Cooking method and apparatus

• US 20070181008A1
• Filed: 02/05/2007
• Published: 08/09/2007
• Est. Priority Date: 10/20/2005
• Status: Active Grant

• Current Assignee: ConAgra Foods (Conagra Brands, Inc.)
• Original Assignee: ConAgra Foods (Conagra Brands, Inc.)
• Inventors: Baker, Steven, Pawlick, Adam, France, David
• Granted Patent: US 8,850,964 B2
• Time in Patent Office: Days
• US Class Current: 99/450
• CPC Class Codes: A47J 27/16 heated by steam

Abstract

An ovenable cooking apparatus for facilitating the cooking of food components while maintaining the separateness thereof includes a first container for holding a first food component, and a second container for holding a second food component. The separation of the first food component from the second food component maintains the surface area for the first and second food components to facilitate heating of the first and second food components. The first food component may have a liquid based content for producing steam when heated, and one or both of the first container and the second container may define a passage for providing airflow and steamflow for contacting the second container and/or the second foodstuff and heating or steaming the second food component. Additionally, the second container may be steam impermeable for cooking bread and the like.

Claims

1. A cooking apparatus, comprising:

a container for holding a first food component, the first food component having a liquid based content for producing steam when heated; and

,

a basket for holding a second food component, the basket being removably receivable by the container,

wherein heating the first food component generates steam, and at least one of the container and the basket define a passage through which the steam passes to heat the second food component.

2. The cooking apparatus as claimed in claim 1, further comprising a barrier material for covering the basket and the container.

3. The cooking apparatus as claimed in claim 1, wherein the basket includes a base having an aperture, and the passage is defined by the aperture.

4. The cooking apparatus as claimed in claim 1, wherein the container includes a first sidewall, the basket includes a second sidewall, and the passage is at least partially defined between the first sidewall and the second sidewall.

5. The cooking apparatus as claimed in claim 1, wherein the basket includes a base which is at least partially concave for increasing a surface area of the base.

6. The cooking apparatus as claimed in claim 1, wherein the container includes a base which is at least partially concave for increasing a surface area of the base.

7. The cooking apparatus as claimed in claim 1, wherein the basket includes a base and a foot member for separating the base of the basket from the container.

8. The cooking apparatus as claimed in claim 1, wherein at least one of the container and the basket are constructed from a material selected from a group consisting of aluminum, CPET, polypropylene, nylon, pressed paperboard, and molded pulp.

9. The cooking apparatus as claimed in claim 1, wherein the first food component is a sauce, and the second food component includes at least one of protein, starch, and vegetables.

10. The cooking apparatus as claimed in claim 9, wherein the first food component includes protein.

11. A system for maintaining the separateness of food components while facilitating cooking thereof, comprising:

a first container for holding a first food component; and

,

a second container for holding a second food component, the second container being removably receivable by the first container for separating the second food component from the first food component,

wherein separation of the first food component from the second food component maintains a surface area for the first and second food components to facilitate heating of the first and second food components.

12. The system as claimed in claim 11, wherein the second container is steam impermeable.

13. The system as claimed in claim 11, further comprising a barrier material for covering the first container and the second container.

14. The system as claimed in claim 11, wherein the first container includes a base that is at least partially concave for increasing a surface area of the base.

15. The system as claimed in claim 11, wherein the second container includes a base that is at least partially concave for increasing a surface area of the base.

16. The system as claimed in claim 11, wherein the second container includes a base and a foot member for separating the base of the second container from the first container.

17. The system as claimed in claim 11, wherein at least one of the first container and the second container are constructed from a material selected from a group consisting of aluminum, CPET, polypropylene, nylon, pressed paperboard, and molded pulp.

18. The system as claimed in claim 11, wherein the first food component is a sauce, and the second food component includes at least one of protein, starch, and vegetables.

19. The system as claimed in claim 18, wherein the first food component includes protein.

20. The system as claimed in claim 11, wherein at least one of the first container and the second container define a passage through which hot air circulates to heat the first and second food components.

21. The system as claimed in claim 20, wherein the first food component has a liquid based content for producing steam when heated, and heating the first food component generates steam that passes through the passage to heat the second food component.

22. The system as claimed in claim 20, wherein the second container includes a base having an aperture, and the passage is defined by the aperture.

23. The system as claimed in claim 20, wherein the first container includes a first sidewall, the second container includes a second sidewall, and the passage is at least partially defined between the first sidewall and the second sidewall.

24. A method for maintaining the separateness of food components while facilitating cooking thereof, comprising:

providing a first container for holding a first food component;

providing a second container for holding a second food component, the second container being removably receivable by the first container; and

inserting the second container into the first container for maintaining a surface area for the first and second food components to facilitate heating of the first and second food components.

25. The method as claimed in claim 24, wherein the second container is steam impermeable.

26. The method as claimed in claim 24, further comprising providing a barrier material for covering the first container and the second container.

27. The method as claimed in claim 24, wherein the first container includes a base that is at least partially concave for increasing a surface area of the base.

28. The method as claimed in claim 24, wherein the second container includes a base that is at least partially concave for increasing a surface area of the base.

29. The method as claimed in claim 24, wherein the second container includes a base and a foot member for separating the base of the second container from the first container.

30. The method as claimed in claim 24, further comprising constructing at least one of the first container and the second container from a material selected from a group consisting of aluminum, CPET, polypropylene, nylon, pressed paperboard, and molded pulp.

31. The method as claimed in claim 24, wherein the first food component is a sauce, and the second food component includes at least one of protein, starch, and vegetables.

32. The method as claimed in claim 31, wherein the first food component includes protein.

33. The method as claimed in claim 24, wherein at least one of the first container and the second container define a passage through which hot air circulates to heat the first and second food components.

34. The method as claimed in claim 33, wherein the first food component has a liquid based content for producing steam when heated, and heating the first food component generates steam that passes through the passage to heat the second food component.

35. The method as claimed in claim 33, wherein the second container includes a base having an aperture, and the passage is defined by the aperture.

36. The method as claimed in claim 33, wherein the first container includes a first sidewall, the second container includes a second sidewall, and the passage is at least partially defined between the first sidewall and the second sidewall.