Food warmer - what is it, a review of ceramic, electric or floor standing with prices and photos
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Reading descriptions of exquisite techniques, you can often stumble upon the word marmite - and not everyone knows what it is. A food warmer is a container that is used to store food and ready-made meals warm or hot. From French this word is translated simply - a pan. Initially, ceramic dishes were heated with charcoal, such devices were practiced already in the 17th century. Currently, they are mainly used in catering establishments, less often at home. They are very convenient for holding buffets, banquets, weddings, corporate events. Field service companies require this equipment.
What are bain-marie in cooking
The main characteristics are the way of heating, the size and shape of the appliance, the number of containers, the material and design of the product. The gadgets differ depending on the types of food they are intended for. The containers for the first courses maintain an optimal level of humidity, and in the containers for the second courses the food does not burn, does not dry out or change its taste. In addition to soups and side dishes, sauces can be stored in bain-marie. There are special devices for drinks.
Basically, food warmers are designed to keep food warm in gastronorm containers after cooking on the stove or in the oven, but there are also units in which you can cook by languishing. There are special models for fondue, cheese or chocolate sauces are prepared there. Any food warmer is designed for short-term storage of food, no more than three hours.
You can classify this type of cookware according to the purpose and method of use, the method of keeping heat, materials, shape, size, the number of containers for placing pots, the depth of the bain-marie.
Depending on the purpose of the product, there are different ways of heating or maintaining the temperature. Catering food warmers are generally sealed and unheated. For distribution lines of catering establishments - electric or with gas nozzles cabinets-tables made of metal and glass up to a meter high. In models for home use, heating from a candle or burner is provided. There are infrared bain-marie and combination options.
Heating devices come in various shapes: rectangular, round, oval. Bain-marie is made from the following materials: both from aluminum, heat-resistant glass, stainless steel, and from silver, ceramics and even granite.
Types of food warmers
Bain-marie can be conditionally divided into types depending on heating methods, presence or absence of heating elements, materials from which they are made. Bain-marie, heated according to the principle of a water bath, are equipped with special outlets for filling and draining water. There are installations that operate without heating elements on the principle of creating additional pressure.
They do not depend on power grids, which is convenient for outdoor events. Such devices can be installed on the table, or they can be built into the counter, where the control panel is also mounted. They consist of a stand, a container-insert and a lid. The elegant design of modern bain-marie allows you to place them on the festive table without shifting food to serving plates.
Model name: Agness Arti-M;
price: 1396 rubles;
characteristics: volume 1.5 l. 38.5 * 19.5 cm, height 14.5 cm, material - glass, metal, country of origin China;
pluses: a container-insert made of heat-resistant glass can be used for baking in the oven;
Used in catering establishments on distribution lines. Their use does not increase costs too much, because they are energy efficient. Unlike models with heating on candles or on gas burners, electric bain-marie make it possible to regulate the degree of heating of food. The dish will be as hot as necessary: the temperature range can vary from 30 to 95 C. Electric food warmers come in different capacities.
Model name: ABAT;
price: 33,000 rubles;
characteristics: electric power 0.75 kW; overall dimensions - length 40 cm, height 47 cm, width 76 cm, country of origin Russia;
pluses: the presence of a thermostat, to vary the temperature from 30 to 85 degrees;
cons: connection to electricity, water supply system is required.
This model is well suited for home use. The candle-lit dish saves electricity and time for the hostess, who does not need to be distracted from the table. Has a stylish design, looks beautiful on the table, creates a romantic atmosphere. Consists of a base-stand on which one or more candles are attached, containers for food and a lid.
Model name: Loraine;
price: 1616 rubles;
characteristics: volume 2.2 liters, bowl material, lids - ceramics, stand material - steel, overall dimensions - length 39 cm, height 27 cm, width 13 cm, country of origin China;
pluses: sleek, elegant design;
cons: small volume, suitable only for home use.
Unheated food warmers work on the principle of thermoses and keep food warm for a long time due to the tightness of the lid and double walls with an air space between them. Used when a relatively small amount of food needs to be kept warm. These cooking tools are handy for outdoor outdoor events. There are unheated serving bain-marie, which is basically just pretty steel utensils. This type is less popular than heated models.
characteristics: volume 2.2 l, depth 5.5 cm, case material - glass, lid, base-stand - stainless steel, country of origin China;
pros: stylish modern design
cons: small volume, no heating.
On an alcohol burner
The use of alcohol burners is convenient as it does not provide for access to the mains and voltage. Such food warmers are used at banquets, receptions and other outdoor events. Alcohol burners are made of high strength materials. They are usually sold separately. The life of the burner is several hours, from two to six. The number of burners varies depending on the size of the device and the number of containers.
Model name: GASTRORAG;
price: 7677 rubles;
characteristics: overall dimensions - length 65 cm, height 37 cm, width 45 cm; hinged, roller lid, food tray, water tray, 2 alcohol burners, material - stainless steel;
pluses: reliable mechanism of the roll top type;
cons: power source - dry fuel, constant replacement of alcohol burners is required.
Most of such metal equipment has significant dimensions to provide large volumes and is used in catering establishments with an influx of customers. There are also compact metal bain-marie, which is convenient to use in small cafes or buffets.
Model name: Contivo bain-marie for first courses;
price: 3175 rubles;
characteristics: power 0.3 kW, volume 5.7 liters, overall dimensions - length 23.5 cm, width 23.5 cm, height 34 cm, material - black metal;
pluses: the presence of a thermostat, to vary the temperature from 35 C to 95 C
cons: not universal, only suitable for first courses.
The ceramics are beautiful and exquisite. Their bowls are decorated with glaze, they look attractive on a festively set table. Ceramics have long been used for the manufacture of dishes and are still appreciated by professional culinary specialists for such qualities as heat capacity, uniformity of heat distribution, versatility.
price: 1694 rubles;
characteristics: volume 2.6 liters, length 27 cm, height 22.8 cm, width 12.3 cm, lid material - glass, handle material stainless steel, metal stand-frame in rose gold, case material - heat-resistant ceramics;
pluses: sophisticated design;
cons: a metal stand and a stainless steel handle are stylized in rose gold, because of this, use in a microwave and dishwasher without a lid.
Glass models look very stylish and modern, for example:
Model name: Chandelier double 1.5 + 1.5 liters Mayer & Boch;
price: 3591 rubles;
characteristics: material of bowls - glass, material of lids, stands - steel, overall dimensions - length 48.5 cm, height 28 cm, width 15.5 cm;
pluses: attractive design, two bowls for different dishes;
cons: the inability to regulate the temperature.
How to choose a bain-marie
The choice depends on the purpose and on where the product will be used. For cafes, self-service restaurants and other catering establishments with high traffic and large volumes of food products sold, stationary food warmers with electric electric heaters are best suited. When buying a stationary model to ensure sanitary and hygienic standards, its compatibility with the water supply system of the catering establishment is important.
Tabletop fixtures are suitable for catering and buffet-style catering. For small volumes of food, hermetic products are intended that maintain the temperature due to their design. Bain-marie, working on the principle of a steam bath, is necessary for delicate dishes that should not be overdried. In products of this type, the thermostat must have an interlock function to prevent it from functioning without water.
An important element to look out for when choosing is the lid. The cost of the product and the ease of use depend on the type of cover. The simplest and cheapest classic option is a removable cover. But as practice shows, it is not so easy to use. Hinged covers are more expensive, more convenient, more practical. When choosing, it is important to pay attention to the angle to which the lid can be opened. If the lid opens less than 180 degrees, it may be difficult to wash and replace containers.
You can buy a bain-marie for your home kitchen in a stationary store of household goods or choose in the catalog on the manufacturer's website. You can often successfully order your favorite model with a good discount in the online store for a profitable promotion or during a sale. Residents of the regions are delivered from Moscow and St. Petersburg by transport companies or by mail. The sale of products for professional use is carried out by specialized stores of equipment and tableware for public catering.
What is a food warmer and how does it work? Renta Service # 5
Nadezhda, 56 years old I often, almost every day, cook in the oven. In addition, we love to gather guests at our place. Therefore, for me, the bain-marie is an irreplaceable thing in the kitchen. The only drawback is that the lid is heavy, so you have to be very careful. Otherwise, I like it, compared to the baking sheet from the oven, it is easy to clean, and it looks interesting on the served table.
Nikolay, 44 years old Before opening my cafe, I spent a lot of time choosing which heating equipment to buy for the distribution line. I settled on a model with a rolling lid on a roller mechanism, it is the most reliable, although it is not so cheap. The best thermostat range is from 30 to 90 degrees, nothing else, that's enough.
