In cooking, a water bath where a container of food or ingredients is surrounded by hot water to cook gently and evenly.
From French bain-marie, originally from Latin balneum (bath). The term 'bain-marie' may have originated from Maria the Jewess, an ancient alchemist, whose techniques were used in gentle heating.
Marie the Jewess, credited as the originator of the bain-marie in ancient times, was such an influential alchemist that her name got attached to a cooking technique that's still essential in professional kitchens today.
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