Hot Bain Marie

A bain-marie (pronounced [bɛ̃ maʁi]; also known as a water bath or double boiler), a type of heated bath, is a piece of equipment used in science, industry, and cooking to heat materials gently or to keep materials warm over a period of time.A bain marie is used to keep food warm over longer periods of time. By providing a consistent gentle heat, it can hold pre-cooked food at the correct temperature and ensure it is ready to eat during an extended period of service.A bain marie (ban mah-REE) is the fancy term for a hot water bath. It's used for cooking delicate foods like custards and terrines to create a gentle and uniform heat around the food.A wet heat bain marie uses a chamber of hot water to keep food warm. The unit gently heats it to a set temperature, and the food pan is then placed into the water. TIP: For use over extended periods, the water chamber may require the occasional refill.The name comes from the French bain de Marie or bain-marie, in turn derived from the medieval Latin balneum Mariae and the Arabic ḥammām Māriyya, all meaning 'Mary's bath'. In his books, the 300 AD alchemist Zosimos of Panopolis credits for the invention of the device Mary the Jewess, an ancient alchemist.