Bain marie
Bain Marie
Bain Marie (pronunciation: /bæn məˈriː/), also known as a water bath or double boiler, is 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.
Etymology
The term "Bain Marie" comes from medieval Latin balneum (or balineum) Mariae – literally, Mary's bath. It is believed to be named after the Jewish alchemist Maria the Jewess, who is credited with inventing a precursor to the double boiler.
Usage
In cooking, a Bain Marie is used to melt ingredients for cooking, such as chocolate, or to cook delicate dishes such as custards or terrines. The Bain Marie helps to maintain a low, steady heat and prevent the dish from curdling or scorching.
In science, a Bain Marie is used to heat or incubate samples at a constant temperature. This is particularly useful in experiments where temperature control is critical.
Related Terms
- Double boiler: A double boiler is a kitchen tool used for applying gentle heat on the stovetop, similar to the Bain Marie.
- Water bath: A water bath is a laboratory equipment used to keep water at a constant temperature for incubating samples in a laboratory.
- Incubator: An incubator is a device used to grow and maintain microbiological cultures or cell cultures. The incubator maintains optimal temperature, humidity and other conditions such as the carbon dioxide (CO2) and oxygen content of the atmosphere inside.
External links
- Medical encyclopedia article on Bain marie
- Wikipedia's article - Bain marie
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