Irina, 31 years old A food warmer was given to my husband and me for our wedding anniversary. I enjoyed hosting romantic dinners for two with gourmet candlelit food. The only pity is that soon, due to washing in the dishwasher, the paint peeled off the lid and pan, although the instructions say that you can wash it in the dishwasher.Found a mistake in the text? Select it, press Ctrl + Enter and we'll fix it!
Table warmers with heating maintain the temperature of hot dishes for a long time, preserving their taste as much as possible.
At the same time, there is no cooking, nothing is boiled down and does not burn. In some cases, such serving is almost mandatory. For example, for lamb, the fat of which solidifies literally a few minutes after serving. Before buying, study which food warmer is better to choose for your home, how they differ and how to use a fashionable device with maximum efficiency.
Device and principle of operation
The classic bain-marie is a container with constant heating. Most often, heating is powered by electricity. Such devices are used in places of public catering and for transporting ready-made food. Reheating helps to avoid reheating and preserves the flavor of the food.
The device of a table bain-marie for heating main courses and side dishes is similar to a full-fledged one. The device consists of two parts: stands and containers for food ... Burners, candles or electricity are used as a heat source. New products include infrared heating. But in this case, the heating elements are located on top.
The principle of operation is simple - the heat source constantly warms up the container, keeping the snacks hot. At the same time, the heating temperature is insignificant, which excludes burning and digestion of ingredients. Please note that these devices not suitable for cooking food.
Unlike professional food warmers, tabletop with a candle is more decorative. Metal stands are made curly and carved, candlesticks are decorated with various techniques. The stands are complemented by comfortable and beautiful handles.
Types of desk marks for home
As a rule, for the house they buy one dishes of such a plan, so it is important to choose the most appropriate and practical.
Varieties by type of heating source
Desktop warming for home can be divided into groups:
- For serving a table with candles or burner - support temperature for long feasures. Tableware in this series is always beautiful. There are glass containers, ceramics, porcelain. The amount of candles depends on the size of the bowl and idea of the designer.
- Electric to save hot dishes. As a rule, such models are tightly closed so as not to spend in vain electricity. Stainless steel serves material for electromarchs.
Heated do Direct and in The principle of water bath To eliminate the cut. The device of indirect heating consists of two tanks - lower for water with a water heater and top for the second or first dishes. Hot water in a hermetically pallet retains the temperature even when the power is turned off if you put the warmer on the table. Krints provide for drain water.
Models heated from the candle are easy to maintain. Their principle of operation is simple and understandable. Flame lights are associated with a homemade hearth, so the table setting with a maritime with candles is always attractive.
Some products encounter a combined stand for the heating source. You can install tea candles or pour hot corners if a picnic is planned or lunch outdoors.
Electrical appliances have more features - here you can adjust the heating temperature. To adjust the temperature, the instruments are complemented by thermostats and sensors. The temperature range depends on the product brand and is in the range of 30-90 degrees. When choosing, consider that the optimal temperature for the first dishes is 75 degrees, and for the second - 65.
Dimensions and forms
Marmits are with one or more containers for heating snacks, first and second dishes. In the form of containers make the most different: square, rectangular, oval, round. For a family feast, more suitable models with one container designed for one dish.
The shape and depth depends on the destination. Home desktop marches for second dishes are smaller and wide, and for heating first dishes are not reminded not very deep soup. And if in a supper with heating, you can apply almost any hot snack, then the soup in the container, reminiscent of the form for baking, it will not be possible to pour. Consider this moment when choosing.
Material of manufacture
Depending on the material of the container, the desktop marches with the heating function are:
- steel (chrome or polished);
- Ceramic and porcelain;
- from heat-resistant glass;
- Marble or granite.
Porcelain and ceramic desktop warmets heated from the candle perfectly fit into the table serving and are combined with dining room dishes. Porcelain and ceramics Long retain heat And it is evenly distributed, thanks to which the dish remains hot throughout the volume. If desired, the ceramic container can be used as a form for baking, removing from the stand.
Marmiths from natural stone can not be called practical due to heavy weight and capriziness in care. But such a dishes emphasizes the owner's status and complements the serving of the appropriate table.
Lovers of minimalism and practical things are better to buy a metal beam warmer with heated from electricity or burner. Steel does not absorb fats and juices, not afraid of acids and alkalis, so suitable for any products. Steel lung containers, easy to wash and store them.
Heat-resistant glass bain-marie looks modern and stylish. Glass is inert and can be easily washed from fish dishes with a persistent aroma. The most interesting are the universal forms. For example, cooking pots, in which you can cook on the stove, and then put on a heated stand and serve as in a tureen.
Covers can be made from base material or glass. Sometimes the set includes two lids, so that you can diversify the serving. In household models, the lids are hinged like bread bins, and in desktop ones they often open, like in a regular saucepan.
Rules for using table bain-marie
Keep in mind that candle, burner and electricity bain-marie are not designed for cooking or heating food. Their task is keep the set temperature of the hot dish ... However, the bowls themselves can and should be used for cooking as a baking dish or stewing dish.
The choice of recipes depends on the materials of the container and the decorative finish. The best for the oven are heat-resistant glass, ceramics and porcelain. But be sure to pay attention to the lid, if the handle is plastic or glued, set it aside and cover with foil.
Dishes cooked in ceramic, glass and porcelain dishes are similar to those baked in pots. But in the bain-marie, the snacks look even more appetizing and spectacular! Plus, it's easier to divide your portions right on the table.
If you do not want to cook in a mold, then fill it with a ready-made hot dish and immediately place it on the support. Using a tabletop food warmer with a heated fire is simple - light candles or burners and place them on the table. The energy of the flame is sufficient to heat the dishes, which will prevent the contents from cooling.
Review of interesting food warmers from different manufacturers
To know what to look for in stores, check out interesting models from the comfort of your couch.
The original six-liter Chafindish Wok Rechauds tabletop bain-marie is made of stainless steel, heated with a burner. The set includes a special grid and a stainless steel dish. Suitable for large family feasts and picnics in nature or summer cottages.
The Bekker food warmer is made of heat-resistant ceramics. The stand is made of stainless steel with a rose gold finish. The handle on the glass lid with a hole for steam outlet is similarly decorated. Without a lid, the ovenproof dish can be used like a ceramic saucepan, oven and microwave oven. The classic design fits in with porcelain and earthenware sets.
The Con Brio range of tabletop rectangular bain-marie is available in three sizes: 1,5,2 and 3 liters. The sturdy stand, heated by two candles, is made of steel, and the mold is made of heat-resistant SABINEX glass, which can withstand temperatures up to 250 degrees.
The 1.8 liter Rosenberg steel bain-marie is a beautiful combination of silver and gold. Stainless steel dishes are suitable for any table set, if there are cutlery or caviar made of the same metal on the table.
The Stahlberg serving set consists of two heat-resistant porcelain molds and four copper-look steel lids (two porcelain and two glass). The containers with porcelain lids can be put in the oven. Glass ones are intended for table setting.
The serving ceramic bain-marie with a lid on a chrome stand with heating from candles does not shine with luxury, therefore it is convenient for everyday use. Suitable for white tableware collections.
The form of heat-resistant ceramics in an openwork metal stand, stylized as patinated copper, evokes thoughts of the fabulous East. Suitable for baking dishes in the oven and heating in the microwave. The universal design is compatible with all stylistic directions.
A heated glass tureen on a steel base holds 4 liters of ready-made food. It looks like a pan made of heat-resistant glass. The pot can be placed in the microwave without a lid. All the beauty of the soup can be seen through the walls of the heat-resistant glass. The set includes a steel ladle.
There are also sets with bouillon bowls or plates for the first courses on sale. The set will simplify the selection of dishes and make an ordinary home dinner as luxurious as in a prestigious restaurant.
Choosing a table warmer for table setting, do not be lazy to explore the range of different online stores. If buying as a gift, opt for neutral and versatile models.
Аromaty, tasty and hot food for as long as possible is what you need for an ordinary lunch or holiday, and barbecue outdoors should always be hot. Unfortunately, food begins to cool down almost immediately after cooking and loses its taste. In this case, food warmers are saved - so far not a very common product in home kitchens, but they are increasingly gaining interest for use at home. Bain-marie is a kitchen appliance that maintains the temperature of a cooked dish in a dish for a certain period of time. That is why they are in demand at holidays, buffets, for organizing a buffet and already often at picnics. How do you choose the best option for all these cases? How are food warmers different from each other? How do the products work? And what kind of bain-marie are there?
