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bain-marie

[ beyn-muh-ree; French ban-ma-ree ]

noun

, plural bains-ma·rie [beyn, -m, uh, -, ree, ba, n, -m, a, -, ree].
  1. (in cooking) a receptacle containing hot or boiling water into which other containers are placed to warm or cook the food in them.
  2. British. a double boiler.


bain-marie

/ bɛ̃mari /

noun

  1. a vessel for holding hot water, in which sauces and other dishes are gently cooked or kept warm
“Collins English Dictionary — Complete & Unabridged” 2012 Digital Edition © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012


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Word History and Origins

Origin of bain-marie1

1815–25; < French, Middle French, translation of Medieval Latin balneum Mariae literally, bath of Mary, reputed to be a Jewish alchemist who devised such a heating technique, and sometimes identified with Moses' sister Miriam
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Word History and Origins

Origin of bain-marie1

C19: from French, from Medieval Latin balneum Mariae , literally: bath of Mary, inaccurate translation of Medieval Greek kaminos Marios , literally: furnace of Miriam , alleged author of a treatise on alchemy
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Example Sentences

The table fork is far less time-honored than such objects as the colander, the waffle iron, the bain-marie.

Cover the ortolans with slices of bacon, and cook them in a bain-marie moistened with stock and lemon juice.

Heat in a bain-marie, and turn out of the pie dish, and serve with a very good sauce poured round it.

A matelote may be made three or four days in advance, and then warmed in boiling water (bain-marie) just before serving it.

It may also be kept three or four days and warmed in a bain-marie; it improves it as much as that of rabbit.

Above the sink, hot plate, and bain marie, is an iron rack nine feet long with hooks to hang huge saut-pans.

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