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.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.Savita Engineering. The price of Commercial Bain Marie products is between ₹28,000 - ₹34,500 per Piece during Dec '21 - Nov '22. These are indicative values based on popular product prices.The ideal temperature for a bain-marie or a double boiler is between 60 and 70 degrees celsius and should never reach boiling point. To prevent bacteria from growing on the prepared food, keep a Bain Marie at 63 degrees celsius.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.A Bain Marie surrounds the food with very gentle heat and is used for warming delicate dishes such as sauces or melting chocolate. Additionally, pre-cooked foods such as curry, chilli or even baked beans can be kept at a safe serving temperature for extended periods.
