Q: When baking a dish using a bain marie – what should the temp of the water be? Boiling, just hot or are there instances where cold water should be used?
A: A bain-marie (also known as a water bath) is used for cooking to heat food gently and gradually to fixed temperatures (or to keep materials warm over a period of time). Custards are cooked in a bain marie to keep a crust from forming on the outside of the custard before the interior is fully cooked, therefore creating evenly cooked finished product. The colder the surrounding water it is when it is placed in the oven, the slower it will cook and get up to the required temperature. In cooking classes at Wickedfood cooking school, we usually use water at body temperature when we cook with a bain-marie in the oven for cream caramels.
Runs cooking classes throughout the year at its purpose-built cooking studios. Classes are run in the mornings and evenings 7 days a week (subject to a minimum of 12 people). The venue is also popular for corporate events and private functions – team building cooking classes, birthdays, kitchen teas, and dinner parties with a difference.
Our classes are hands-on, where every person gets to participate in the preparation of the dishes. They are also a lot of fun where you not only learn new skills, but get to meet people with similar interests. For corporate groups and teambuilding cooking classes these classes are a novel way of creating staff interaction or entertaining clients.