What is a bain-marie (bain-marie)
A food warmer is a dish (vessel) that is designed for long-term heating of food. This way the food stays warm for several hours and does not have to be placed in the microwave, oven or reheated on the hotplate. What is the advantage of this type of heat preservation? So the food will not lose its taste and aroma: it seems that it is just about to be cooked and put on the table. In addition, the table home bain-marie has an aesthetic look.
Household food warmers
Do not assume that the appliance will be able to prepare a dish from scratch. For this process, the case is not warmed up enough. In order to choose the right temperature for a particular dish in electric ovens, most models have a thermostat.
In industrial electric food warmers, protection against accidental activation is also in demand. The electric bain-marie will not start working if there is no food in the container. The design of the bain-marie consists of the following parts: a frame with heating elements, a bowl for food itself, a lid, a stand and additional devices (thermostat for determining the required temperature, display, timer, indicators). It also does not do without the presence of convenient carrying handles.
Tabletop and floor (stationary), mobile food warmers
Depending on the purpose and placement, food warmers can be divided into desktop (mobile, portable) and stationary, as well as mobile.
The first ones are mainly used for home, summer cottages, picnics (bain-marie for heating kebabs and meat) and for beautiful presentation in cafes and restaurants. The dishes are placed on the table and have compact dimensions, usually up to 5 liters in volume. Homemade food warmers should be bought for those who plan to transport the product to nature and picnics. Products are also in demand for small kitchens, so that there is a place for them, and they do not interfere with everyday life.
Stationary bain-marie bowls are purchased for catering places with medium and high human traffic: the devices are larger, consist of several sections and modules. So that such oversized products do not take up much space on the table, their placement is mainly on the floor. That is why stability is an important requirement - so that the bain-marie does not wobble or slip. Often this type is represented by food warmers-showcases: the most capacious and divided into compartments.
As for mobile food warmers, they are installed on a special trolley with wheels. Thanks to this, you will be able to transport the dish as quickly as possible, without having to lift a heavy container. That is why this type is in demand for buffets.
How can heating occur
Based on personal preferences and the purposes for which you buy a bain-marie, you can choose one of several types of heating:
- Bain-marie heated by candles (or gas burner). Most often used for home use. Thanks to the soft light, they create coziness and are purchased for warm family gatherings. Gas immediately stops flowing as soon as the burner turns off, so such a product is as safe to use as possible.
- With a sealed lid. The upper part is tightly closed, and the devices are also made with thickened double walls. Thanks to these two features, heat is reliably retained for a long time.
- Electrically heated. Powered by the network, popular in professional food preparation establishments: cafes, restaurants, bars.
- Combined. They combine two types at once. It is very convenient to choose a convenient option for a specific dish and occasion.
Which ones keep the heat more?
Models with a sealed lid are significantly inferior to other types. The heat retention time is limited and reaches only a few hours. The principle of such products is similar to a thermos in which food gradually and slowly begins to cool down. That is why they have not gained much popularity.
Electric models run continuously as long as they are turned on, so they will be able to maintain the set temperature for as long as necessary. In varieties that work with candles, the heating time depends on how long the heating element is enough: after the candle has gone out, the dish will gradually cool down.
What are the bain-marie
First of all, you need to decide for which dishes you want to buy a bain-marie:
- Bain-marie for the first courses. If these are first courses, such as soups, borscht, then you need to look at options with high walls. Accordingly, they are made more compact in width. They also maintain an optimal moisture level.
- Bain-marie for main courses are made wide and long enough, while the walls are low. Thanks to this, the heat spreads evenly and quickly over the entire surface, warming up a thin layer of food.
Also, one of the key differences in selection factors is the shape. At the same time, this is not the most significant indicator to which you should pay attention, it depends more on personal preferences:
- square shape;
- rectangular food warmers. It is in demand for compact storage on a table or shelf, since it has straight sides.
- oval bain-marie;
- round food warmers. Such models, especially if they are compact, can be easily placed for warming up in the microwave if you took the dish in the bain-marie already cooled down.
It is also important to choose the right material. This figure significantly affects how long the heat will stay in the middle of the case. Nowadays, you can easily purchase the following options:
- Marble or ceramic. The most demanded material in home food warmers. Less common than other types are found in an industrial kitchen, however, they are quite durable, heat-resistant and environmentally friendly. At the same time, aesthetics and design are at the highest level: such bain-marie are refined, elegant and original.
- Glass. The material is selected heat-resistant, so it can reliably withstand high temperatures. Rarely are bain-marie made entirely of glass - mostly they are combined with metal inserts. It is also an opportunity to serve the dish beautifully, since it will be visible through the transparent walls.
- Porcelain, ceramic. This material retains heat longer than others and significantly saves energy, as it instantly heats up. The surface is stylishly decorated with fanciful patterns, painting and volumetric finishes.
- Steel. They, in turn, are chrome-plated or polished. Medical steel has high strength indicators. That is why it is mainly purchased for the kitchens of restaurants and cafes: where design is not so important as practicality and durability. They are dishwasher safe.
The interior decoration can be completely different: in budget models it is metal, ceramics or wood, expensive options can be finished with silver and gold.
Another important point when choosing a bain-marie is the type of lid. The usual removable one is opened with a handle and simply removed from the top (as is done with pots and pans). The second type is a Roll Tot product (folding model). To open the case, you need to pull on the handle so that the lid opens at an angle of 90 or 180 degrees. (the mechanism is similar to the lids of bread bins, grills, etc.). The second type is convenient in that you do not have to foresee where to place the lid after you open the case. It is also often supplemented with a small hole to allow steam to escape evenly throughout the process.
Pay attention to the volume of the bain-marie. In single, home and table products, the volume rarely exceeds about five liters. This is also convenient for setting the table, on which there is already little space left due to the abundance of dishes. For catering and professional use, floor models and more than 20 liters are presented.
How to choose a home food warmer
First of all, consider how many dishes you want to reheat at the same time in a warmer. If you are purchasing a product to use for receptions or for the holidays, it is advisable to choose a case with several compartments. They will share the dishes so that everyone can take the ones they like. You can choose from two, three, four or more compartments. For a small family and infrequent use, a bain-marie with one main compartment is suitable.
Before starting the selection, it is better to measure in advance the free space where you plan to place the bain-marie. This is important so that later you will not be faced with the fact that the product simply does not have enough space in the kitchen.
It is also important to choose a design for the home, because the bain-marie will more than once be central in table setting during receptions or on holidays. You can choose products of any color, with or without additional finishing.
What else to warm up in a table warmer
In bain-marie you can warm up almost any kind of food, from first and second courses to drinks. It is important to consider in what temperature regime it is recommended to keep a certain type of food:
- If these are soups, gravies and sauces, it is advisable to maintain a temperature of 75-80 degrees.
- As for the second courses, such as side dishes and snacks, it is better to choose 65-70 degrees for them.
- Drinks should be kept at 75-80 degrees.
Also, some food warmers allow you to dry chips: potato, made from other vegetables, or fruit. Particularly popular are the fondue warmers called "caquelon": in such products you can melt cheese or chocolate. This type is often used for atmospheric home gatherings or romantic dinners. There is also an opportunity to find food warmers for barbecue: they are made in such a way that the meat does not cool down and does not dry out.
Differences between different types of bain-marie
The most popular type of food warmer is water. Under it is a container with water, which begins to heat up in the process, while the body remains warm. The liquid itself is heated with the help of special heating elements. To prevent stagnation of water, a tap is made to drain it. A separate type of bain-marie in this category is "chafing-dish". They are mainly used during various events, namely for organizing buffets and buffets. Special containers of different sizes are inserted into the bowl: GN1 / 1, GN1 / 2, GN1 / 3.
There are also "dry" type bain-marie. The air heats up in them, thanks to which the food maintains a constant temperature by the type of convection. At the same time, you need to cook carefully with such a device: if you do not have special skills, the food may dry out or burn a little. It is because of this that it is better to use such dishes for soups that cannot dry out. The main advantage of a dry food warmer is that it consumes less energy than water.
Products with infrared heating are considered the most modern. This product is efficient, convenient and does not negatively affect food. It is also believed that heating the second courses is best suited for this type. The heat source is a light bulb or tube that is placed over the food. Food is placed in a special cookware, and the burner in the body is a flat solid surface.
