A bain-marie (or "water
bath"; plural bains-marie) is an apparatus used in cooking for applying
gentle heat to food. The food is placed in a container which in turn is
placed in a shallow dish filled with hot water, which is then usually
placed
in an oven.
The term originates from alchemy, where some practitioners
needed to give their materials prolonged periods of gentle heating, in
an attempt to mimic the supposed natural processes whereby precious
metals
germinated in the earth. It was said to be an invention of Mary the
Jewess,
an ancient alchemist and traditionally supposed to have been Miriam, a
sister of Moses. The name comes from this tradition, the French bain de
Marie meaning "Mary's bath".
Custard,
for example, may
be cooked in a bain-marie to prevent a crust from forming on the
outside
of the custard before the interior is cooked.
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