The present invention relates to a cooking apparatus, and in particular to a two-tier cooking apparatus which allows a first food item on the upper tier and a second food on the lower tier, the food items positioned so that drippings from the first food item on the upper tier drip down onto the second food cooking on the lower tier to baste the second food.
Basting is a common cooking technique that involves pouring juices or melted fat onto a meat during cooking to season the meat and keep it from drying out during the cooking process. For example, when cooking a turkey, some of the most common ways of keeping the meat moist and juicy and giving it a wonderfully golden look is to baste it with juices and liquids that fall during the cooking process from top to bottom. A few of the most common ways to accomplish this by the use of suction turkey basters, brushes, spoons, etc. This process of basting must be repeated several times during cooking. Each time this basting is repeated, an oven door has to be opened in order to access the meat being basted. This manual method requires regular attention and is time- and labor-intensive, so technical innovations have been developed to automate and improve upon this process.
Some prior art basting apparatuses comprise a fat collector located at the base of the cooking pan, together with a pump system to pump the fatty liquid upwards to act as a basting liquid. Such as system is described, for example, in U.S. Pat. No 8,881,644 to Scro II for a “Self-Basting Roasting Oven.” Such an apparatus is complex and involves many parts including tubes, valves and pumps, making it expensive, difficult to install and to clean, and prone to breaking down.
Other prior art automatic basters hold a basting liquid over the cooking meat and release the basting liquid. Example of such configurations can be found in GB 150,556 to Esson for “Improvements in Basting Appliances.” and U.S. Pat. No. 4,061,083 to Calica for an “Automatic Food Roasting and Basting Apparatus.” Such apparatuses require preparing a basting liquid in advance and require regulating the release of the basting liquid during the cooking process. It can be difficult to configure a system to meter the release of the basting liquid so that the liquid dispenses for the duration of the cooking process. Holes that are too small can clog and holes that are too large release the liquid to drain too quickly, so that the liquid is exhausted before the end of the cooking process.
An object of the invention to provide a cooking apparatus and method that automatically bastes food being cooked.
A method of cooking comprises placing a first food item on a lower cooking surface within a cooking appliance; placing a second food item on an upper support surface positioned above the lower cooking surface in the cooking appliance; and heating the first food item and the second food item in the cooking appliance so that drippings from the second food item drip down onto the first food item to baste the first food item. For example, some embodiments comprise placing a first meat having a first fat content on a lower cooking surface within a cooking appliance; placing a second meat having a second fat content, higher than the first fat content, on a perforated platform positioned above the lower cooking surface in the cooking appliance; and heating the first meat and the second meat in the cooking appliance so that fat from the second meat drips down onto the first meat to baste the first meat.
A cooking apparatus is provided for cooking two food items simultaneously, one of the food items being positioned to drip onto a first food item. The cooking apparatus includes a perforated upper surface for supporting a second food item and a support for maintaining the perforated surface above a first food item. The support may rest on the first food item, on a surface on which the first food item rest, or elsewhere on a cooking apparatus.
The support may be positioned in any type of cooking apparatus, such as roasting pan, an oven, a barbeque grill, a smoker, or any other food heating device.
For example, some embodiments comprise:
a roasting pan having a lid, the pan and lid defining an enclosed cooking space, and the bottom of the roasting pan defining a lower cooking surface for supporting a first food item to be cooked;
a perforated platform within the enclosed cooking space for supporting a second food item to be cooked, the upper cooking surface situated directly above the lower cooking surface and having perforations sufficiently small so that the second food item placed on the upper cooking surface does not fall though the perforations while sufficiently large that liquids from the second meat flows through the perforations; and
a support structure that supports the upper level cooking surface within the enclosed cooking space.
In some embodiments, the perforated platform is supported at a height that allowed a lid to be places over the cooking apparatus containing the first and second food item. In some embodiments, the upper cooking surface and the food items are not in an enclosed cooking space.
In some embodiments, the first food item comprises a first meat and the second food item comprises a second meat, the second meat having a higher fat content than the first meat. In some embodiments, the support structure including vertical legs that rest on the first food item or that are supported by the roasting pan.
The foregoing has outlined rather broadly the features and technical advantages of the present invention in order that the detailed description of the invention that follows may be better understood. Additional features and advantages of the invention will be described hereinafter. It should be appreciated by those skilled in the art that the conception and specific embodiments disclosed may be readily utilized as a basis for modifying or designing other structures for carrying out the same purposes of the present invention. It should also be realized by those skilled in the art that such equivalent constructions do not depart from the spirit and scope of the invention as set forth in the appended claims.
