bain marie supplied with 2 phases

[Tosh]

right folks wot kind of damage canb done to a single phase bainmarie, supplied with l1 and l3 and no neutral!!!!!!!!! was at job the day and some idiot had wired it like this .wonder y the client was saying the heat lamps were to hot and popping everyother day. also how did it work if there was no neutral ? was it returning through earth???

 

[nickblake]

And for you info

A bain-marie is a water bath made by placing a container in which you are cooking something into another vessel with water in the space between. It is used for delicate dishes such as egg custards or sauces that may be damaged by too much heat.

A bain-marie is normally made by placing the food dish into a roasting pan, pouring boiling water into the roasting pan until it comes about half way up the side of the inner dish, and putting the whole lot into an oven set to about 325°F-350°F (165°C-175°C). A wire rack may be placed under the food dish to help distribute heat on the bottom. “Bain-marie”, on occasion, also refers to a double boiler used on the stovetop – one pot that is nested on top of another. The pot on the bottom is filled about a quarter full of water, lower than the bottom of the upper vessel, and heated on the stove. The food being cooked, or melted, is placed in the top pot.
The temperature at which the food is cooked is regulated by a bain-marie to be no higher than the boiling point of water. To understand why, try this experiment. Place a pan of water on the stove and heat it, measuring the temperature at regular intervals using a cooking thermometer. You will notice that the temperature rises until the water starts to boil and then stays constant until nearly all of the water has boiled away. At sea level, this temperature will be 212°F (100°C). Because the water or steam is what carries heat to the dish holding the food, the cooking temperature cannot be higher than this.
At higher altitudes, water will boil at a lower temperature. This means that food cooked in a bain-marie may take longer to finish. The rule is that water will boil at 1°F lower temperature for each 500 feet you are above sea level. The effect on cooking time will depend on the recipe, so you may need to use other methods than time to check foods such as egg custards. A paring knife inserted into the middle of a properly cooked egg custard should come out clean and dry.



Read more at KitchenSavvy: KitchenSavvy: Bain-Marie KitchenSavvy: Bain-Marie​

 

[pushrod]

Aaaah, now we know what you are doing when you are not sparking Nick

 

[High Tower]

Jesus Christ what a explanation!!

Bain Marie means simply "mary's bath"

Simple to use it's a bath of water, normally 65-75c and you place containers of food in there to keep warm, for up to 2 hours, you can melt chocolate in it or clarified butter, and you can cook portions of meat and fish in individual vac packs in the bath and this is called "sous viede"

I'm actually looking at one as we speak!

 

[Penance]

Much prefer High Towers explanation!

 

[nickblake]

Aaaah, now we know what you are doing when you are not sparking Nick

lol ive a confession to make .... i used to be a chef lol ..................crap one mind hence the reason im now a spark lol
it was more burnt offerings and sacrifices

 

[High Tower]

I still am a chef!, executive head chef in a 4 star hotel, hence I'm at work now and looking at a Bain Marie

 

[nickblake]

Jesus Christ what a explanation!!

Bain Marie means simply "mary's bath"

Simple to use it's a bath of water, normally 65-75c and you place containers of food in there to keep warm, for up to 2 hours, you can melt chocolate in it or clarified butter, and you can cook portions of meat and fish in individual vac packs in the bath and this is called "sous viede"

I'm actually looking at one as we speak!

ok i get it a picture says a 1000 words lol now look penance it took me ages to copy and paste that lot lol i prefer high towers too lol

 

[davelerave]

how many 'michelin' stars between ye guys

 

[nickblake]

Michelin your right there formula 1 use my custard for tyers

 

[High Tower]

Trained under marco Pierre White and Gordon Ramsay both had 2 Michelin stars at the time, worked in a couple of starred and rosetted places after that but give that crap up 6 or so years ago now just work in hotels, can't wait to get out for good if I'm honest.

 

[High Tower]

Michelin your right there formula 1 use my custard for tyers

Ha ha ha class mate!

 

[Penance]

Sorry Nick but I'm a simple man

 

[pushrod]

All these closet chefs coming out of the kitchen cupboard - i wonder how many more there are. Come on guys we're broad minded

 

[nickblake]

Did you ever watch the muppet show the chef im sure he's modled on me