System and method for deep frying poultry while avoiding skin damage

Abstract

A system and method for cooking a food item, such as poultry, includes heating cooking fluid in a cooking vessel to a temperature sufficient to cook poultry and placing the poultry on a substantially horizontal perforate plate, breast down, such that the poultry is at least partially immersed in the cooking fluid. The perforate plate prevents poultry skin from sticking to a support, such as a deep fry cooking basket. The immersed poultry is cooked for a selected cooking period and then removed, along with the perforate plate from the cooking fluid. The poultry is then removed from contact with the perforate plate.

What is claimed is: 
     
         1 . A method comprising:
 heating cooking fluid in a cooking vessel to a selected cooking temperature;   placing a food item on a substantially horizontal perforate plate such that the food item is at least partially immersed in the cooking fluid, wherein the perforate plate forms at least a portion of a bottom wall of a cooking basket such that all contact between the food item and the bottom wall is at the perforate plate;   rotating the food item such that a different surface portion of the food item is in contact with the perforate plate;   cooking the at least partially immersed food item for a selected cooking period after rotation of the food item;   removing the food item and perforate plate from the cooking fluid; and   removing the food item from contact with the perforate plate.   
     
     
         2 . The method of  claim 1  further comprising applying a non-stick lubricator to the perforate plate prior to placing the food item on the perforate plate. 
     
     
         3 . The method of  claim 2  further comprising placing the perforate plate in a cooking basket prior to placement of the food item on the perforate plate such that the cooking basket is at least partially immersed in the cooking fluid and the perforate plate is fully immersed in the cooking fluid. 
     
     
         4 . The method of  claim 3  wherein the cooking fluid flows into the cooking basket through sides of the cooking basket that are substantially open wire mesh and through a plurality of openings in the perforate plate that range from approximately 1 mm to approximately 10 mm. 
     
     
         5 . The method of  claim 1  further comprising placing the perforate plate in a cooking basket prior to placement of the food item on the perforate plate such that the cooking basket is at least partially immersed in the cooking fluid and the perforate plate is fully immersed in the cooking fluid. 
     
     
         6 . The method of  claim 1  wherein the perforate plate includes a plurality of openings therethrough ranging from approximately 1 mm to approximately 10 mm, wherein the openings comprise a beveled rim oriented to flare away from the food item placed thereon, 
     
     
         7 . The method of  claim 1  wherein the perforate plate comprises an integrated non-stick surface contacting the food item during cooking. 
     
     
         8 . The method of  claim 7  wherein the nonstick surface comprises polytetrafluoroethylene. 
     
     
         9 . A method comprising:
 heating cooking fluid in a cooking vessel to a selected cooking temperature;   placing a food item substantially horizontally in a frying basket in a first orientation such that the food item is at least partially immersed in the cooking fluid;   cooking the immersed food item for a first selected cooking period;   removing the immersed food item from the cooking fluid after the first selected cooking period;   placing the food item on a substantially horizontal perforate plate that forms at least a portion of a bottom wall of the frying basket such that the food item is at least partially immersed in the cooking fluid;   repositioning the food item on the perforate plate;   cooking the at least partially immersed and repositioned food item for a second selected cooking period;   removing the food item and perforate plate from the cooking fluid after the second selected cooking period; and   removing the food item from contact with the perforate plate.   
     
     
         10 . The method of  claim 9  further comprising applying a non-stick lubricator to the perforate plate prior to placing the food item on the perforate plate. 
     
     
         11 . The method of  claim 10  further comprising placing the perforate plate at a bottom of the frying basket prior to placing the food item on the perforate plate. 
     
     
         12 . The method of  claim 11  further comprising removing the food item and perforate plate from the cooking fluid by grasping a handle on the frying basket disposed above the cooking fluid so as to raise the frying basket, perforate plate and food item simultaneously. 
     
     
         13 . The method of  claim 9 , wherein during the second selected cooking period the cooking fluid flows into the frying basket through sides of the frying basket that are substantially open wire mesh and through a plurality of openings in the perforate plate that range from approximately 1 mm to approximately 10 mm. 
     
     
         14 . A system comprising:
 a cooking vessel configured to receive and heat cooking fluid to a cooking temperature;   a frying basket having a perforate exterior and a top opening configured to receive a food item so as to rest on a bottom surface of the frying basket; and   a perforate plate food support that includes a plurality of openings therethrough ranging from approximately 1 mm to approximately 10 mm, wherein the openings comprise a beveled rim oriented to flare away from the food item placed thereon,   wherein the cooking vessel is configured to receive the frying basket through a top opening of the cooking vessel,   wherein the frying basket is configured to receive a perforate plate through the top opening so as to rest generally horizontal on the bottom surface,   wherein the perforate plate is configured to support a first portion of the food item disposed in the frying basket when the food item is in a first orientation,   wherein the cooking vessel is configured to support the food item disposed in the frying basket such that a first portion of the food item is cooked within the cooking fluid while a second portion of the food item is disposed above a surface of the cooking fluid, and   wherein the cooking vessel is configured to support the food item disposed in the frying basket in a second orientation such that the second portion of the food item is cooked within the cooking fluid while the first portion of the food item is disposed above the surface of the cooking fluid.   
     
     
         15 . The system of  claim 14  wherein
 the frying basket is configured to receive the food item disposed in the frying basket generally horizontally in the first orientation, and 
 the cooking vessel is configured to support the food item disposed in the frying basket generally horizontally in the second orientation so as to cook the second portion disposed within the cooking fluid while the first portion is disposed above the surface of the cooking fluid. 
 
     
     
         16 . The system of  claim 15  further comprising a perforate plate comprised of a nonstick surface. 
     
     
         17 . The system of  claim 15  further comprising a perforate plate configured to receive an application of nonstick coating on a surface thereof. 
     
     
         18 . The system of  claim 14  wherein all surfaces of the food item are cooked by contact with the cooking fluid after completion of cooking in the first and second orientations. 
     
     
         19 . The system of  claim 15  where the openings comprise a plurality of slits. 
     
     
         20 . The system of  claim 14  wherein a portion of a surface of the food item is cooked during both the first and second orientations.