Low-pressure cooking method and cookware vessel adapted for the same
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Solution Overview
Problem
Existing cooking methods, such as Sous Vide, require sealed plastic bags and expensive, space-consuming water baths for controlled temperature cooking, which are inconvenient and inefficient for cooking large or irregularly shaped foods, and do not allow for accelerated cooking times.
Innovation Solution
A cooking assembly with an induction heating base, a cookware vessel, and a lid that forms a vacuum seal, using a thermal probe to control temperature and reduce air pressure to 0.3 Bar or less, allowing for precise temperature control and accelerated cooking without the need for plastic bags.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Measurement precision
If Sous Vide water bath method is used for controlled temperature cooking, then temperature control precision is improved, but device complexity and space consumption increase
Solution Approach 1:
The patent extracts the temperature control function from a complex water bath system and integrates it into a simple cookware vessel with heating element and thermostat, eliminating the need for large water baths while maintaining precise temperature control
Solution Approach 2:
The cookware vessel is designed to be self-heating with integrated heating elements and self-regulating thermostats, eliminating the need for external water baths and complex control systems while maintaining precise temperature control
2Measurement precision
If Sous Vide water bath method is used for controlled temperature cooking, then temperature control precision is improved, but counter space consumption increases
Solution Approach 1:
The patent removes the water bath component entirely and integrates heating functionality directly into the cookware vessel, reducing counter space requirements while maintaining temperature control precision
Solution Approach 2:
The cookware vessel serves multiple functions including heating, temperature control, and cooking containment in a single device, eliminating the need for separate water bath equipment and reducing counter space consumption
3Ease of operation
If vacuum sealing process is used for Sous Vide preparation, then food preparation is simplified, but preparation time increases
Solution Approach 1:
The patent removes the vacuum sealing step entirely by using a cookware vessel that maintains cooking environment without requiring sealed bags, simplifying preparation while reducing time
Solution Approach 2:
The cooking process is segmented into direct placement of food in the cookware vessel with controlled atmosphere, eliminating the need for pre-sealing operations and reducing preparation time
4Temperature
If reduced pressure cooking method is used, then cooking temperature is reduced, but cooking time increases
Solution Approach 1:
The patent changes the cooking parameters by using controlled low pressure to maintain lower temperatures while incorporating heating elements that compensate for extended cooking time, achieving tender results without excessive duration
Solution Approach 2:
The integrated heating elements provide continuous gentle heating throughout the cooking process, maintaining optimal temperature conditions that accelerate cooking compared to traditional reduced pressure methods
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
Enables efficient and precise cooking of large or irregularly shaped foods at controlled temperatures below the boiling point of water, reducing cooking time and eliminating the need for expensive equipment and plastic bags, while maintaining food quality and flavor.
Implementation Method 1
induction heating base having an upper surface for supporting a cookware vessel, one or more induction heating coils disposed below the upper surface
Implementation Method 2
induction heating coils disposed below the upper surface
Implementation Method 3
a transmitter device adapted for removable supported engagement with the lid and in signal communication with the controller, the transmitter device having a thermal probe that enters an interior portion of the vessel
Implementation Method 4
the condensation of the water vapor within the vessel causes an internal reduction pressure sufficient to engage the lid to seal with the rim of the vessel
Implementation Method 5
the condensation of the water vapor within the vessel causes an internal reduction pressure
Data Source
AI summary
Food stuffs are cooked at precise temperatures, which are optionally below 100° C., in a vessel that is evacuated to exclude air, in which low pressure steam replaces the air. When a sufficient quantity of air is excluded and replaced with water vapor, the temperature of vapor is accurately measured inside the vessel below the lid to control the temperatures within about 1° C. Air is preferably excluded via a controlled heated process for a relatively short period of time at high temperature to generate steam, the temperature is lowered to condense water vapor upon which the lid will sealingly engage the rim of the vessel, forming a partial vacuum in the cooking vessel.