Devices and methods to disintegrate foods

Abstract

The subject application is directed to a food processing device to extract juice. The device includes an inlet coupled to a disintegrator. The inlet is configured to accept food items and the disintegrator configured to disintegrate food items passed through the inlet. The device further includes a separator that accepts the disintegrated food items and separates out the liquid components from the food item. The device further includes a reservoir that is coupled to the separator for accepting and holding the liquid components. The reservoir includes a translucent member for viewing of liquid levels within the reservoir, and a valved outlet. The valved outlet is configured to allow or prevent the flow of liquid from the reservoir through the valved outlet.

I claim: 
     
         1 . A method for cooking unitary foods in liquid utilizing an associated food support member and an associated pool of hot liquid comprising:
 positioning a unitary article of food so that it is supported by the associated food support member as a supported unitary article of food;   lowering, from a relatively raised position, the food support member while it is supporting the unitary article of food in a first orientation into a pool of hot liquid disposed in the liquid vessel to a depth where a first part of, but not all of, the supported unitary article of food is immersed in the liquid;   leaving the food support member and the supported unitary article of food stationary in the hot liquid in the first orientation for a selected time period long enough for cooking to occur in the first part of the supported unitary article of food;   repositioning the supported unitary article of food relative to the food support member to a second orientation such that a second part of the supported unitary article of food including a portion not previously submersed in the pool of hot liquid, becomes immersed in the pool of hot liquid; and   leaving the food support member and the supported unitary article of food stationary in the hot liquid in the second orientation long enough for cooking to occur in the second part of the supported unitary article of food, wherein the first and second parts of the supported unitary article of food mutually.   
     
     
         2 . The method of  claim 1  further comprising heating the hot liquid comprised of a frying liquid. 
     
     
         3 . The method of  claim 2  further comprising heating the hot liquid comprise of cooking oil. 
     
     
         4 . The method of  claim 1  further comprising positioning the unitary article comprised of a whole fowl. 
     
     
         5 . The method of  claim 4  further comprising positioning the whole fowl comprised of a is a turkey. 
     
     
         6 . The method of  claim 1  further including extending a vertically extensible wall from a vertical wall associated with a liquid vessel. 
     
     
         7 . The method of  claim 1  wherein the cooking operation is substantially completed in connection with disposition of the unitary article of food a single time in the first and second orientations. 
     
     
         8 . A method for cooking a unitary article of food comprising:
 associating a unitary article of food with a food positioning and support member;   placing a first part of, but not all of, a unitary article of food in a heated cooking environment by lowering, from a relatively raised position, the food positioning and support member and associated unitary article of food into the environment;   leaving the first part of the unitary article of food in the heated cooking environment for a duration sufficient to substantially complete cooking of a first portion of the whole unitary article of food to occur;   repositioning, by raising the food positioning support member from the environment and inverting the unitary article of food relative to the cooking environment such that after repositioning by lowering the food positioning support member, a second part of the unitary article of food including a portion which was not exposed to the cooking environment becomes exposed, and wherein the first part of the unitary article of food and the second part of the unitary article of food overlap one another; and   leaving the second part of the unitary article of food in the cooking environment hot for a duration sufficient to substantially complete cooking of a complementary second portion of the unitary article of food to occur.   
     
     
         9 . The method of  claim 8  wherein the unitary article of food is a whole fowl. 
     
     
         10 . The method of  claim 8  further including that the placing of a first part, but not all of, the unitary article of food in the cooking environment includes immersing the first part into hot frying liquid. 
     
     
         11 . The method of  claim 9  further including that the first part includes the front half of the whole fowl. 
     
     
         12 . The method of  claim 9  further including that the first part includes the back half of the fowl including a portion of its midsection and the ends of its legs. 
     
     
         13 . The method of  claim 9  wherein:
 leaving the first part of the whole fowl in the cooking environment to cook includes leaving the first part of the whole fowl in the cooking environment for a sufficient duration for cooking to occur in the first part of the whole fowl; and 
 leaving the second part of the whole fowl in the cooking environment includes leaving the second part of the whole fowl in the cooking environment for a sufficient duration for cooking to occur in the second part of the whole fowl. 
 
     
     
         14 . The method of  claim 9  further comprising supporting the whole fowl by a food support member when being placed into the environment hot enough to cook. 
     
     
         15 . The method of  claim 8  further comprising heating a vessel frying liquid to generate the cooking environment. 
     
     
         16 . The method of  claim 8  further comprising activating and deactivating the cooking environment by a timer. 
     
     
         17 . The method of  claim 8  further comprising regulating the cooking environment is regulated by a thermostat. 
     
     
         18 . A device to fry comestibles, comprising:
 a cooking vessel configured to hold frying oil, in combination with comestible articles to be cooked in the oil;   the vessel having generally vertical side walls which include an upper side wall rim;   a heater configured to heat, to cooking temperatures, frying oil and comestible articles together within the vessel,   an annular, generally vertical wall, configured, in a first disposition, to circumferentially engage an upper portion of the vessel, and while so engaged, extend upwardly, above the upper side wall rim;   the wall, in a second disposition, configured to telescope with the vessel, and substantially extend downwardly below the upper side wall rim.   
     
     
         19 . The device of  claim 18  further including, a latching member configured to couple the wall with the vessel when the wall is in its first disposition. 
     
     
         20 . The device of  claim 18  further including an opening in the wall configured to receive a power conduit supplying the heater therethrough. 
     
     
         21 . The device of  claim 18  further including a cover configured to selectively cap the wall. 
     
     
         22 . The device of  claim 21  further including, the cover configured to selectively cap the vessel. 
     
     
         23 . The device of  claim 18  further including the wall configured to telescope inside the vessel.