Patent Application
20190281869
The subject application is directed toward methods to cook fowl and other unitary articles of food.
Today there are a myriad of methods for cooking fowl, including, but not limited to: baking, broiling, microwaving, and deep frying. What these methods share in common is that they uniformly heat all portions of the fowl being cooked. This means that in order to correctly cook the meaty central or middle portions of the fowl, the end portions are generally overcooked, both because the end portions are less meaty, and because the end portions are exposed on all sides to a cooking temperature environment. This contrasts with the central or middle portions of a fowl being cooked, which are only surrounded on their outer perimeter surfaces by a cooking temperature environment.
In real-world terms this means that the ends of the legs and tail are generally tough and overcooked, when the central portion of the fowl is cooked properly.
What would be useful is a cooking method for cooking fowl and other unitary food articles which properly cooked the central portions without overcooking the end portions.
Embodiments of the subject application include cooking central portions of fowl, or other unitary food articles, for longer durations than one or both end portions of the fowl or unitary food articles by, in essence, cooking central portions twice and cooking one or both end portions only once.
Various embodiments will become better understood with regard to the following description, appended claims and accompanying drawings wherein:
The above method cooks central portions of fowl 102 twice while cooking the peripheral longitudinal ends of fowl 102 only once (
Other unitary food articles, such as, by way of non-limiting and non-exhausted examples, ham, leg of lamb, roast, or any other suitable comestibles, may be substituted for fowl 102 above.
Hot cooking fluid 114, as non-limiting and non-exhausted examples, may comprise frying oil, water, soups, stews, sauces or any other suitable fluid.
Any suitable apparatus may be used in place of embodiment 100. As non-limiting and non-exhausted examples, range top pots and pans, deep fryers, roasters, slow cookers, pressure cookers, multi-cookers, pots, pans and vessels placed in ovens, or any other suitable apparatus.
In each case, the food article is partially immersed in hot cooking fluid and left there for long enough for cooking to occur. The food article is then repositioned so that portions of the food article not cooked in the first cooking cycle are cooked in a second cooking cycle, and 20% to 90% of the food article is cooked twice, once during the first cooking cycle, and a second time during the second cooking cycle.
In the above examples, fowl 102 is immersed to approximately the same depth in both the first and the second cooking cycles. However, the depth of immersion into the cooking fluid may be greater or less in the first cooking cycle, than the second cooking cycle.
As a non-limiting and non-exhaustive example, 70% of fowl 102 by weight is suitably immersed during the first cooking cycle, and only 50% of fowl 102 by weight is suitably be immersed during the second cooking cycle. This would mean that 20% of the meaty center portion of fowl 102 was cooked twice, but the tail end of fowl 102 comprising 30% by weight of fowl 102 and including the less meaty legs and tail of fowl 102 are cooked only once, whereas the breast end of fowl 102, comprising only 10% by weight of fowl 102, and which has more meat than the legs and tail end is also cooked only once.
As yet another non-limiting and non-exhausted example, 100% of fowl 102 by weight is suitably immersed during the first cooking cycle, and 80% of fowl 102 by weight of fowl 102, excluding the less meaty legs and tail, is suitably immersed during the second cooking cycle. Such asymmetric immersions are suitably accomplished by either adding or removing cooking fluid between the first and the second cooking cycles, and/or by altering food support to change the depth to which fowl 102 is allowed to lower into the cooking fluid.
As yet another non-limiting and non-exhausted example, the directly above example suitably have its first and second cooking cycles reversed so that 80% of the breast end down of the fowl is cooked first, and the fowl is then repositioned so that its totality is immersed thereafter. In each instance, 20% or more of the fowl or unitary food article is immersed in hot cooking fluid twice, with a remaining portions being cooked only once. Cooking times for the first and second cooking cycles may be the same or may be different.
