초록 ▼

An apparatus and method for cooking food, particularly semi-liquid foods and baking doughs. The apparatus comprises an open metallic grid containing vertical cells, the grid being located at the bottom of a covered cooking vessel and being partially immersed in liquid, such as water. The cooking met

An apparatus and method for cooking food, particularly semi-liquid foods and baking doughs. The apparatus comprises an open metallic grid containing vertical cells, the grid being located at the bottom of a covered cooking vessel and being partially immersed in liquid, such as water. The cooking method involves placement of food within a container on the upper surface of the grid and application of heat to the bottom wall. A method for both mixing baking doughs and cooking them directly on the grid while contained within a flexible plastic bag is disclosed.

대표청구항 ▼

A cooking vessel insert adapted for placement in the bottom of an upright covered cooking vessel that contains a layer of water of a prescribed depth for enabling food in a flexible container within the cooking vessel to be rapidly cooked or baked at a temperature substantially equal to the boiling

A cooking vessel insert adapted for placement in the bottom of an upright covered cooking vessel that contains a layer of water of a prescribed depth for enabling food in a flexible container within the cooking vessel to be rapidly cooked or baked at a temperature substantially equal to the boiling point of the layer of water as the water is boiled in response to application of heat to the bottom of the cooking vessel, comprising: an insert body complementary in shape to the bottom of the cooking vessel; the insert body having a honeycomb structure presenting a large number of open ended, vertical passageways extending from a bottom surface to a top surface of the insert body for subdividing water within a cooking vessel into vertical columns in which adjacent passageways are formed and separated by thin walls; the thickness of the insert body between its top and bottom surfaces being greater than the depth of the layer of water within the cooking vessel to enable a flexible container of food to be supported on its top surface above the layer of water with the flexible container overlying and enclosing a substantial number of the passageways having columns of water therein to form a plurality of evaporative heat pipes within the insert body for transfer of large quantities of heat from the bottom of the cooking vessel through the enclosed columns of water within the enclosed passageways to and through the overlying flexible container to rapidly cook or bake food within the flexible container at substantially the boiling temperature of the water.