bain marie etymology

Etymology

The term "bain marie" is derived from the French phrase "bain-marie," which translates to "Mary's bath."

Meaning

A bain marie is a method of cooking that involves immersing a sealed container of food into a bath of hot water. This method ensures even cooking and prevents the food from scorching.

Origin

The origin of the term "bain marie" is unclear, but there are a few theories:

• Mary the Jewess: One theory suggests that the method was named after Mary the Jewess, an alchemist and author of the 1st-century book "The Book of Mary the Jewess." This book contains a recipe that uses a similar cooking method.
• Virgin Mary: Another theory attributes the name to the Virgin Mary, as it was believed that her purity protected food from burning.
• Mary of Guise: A third theory links the term to Mary of Guise, Queen of Scotland in the 16th century. She is said to have been a fan of this cooking method and used it to prepare her meals.

Regardless of its exact origin, the term "bain marie" has become synonymous with this gentle and effective cooking technique.

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