For Bain-Marie we have terms and definitions in 2 topics. The topics are Candy Making and Culinary.

Bain-marie (Candy Making)

Also known as Mary’s bath or water bath, refers to the method of placing smaller pans within a large pan containing hot water to stabilize the heat from reaching the food and allows food to cook evenly all the way through without the food burning or drying out or can be used to keep food warm. The bain-marie technique is traditionally used for preparing delicate items such as custards, milk-based sauces, mousses, and other foods that need to be gently warmed without scorching, burning, breaking, or curdling.

Bain-marie (Culinary)

A container of water used for cooking or storing hot foods

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