Apparatus and method for cooking food with alcohol

Abstract

The present invention relates to a method for cooking a food (2), comprising the following steps: placing a food (2) on a support (3) above a container (4), pouring a fuel (1) onto the food (2), the surplus flowing into the container (4), igniting the fuel (1), cooking the food (2). This method is particular in that said fuel (1) is a mixture of ethanol in a proportion of between 85 and 99%, preferably between 90 and 99%, of a hydroxyalkylcellulose in an amount suitable for giving said mixture a dynamic viscosity of between 0.01 and 100 PA-s, and of water, and the support (3) is configured so that the food (2) is not in contact with the fuel (1) flowing into the container (4). The present invention also relates to an appliance for cooking or heating a food, in particular making it possible to implement a method according to the invention. Abstract Figure: Figure No. 1

Description

Title of the invention: Apparatus and method for cooking food with alcohol

[0001] The invention relates to the field of cooking food. It relates more particularly to an apparatus and a method for cooking with alcohol, preferably adapted to make cooking a spectacle before tasting.

[0002] Several alcohol cooking devices and methods have been proposed. In alcohol cooking, several issues must be taken into account.

[0003] A first problem concerns the alcohol used. To allow controlled cooking, it is necessary to define a precise quantity of alcohol that must be consumed to release the heat necessary for cooking. In certain state-of-the-art processes, alcohol is ignited, but after a certain time the flame goes out because the residual alcohol is too diluted in water. In other processes, the heat released is not correctly directed towards the food to be cooked. In still other processes, safety is not well ensured, and if the appliance falls, flaming alcohol can spread and cause damage.

[0004] Document FR2 855 942 proposes a device and a method for cooking food by burning ethanol; in this method, food, for example meat or fish, is placed in a container, then ethanol with a strength of 95° is poured onto the food; the alcohol is kept at the bottom of the container, and cooking is carried out by direct contact of the food with the fuel (page 2 line 15). Such cooking, however, requires large quantities of alcohol, the example cited being 10c! of ethanol to cook 400g of meat, sausage or shellfish. In addition, the water contained in the food gradually mixes with the alcohol, which dilutes it, which means that the flame goes out before all the alcohol is consumed; there is therefore a taste of alcohol in the cooked food, which is not very appreciated.

[0005] The present invention proposes to remedy at least some of the aforementioned drawbacks and proposes a solution which makes it possible to obtain uniform cooking of a food, for example placed on a skewer above a container containing alcohol, or even in an oven.

[0006] Another object of the present invention is to provide a device allowing improved security.

[0007] Another object of the present invention is to propose a cooking method allowing good control of the quantity of alcohol used, while improving safety of use.

[0008] Another object of the present invention is to provide a method and apparatus for

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[0013] cooking with ethanol-based biofuel as the sole energy source. The object of the present invention is to meet at least in part the aforementioned objects by proposing an improved method for cooking a food. To this end, it proposes a method for cooking a food, comprising the following steps: - placing food on a support above a container, - pouring fuel over the food, the excess flowing into the container, - ignition of the fuel, - cooking the food. This method is particular in that said fuel is a mixture of ethanol in a proportion of between 85 and 99%, preferably between 90 and 99%, of a hydroxy-alkyl-cellulose (HAC) in a quantity suitable for giving said mixture a dynamic viscosity of between 0.01 and 100 PA-s, and of water, and the support is configured so that the food is not in contact with the fuel flowing into the container. By means of these arrangements, the food can be cooked or heated with heat distributed uniformly around the food for at least a first part of the cooking; the food thus benefits from a searing effect due to the distribution of the fuel all around the food for a sufficient period of time. According to other characteristics: - the HAC dosage can be at least 1g per liter of ethanol; cooking is improved at a much lower content, but such a dosage makes it possible to obtain a very satisfactory cooking quality which will attract consumers, - HAC can be a hydroxypropyl cellulose (HPMC), this product can be obtained by plant means and be qualified as organic, - the food can be marinated in oil before cooking, which gives the food a particular taste; contrary to expectations, with the process according to the invention the oil does not produce a stale smell, - the quantity of fuel can be chosen according to the degree of cooking required for the food, making very satisfactory qualitative results accessible to a less qualified operator. The present invention also relates to an appliance for cooking or heating food, comprising a support for supporting a food. This appliance is particular in that it comprises a fuel tank and a container arranged under said support, so that, in the event of said fuel being placed on said food, it collects the portion of fuel which does not remain on said food, said container being arranged at a sufficient distance under said support so that a food placed on the support does not

