Bain Marie

In essence, it is a heated bath that can be used both to cook food and to keep food warm over time. The term itself has become more loosely used to describe the type of pan used. So while its origins are focused on cooking and heating, modern bain maries are also commonly used to hold cold food items as well.Double boilers may also be called bain maries, which is the French term for the cooking method. Although the names may be different, double boilers and bain maries are the same, and they're used to cook the same types of food with indirect heat.A bain-marie is a double-walled oven pot with water in between the walls. This construction limits the maximum temperature to the boiling point of water, which is 212°F (100°C).Borrowed from French bain-marie, from Medieval Latin balneum Mariae (literally “Maria's bath”).A Bain Marie, which can also be known as water baths, is a specific piece of kitchen equipment consisting of two fitted pans. The bottom pan is filled with 1 – 3 inches of water and the top pan fits above it and holds the ingredient that you're cooking.The water should be at a barely discernible simmer. If the water is boiling, the oven is too hot and you should reduce the oven temperature.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.