Method used in industries, in chemical laboratories and in home kitchens, to find an exact and uniform temperature, for a liquid or solid substance, heated slowly; The method used is by means of the process or the action of introducing a container inside another, containing an abundant measure of water, at a maximum temperature or at the boil; heating in an indirect way by thermal conversion, from a normally liquid medium, heating before the container where the liquid substance is, it is almost always water, as well as oil, saline solution among others.
It was invented by the first known alchemist of the 3rd century, Egyptian, María Alejandría, who was the sister of Moses, and was known as Mary the Hebrew, who according to heated metals in order to find the philosopher's stone, basing her life on this procedure. Another of the legends speaks of María Cleofás, or Cleopatra de Sabina, as she was known by her nickname, who used this procedure, which at that time was known as a water bath. But the most sublime term is the one given to the bain-marie, in reference to the Virgin Mary, for its metaphor to the softest of love cooking; for the transformation and feeling her presence of heat that she emanates. Since then, this procedure, a water bath or a water bath, has been used since laboratoriesof renowned chemistry, to the kitchens of the world's homes, and the best and highly-known restaurants, from the hand of the chefs of high society, with simple recipes or exquisite preparations, such as flan desserts, pudding, pate, being ideal for melting chocolates, cheeses, creams; without burning or toasting the ingredients.