Having considered the functionality and variety of food warmers, you can make sure that this is a fairly popular product for the kitchen. Having chosen the most successful option, you will not be faced with the fact that the device will lie idle or be difficult to use. In addition, in our time, food warmers are presented in all possible varieties.Pans
Food warmer: types, selection and application
Professional chefs know well what a bain-marie is and what it is needed for. In everyday life, there are also situations when you need to use it.
What is it and what is it for?
During festive and ceremonial feasts, dishes are not served all at once, so it is very important that they remain hot after cooking. Repeated heating of food negatively affects its quality and taste.
To maintain the temperature of the cooked food, use food warmers. In French, the word "marmite" means "iron pot", "pan". In cooking, these utensils are designed to keep ready meals hot.
Hot warmers work according to a simple principle: a pot of food is constantly heated by some kind of heat source.
They keep food hot for several hours; it does not need to be reheated in the microwave, oven or stove. Cooked food is heated to a temperature of 20-80 degrees, so it does not boil or burn. At the same time, meat and other dishes do not lose their juiciness and do not become hard and dry.
In such dishes, food remains fragrant and tasty, as immediately after cooking. Food warmers have such characteristics as the way of heating dishes, dimensions, material of manufacture, device and design.
Bain-marie is used quite widely. Most often they are used in the restaurant business, canteens, cafes and other catering establishments. They are also used in the delivery of hot meals, during off-site corporate events and in other cases when you need to transport hot food.
Recently, food warmers have begun to be used at home.
They differ in their purpose and there are universal or special - only for hot first courses, second courses, drinks or sauces. They come in different shapes: round and oval, square and rectangular. According to the method of installation, they distinguish between floor, table and mobile food warmers, as well as those installed on a gurney.
By the type of power source used can be subdivided into such types.
Unheated food warmers that keep warm thanks to a double-walled food container with an air gap and a hermetically sealed lid. The principle of a thermos works in them, but the high temperature of the food does not last long.
In gas types of appliances, the temperature of the food is maintained by burning the gas. They can operate on both natural and liquefied gas.
The design of such food warmers provides for their complete safety.
The automatic gas control device stops the gas supply immediately after stopping the operation of the device. They are very easy to use and can be used in everyday life.
Electric models operate at a voltage of 220-380V. These types provide for the regulation of the temperature of heating the food and usually they have thermostats and sensors. The temperature range can vary from 30 to 90 degrees and depends on the model of the device.
Electric models turn on and start working only after food has been placed in the container.
These models have a housing, food containers and electric heating elements. A food container with a lid is installed on a special stand in which there are cast iron burners, each of which has a separate thermostat. Also, the models are equipped with such options as a timer, indicator.
Electrical appliances heat up evenly, keep food warm quickly and well. Such bain-marie is used mainly in catering establishments on the food distribution line.
In addition, there are other options for the heating source. For this purpose, candles and alcohol burners are often used.
Candle-heated models are designed for home use. They do not require energy consumption. In such models, the candles are installed on a base-base, there can be one or more of them. A food pot with a lid is placed on the frame above the candles.
Instead of candles, alcohol burners often use (alcohol). These types of devices are widely used at exit events (picnics, buffets, banquets). For the manufacture of alcohol burners, high strength material is used. The duration of burning alcohol is from 2 to 6 hours. Models can have a different number of burners in accordance with the dimensions and the number of food tanks.
There are also modern high-tech models using infrared heating. This method allows to achieve the highest heat transfer. In these models, the light bulb (tube) is a heat source, it is also located at the base of the instrument under the pan. Basically, such marches are used for heating 2 dishes and side dishes.
Methods of heating
Marmites may also differ in the method of thermal processing of finished dishes. There are two methods - dry and using water bath.
Dry method is a direct method of impact on food. In additions, air is heated, the streams of which are evenly distributed inside the container, that is, the convection method is used.
With dry heating, meat and fish dishes can dry a little, so dry heating models are used mainly for first dishes, sauces and drinks.
The advantage of such models is that they are more economical.
Another method of heating is a water bath. In this case, the water container is located under the food container. It, in turn, is heated by any power source (gas, electricity). The stability of the thermal regime is carried out by constant heating of steam which is produced in a steam generator from the liquid, and then evenly distributed inside the pan.
Since water tank is hermetic, the water temperature is long saved and after turning off the device from the power supply.
At the end of operation of the marmit, water is poured through the mounted crane, which is protected from the random opening it with a special device.
For the manufacture of warmets Such materials are served:
- Ceramics and china;
- heat resistant glass;
- Natural stone (marble, granite).
Steel stainless steel marches can be chrome or polished. Usually the medical steel is used, which is characterized by high strength. Stainless steel marches are most often professional and applied in catering establishments (restaurants, dining rooms, snack bars), as they are practical in service, they are allowed to wash in dishwashers and they are durable.
Steel is not able to absorb odors and fat, so they can contain any products. Steel models are lungs and just wash.
Porcelain and ceramic marches are heated very quickly. In addition, ceramics and china preserve heat for a longer period compared to other materials. Such models have a beautiful external designer design in the form of intricate patterns, ornamental paintings.
Ceramic marmiths can also be used in another purpose: as a form for baking products in the oven.
Glass Food Containers are made of heat-resistant glass capable of carrying large temperature differences and withstand high temperature. Typically, such models are combined, complemented with metal inserts and very rarely fully globular. They have a modern design.
Glass is also practical because it is easy to clean and does not absorb odors.
Universal models provide the ability to cook food in glassware, and then, placing it on a heated base stand, store or serve immediately.
Marble is most often used for the manufacture of food warmers for household use. It is environmentally friendly material, heat resistant and durable. Marble models are distinguished by their aesthetics and originality of design.
But they have a significant drawback - heavy weight, and they require careful maintenance.
The inner surface of the food container of food warmers can be different: metal, ceramic and even wood. Exclusive and very expensive models can have a gold or silver surface.
Types of structures
The design features of the bain-marie meet their purpose.
This type of food warmer is designed and used mainly in catering establishments. These devices are large in size and consist of several food segments and modules. Since they are placed on the floor, they have very good stability. Floor structures are often showcases with multiple sections.
Stationary food warmers can also be:
- for first courses with dry heating;
- for main courses and side dishes using a water bath;
- universal models designed for first and second courses, as well as for drinks and pastries, which use infrared heating.
Desktop (portable) designs
Such models are most often intended for household use at home, in the country, at picnics to maintain the temperature of cooked dishes. They are also used for beautiful table setting in a restaurant or at home. Serving bain-marie has a small volume - within 5 liters. There are models with different power sources and heating methods.
There are table warmers not only with one food container, but also double ones and even with several containers for warming various food. In this case, the containers differ in size: for the first courses they are somewhat deeper than for the second ones.
Portable electric models do not require a fixed power supply, which is very convenient for picnics.
Bain-marie for the first courses can be of the following types:
Mobile food warmers
These types are used in establishments in which food preparation is carried out separately from the places where it is distributed. Therefore, it becomes necessary to deliver it. They are also often used during buffets and buffets.
Mobile models are food warmers installed on a gurney with wheels. Two swivel and two non-swivel rubber-lined wheels provide easy and maneuverable movement in space.
There is another specific type of food warmer for serving buffet banquets and buffets - this is Chafindish. By design features, it belongs to the tabletop type and is intended for second courses, drinks and pastries. Chafindish's modular design allows for single or multiple food containers. These food warmers have a rectangular shape, removable food blocks of three standard volumes: 1, 2 and 3 liters. Heating of food in them is carried out with water vapor.
There are many household models of this useful kitchen appliance. The most popular options are several.
Table food warmer Bekker in the form of a 2.6 liter tureen, it is used to heat soups and other first courses. The food container itself is made of heat-resistant ceramics, and the stand is made of polished steel in a rose gold look. The handle on the lid has the same design.
The lid has a hole for steam outlet.
The heat-resistant tureen without a lid can be used as a regular saucepan, baked in the oven and reheated in the microwave.
- Model Rosenberg used to heat 2 dishes. The volume of the food block is 1.8 liters. This model is made of steel (stainless steel). Heating is carried out from a candle. There are also models of this brand with a heat-resistant ceramic or glass bain-marie with a chrome base.
The temperature of the food in them remains for a long time.
All materials used are environmentally friendly and safe. The food container has a volume of 3 liters.
The food glass container can be used in the microwave. It is permissible to use a dishwasher to wash it.
The tabletop model is heated with candles and is suitable for 2 dishes. The 2.5-liter bain-marie is made of ceramic, and the lid is made of heat-resistant glass.
