Bain-marie

This apparatus keeps cooked food warm. A large tin pan, partially filled with boiling water, is placed where the temperature will remain hot but not boiling. A pot of cooked food is placed in the hot water. The term bain-marie also refers to a special small high-sided pan with lid and handle.

18xx/19xx

Kitchen utensils
Cooking
United States
History

No linguistic content

1 object

Michigan State University. Museum

Practical cooking and dinner giving : a treatise containing practical instructions in cooking; in the combination and serving of dishes; and in the fashionable modes of entertaining at breakfast, lunch, and dinner, available at: https://d.lib.msu.edu/fa/59#page/57/mode/2up

https://n2t.net/ark:/85335/m5xd0qx7m