Cooking in a bain-marie is a cooking technique that avoids direct contact with a heat source. It is particularly used for delicate foods such as chocolate and others. This cooking bears the name of a woman who existed. But who is it?
What is the principle of cooking in a bain-marie?
The bain-marie is best known as a cooking method. But the bain-marie can also be presented as an appliance. It also has the advantage of being able to be done by oneself without investment in a special machine.
The bain-marie method involves putting the ingredient in a small container and dropping it into a larger container of water. Then by gradually heating this water, we gradually control the cooking of the contents of the small container.
But the origin of the name of this cooking technique known as “bain-marie” goes back both in history and in legend.
Where does this name come from ? Who is Marie ?
The one to whom we owe the name of this process is Mary the Jew. Mary the Jew lived between the second and third centuries BC. She is one of the very first alchemists in the world. The latter invented many instruments and techniques. It is among these inventions that we can count the use of hot water to heat another food contained in a container.
Marie la Juive carried out numerous experiments with the “balneum Mariae” in order to see the transformations she brought to the formulas she developed. It is also said that every week, the latter took a bath and that the inhabitants drank this water during an annual celebration.
This cooking method existed long before Mary the Jew. People use it to melt food without hanging the utensil. It was only from the 13th century that the name “bain-marie” was associated with it. It was thanks to the German chemist monk Albert the Great who wanted to pay tribute to this brave woman of science. It was after this that the expression gained momentum throughout the Christian community of Europe through writings.