The material is of high quality. Heating is carried out with tea lights.
The model has a beautiful original design that allows you to put it on a festive table to decorate the table setting.
How to choose?
You need to choose food warmers in strict accordance with the purpose and purpose of its use, since completely different types and models are required for professional and home use.
For professional use, large-sized appliances with numerous containers, made to look like a showcase, are required. For small cafes and eateries, tabletop models for various purposes are acceptable, for buffets - mobile ones.
When choosing models for the home, you need to take into account the following nuances:
You need to choose a model in accordance with the size of the room where it will be used: the dimensions, shape and type of the bain-marie depend on it.
Power operated models are easier and safer to operate.
The type of heating depends on the purpose: for the first courses dry heating is possible, for the second - in a water bath.
For use at picnics (to heat up a kebab) or other outdoor events, it is better to choose a portable food warmer.
It is more economically profitable to purchase a universal (with several blocks) model.
Ceramic bain-marie bowls retain heat better and for a longer period.
When choosing a model for serving purposes, it is important to pay attention to the design so that it matches other dishes.
The type of lid is also important. The simplest and cheapest classic option is a removable cover. But it is not very convenient to use. The hinged lid is more convenient, although it is more expensive. The angle to which it can be reclined also matters: it must be large enough (best of all, 180 degrees), otherwise it will be difficult to change the containers inside and wash the bain-marie.
All types and models of food warmers have instructions for their correct operation, which must be studied after purchase and strictly adhere to it.
All food warmers cannot be used for cooking. Their direct purpose is to heat and keep cooked food warm. However, the food containers themselves (glass, ceramic) of some models can be used for cooking, stewing and baking.
When operating electrical stationary devices, it is required:
- monitor the serviceability of the grounding device;
- monitor the technical and sanitary condition of the food warmer;
- do not leave its burners on if the containers are not filled with food;
- you need to turn off the device in advance (a few minutes) before the end of work;
- bain marie must not be used if the water tanks are not full.
After finishing the work, wash all the outer elements of the stand thoroughly with warm soapy water, then wipe them dry with a cloth.
Food containers can be washed with hot water followed by scalding with boiling water.
The easiest to use are serving table models heated by candles (or spirit lamps). The candles are lit and the bain-marie is placed on the table, which eliminates the need for additional serving plates.
In this video, you will learn how to cook a dish in a hot plate, serve it beautifully and keep it hot, thanks to its special design.
What can you not find in a modern kitchen! Some fruits of scientific and technological progress are even difficult to identify at first glance, let alone come up with a name for them. It is to such items that the food warmer belongs. Many of us have seen it in restaurants or hotel buffets, but gradually it starts to seep into regular kitchens as well, because it's a handy and practical gadget. What is this, bain-marie?
What is a bain-marie and why is it needed
A food warmer is a device for storing prepared food at a certain temperature. The description is similar to a refrigerator, but the bain-marie has one fundamentally different feature - it keeps the dishes warm, and the lid does not allow them to weather. Thus, the food in the oven for a long time looks as if it has just been removed from the stove.
The food warmer looks like an oval, round or rectangular container on a stand with a lid. Inside it there are several separate containers (rarely more than four), where cooked food is placed. In addition, the device is equipped with a thermostat and, sometimes, protection that prevents the device from turning on if there is nothing inside.
It should be noted that the bain-marie is not intended for cooking. You can neither cook soup nor brew tea in it - the degree of heating is not enough for this. It serves exclusively to maintain the temperature of hot dishes, since repeated heating does not affect their taste for the better, and this is known to any chef.
Modern food warmers are made from environmentally friendly and safe materials that help maintain the required temperature, are reliable and durable.
Types of food warmers
Food warmers can be divided into groups according to many characteristics: shape, purpose (for first courses, for second courses, for sauces, for drinks), materials, the number of working containers, and so on. However, the main classification is based on the structural features and the nuances of the functioning of the devices, thanks to which the food remains warm.
Today there are three types of food warmers:
- A variety that does not have an additional heating device, working on the principle of a thermos. The temperature is maintained due to the tightness of the lid and the double walls of the dishes. This bain-marie is designed to keep warm for a short time.
- Heated by electricity. Such models can most often be found on buffets, in restaurants and similar public institutions.
- Heating with a tablet candle or a gas burner - as a rule, these are compact devices that can be found in ordinary kitchens.
Depending on the installation method, the devices can be table-top or stationary. Table food warmers are used both at home and at outdoor events. They are distinguished by their small size, but, nevertheless, they keep well the first and second courses, as well as drinks and sauces hot.
Heating in tabletop models is carried out either thanks to a gas burner, or due to the presence of special heating elements. Stationary food warmers are not designed to be moved. They represent a whole complex of containers where you can find several different first or second courses, as well as sauces. They are usually found in large catering outlets.
Device of food warmers
The device of bain-marie affects not only the quality of their functioning, but also the convenience of using them. Therefore, we will consider some details in more detail.
Material from which the device is made can be very different: chrome-plated steel, ceramics, heat-resistant glass, granite and marble. This parameter affects not only the appearance, but also the quality and duration of the temperature retention.
Cap. It can be removable, like a pan, reclining and rolling. The last two options, as practice shows, are much more convenient, since they do not require looking for a place where to put the removed cover. And the roll-back and flip-open lids close more tightly, which allows you to keep the warmth and flavor of the food. The only plus of the removable cover is the low cost of the devices equipped with it. Among the hinged lids, those that have an angle of 180 degrees are preferable - they are more convenient to use and maintain.
Thermostat. This appliance serves to demonstrate and maintain the temperature that is optimal for each dish. In some cases, it is directly related to the power supply and can turn the heating on or off depending on whether the temperature has increased or decreased. It also prevents the inclusion of an empty device. Ideally, the range of the thermostat should be between 30 and 90 degrees, narrower modes will be less convenient. One of the important characteristics is the location of the thermostat - it should be easily accessible for the cook and hidden from visitors so that no one accidentally knocks down the settings. The ideal temperature for first courses, drinks and sauces is 75 degrees Celsius, for second courses - 65 degrees.
Stand holder must be reliable and stable. If you plan to use the food warmer for "representative" purposes, that is, on a buffet, in the direct accessibility of visitors, then it is important that the stand complements the overall design of the device.
Additional elements. The food warmer can be equipped with a humidifier, lighting, a fan, rotating shelves (they are often used for displaying goods), wheels for moving around the kitchen, an electric cord, drawers for storing cutlery and many other parts. When purchasing, it should be remembered that most of these components do not affect the direct functionality, but at the same time increase the cost. Based on this, before buying, you first need to decide exactly what kind of food warmer you need, where it will stand, what dishes are planned to be stored in it, and other important nuances. This will help you avoid wasting extra money on unnecessary features.
It is not necessary to mention that all parts must be securely fixed, and the device itself must be free of chips, cracks and other defects.
In what ways is food processed in bain-marie
As we mentioned earlier, heating can be carried out in different ways: by means of a burner, electricity, or simply the design does not allow food to cool down. However, in most cases, it is not the container with food itself that heats up, but the heating is done indirectly. For example, chafing-dishes have containers of water, so food is heated like in a water bath. In other models, air plays the role of water, but such models are less convenient, since the dishes in them can dry out and burn.
The most innovative bain-marie uses infrared illumination as heating to ensure maximum heat dissipation without any drawbacks.
There are also combined options. They are the most convenient, since different technologies are preferable for different dishes. For example, first courses are best kept warm using traditional water and dry methods. But for the second courses, infrared radiation will be preferable, which will prevent them from burning or drying out.
Benefits of using
All well-known restaurateurs and hotel owners have long appreciated the advantages of equipping such a device as a bain-marie. But in home kitchens, he is still a rare guest. And in vain. What are the undoubted advantages you get with this interesting piece of kitchen utensils?
- Ready meals retain their freshness for a long time and do not require reheating, which would negatively affect the taste.
- It greatly simplifies the work of chefs, who can cook a large amount of a dish at once, and then serve it fresh and warm as needed.
- The food warmer saves time for catering customers who can receive the ordered dish immediately, without wasting time waiting for it to be cooked.
- The food warmer is affordable and saves electricity or gas, which would have to be spent on preparing many small portions of the same dish.
- At a picnic or at an off-site event, the food warmer allows you to bring ready-made meals and maintain the temperature they need any amount of time until the guests sit down at the table.
- These devices are easy to operate and undemanding to maintain.