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[0018] is not in contact with the portion of fuel collected in the container, the fuel being a mixture of ethanol in a proportion of between 85 and 99%, preferably between 90 and 99%, of a hydroxyalkylcellulose in a quantity suitable for giving said mixture a dynamic viscosity of between 0.01 and 100 PA-s and of water. By means of these arrangements, the food can be cooked or heated with heat distributed uniformly around the food for at least a first part of the cooking; the food thus benefits from a searing effect due to the distribution of the fuel all around the food for a sufficient period of time. According to other characteristics: - the support may include a spit, the axis of which is located at least 25 mm above the bottom of the container, allowing perfect gripping all around the food, - the support may include a grid located at least 20 mm above the bottom of the container, allowing cooking for products that are not firm enough to be held by a spit, - said appliance may comprise a box, said support being configured to support a food inside said box, said cooking appliance comprising a fuel supply device arranged above said support and configured to allow said fuel to be taken from said reservoir and placed on said support; such an arrangement allows, by placing a food on said support, cooking of said food in an oven - the box - with a fuel according to the invention as the sole energy source, and with a surprising cooking result, - said support can be movable in translation so as to pass through said box from one side to the other of said box, said supply device is configured so that fuel is poured onto said support during its travel over a first part of the box and to provide a second part of the box in which there is no longer any fuel poured onto said support; such an arrangement allows continuous cooking with a fuel according to the invention as the sole energy source, and with a surprising cooking result. Thanks to these provisions, the food can be cooked or heated with the benefit of heat distributed more uniformly around the food, particularly during the first part of the cooking process. The present invention will be better understood upon reading the detailed description which follows, with reference to the appended figures in which: [Fig.l] [Fig.l] is a schematic view of a cooking appliance according to a mode of carrying out the invention.

[0019] With a state-of-the-art device as described in the introduction, the food is placed in the fuel; cooking is done regularly under the effect of the combustion heat of the alcohol. However, the cooking is irregular, and not very satisfactory; sometimes there remains a taste of alcohol on the food.

[0020] The applicant made several attempts at cooking, and in particular sought to obtain cooking outside the fuel bath. He carried out tests with skewers; to obtain more or less uniform cooking, it was necessary to continually dip the food into the ethanol bath to put fuel back on the food, which allows combustion directly on the surface of the food. But when the food is dipped in the ethanol bath, there is no combustion on the surface of the food, since we pass below the portion of the alcohol on the surface which is consumed. Then when the food is removed from the ethanol bath, the ethanol pours out quickly, and very little combustion is obtained on the surface of the food.

[0021] By using a gelled fuel, as defined below, the applicant has found that the fuel does not flow when the food leaves the fuel bath, or in any case flows much more slowly. He has thus obtained longer periods of combustion on the surface of the food.

[0022] He then had the idea of ​​no longer dipping the food in the fuel bath at all. He was surprised to find that when the gelled fuel is poured onto the food, a layer of fuel 1 forms all around the food 2, in sufficient quantity and for a sufficient duration to obtain a searing effect on the food 2, in particular a piece of meat.

[0023] Once this effect has been obtained, the rest of the cooking can be done by the combustion of the fuel 1 flowing into the container 4, and the cooking result is quite surprising and satisfactory.

