Definitions for bain-marie
a large pan that is filled with hot water; smaller pans containing food can be set in the larger pan to keep food warm or to cook food slowly
in cooking, a large pan containing hot water, into which other smaller pans are set in order to cook food slowly, or to keep food warm
Origin: French, from Medieval Latin balneum Mariae Maria’s bath
a vessel for holding hot water in which another vessel may be heated without scorching its contents; -- used for warming or preparing food or pharmaceutical preparations
A bain-marie is a French term for a piece of equipment used in science, industry, and cooking to heat materials gently and gradually to fixed temperatures, or to keep materials warm over a period of time.
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