Low-pressure cooking method and cookware vessel adapted for the same
The invention relates to a low-pressure cooking method and a cookware vessel adapted for the same. Food stuffs are cooked at precise temperatures, which are optionally below 100 DEG C, in a vessel that is evacuated to exclude air, in which low pressure steam replaces the air. When a sufficient quant...
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| creator | SHERMAN EDWARD S CHENG STANLEY KIN SUI WONG CHUN WING LI KAM YUEN CHEUNG HING HANG HOMER |
| description | The invention relates to a low-pressure cooking method and a cookware vessel adapted for the same. Food stuffs are cooked at precise temperatures, which are optionally below 100 DEG C, 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 temperature of vapor is accurately measured inside the vessel below the lid to control the temperatures within about 1 DEG 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. |
| format | Patent |
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Food stuffs are cooked at precise temperatures, which are optionally below 100 DEG C, 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 temperature of vapor is accurately measured inside the vessel below the lid to control the temperatures within about 1 DEG C. 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Food stuffs are cooked at precise temperatures, which are optionally below 100 DEG C, 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 temperature of vapor is accurately measured inside the vessel below the lid to control the temperatures within about 1 DEG 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.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | APPARATUS FOR MAKING BEVERAGES COFFEE MILLS DOMESTIC ARTICLES OR APPLIANCES 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 |
| title | Low-pressure cooking method and cookware vessel adapted for the same |
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