For a more thorough understanding of the present invention, and advantages thereof, reference is now made to the following descriptions taken in conjunction with the accompanying drawings, in which:
Legs 110 can be supported on the bottom of housing 120 and straddle the first food items 104. Alternatively, legs 110 can be supported on the sides of housing 120, or by the first food item 104, either penetrating the first food item 104 with shape ends or resting on top of it, thereby being indirectly supported by the bottom of housing 120. The legs 110 may also be pinned to and be supported by the first food item 104 by means of pins attached to the legs 110. If the legs are formed integrally with the upper level cooking surface 106, said legs may be punch-out legs that can be separated manually before use of the cooking and basting apparatus, thus making manufacture simpler and reducing costs. In some embodiments, the support structure may not use legs at all and may comprise, for example, a ledge or lips on the housing 120 to support the upper cooking surface 106.
Upper cooking surface 106 includes perforations (not shown) to allow drippings from the food item 108 to drip onto food item 104. The perforations are sufficiently small so that food items 108 do not fall though the perforations while sufficiently large that dripping from food item 108 flows through the perforations. The shape of the perforation may be, for example, round, square, slot-form or irregular. The length of the perforation preferably does not exceed 1.25 inches and the minimum dimension of the perforations is no less than 0.125 inches.
The perforations can be arranged in parallel or staggered rows, and are preferably spaced close enough together that drippings from the second food item 108 drip down onto the first meat directly, without pooling in the spaces between perforations. The total open area of the perforations can be between 4% and 50% as long as the aforementioned conditions are met. In this way, the upper cooking surface 106 acts as a sieve or sifter to allow the melted fat and other basting liquids to separate from the source foods and drip down onto the first meat placed on the lower cooking surface.
Upper cooking surface 106 may be any shape, for example, oval, rectangular, square or circular.
In
Embodiments of the invention provide a method and apparatus that enable the 100% self-basting of meats from top to bottom without the need to repeatedly baste the meat manually and open an oven door during the cooking process. This cooking apparatus provides for cooking multiple food items together, with drippings from second food items basting first food items positioned below the second food items. The apparatus can be incorporated into various cooking apparatuses, such as a conventional oven, a turkey roasting pan, or a barbecue grill. The second food items are placed upon a perforated platform, which is used to separate the juices and fats (“drippings”) from said food items such that the flavors therefrom to be distributed to and imbued in food items placed underneath the platform on a lower level.
In some embodiments, the cooking device includes a support portion that protrudes downwardly to support the perforated platform. These downward protrusions can be affixed to or separate from the perforated platform to provide support. The downward protrusions can be design as to rest on the bottom of the cooking apparatus or on the food item located thereon, in a variety of different ways (affixed, frictionally, penetrating, or simply resting thereon). Examples of configurations of the downward protrusions are illustrated in
The perforated platform defines an upper level and the support surface that supports the lower food defines a lower level. In some embodiments, the perforated platform is designed as to cover a significant portion of the upper level with a wide variety of geometrical shapes (circular, half circular, square, rectangular, etc.).
The placement of items on the upper tier of the two-tier cooking apparatus allows for an endless array of flavors to be added to the food being cooked on the lower level. With the two-tier cooking and basting apparatus positioned directly above the food source to be self-basted (100%) with a great many flavors. Not only does it allow for self-basting of meats it also saves energy. By eliminating the need for manual basting, the oven door need not be opened for the basting process, thereby preventing heat loss. Thus, the two-tiered cooking and basting apparatus will therefore save energy.
A wide variety of foods, including as bacon, sausage, citrus and an endless variety of herbs, may be used as the source of the drippings. Other food items that can be used in the upper include chives, oregano, thyme bacon, peppers, onion, orange, sausage, garlic, lemon, and rosemary. One of the most common meats that is basted is turkey. The cooking device would also allow for the use of the often-discarded excess fatty meats/fats that are commonly trimmed off meats such as poultry, beef and lamb prior to cooking, etc. These fatty meats/fat can be placed on top of the perforated platform and while being cooked would allow foods on the lower level to be basted in their own juicy flavors from top to bottom during the entire cooking time. Thus, as a result, embodiments give real meaning to the phrase ‘100% self-basting’.
Some embodiments of the apparatus create a separation point or filter for separating the liquids and oils from a food source placed thereon. This allows the fats from a fatty food source (bacon, sausage, etc.) to be utilized in flavoring of a food item below. In some embodiments, excess fats trimmed from the meats on the lower level prior and can be placed on the perforated surface so to render the juices and fats form such in the cooking process to add enhanced flavors to the meat.
Embodiments of the invention allow for filtering out liquids and oils from herbs used in the cooking process so that the flavors of such can be utilized to flavor a meat or other food item below. Citrus, such as lemons, limes, oranges, etc., can be used in the cooking process to separate the liquids from them so that they can be utilized in flavoring of a food item. The zest of a citrus (lemons, limes, oranges, etc.) can also be used in the cooking process so that the oils can be separated to be utilized in flavoring of a food item.
The perforated platform provides a secondary cooking surface that sits above a primary cooking surface below. In some embodiments, the upper cooking surface is typically positioned between 1 inch and 4 inches from the inside surface of the lid so as to allow the placement of a second meat or other food item on the upper cooking surface.