[0024] The fuel 1 used in the context of the present invention is a mixture of ethanol in a proportion of between 85 and 99%, preferably between 90 and 99% of a hydroxyalkylcellulose in an amount suitable for giving said mixture a dynamic viscosity of between 0.01 and 100 PA-s, and water. The proportion of ethanol greater than 85%, preferably greater than 90%, makes it possible to ensure that the fuel 1 ignites and that it burns completely; the limit greater than 99% makes it possible to avoid overly expensive ethanol manufacturing processes aimed at removing the last percent of water. The mixture comprises a Hydroxy-Alkyl-Cellulose (HAC), for example a Hydroxy-Propyl-Methyl-Cellulose (HPMC), to increase the viscosity of the fuel 1, the dosage of Hydroxy-Alkyl-Cellulose being carried out so as to obtain a dynamic viscosity greater than 0.01 and less than 100 Pa-s. The quantity of HAC to be added to obtain such dynamic viscosities depends on the nature of the HAC used, and the dosage is within the reach of a person skilled in the art. Such a viscosity allows the fuel 1 to flow sufficiently to be distributed over the food 2, the surplus flowing into the container 4, but to flow sufficiently little to form a film and maintain it all around the food 2 for a sufficient time to produce a gripping effect. Such a dynamic viscosity may correspond, for example, to a quantity of between 0.1g and 10g of HAC or HPMC per liter of fuel. In certain particular cases, it is possible to go up to 60g of HAC or HPMC per liter of fuel.

[0025] The method according to the invention for cooking a food 2 comprises the following steps: - placing a food 2 on a support 3 above a container 4, - pouring fuel 1 onto feed 2, the surplus flowing into the container 4 placed at a sufficient distance so that the food 2 placed on the support 3 is not in contact with the fuel 1 collected in the container 4, - ignition of fuel 1, - cooking food 2

[0026] Thus, when the fuel 1 is ignited, the food 2 is first seized by the combustion heat of the film that has formed. The seizing takes place over the entire external surface of the food 2, with a similar seizing effect all around the food 2.

[0027] According to another aspect of the invention, the support 3 is for example a spit, on which the food 2, for example a piece of meat, is skewered. The spit is arranged at a sufficient distance above the container 4 to ensure that the food 2 does not dip into the fuel 1 flowing into the container 4. For example, the axis of the spit can be arranged 25 mm above the bottom of the container 4, to obtain a distance of approximately 5 to 10 mm between the bottom of the food 2 and the upper surface of the fuel 1 flowing.

[0028] This arrangement makes it possible to obtain the searing effect over the entire surface of the food 2. Indeed, if a lower part of the food 2 were to dip into the flowing fuel 1, this part would not be seared in the same way, or would not be seared at all, which would have a detrimental effect on the rest of the cooking and on the quality and taste of the cooked food obtained.

[0029] After this first searing effect all around the food 2, cooking continues under the effect of the flames produced by the combustion of the fuel 1 that has flowed out. To improve the regularity of cooking throughout the mass of the food 2, the spit can be turned over as soon as half of the cooking time has been reached, to present to the flames the part of the food 2 that was until then facing upwards.

[0030] The support 3 can also be a grid, in particular for foods which would not be not firm enough to hold on a spit. We will then try to minimize the thickness of the side members and crosspieces of the grid, to minimize the contact surfaces with food 2. We can place a second grid above food 2, to allow everything to be turned over as soon as we have reached half the cooking time. We can also place such a second grid only at the moment chosen to turn food 2, to allow the entire upper surface of food 2 to benefit from the searing effect.

[0031] The initial searing has the effect in particular of preventing or slowing down the exit of juices or water from the food 2 during cooking, which illustrates the importance of carrying out such searing over the entire surface of the food 2, or at least over as much of this surface as possible.

