A method of low pressure cooking food and a cooking vessel or the like in which the method can be implemented

Abstract

Method for cooking foodstuffs at low pressure, which comprises depositing the foodstuffs (A) to be cooked in a receptacle (2) of a cooking container (1), closing the receptacle (2), mechanically creating a low pressure inside the closed receptacle (2), then heating the closed receptacle (2) at a constant temperature less than or equal to 60°C, preferably 55°C, while maintaining a low pressure inside the closed receptacle (2), and cooking the foodstuffs in their own moisture. The cooking container (1) comprises a receptacle part (2) for receiving the foodstuffs (A) to be cooked, made of materials which are capable of being exposed to a heat source, and a closure means (3) of the receptacle part (2) in a sealed manner, with or without a seal (4), and further comprising means (30) for creation of a low pressure inside the receptacle part (2) which is closed in a sealed manner by the closure means (3) as well as means for detection and identification of a pressure rise (33), and means (31) for controlling the interior temperature.

Description

technical field [0001] The present invention relates to a method of low-pressure cooking of food, and a cooking vessel or the like capable of implementing the cooking method. Background technique [0002] Some of the existing cooking methods are in order to save time and some are in order to take into account specific tastes. [0003] Current cooking trends focus more on how to preserve the flavor of food without destroying its structure, which involves low temperature, pressure-free cooking conditions, but this also reduces cooking speed. [0004] In fact, in order to save time, a pressure cooker is usually used for cooking, but this will destroy the structure of the food and cause damage to the shape or color of the food, and the flavor of the food will also become weak with the juice produced during cooking. Other disadvantages include the loss of vitamins, the dissolution or inability of the body to absorb trace elements, and the destruction of enzymes that play an impo...

AI Technical Summary

Problems solved by technology

This method also has the following disadvantages: In addition to the technical difficulty of forming a water seal, if you want to obtain the lowest pressure in the pot, the filling level of the pot must be less than 75%, which means that users need to use different sizes of pots experiment to find out what is possible

Of course, both the addition of water and the stated suggested temperature will cause steam to be released, thus increasing the air pressure which will also prevent low pressure cooking

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