The perforated platform is preferably made of a food grade material such as aluminum, stainless steel, etc. A food is cooked on the perforated platform above another food source. A perforated platform in which the perforations are as such the drippings from the food source being cooked on top can drip through to the food below but still retaining the food source on top of the perforated platform. The perforations can be of many geometric shapes, for example, circles, half circles, squares, rectangles, ovals, etc. In some embodiments, the perforated platform is designed to receive a separate downwardly supporting member for support by means of holes, notches, etc. In some embodiments, the perforations are elongated, that is, grill like, while still maintaining a spacing between each perforation that allows the juices from a food source to penetrate the platform and drip on the food below, yet still retains the food source on top of the platform. In some embodiments, the perforated platform is of a screen-like material. In some embodiments, the perforated platform covers a relatively large area of the upper level so that a greater number of different food sources can be cooked on its surface and their juices can penetrate through to a greater area onto the first level.
The legs or downward protrusions are made of a food grade material such as aluminum, stainless steel, etc. Downward protrusions may have many different shapes, such as round, square, rectangle, oval, etc. In some embodiments, downward protrusions may rest upon a surface below the perforated platform to support the perforated platform above. In some embodiments, downward protrusions may be constructed as part of the perforated platform. In some embodiments, downward protrusions have one or more support contact points with the surface below. In some embodiments, downward protrusions rest on a surface below with a continuous edge as a support contact point greater than or equal to the perforated platform circumference. In some embodiments, downward protrusions are made of and part of the perforated platform itself with a punch-out and push-down design so as to support the perforated platform. In some embodiments, downward protrusions penetrate the meat/food below as to support the perforated platform above. In some embodiments, downward protrusions are designed with a smaller diameter section to allow for bending of such protrusion for adjustment. In some embodiments, downward protrusions are made of a part of the perforated platform itself with a punch-out push-down design as to support the perforated platform with an additional pin that would pin such protrusions to the meat being cooked. In some embodiments, downward protrusions are a separate part of the perforated platform above but attaches to the platform so as to support the platform above the second level.
For example,
Downward protrusions can be made separately from the perforated platform and can attach to the platform using a notch on the platform. The downward protrusions are made with a section having a reduced width to provide a bending point for the protrusion for height and width adjustment of the perforated platform. These protrusions are made to contact or penetrate either the food item or a surface below the perforated platform.
In some embodiments, the perforated surface and its support are made of aluminum foil, like disposable turkey pans material. Made with a punching and forming die machine that can produce perforations and smooth or wrinkled walls. Making a disposable and recyclable apparatus can be inexpensive and requires customers to purchase additional apparatuses. Such foil devices are inexpensive to manufacture. Little shelf space is required for display in stores, and the device is easy to use with simple instructions. The device simplifies the basting process of meats with a great many flavors during the cooking process. The food source cooked on top of the perforated platform of the cooking device becomes a great addition to the food cooked on the lower platform underneath in the way of condiments or additional side dishes. By adding spices, fresh herbs, lemons, limes, onions and peppers, etc., to the perforated platform, a great many flavors could be introduced to the meat below like poultry, beef, pork and lamb to name a few. A recipe booklet could be created and included as part of a kit that also includes the apparatus.
This cooking device saves energy. When basting a turkey conventionally with a manual turkey baster brush, spoon, etc., the oven door trust be opened repeatedly, resulting in considerable heat loss. Multiplied by the number of turkeys cooked annually in the US, the cost savings and environmental impact are considerable, given that, according to one estimate, 46 million turkeys are cooked on Thanksgiving, 22 million turkeys on Christmas, 19 million turkeys at Easter time, and a total of 200 million turkeys every year (statistics from National Turkey Federation, http://www.eatturkey.com/why-turkey/history).
Embodiment of the invention can provide many advantages over the prior art. Having a simpler structure than other automatic basters, does not use a separate energy source, is not prone to mechanical faults, can be easily manufactured at low cost and using recycled materials. Whereas in some prior art, the basting liquid must be prepared in advance, the invention of the present application makes it possible to cook the upper tier food item at the same time as cooking the lower tier food item and to baste the lower tier food item with the basting liquid exuded from the upper tier food source, thus saving a step in preparation and making cooking extremely convenient and viable for use in both non-professional as well as professional cooking.
Although the present invention and its advantages have been described in detail, it should be understood that various changes, substitutions and alterations can be made herein without departing from the spirit and scope of the invention as defined by the appended claims. Moreover, the scope of the present application is not intended to be limited to the particular embodiments of the process, machine, manufacture, composition of matter, means, methods and steps described in the specification. As one of ordinary skill in the art will readily appreciate from the disclosure of the present invention, processes, machines, manufacture, compositions of matter, means, methods, or steps, presently existing or later to be developed that perform substantially the same function or achieve substantially the same result as the corresponding embodiments described herein may be utilized according to the present invention.
Accordingly, the appended claims are intended to include within their scope such processes, machines, manufacture, compositions of matter, means, methods, or steps.
Number | Date | Country | |
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62303239 | Mar 2016 | US |