Method of cooking foods

A method and apparatus for cooking corn is disclosed whereby corn particles are immersed in water in a cooking vessel to form a mass of corn particles, and the water is circulated throughout said mass. The temperature of the mass is raised and the corn particles agitated by directing steam, from a s...

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Bibliographische Detailangaben
1. Verfasser:	JIMENEZ, JAMES A
Format:	Patent
Sprache:	eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, 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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Beschreibung
Zusammenfassung:	A method and apparatus for cooking corn is disclosed whereby corn particles are immersed in water in a cooking vessel to form a mass of corn particles, and the water is circulated throughout said mass. The temperature of the mass is raised and the corn particles agitated by directing steam, from a steam chamber, into said mass by deflecting said steam radially outwardly through perforated side walls in the steam chamber. The steam flow is then stopped whereafter the water circulation is stopped and cooked particles of corn are obtained.