Operating rules and care
First of all, it is worth remembering that the bain-marie is designed to maintain the temperature regime of various types of food, and not for heating. That is, only hot, freshly cooked, fried or otherwise prepared dishes can be placed there. If you have frozen food, you must first reheat them in the microwave or oven, and only then place them in the bain-marie.
Do not try to adapt a stationary food warmer for moving. It is better to purchase a specially mobile model.
In restaurants, before each use, food warmers are carefully examined for defects and violations of sanitary and hygienic standards.
Care of the bain-marie is simple. In principle, it is sufficient to wash it regularly. True, most appliances do not tolerate aggressive cleaning with abrasive products and hard sponges. It is better to use soft sponges and a solution of soda, which is enough to boil and soak containers in it for a quarter of an hour so that all burnt pieces quickly fall behind. Countertop food warmers fit easily into the dishwasher. If you have an option with the principle of operation of a water bath, then after each use, the water must be drained, rinsed and wiped dry.
Video on the topic:
Marmith what it is. Steam table
It should not be confused with marmite - a trading brand paste on the basis of yeast extract.
Marmith (Fr. Marmite - Pan, Butter) (also - Gastroomat) - In the restaurant and public catering, the capacity of rectangular, oval, round shape of a low or medium profile with a lid, made of aluminum or stainless steel, designed for storing products, semi-finished products and ready-made foods, as well as stainless steel or silver - for cooking and / or preserving food (including deep profile) in heated form.
Distinguish different types of marmates depending on ::
- M. : State Publisher of Trade Literature, 1958. - T. V. - STB. 343-345 - 588 p.
Marmith is. What is a warmer and what is it needed in the kitchen
The warmer can be found in restaurants and households. In essence, it is the technique necessary for storing products of any temperature. It happens a rectangular or round form.
From above is always covered with a lid. Many do not recognize the existence of this dining room. And in vain, because Freshly prepared food can be stored for a long time, maintain its temperature and appearance. To properly choose the warmer, it is necessary to deal with the types, rules of operation and the features of this device.
What is the warmer?
The word "Marmite" has French roots and translated as a boiler. The product is a design with a lid and a heating element. Depending on the model, the device may contain several containers. Distinguish aluminum and steel modifications. They are more suitable for storing the finished food and semi-finished products.
Silver and stainless items are used to maintain temperature regimen. There are also ceramic and glass housings. Dishes in any capacity retain their properties within three hours.
This technique is used in restaurants during major events, when it is necessary to maintain the temperature of the meat and other hot dishes. Food placed in this device will not deteriorate and will look as soon as removed from the stove. Food in this container is ready to use at any time.
Marmits are separated by design, size and amount of containers. There are also various ways to heal food. A varieties, which is based on the preheating of the "water bath" principle, are additionally completed with water removal. Another type of heating is based on pressure change. In such a device there are no heating elements.
Other models can be distinguished by the design and principle of operation:
- Desktop marrities consist of a stand, lid and inserts. Mounted devices on the table. Lightweight and easy to use.
- Electric products are based primarily on the heating of food using a special element. You can adjust the temperature.
- Models with candle heating can not be called safe devices, because There is an open fire. But on the other hand, the design looks stylish and saves electricity.
- Products without heating are a container that is similar to the thermos saves heat. The dishes look stylish and easy to operate.
- Marmits with a burner on alcohol are most often used in large events. There are many burners and tanks.
Depending on the type of food prepared, products can be divided into several categories. Devices for second courses are equipped with different containers. You can maintain the temperature for several dishes at the same time. Products for the first courses have a rounded shape and a thin bottom. A special design is used for sauces.
Bain-marie is beneficial to use in restaurants and canteens. In the case when there are a large number of customers, you can save time for heating the dish. The product can also be used to transport prepared food. In elite restaurants, it is used less often, because food is prepared according to individual order. But here, too, a hot meat or fish dish can be brought in a warmer. The stylish design will look presentable and at the same time keep the temperature of the hot dish.
Use of the food warmer at home
At home, the use of bain-marie is also justified. Experienced housewives generally choose compact desktop devices. These models will maintain the temperature of the prepared dish as efficiently as professional equipment. The main difference is size. The table food warmer consists of a container with a lid, a stand and a heating source.
During a family reception, a device with a candle device will look original. Bain-marie made on the principle of a thermos have proven themselves well at home.
What nuances do you need to know in order to choose a bain-marie? How else can this product be used in the kitchen? There is a wide variety of models. The buyer will be able to choose products based on their preferences and methods of operation.
All products are varied in shape, material, design and method of heating food. Among the features of some products, one can single out temperature control in different surface zones. There is a variety of heating. There are bain-marie with classic heating, as well as with intensified heat transfer. The first option is based on the principle of standard heat exchange, and the second method can be offered by models with combined and infrared heating.
Marmite food, what is it. What is Marmite? What is he - a symbol of Great Britain?
Since time immemorial, ordinary English food has not been distinguished by a special sophistication, because the indigenous inhabitants of the Victorian era are sailors and soldiers, and where do they care about food in months of sea voyages and campaigns!
Shortly before the First World War, namely in 1902, representatives of the English elite paid special attention to soldiers who, due to a lack of vitamins, looked pale and emaciated, and many soldiers did not have some teeth at a young age. Urgent attempts were made to address health problems, and the golden era of the Marmite yeast supplement, which is made from beer waste, began. It was then that the Bass brewery in Burton-on-Trent began the production of this UK-legalized "drug", which later became the symbol of Foggy Albion.
Marmite is the French word for "bain-marie" and means "large kettle for boiling," apparently the same kettle in which this thick mixture was cooked. And because of the huge popularity of the product in the UK, fans called it "English jam". Although the use of beer sourdough wastes was not invented by the British at all, but the German Liebig first invented the Marmite recipe, and the enterprising British seized it in time and introduced it into production.
Marmite is a bitter-salty dark brown almost black viscous substance with an exotic flavor. It is rich in protein, full of vitamins necessary for teeth, nails, hair and skin. And this is not an unfounded statement! According to statistics, almost all Englishmen who constantly use Marmite, spreading it on bread, like black caviar, never go to dentists.
A living example is my husband, who visited the dentist once in his life, and then with a preventive dental check-up! Another example is my friend's father-in-law, who is 82 years old, he still has all his teeth and not a single fillings!
One of the commercials about Marmayte reads: “Love it or Hate it” (you either love or hate him), that is, the inhabitants of Foggy Albion can be divided into two camps: who loves Marmite and who hates him. Upon arrival in England, I belonged to the second camp, because once I tasted it, I realized that it was something terribly salty and disgustingly bitter. Then I tried to stay away from the jar of Marmite, not understanding what the British find in this disgusting "machine lubricant". And only a few years later I dared to try it for the second time, and to my surprise I liked its bitter taste, and I became addicted to this viscous additive, which I would call "English black caviar".
Marmite lovers unite in fanclubs, open websites dedicated to Marmite on the Internet. And I wonder if there is a Marmite haters club?
And one eccentric sculptor, a passionate lover of "English jam" Jeremy Fattorini, even built a seven-foot sculpture from 420 jars of Marmite. The statue is a replica of The Kiss by Auguste Rodin and was opened on Valentine's Day in 2008. This is a public declaration of love for Marmite. The sculptor named his work “I love you, Marmite”.
Traditionally, the British spread a thin layer of Marmite on crispy bread toasted on a toaster, but they also add it to various dishes for piquancy. I wanted to offer you a simple English Victorian recipe using Marmite.
Boil two eggs hard-boiled, peel and crush with a fork into small pieces, add a little Marmite and mix well. Toast two slices of bread on a toaster, place the mixture on top of the bread and top with a cucumber cut into thin rings. It will turn out to be a kind of sandwich.
A combi steamer, what is it. What is a combi steamer and what are its advantages?
The combi steamer is a universal heating equipment for a professional kitchen, which today, perhaps, no public catering enterprise can do without, regardless of its prestige and performance. One of the main reasons for such a demand for steam convection ovens is the wide functionality of the devices: one combi steamer can replace up to 70% of kitchen appliances used for warm food processing.
In fact, the combi steamer successfully combines all the advantages and characteristics of a traditional oven and a steam oven. Thanks to the circulation of hot air and steam (both individually and in combination), it can be used for cooking food by such technological methods of heat treatment as frying, stewing, baking, steaming, baking and steaming.
