Low-Pressure Cooking Method and Cookware Vessel Adapted for the Same

Attorney Docket #: 137-206PCT Abstract of Disclosure [001 51] Food stuffs are cooked at precise temperatures, which are optionally below 100 0C, in a vessel that is evacuated to exclude air, in which low pressure steam replaces the air. When a sufficient quantity of air is excluded and replaced with...

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Bibliographische Detailangaben
Hauptverfasser:	SHERMAN, Edward S, CHEUNG, Hing Hang Homer, WONG, Chun Wing, LI, Kam Yuen, CHENG, Stanley Kin Sui
Format:	Patent
Sprache:	eng
Schlagworte:	APPARATUS FOR MAKING BEVERAGES COFFEE MILLS DOMESTIC ARTICLES OR APPLIANCES ELECTRIC HEATING ELECTRIC LIGHTING NOT OTHERWISE PROVIDED FOR ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR ELECTRICITY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J FURNITURE HUMAN NECESSITIES KITCHEN EQUIPMENT PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SPICE MILLS SUCTION CLEANERS IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Zusammenfassung:	Attorney Docket #: 137-206PCT Abstract of Disclosure [001 51] Food stuffs are cooked at precise temperatures, which are optionally below 100 0C, in a vessel that is evacuated to exclude air, in which low pressure steam replaces the air. When a sufficient quantity of air is excluded and replaced with water vapor, the 5 temperature of vapor is accurately measured inside the vessel below the lid to control the temperatures within about 10 C. Air is preferably excluded via a controlled heated process for a relatively short period of time at high temperature to generate steam, the temperature is lowered to condense water vapor upon which the lid will sealingly engage the rim of the vessel, forming a partial vacuum in the cooking vessel.