in a foil.

• Do you need to prepare delicacies like creme brulee in a Bain-Marie?

Preparing the crème Brulee in the device has a distinct advantage. Preparing the custards in a bain-marie keeps the air in the oven humid and prevents the crème brûlées from cracking.

• Is it necessary to prepare delicacies like crème Brulee in the appliance mentioned in the blog?

The adequate preparation of multiple recipes using custard, such as crème brûlée, flan and cheesecake, is dependent on cooking in a piece of equipment like a bain-marie. This appliance permits these delicate appetisers to be prepared more slowly and adequately. It is noticed that all the desserts are ready swiftly compared to other methods and contain a smoother and more even texture when prepared in the bain-marie that started with boiling water.

• Is it possible to use the bain-marie in an air fryer?

Yes, it is possible to use the machine and keep the beverage in an air fryer. A layer of smoke is formed when you’re cooking fatty foods, and it gets warmed. You can reduce the creation of smoke by adding a spoon of liquid. You can also heat soup in a bowl in the air fryer.

• Is it possible to prepare a couple of bakery items like cakes simultaneously?

Yes, we can do that. However, the pastries need to be on different racks to enhance the oven’s airflow and heat distribution. Put them off-centre but not too close to the sides. One of the cakes is on the middle rack, and the second cake is on the bottom shelf of the oven. You can prepare up to 4 or even six cakes simultaneously in the range. You can check out the commercial bain-marie for sale for your requirements.

• How can one prevent the cracking of a cake without using bain-marie?

There is a very efficient method to prevent the disintegration of a cake. It will be helpful to use cream cheese having room temperature, as cold cream cheese is tougher to mix and will typically give rise to swellings. Therefore, always ensure mixing the cheesecake ingredients (minus the eggs) very well, eliminating any possible bumps in the cream cheese. Eggs hold air inside the batter, which could rise and cause cracks.

Simco also deals in equipment that is designed after complying with high-safety practices. One of the items is Stainless Steel Benches. For more information, visit our web page.