In addition to their functionality, combi steamers are characterized by a huge list of undeniable advantages:
- combi steamers allow you to minimize human participation in the cooking process, and also save on electricity;
- due to the possibility of precise regulation of the temperature and humidity indicators in the working chamber, the process of cooking any food in the combi steamer is significantly shortened in time;
- one combi steamer can be used to cook several different dishes at the same time, be it meat, dough or fish (as a rule, devices from different manufacturers are represented by models with a capacity of 4 to 20 gastronomic containers). The main condition is that the cooking temperature of the products should be approximately the same.
- when cooking different dishes at the same time "in one go", the smells of the food in the working chamber of the combi steamer do not mix. This fact is explained by the very principle of operation of the device: the fact is that during cooking, steam envelops the product from all sides, thereby preventing the spread of its aroma.
- constant circulation of hot air, steam or both at the same time, guarantees uniform cooking of products, regardless of their structure or size.
- the cooking process in the combi steamer is almost completely automated (there is no need to turn the food, etc.).
- the product prepared in the combi-steamer does not give significant vapors, therefore, due to the retained moisture, the loss of initial weight during heat treatment in the working chamber of the device is minimal - about 15%. For comparison: meat fried in a pan loses about 50% in weight.
How to make a bain-marie with your own hands at home
Hot, tasty and aromatic food is what every housewife strives for. Many people find it very difficult to make a festive serving of a daily meal. In fact, properly selected high-quality kitchen utensils can easily cope with the task. What it is, and where to get it, we will discuss further.
What is a bain-marie?
Of course, any freshly prepared dish is tastier and healthier than a frozen one. It was in order to prolong this time as long as possible that the food warmers were invented. In the household, such equipment is not particularly used, more in restaurant complexes, but everyone can buy it, the equipment is widely available.
The bain-marie is a dish made of a special material that allows you to keep the temperature of the dish at a certain level for the required time. It is a stand (heated frame) with vessels of various shapes. Additionally may include thermostats, indicators and display. With its help, food retains its aroma and original taste for a long time. It can often be used to serve dishes at buffets, celebrations and other important events.
Most bain-marie makers are not designed for cooking (just storage!) Food, but there are also specialized devices in which you can cook.
Depending on the place of use, the utensils are stationary and mobile, respectively. It is easy to use, easy to install on a table and has a compact size (up to 5 liters in volume). It is worth noting the extreme convenience of this device for outdoor recreation, where everything cools down much faster, and the bain-marie will help keep food hot for longer. In addition, the appliance fits easily into a kitchen cabinet, has a stylish custom design that makes serving the dish truly royal.
Types of bain-marie
Depending on the food, food warmers are divided into:
- For the first courses. Outwardly, they are not very wide, but they have high walls, which allows you to maintain an optimal temperature, both on the surface and at the bottom.
- For second courses. A wide vessel with low walls. Thanks to its special shape, food is evenly heated in a short time.
They are in shape: square, round, oval, rectangular.
By the type of material for making kitchen utensils, there are:
- Glass. Heat-resistant glass can easily withstand temperature changes. In addition, it makes the serving of the dish special, since it is clearly visible through the transparent walls.
- Ceramic / marble. They are highly durable and aesthetically pleasing. It is ideal for home use.
- Steel. Because steel is durable, it can be cleaned in the dishwasher. This type is often used in restaurants.
- Porcelain. The material heats up instantly and retains heat longer than other types.
Additionally, the bain-marie can be finished with other material from the inside. The lid of the vessel can be removable or hinged.
Heating is carried out in different ways:
- From candles or burners (gas). Such a bain-marie is simple and absolutely safe, moreover, it creates a warm and romantic atmosphere for your feast.
- With a tight lid and additional walls. This is a kind of kitchen thermos. Food only holds the temperature for a few hours.
- Electrical. This type is very common in restaurants, cafes and bars. They can work for a long time.
- Combined type.
Buyers are often interested in which bain-marie to prefer? Stop your choice on the one that best suits your requirements (size, color, type of heating, etc.).
How to choose a bain-marie?
- Dimensions. If you have a small family, you can take a bain-marie with one compartment. If you want to use it to serve dishes on the festive table, you can get a bain-marie for several compartments at once, which will allow you to serve several different dishes at the same time.
- A place. If you have a small apartment, you shouldn't buy a large-sized food warmer, otherwise you simply won't find a place for it on the dining table.
- Color and design. For the home, you should select the dishes that match the interior of your room.
Having considered the differences and features of the bain-marie, we can say that such dishes are indispensable in every kitchen. Having chosen the optimal model for yourself, you will personally experience the benefits of this useful device.
Food warmer is a dining technique that is used in public catering. Most often it is purchased for restaurants, snack bars, canteens. This appliance is rectangular, round or oval in shape, resembling ordinary cooking utensils in appearance. However, the similarity is only superficial. The difference in the structure of an ordinary pot and a bain-marie is huge. Food is placed inside the bain-marie to keep it warm for a long time. In simple words, the food warmer equipment is a kind of food thermos.
If such devices are necessary for your business, you should not immediately run and buy the first thing that is offered. First, study this equipment in more detail: types, brands, features. Maybe not every food warmer is suitable for you. And our article will help you choose wisely.
Industrial food warmers store ready-made meals, semi-finished products, and even cook using appliances instead of pots. Such devices appeared in business not so long ago, but they have already firmly taken their niche. Having such equipment in the kitchen, you can not waste electricity for heating in microwaves. And some types of food are generally not recommended to be reheated several times. In such situations, food warmers help out.
Even holidays and buffets in restaurants cannot do without these devices. It is very convenient to place containers with hot dishes in the provided places. Guests will be able to self-serve themselves and friends. This facilitates the work of catering staff. Well, it also increases the rating of the institution.
Before purchasing such a device for an establishment, you should understand what kind of bain-marie you need. Or maybe several different ones?
Bain-marie is classified according to the following principles:
- By type of construction: floor-standing, table-top, mobile.
- Functioning principle: heated, unheated.
- Shape: rectangular, round, square.
Let's take a closer look at each variety. Then it will be easier for you to decide on the purchase.
Floor-standing, table-top, mobile
The floor-standing design is a large container in the form of a saucepan or an oval jug with sturdy legs. These bain-marie are installed on the floor, as they are quite heavy. The price of such equipment is not high. But here everything depends on the quality of the material from which the device is made and its spaciousness. You can buy a floor-standing unit at a price of 2,000 to 10,000 rubles.
Pots can be of different shapes: round, oval or rectangular. The legs also differ in height and design. There are adjustable legs or permanent ones. Basically, floor-standing appliances are used to keep the first courses hot: soups, broths. The volume of the inner pot may also vary. The most optimal is the food warmer from 10 liters. Depending on the attendance of the establishment and the demand for soups. Floor-standing options are installed in large catering facilities with high traffic.
The desktop type of equipment is more compact. It can be installed on a table or shelf. But the volume, capacity of such devices is much less - 5 or 10 liters. These devices are good for small to medium sized businesses. They spend a little electricity - from 0.3 to 0.5 kW.
Mobile devices are the most convenient. They not only keep dishes hot, but also deliver portions to tables. It is a welded structure on castors, inside of which there is a special system for installing bain-marie. The bottom of each bain-marie is equipped with a heating element and separate switching modes. That is, if there are several food warmers, you can turn on only one or two of them.
Mobile devices are the most expensive. They are used in mechanized distribution lines. In canteens, restaurants, fast food establishments, etc.
Unheated food warmers are simple designs without electrics. The entire main temperature maintenance system is located between the thick walls of the container. Such a peculiar effect of a thermos. A dense top cover helps to create a tightness inside. These devices can keep food at the correct heat level for several hours. They are convenient for ready-to-eat lunch delivery businesses. When a courier delivers food to homes and offices.
Heated food warmers are divided into several types:
Most often in catering establishments, they use electrically heated food warmers. Despite the fact that they are more expensive than the rest. But such devices are the most convenient. I plugged it in and that's it.
Rectangular, round or square
Rectangular, round or square food warmers are used everywhere. From their form, the functionality does not change at all. Rectangular types are more common in mobile structures. Since it is more convenient to install them on tiers. Floor standing heavy units can be found in round or square format. The choice of the form of equipment is not particularly important, it all depends on your preference.
Bain-marie differs by the type of lids. This is also important to know before buying. Tabletop models have different ways of opening the lids. The simplest and cheapest are flat ones, which have a handle on top (like on the lids of ordinary pots). These devices are not very convenient, since after opening the lid you have to put them on the table. For some cooks, this interferes with the cooking process. Semicircular hinged-type covers are recognized as more convenient. This can be pushed back 90 degrees or opened completely - 180 degrees.
