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    Basically, Ive put some bread and butter pudding and the recipe said to put the gratin dish in a bain marie (like a dish with 2.5cm water). I didnt read that bit before i put the gratin dish in theoven, so no point taking it out now :/

    So i just wanted to know, what difference does using a bain marie or not make? Will it ruin the dish if i dont use it.. i put the gratin dish straight in the oven
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    It just adds moisture. It's kinda like part-baking part-steaming. If you leave the water out, it'll singe and crisp up a bit too much.
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    (Original post by Entangled)
    It just adds moisture. It's kinda like part-baking part-steaming. If you leave the water out, it'll singe and crisp up a bit too much.
    thanks, darn.. i think ill have to make do with a dry bread and butter pudding
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    (Original post by Sahds)
    Basically, Ive put some bread and butter pudding and the recipe said to put the gratin dish in a bain marie (like a dish with 2.5cm water). I didnt read that bit before i put the gratin dish in theoven, so no point taking it out now :/

    So i just wanted to know, what difference does using a bain marie or not make? Will it ruin the dish if i dont use it.. i put the gratin dish straight in the oven
    It prevents the dish being cooked from boiling as it can't get any hotter than the boiling water in the bain-marie. It also heats the ingredients slower than a direct heat.

    This is important when cooking things such as certain sauces and custards etc.
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    It probably won't have made too much difference, so don't worry overly. I sometimes bake cheesecake in a bath of hot water, sometimes I don't, it generally tends to work out the same.
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    Yeah I had to do it when I was making hollandaise once, and creme brulee. I don't think it's hugely important as I've done creme brulees without it as well.
 
 
 
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