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All is not balneal in a bagnio.
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Carpal Tunnel
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This puzzled me: bain-marie: literally, bath of Mary, a pan with hot water in which smaller pans may be placed for slow cooking or to keep the food warm.
Why a 'bath of Mary'? Oh--wasn't it one of the Marys in the Bible who bathed Jesus' feet? Does bath of Mary mean a foot bath; that is, shallow? I don't think I've ever heard the term before.
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veteran
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veteran
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I seem to remember that balneum Mariæ is an alchemical device and term. Not sure which Miriam it might've been named for. OTOH, bagno and balneal are from the same root.
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Carpal Tunnel
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How else do you cook your Hollondaise sauce for the sparrow grass? :)
[F.; ad. L. balneum Mariæ (14th c.), lit. ‘the bath of Mary,’ so called, Littré thinks, from the gentleness of this method of heating.]
(See quot.)
1822 Kitchiner Cook's Oracle 398 ‘Bain-Marie’ is a flat vessel containing boiling water; you put all your stewpans into the water, and keep that water always very hot, but it must not boil. 1875 Ure Dict. Arts I. 280 Bain-marie, a vessel of water in which saucepans, etc. are placed to warm food, or to prepare it and some pharmaceutical preparations.
OED2
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Carpal Tunnel
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How else do you cook your Hollondaise sauce
Use a double-boiler.
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yeahbut®
It don need no steenken boilin, let alone no dubble bubble toil and trubble
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Carpal Tunnel
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Carpal Tunnel
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no steenken boilin
Exactly why you would use a double boiler. The boiling is confined to the lower chamber.
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Carpal Tunnel
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‘the bath of Mary,’ so called, Littré thinks, from the gentleness of this method of heating.]
Yeahbut®--why Mary? Why not Jeannette, or Katherine, etc.?
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below the fold, for months, Dr Bill has been making interesting post.. one site he found was engines of ingenuity.. transcrips of a 15 minute or so radio broadcasts. http://www.uh.edu/engines/engines.htmone episode was about Marie the Jewess, and her work with what we now call double boilers. http://www.uh.edu/engines/epi964.htmdouble boilers allow you to regulate heat. in a water bath/water based double boiler, water, which boils at 212(f) or 100(c) controls the heat of the upper vessel (which is why we heat melt chocolte on a double boiler) --it keeps its (provided the upper and lower vessels aren't tightly sealed and there is escaping steam) at the upper bowl at the tempurture of boiling water.. (so the chocate or custard or what ever, never gets hotter than 100(c). if you want to learn the melting point of an unknow material, being able to figure out if it is higher or lower than water is one step. interesting how almost nothing is know about her.. (so true for so many woman in science.)
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