bain-marie

plural bains-marie · alternative bain marie

1. cookingA large pan containing hot water, into which other smaller pans are set in order to cook food slowly, or to keep food warm.

   Steam tables, bains marie, and chaffing dishes require that an accurate external probe thermometer be used.

   2003, Ronald H. Schmidt, Gary E. Rodrick, Food Safety Handbook, page 511

2. A unit comprising an array of such pans.