[0032] If a little water or other liquid is nevertheless extracted from the food 2, it falls into the fuel 1 which has flowed out and is burning. However, since the fuel 1 is gelled, it does not mix with the water; water being heavier than ethanol, it is placed below the fuel 1, and does not disturb the continuation of the combustion. In particular, since the fuel 1 does not mix with the water, it does not dilute. This has the consequence that it continues to burn until the last drop. If it were to dilute, the combustion would stop before the combustion of all the fuel 1. This would have two main harmful consequences: on the one hand, it would make the determination of the quantity of ethanol necessary to obtain cooking more imprecise; on the other hand, unconsumed ethanol would remain on the food 2 and would disturb the taste of the food 2.

[0033] According to a particular embodiment of the invention, the food 2 can be marinated in an oil for one or more hours before cooking.

[0034] With traditional cooking methods, in a pan or in a roasting pan, the oil residue on the food 2 would then burn during cooking, giving the food 2 a stale smell.

[0035] With the method according to the invention, this oil is initially enclosed in the film of ethanol surrounding the food 2, without contact with the air, and therefore cannot burn. In a second stage it is made very liquid by the intense heat produced by the combustion of the fuel 1 surrounding the food 2, and flows into the container 4. However, ethanol with a strength greater than 85° is lighter than the oil, and the oil is placed below the fuel 1, and on the one hand does not disturb the combustion of the fuel 1, and on the other hand does not ignite even at the end of the combustion of the fuel 1. This completely avoids giving the food 2 a stale smell.

[0036] According to another particular embodiment of the invention, the quantity of ethanol is fixed according to the degree of cooking desired for the food 2.

[0037] For 150g of beef, for example, 15ml can be used to obtain medium-rare cooking, 20ml to obtain rare cooking, and 30ml to obtain medium cooking. In all cases, the quantity of fuel 1 is less than that required in the prior art, in which the food 2 was not seared.

[0038] For 150g of fish, for example, 20ml of fuel 1 can be provided.

[0039] For 150g of chicken breast, for example, you can provide 30ml of fuel 1.

[0040] The method according to the invention can be implemented in an appliance for cooking a food 2, configured to implement a method according to the invention. Such a cooking appliance comprises a support 3, for example a spit, for supporting a food 2. It also comprises a reservoir 6 of fuel 1 according to the mixture described above. Such a reservoir 6 can be for example a bottle containing the exact quantity necessary for a given cooking; it can also be a bottle from which the required quantity can be poured by measuring it by another means.

[0041] It finally comprises a container 4 arranged under said support 3, so that, in the event of fuel 1 being deposited on said food 2, it collects the portion of fuel 1 which does not remain on said food 2.

[0042] Said container 4 is arranged at a sufficient distance below said support 3 so that a food 2 arranged on the support 3 is not in contact with the portion of fuel 1 collected in the container 4.

[0043] Fuel 1 is a mixture of ethanol in a proportion of between 85 and 99%, preferably between 90 and 99%, of an HAC, preferably of an HPMC in an amount suitable for giving said mixture a dynamic viscosity of between 0.01 and 100 PA-s and of water.

[0044] Such a combination of features has many advantages as described above.

[0045] This also allows the device to be moved safely. For example, a device can be used to serve customers in a restaurant and one can choose to ignite the fuel 1 in the kitchen, and bring the device to the table while it is ignited. With increased viscosity, the fuel 1 is not likely to squirt or spill, and safety is ensured.

[0046] According to a particular embodiment of the invention shown in [Fig.l], the cooking appliance may comprise a box 5. The support 3 may then be configured to support a food item 2 inside the box 5; this may for example be a grill or a set of spits. The cooking appliance may comprise a fuel 1 supply device 7 arranged above the support 3 and configured to draw from a reservoir 6 which may be remote and allow fuel 1 to be deposited on the support 3; it is thus possible to set up a controlled supply of fuel 1 in a box 5 forming an oven, and the fuel 1 deposited on the support 3 is placed on a food 2 placed on said support 3 and surrounds said food 2. The part of fuel 1 which does not remain on the food 2 flows into the container 4. The heat used to heat such an oven comes solely from the combustion of a fuel 1 according to the invention, which can be organic, and produced from cultivated plants, ensuring a life cycle with a very low carbon footprint.

