bain-marien.

/banməˈriː/

Etymology: French; < Latin balneum Mariae (14th cent.), lit. ‘the bath of Mary,’ so called, Littré thinks, from the gentleness of this method of heating.

(See quot.)

ΘΚΠ

the world > food and drink > food > food manufacture and preparation > equipment for food preparation > stove or cooker > [noun] > food warmer

Mary's bath1600

Saint Mary's bath1612

water plate1721

hot closet1798

water bath1806

bain-marie1822

hotplate1861

steam table1861

rechaud1906

pap-warmer1920

warming oven1950

veilleuse1955

warming drawer1972

the world > matter > properties of materials > temperature > heat > heating or making hot > that which or one who heats > [noun] > a device for heating or warming > bain marie

balneum1471

bain-marie1822

1822 W. Kitchiner Cook's Oracle (ed. 4) 398 ‘Bain-Marie’ is a flat vessel containing boiling water; you put all your stewpans into the water, and keep that water always very hot, but it must not boil.

1875 R. Hunt & F. W. Rudler Ure's Dict. Arts (ed. 7) I. 280 Bain-marie, a vessel of water in which saucepans, etc. are placed to warm food, or to prepare it and some pharmaceutical preparations.

This entry has not yet been fully updated (first published 1885; most recently modified version published online March 2018).

单词	bain-marie
释义	bain-marien. /banməˈriː/ Etymology: French; < Latin balneum Mariae (14th cent.), lit. ‘the bath of Mary,’ so called, Littré thinks, from the gentleness of this method of heating. (See quot.) ΘΚΠ the world > food and drink > food > food manufacture and preparation > equipment for food preparation > stove or cooker > [noun] > food warmer Mary's bath1600 Saint Mary's bath1612 water plate1721 hot closet1798 water bath1806 bain-marie1822 hotplate1861 steam table1861 rechaud1906 pap-warmer1920 warming oven1950 veilleuse1955 warming drawer1972 the world > matter > properties of materials > temperature > heat > heating or making hot > that which or one who heats > [noun] > a device for heating or warming > bain marie balneum1471 bain-marie1822 1822 W. Kitchiner Cook's Oracle (ed. 4) 398 ‘Bain-Marie’ is a flat vessel containing boiling water; you put all your stewpans into the water, and keep that water always very hot, but it must not boil. 1875 R. Hunt & F. W. Rudler Ure's Dict. Arts (ed. 7) I. 280 Bain-marie, a vessel of water in which saucepans, etc. are placed to warm food, or to prepare it and some pharmaceutical preparations. This entry has not yet been fully updated (first published 1885; most recently modified version published online March 2018). < n.1822
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