Apparatus and method for barrier submersion cooking

Abstract

A method and apparatus for placing a food item into a cooking vessel fabricated from a material with an effective heat transfer rate that will cause the temperature of the interior vessel wall to achieve effective frying temperature substantially instantaneously after placement into hot cooking oil. The vessel is effectively dimensioned so that it can be placed into the hot oil of the deep fryer while a vent remains above the top surface of the oil. A food item is inserted into the cooking vessel to fit snuggly into a food containment area of the vessel such that it intimately contacts the interior vessel walls. Using a rack, the vessel is lowered into the deep fryer's hot oil to an effective depth such that the food item containment area is below the surface of the oil while the vent remains above the top level of the hot oil. Due to the high heat transfer characteristics inherent in the vessel, heat is substantially instantaneously transferred from the hot oil through the cooking vessel to the food item contained within, causing the food item to start frying substantially immediately. Steam and hot vapors omitted from the food during the frying process escape through the vent opening of the cooking vessel.

1 . An apparatus for barrier submersion cooking comprising:
 a vessel effectively dimensioned such that when placed into hot liquid cooking medium a vent remains above a top surface of the liquid cooking medium;   a food item containment area within the vessel for receiving a food item dimensioned such that the food item is in intimate contact with an interior vessel wall; and   a rack for lowering the vessel into the liquid cooking medium to an effective depth such that the food item containment area is below the top surface of the liquid cooking medium and the vent is above the top surface of the liquid cooking medium;   wherein the vessel prevents the cooking medium from contacting the food item and is formed of a material that produces immediate temperature of between about 350° to about 400° F. at the food item when placed into the cooking medium.   
   
   
       2 . The apparatus of  claim 1  wherein the material is selected from the group consisting of aluminum, copper, aluminum alloy, copper alloy, gold, gold alloy, stainless steel and combinations thereof. 
   
   
       3 . The apparatus of  claim 1  wherein vessel superior sidewalls terminate in a mounting flange used to support the vessel within the rack. 
   
   
       4 . The apparatus of  claim 1  further comprising a vessel top cap having a vent to allow hot moisture and vapor to escape, dimensioned to simultaneously contact the food item and the superior vessel side walls. 
   
   
       5 . The apparatus of  claim 1  wherein the vessel comprises a pouch formed of a material selected from the group consisting of aluminum foil, copper foil, aluminum alloy foil, copper alloy foil, gold foil, gold alloy foil and combinations thereof, the pouch comprising liquid impermeable sealed sides and bottom and a vapor permeable top seal formed after insertion of the food item, the pouch being compressed around the food item so as to come into intimate contact with the food item prior to placing the pouch within the rack. 
   
   
       6 . The apparatus of  claim 5  wherein the pouch liquid impermeable sealed sides and bottom comprise a seal fabricated from a method selected from the group consisting of welding, folding and combinations thereof, and the vapor permeable top seal comprises a seal selected from the group consisting of an interrupted seal, a vapor permeable seal and a pressed seal. 
   
   
       7 . The apparatus of  claim 1  wherein the vessel comprises a first and second cooking chamber half, each having a first and second food cavity, respectively, dimensioned such that when the first and second cooking chamber halves are mated, the first and second food cavity form the food item containment area. 
   
   
       8 . The apparatus of  claim 7  wherein a top surface of the cooking chamber serves as the vent. 
   
   
       9 . The apparatus of  claim 7  further comprising a channel fabricated into each of the first and second cooking chamber halves and positioned such that when the first and second cooking chamber halves are mated, the mated channels form the vent. 
   
   
       10 . The apparatus of  claim 7  further comprising a gasket incorporated into sides and bottom of the vessel to insure a liquid tight seal and a locking clamp for maintaining the mating. 
   
   
       11 . The apparatus of  claim 10  wherein the locking clamp is incorporated into the rack. 
   
   
       12 . The apparatus of  claim 1  wherein the vessel includes a plurality of flutes for imparting a predetermined shape to a batter cooked within the vessel. 
   
   
       13 . The apparatus of  claim 1  further including a stick inserted into the food item. 
   
   
       14 . An apparatus for barrier submersion cooking comprising:
 a vessel effectively dimensioned such that when placed into hot liquid cooking medium a vent remains above a top surface of the liquid cooking medium;   a food item containment area within the vessel for receiving a food item dimensioned such that the food item is in intimate contact with an interior vessel wall;   a vessel top cap dimensioned to simultaneously contact the food item and superior vessel side walls; and   a rack for lowering the vessel into the liquid cooking medium to an effective depth such that the food item containment area is below the top surface of the liquid cooking medium and the vent is above the top surface of the liquid cooking medium;   wherein the vessel prevents the cooking medium from contacting the food item and the vessel and top cap are formed of a material that produces immediate temperature of between about 350° to about 400° F. at the food item when placed into the cooking medium.   
   
   
       15 . The apparatus of  claim 14  wherein the material is selected from the group consisting of aluminum, copper, aluminum alloy, copper alloy, gold, gold alloy, stainless steel and combinations thereof. 
   
   
       16 . The apparatus of  claim 14  where the top cap further includes a vent to allow hot moisture and vapor to escape. 
   
   
       17 . The apparatus of  claim 14  wherein vessel side walls form a predetermined geometric shape as required to substantially maintain intimate contact with the food item. 
   
   
       18 . The apparatus of  claim 14  wherein vessel superior sidewalls terminate in a mounting flange used to support the vessel within the rack. 
   
   
       19 . The apparatus of  claim 18  wherein the rack applies an effective amount of downward pressure to create tight, intimate contact between the top cap and the food item and the vessel superior side walls. 
   
   
       20 . The apparatus of  claim 19  wherein the downward pressure is created by a spring. 
   
   
       21 . An apparatus for barrier submersion cooking comprising:
 a vessel for submersion in a liquid cooking medium having a food item containment area within the vessel for receiving a food item incased in a flexible sheet material; and   a rack for lowering the vessel into the liquid cooking medium to an effective depth such that the food item containment area is below a top surface of the liquid cooking medium and a vessel top is above the top surface of the liquid cooking medium;   wherein the flexible sheet material is in intimate contact with the food item and a cooking vessel interior surface; is unsealed; has a heat transfer rate that produces immediate temperature of between about 350° to about 400° F. at the food item;   and includes a tail piece to serve as a handle.   
   
   
       22 . The apparatus of  claim 21  wherein the flexible sheet material is wrapped around the food item such that it overlaps itself and forms the tail piece. 
   
   
       23 . An apparatus for barrier submersion cooking comprising:
 a steaming vessel capable of containing an effective quantity of water so that when placed into a hot liquid cooking medium an effective amount of steam is produced;   a vented cooking chamber seated within the steaming vessel;   a food item contained within the vented cooking chamber; and   a rack for lowering the steaming vessel into the hot liquid cooking medium an effective depth to produce an effective amount of steam without permitting the hot liquid cooking medium to enter the cooking chamber.   
   
   
       24 . The apparatus of  claim 23  further comprising a cap effectively positioned over the food item to promote steam circulation in and around the food item. 
   
   
       25 . The apparatus of  claim 24  wherein the cap is vented. 
   
   
       26 . The apparatus of  claim 23  wherein a cooking chamber lower section is dimensioned to allow the food item to fit loosely for promoting steam circulation in and around the food item yet not allow the food item to contact a steaming vessel wall.