What elements and materials are bain-marie made of
This equipment includes basic and additional elements. The designs differ depending on the shape, type and size of the bain-marie. Let's name the main constituent parts. Floor bain-marie for storing first courses is a product from the main body, on the surface of which there are places for containers. The design is similar to a hob with burners.
Almost all manufacturers make metal bain-marie bodies. The rest of the elements are made of stainless steel, silver or aluminum. The inside of the container is trimmed with food grade aluminum, this excludes the ingress of metals into food.
Bain-marie containers are made with two walls, between which there is a built-in sealing system. Its task is to regulate the heat regime inside the pot. The burners on which the containers stand are made of high quality cast iron. Each hotplate is equipped with its own thermostat.
Food warmers of mobile type are made according to other technologies. Tiers for tanks are built into the metal structure. Cast-iron heating elements are installed between the walls of the tiers, which heat the dishes.
Popular brands of food warmers
If you are planning to develop a small or medium business, there is no need to spend money on bulky and expensive equipment. You can consider economical, but high-quality food warmers. Which will serve you for several years. It is only important to give preference to well-known brands that have long been used by entrepreneurs.
Among such brands, you can pay attention to these:
- CONVITO: models from 4,000 to 6,000 rubles. The manufacturer offers table and floor options. For example, the SB-5700 model costs only 4217 rubles. This is a device for a small establishment with a volume of 5.7 liters. Low power (0.3 kW). The disadvantage is that it doesn't take very long to keep the soup warm. Just a few hours. Such a bain-marie can be installed in the distribution line or separately in a public catering with low traffic.
- ERGO. Its price starts at 7,000 rubles. Pay attention to the SD-192 model. It features a roller cover. Very easy to use. The volume of the container is 6 liters. Two types of heating: helium and electric. That is, you can sometimes save on electricity. Or, if it is disabled, use the gel. Fish, meat dishes, side dishes, etc. are stored in such a device.
- HURAKAN. Costs from 6,700 rubles. The manufacturer offers different modifications at an affordable price. This brand has been popular for a long time. Differs in high quality and durability.
A large-scale enterprise requires equipment of large volumes and capacities. These food warmers are many times more expensive. For example, the EMK-40N and EMK-80 models from the Russian company ABAT can be purchased for 35-57 thousand rubles. These are roomy bain-marie with high power. With internal baths. Heating is carried out by heating elements. The temperature can be regulated by the built-in thermostat. Easy to operate models, but very high quality. Suitable for large establishments and distribution lines.
There is also a more expensive brand. For example, a LOTUS BM-74 from an Italian manufacturer costs about 80,000 rubles. This is a bulky equipment weighing 40 kg Installed in large industrial enterprises, restaurants with high traffic. Power more than 2 kW. There are many advantages of such a bain-marie. Among them are the presence of a cast stainless steel bathtub, a tap for convenient filling of a container with water. All parts are subject to maintenance. This can significantly extend the life of the equipment.
What to look for when choosing
To choose the right equipment for your business, you need to know what to look for first. Of course, it is not necessary to know the entire structure and technical nuances, but the main points are desirable. This will help you make the right decision with the purchase.
First of all, it is recommended to study the business plan of the future enterprise. Consider the number of dishes prepared, the approximate customer traffic. After that, you will know how many food warmers you need, and how large they should be.
The safest and simplest are electrical appliances. They do not have to buy additional gas, gel or alcohol.
If your institution is planning holidays, buffets, it is better to purchase mobile structures with steam heating.
If there is not enough space in the kitchen, a universal device is suitable, in which you can put the first and second dishes at the same time and separately regulate the heat modes.
The main thing when buying a bain-marie is to calculate everything correctly. Otherwise, it will turn out that you will not have enough containers for optimal performance. Or vice versa, buy expensive bulky equipment, and it will not pay off in the expected time frame.
Marmite: Love it or Hate it
When learning a foreign language, it is also useful to get acquainted with the cultural realities of the country of the target language. Sometimes it happens that it seems that it’s already possible to speak English well, and the vocabulary is good, and the grammar is at the level, and some phrases are put into a stupor. A good example with our buckwheat. Most foreigners don't know what it is. Well, it's not accepted they have buckwheat. And even if you translate it for them (who does not know, buckwheat will be buckwheat), they still will not understand the phrase: "Okay, it's time to stock up on buckwheat."
Today I will tell you about a wonderful spread called "Marmite". He is practically unknown to anyone outside the UK and Australia (in Australia he is called "Wedgeite"). Well, in these two countries it is as well known as to us, say, semolina or buckwheat.
Marmite is a yeast extract paste with added spices. With a very salty, vigorous taste - imagine putting yeast on your tongue. It is spread on toast with butter, you can put cheese on top. Usually eaten for breakfast. Some people add it to various dishes, but I have not tried it, and so it is a scarce product. After such a toast, the usual combination of bread-butter-cheese seems bland. The only thing is not to overdo it and smear quite a bit for the test.
Marmite is rich in B vitamins and was added to the diets of schools, hospitals and the British army shortly after being marketed.
Precisely because the taste is strong and specific, marmite is either very pleasant or disgusting. And that's why the manufacturer of marmite plays with the unusualness of this product with the slogan Love it or Hate it.
Marmite was originally invented by a German who was trying to figure out what to do with the by-products of brewing. In 1902, the Marmite trademark was registered. The word itself, translated from French, means "pot" - it is he who is depicted on the label. And the product itself was sold for the first twenty years in clay pots. It is now available in different sizes of glass jars. But, unfortunately, you won't find it in other countries.
I usually ask to bring a marmite of my English friends when they go home on vacation. Usually my request makes them smile and surprise. Imagine, you will be asked to bring buckwheat from Russia я And I am definitely one of the fans of this product. I’m definitely a lover!
Personal diary of user wowan5
Marmite is a spicy food paste made from concentrated brewer's yeast with added herbs and spices. The main raw material for the production of marmite is the yeast extract formed during the brewing process.
Marmite is a bitter-salty dark brown almost black viscous substance with an exotic flavor. It is rich in protein, full of vitamins necessary for teeth, nails, hair and skin.
And interestingly enough, the first Marmite factory opened in 1902.
Marmite was soon awarded two gold medals at food exhibitions. In 1907 a new marmite plant was built in London. The discovery of vitamins in 1912 only increased the popularity of marmite. The new product has confidently won the hearts of the British and a permanent place in the diet of the nation. He was introduced to the school and hospital menu. During two world wars and armed conflicts of the 20th century, they were supplied to the British army in order to prevent various diseases, including vitamin deficiency
The pasta is very salty and full of “fifth taste” - umami. The bright taste and smell of the product leads to different opinions among consumers: some consider it attractive, while others find it disgusting. This distinctive taste is reflected in the advertising slogan of the product - "love it or hate it." The undoubted advantages of marmite include the high content of five B vitamins (especially B 12 and riboflavin B2), as well as folic and niacin with a low sugar and fat content. Marmite tastes like soy sauce. And this is how she looks
Marmite has a brother in Australia, Wedgeite. Vegemite also consists of dormant yeast, boiled vegetable broth, and plenty of salt.
My daughter and I watched the "Planet of Taste" program in Australia. And there, the host talked about Vejimaite, which is Australia's national dish, which is mainly used as a spread spread on bread, sandwiches and crackers, as well as for filling typical Australian buns. And so we wondered what kind of beast was. My daughter found it in an online store and wrote it out. This is how it looks .. I cannot show the original jar because my daughter and I divided it in half and I have it in an ordinary jar.
And this is what Wedgeite looks like
The consistency of Vegemite is thicker, but one tastes hotter and the other saltier.
The best way to enjoy Wedgeite and Marmite is to spread a little of it on scalding hot buttered toast. It generally tastes better when paired with something softer like butter or cheese.
Use only in small doses. It is important! These pastes have a strong taste and can be quite unpleasant at first. Only use a very small amount, just spread it lightly. And never just eat it out of the can! Unless if someone really wants to play a prank
Here on the left is a toast with Marmite, and on the right with Wedgeite.
It tastes like a cross between a bouillon cube and soy sauce.
Although it is very difficult to describe what it is. When I first tried it, the first was the feeling that I wanted to spit it out. Then I tried it again, and I liked it. This is how our acquaintance with this pasta was.
And we already found Marmite in our Indian store and also took it for a test, well, for comparison, which is better.
Hope it was interesting to get to know this product