Method of cooking food

• US 4,120,981 A
• Filed: 10/02/1975
• Issued: 10/17/1978
• Est. Priority Date: 04/17/1975
• Status: Expired due to Term

• Current Assignee: William H. Burkhart
• Original Assignee: William H. Burkhart
• Inventors: Burkhart, William H.
• Primary Examiner(s): Jones, Raymond N.
• Assistant Examiner(s): Hatcher, Elizabeth A.
• Application Number:
  US05/618,779
• Time in Patent Office: 1,111 Days
• Field of Search: 99/325, 99/326, 99/329, 99/331, 99/330, 99/334, 99/342, 99/343, 99/348, 99/409, 426/231, 426/233, 426/438-441, 426/466, 426/504, 426/523, 426/589, 426/614, 426/637, 426/509, 219/385, 219/386, 219/389, 219/390, 219/399, 219/432, 219/433, 219/440, 219/441
• US Class Current: 426/231
• CPC Class Codes: A47J 27/004 with integral electrical heating means drinking cups with integral heating means A47J36/2466
• CPC Class Codes: A47J 37/047 with rotating drums or baskets

Abstract

Significantly improved cooking of food is achieved in machines which tumble the food in a rotating heated vessel. In one embodiment a food-containing vessel rotates past an electric heater which supplies heat to the vessel. The vessel has a cap provided with an axial vent through which a temperature sensing probe may be inserted for automatic temperature control and has means for circulating the vessel contents. A drive motor is coupled to the vessel automatically when the vessel is inserted in a stand or housing. The axis of rotation of the vessel may be inclined, and the inclination may be adjustable.

Claims

1. A method of cooking food which comprises tumbling the food in the presence of some liquid in a rotating vessel that is liquid-impervious except for a vent opening in a removable cap closing one end of the vessel and thereby stirring the contents of the vessel, distributing the liquid over a substantial portion of the inner surface of the vessel and promoting an even temperature distribution of the vessel contents, preselecting a desired temperature for the food to be cooked applying heat to the contents of the vessel sufficient to cause gases to be evolved, venting said gases from the vessel through said vent opening while the vessel is rotated with heat applied thereto and while retaining in the vessel the distributed liquid that is not gasified and vented, measuring the temperature of the evolved gases and thereby effectively measuring the surface temperature of the food and the temperature of the liquid in the vessel, automatically controlling the heat applied in accordance with the measured temperature of said gases, and automatically producing a signal when said pre-selected temperature is reached in order that the applicaton of heat may thereafter be reduced sufficiently to terminate cooking of food in the vessel when the food has been properly cooked.

2. A method in accordance with claim 1, wherein the food to be cooked comprises a potato and wherein pieces of potato and a relatively small quantity of oil are placed in the vessel.

3. A method in accordance with claim 2, wherein the application of heat is reduced when the measured temperature reaches a predetermined temperature in the range of about 370°

F. to 390°

F.

4. A method in accordance with claim 2, wherein the temperature of the gases is measured inside the vessel.

5. A method in accordance with claim 1, wherein the food to be cooked comprises an egg and wherein the contents of an eggshell and some fat are placed in the vessel.

6. A method in accordance with claim 5, wherein the temperature of the gases is measured inside the vessel.

7. A method in accordance with claim 1, wherein the food to be cooked comprises a sauce and wherein egg yolk, lemon juice, fat, and water are placed in the vessel.

8. A method in accordance with claim 7, wherein the temperature of the gases is measured inside the vessel.

9. A method in accordance with claim 8, wherein the application of heat is automatically controlled to limit the temperature inside the vessel to about 155°

F.

10. A method in accordance with claim 1, wherein solid food to be cooked, water, lemon juice, and fat are placed in the vessel, wherein the application of heat is initially controlled to limit the temperature in the vessel to about 212°

F., thereafter the application of heat is reduced to lower the temperature inside the vessel to below about 150°

F. and egg yolk is placed in the vessel, and then further heat is applied to the vessel and the application of heat is controlled to limit the temperature inside the vessel to about 155°

F.

11. A method in accordance with claim 10, wherein the temperature of the gases is measured inside the vessel.

12. A method in accordance with claim 1, wherein the food to be cooked is a sauce and wherein the ingredients for producing the sauce, including starch, are placed in the vessel.

13. A method in accordance with claim 12, wheren the temperature of said gases is measured inside the vessel.

14. A method in accordance with claim 1, wherein the temperature of said gases is measured as the gases escape from the vessel through the vent opening.

15. A method in accordance with claim 1, wherein the food is tumbled in a relatively small quantity of liquid.

16. A method in accordance with claim 15, further comprising feeding the food and liquid along the length of the vessel during the tumbling.

17. A method in accordance with claim 1, wherein the vessel is rotated about an axis forming an acute angle relative to horizontal.

18. A method in accordance with claim 17, further comprising adjusting the angle of the rotational axis of the vessel relative to horizontal.

19. A method in accordance with claim 1, wherein the vessel is placed upon a rotational support prior to rotation, and wherein the vessel is coupled to rotating means when so supported.

20. A method in accordance with claim 1, wherein the temperature of said gases is measured by means of a probe away from the walls of the vessel.

21. A method in accordance with claim 20, wherein said vessel is rotated about an axis aligned with said vent opening, and wherein said probe is adjusted so as to be substantially in alignment with said opening.

22. A method in accordance with claim 21, wherein the probe is inserted into said vessel through said vent opening.

23. A method in accordance with claim 1, wherein said signal is produced a predetermined time after the measurement of said predetermined gas temperature.

24. A method in accordance with claim 23, wherein said time is adjusted in accordance with the type of food to be cooked.

25. A method in accordance with claim 1, wherein the ratio of liquid to solid food is of the order of 1:

32.

26. A method in accordance with claim 1, wherein the vessel has a glass outer wall and wherein heat is applied to the contents of the vessel through said wall from a low thermal mass resistance type electric heater.

27. A method in accordance with claim 1, wherein the vent opening is located centrally on the cap and on the axis of rotation of the vessel, and wherein the cap is elevated at least as much as the opposite end of the vessel.