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Bain-Marie For Sauce

The bain-marie is a culinary technique used with skill in professional kitchens, especially for the preparation of delicate sauces that require gentle and controlled cooking. This method consists of cooking an ingredient or preparation in a container placed inside a larger one containing hot, but not boiling, water. The indirect and uniform heat avoids the risk of burning or separating the sauces, maintaining textures and flavors unaltered.

This tool therefore proves to be essential for chefs and kitchen professionals who aspire to achieve excellence in their preparations, guaranteeing sauces of impeccable consistency and flavour.

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