Bain-Marie

The Bain -Marie ( frz: Bad St. Mary's, water bath) is used in the catering kitchen appliance for keeping food warm. The invention as well as the name supposedly go to Mary the Jewess back, who lived between the 1st and 3rd centuries in Alexandria and a double-walled water pot ( simmer pot ) for slow heating of substances developed.

The Bain -Marie is a heated pool of water, kept warm in the various courts in scooping Gastronorm containers. It has mostly via inlet and outlet and gas as well as widespread as the electrically powered device. The water distributes heat in the feed, but the court can not burn because no temperatures are inherently reaches above 100 ° C ( boiling point of water ). The pressure acting on the same principle simmer pot is a one-piece kitchen utensil in contrast.

For use Bain Maries are used in the food serving as heating the hot bar. In the kitchen, the water bath used to heat -sensitive foods, for example, for the melting of chocolate.

In chemistry, there is a similar apparatus under the name balneum mariae.

In the carpenter's trade there is the " Marie pot " as a double-walled water bath for keeping the Warmleims ( Bone ).