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n. pl. bains-ma·rie (băn′mə-rē′)
A large pan containing hot water in which smaller pans may be set to heat materials slowly or to keep them warm, as in cooking or chemistry.
[French, from Medieval Latin balneum Mariae, bath of Maria, probably after Maria Prophetissa, an early alchemist who perhaps lived in Egypt between the first and third centuries ad.]
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.
n, pl bains-marie (bɛ̃mari)
(Cookery) a vessel for holding hot water, in which sauces and other dishes are gently cooked or kept warm
[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]
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014
A form of poaching in which food is placed in a container which is in turn placed into another container (the bain-marie) half full with heated water.
Dictionary of Unfamiliar Words by Diagram Group Copyright © 2008 by Diagram Visual Information Limited
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|Noun||1.||bain-marie - a large pan that is filled with hot water; smaller pans containing food can be set in the larger pan to keep food warm or to cook food slowly|
pan - shallow container made of metal
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