[0047] It is then possible to provide a step of loading the food 2, then starting the supply 7 of fuel 1, up to a quantity of fuel 1 determined as a function of the mass and nature of the food 2. The supply 7 is then stopped, and combustion is allowed to continue until all the fuel 1 has been consumed.

[0048] According to another embodiment of the invention, the support 3 can be movable in translation so as to cross the furnace from one side of the furnace to the other. The supply device 7 can then be configured so that fuel 1 is poured onto the support 3 during its travel over a first part of the furnace and to provide a second part of the furnace in which there is no longer any fuel 1 poured onto the support 3.

[0049] We then observe the first step of searing a food 2 at the start of the food 2's journey in the oven, then cooking continues using the fuel 1 collected in the container 4, which extends over the entire journey of the food 2.

[0050] This produces an appliance for continuously cooking food, which enters the oven uncooked on one side and comes out cooked on the other side using the cooking method according to the invention.

[0051] Although the above description is based on particular embodiments, it is in no way limiting of the scope of the invention, and modifications may be made, in particular by substitution of technical equivalents or by different combination of all or part of the characteristics developed above.

Claims

Claims

1. Method for cooking a food (2), comprising the following steps: - placing a food (2) on a support (3) above a container (4), - pouring a fuel (1) onto the food (2), the surplus flowing into the container (4), - ignition of the fuel (1), - cooking the food (2) said method is characterized in that said fuel (1) is a mixture of ethanol in a proportion of between 85 and 99%, preferably between 90 and 99%, of a hydroxyalkylcellulose in an amount suitable for giving said mixture a dynamic viscosity of between 0.01 and 100 PA-s, and water, and the support (3) is configured so that the food (2) is not in contact with the fuel (1) flowing into the container (4).

2. Method according to the preceding claim, in which the HAC dosage is at least 1g per liter of ethanol.

3. A method according to any preceding claim, wherein the HAC is an HPMC.

4. Method according to one of the preceding claims, in which the food (2) is marinated in oil before cooking.

5. Method according to one of the preceding claims, in which the quantity of fuel (1) is chosen according to the degree of cooking required for the food (2).

6. Appliance for cooking a food (2), comprising a support (3) for supporting a food (2), characterized in that it comprises a reservoir (6) of fuel (1) and a container (4) arranged under said support (3), so that, in the event of said fuel (1) being placed on said food (2), the portion of fuel (1) which does not remain on said food (2) is collected, said container (4) being arranged at a sufficient distance under said support (3) so that a food (2) placed on the support (3) is not in contact with the portion of fuel (1) collected in the container (4), the fuel (1) being a mixture of ethanol in a proportion of between 85 and 99%, preferably between 90 and 99%, of a hydroxyalkylcellulose in a quantity suitable for giving said mixture a dynamic viscosity between 0.01 and 100 PA-s and water.

7. Apparatus according to the preceding claim, in which the support (3) comprises a pin, the axis of which is located at least 25 mm above the bottom of the container (4).

8. Apparatus according to claim 6, wherein the support (3) comprises a grid located at least 20 mm above the bottom of the container (4).

9. Cooking appliance according to one of claims 6 to 8, comprising a box (5), said support (3) being configured to support a food (2) inside said box (5), said cooking appliance comprising a fuel (1) supply device (7) arranged above said support (3) and configured to allow said tank (6) to be taken and said fuel (1) to be deposited on said support (3).

10. Cooking appliance according to the preceding claim, in which said support (3) is movable in translation so as to pass through said box (5) from one side to the other of said box (5), said supply device (7) is configured so that fuel (1) is poured onto said support (3) during its travel over a first part of the box (5) and to provide a second part of the box (5) in which there is no more fuel (1) poured onto said support (3).

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