Oil immersion cooker

Abstract

Food preparation includes utilizing food immersion into low temperature cooking fluids, high temperature cooking fluids, or a combination of applications thereof. Foods are generally closely wrapped in vented, pliable, formidable outer skins. An example construction of such an outer skin is provided, as are examples of food preparation processes.

What is claimed is: 
     
         1 . A food preparation method, comprising the steps of:
 wrapping food within a vented, pliable, liquid tight, metallic formable sheet;   at any time before cooking the food, forming the pliable, liquid tight, formable sheet to conform to outer food surfaces;   at any time after wrapping the food, placing the conformed sheet and its contained food into cooking temperature oil such that an associated vent is disposed above a surface of the oil, the temperature of which is below boiling for a first cooking duration;   raising a temperature of the cooking oil above boiling;   completing a second cooking duration;   suspending, in both the first and second cooking durations, the conformed sheet and contained food in the cooking temperature oil long enough for cooking of the food to occur by contact of the outer food surfaces with the conformed sheet while a vent in the formable sheet remains above a surface of the oil; and   removing the food from the oil.   
     
     
         2 . The food preparation method of  claim 1  further comprising securing the conformed sheet to a support disposed above the surface of the oil while cooking. 
     
     
         3 . The food preparation method of  claim 2  further comprising securing the conformed sheet to the support by engaging a clip.