CA2006958A1 - Method and a cooking pot for cooking endives with boiling water - Google Patents
Method and a cooking pot for cooking endives with boiling waterInfo
- Publication number
- CA2006958A1 CA2006958A1 CA002006958A CA2006958A CA2006958A1 CA 2006958 A1 CA2006958 A1 CA 2006958A1 CA 002006958 A CA002006958 A CA 002006958A CA 2006958 A CA2006958 A CA 2006958A CA 2006958 A1 CA2006958 A1 CA 2006958A1
- Authority
- CA
- Canada
- Prior art keywords
- endives
- cooking
- pot
- boiling water
- water
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Abandoned
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Landscapes
- Cookers (AREA)
Abstract
ABSTRACT
"A method and a cooking-pot for cooking endives with boiling water"
The invention relates to a method and a cocking-pot for cooking with boiling water,chicory, also known as "witlof" or "Belgian endives" and called hereinafter endives, in which method the endives are arranged, in upright position, their feet being directed towards the bottom, in a pot containing water up to the level corresponding to the base of the endives, i.e. approximately up to the lower third of the endives, and in that the water is brought to its boiling point during a sufficient period so that the base or the immersed part of the endives is cooked with boiling water whereas the upper part of the endives which pro-jects above the boiling water being cooked by the vapour, and the cooking-pot comprising means for keeping the endives in upright position.
Figure 1.
"A method and a cooking-pot for cooking endives with boiling water"
The invention relates to a method and a cocking-pot for cooking with boiling water,chicory, also known as "witlof" or "Belgian endives" and called hereinafter endives, in which method the endives are arranged, in upright position, their feet being directed towards the bottom, in a pot containing water up to the level corresponding to the base of the endives, i.e. approximately up to the lower third of the endives, and in that the water is brought to its boiling point during a sufficient period so that the base or the immersed part of the endives is cooked with boiling water whereas the upper part of the endives which pro-jects above the boiling water being cooked by the vapour, and the cooking-pot comprising means for keeping the endives in upright position.
Figure 1.
Description
, ,,: , ' . ':
., ,, :~ ' A method and a cookinR-pot for cookin~ endives with boilin~ water The present invention relates to a method for cooking, with boiling water, chicory, also known as "witlof" or "Bel-gian endives" and called hereinafter endives.
In the following text, the wording "endives" indicates ~;
5 of course the vegetable grown from chicory roots.
It is well known that the endive comprises a foot which is much more firm than the remaining part composed of leafs grown in the darkness but forming a less firm part of the vegetable. -The endive has thus a quite specific structure 10and due to its particular shape, many consumers attach, not without any reason, much importance to its presentation.
The applicants have developed a method and have worked out a cooking-pot which allows to realize this object so that, whatever the desired presentation might be, the endive keeps a per-15fect shape and being moreover uniformly cooked over its whole length.
In order to realize this object according to the invention, the endives are arranged in upright position, their feet being directed towards the bottom, in a pot containing water up to the level corresponding to the base of the endives, i.e. approxi-20mately up to the lower third of the endives, and the water is brought to its boiling point during a sufficient period so that the base or ;
the immersed part of the endives is cooked with boiling water whereas the upper part of the endives which projects above the boiling water being cooked by the vapour.
25Still according to the invention, a cooking-pot is used provided for receiving an inner receptacle having a perforated bottom, each opening of which being dimensioned for receiving the base of an endive.
The invention relates also to the cooking-pot for 3a ;~ ~
., ,, :~ ' A method and a cookinR-pot for cookin~ endives with boilin~ water The present invention relates to a method for cooking, with boiling water, chicory, also known as "witlof" or "Bel-gian endives" and called hereinafter endives.
In the following text, the wording "endives" indicates ~;
5 of course the vegetable grown from chicory roots.
It is well known that the endive comprises a foot which is much more firm than the remaining part composed of leafs grown in the darkness but forming a less firm part of the vegetable. -The endive has thus a quite specific structure 10and due to its particular shape, many consumers attach, not without any reason, much importance to its presentation.
The applicants have developed a method and have worked out a cooking-pot which allows to realize this object so that, whatever the desired presentation might be, the endive keeps a per-15fect shape and being moreover uniformly cooked over its whole length.
In order to realize this object according to the invention, the endives are arranged in upright position, their feet being directed towards the bottom, in a pot containing water up to the level corresponding to the base of the endives, i.e. approxi-20mately up to the lower third of the endives, and the water is brought to its boiling point during a sufficient period so that the base or ;
the immersed part of the endives is cooked with boiling water whereas the upper part of the endives which projects above the boiling water being cooked by the vapour.
25Still according to the invention, a cooking-pot is used provided for receiving an inner receptacle having a perforated bottom, each opening of which being dimensioned for receiving the base of an endive.
The invention relates also to the cooking-pot for 3a ;~ ~
- 2 ~
executing the method according to the invention, characterized in that it comprises means for keeping the endives in upright position, `
their feet being directed towards the bottom.
The means in question preferably comprise an inner receptacle showing openings dimensioned for receiving the `;
feet of the endives.
,; "
In another embodiment, said means comprise a bottom provided for being fixed at a distance of the bottom of the cooking-pot and showing openings dimensioned for receiving the 10 feet of the endives.
A detail of the invention consists in the fact that it comprises, in addition to the means for keeping the endives in upright position, an additional utensil allowing to divide the endives in two, three or four portions.
Other cletails and advantages of the invention will become apparent from the following description of a method for cooking chicory with boiling water.
The accompanying figure is an elevational view of the cooking-pot according to the invention, showing also, in dashed lines, the inner receptacle.
The method illustrated by this figure consists in cooking the endives in upright position, the expression "in upright position" meaning of course that the endives are arranged with their feet directed towards the bottom of the cooking-pot I in which they are cooked.
According to a preferred embodiment, an inner receptacle 2 is arranged in this cooking-pot 1, the bottom 3 of which receptacle presents openings 4 the diameter of which being selected in such a manner that the endives 5 can be arranged in upright posi-tion. The openings 4 in question being of course dimensioned in such a manner that medium and common sized endives and also endives falling outside the average norms can be arranged in said openings 4, dimensioned for allowing to introduce the foot of the endive in them.
Under no circumstances, the inner receptacle 2 ., ~
may be confused or compared with known drainers of which there ~ ~
.. ~........................................................................ . :
.` .-'` .
executing the method according to the invention, characterized in that it comprises means for keeping the endives in upright position, `
their feet being directed towards the bottom.
The means in question preferably comprise an inner receptacle showing openings dimensioned for receiving the `;
feet of the endives.
,; "
In another embodiment, said means comprise a bottom provided for being fixed at a distance of the bottom of the cooking-pot and showing openings dimensioned for receiving the 10 feet of the endives.
A detail of the invention consists in the fact that it comprises, in addition to the means for keeping the endives in upright position, an additional utensil allowing to divide the endives in two, three or four portions.
Other cletails and advantages of the invention will become apparent from the following description of a method for cooking chicory with boiling water.
The accompanying figure is an elevational view of the cooking-pot according to the invention, showing also, in dashed lines, the inner receptacle.
The method illustrated by this figure consists in cooking the endives in upright position, the expression "in upright position" meaning of course that the endives are arranged with their feet directed towards the bottom of the cooking-pot I in which they are cooked.
According to a preferred embodiment, an inner receptacle 2 is arranged in this cooking-pot 1, the bottom 3 of which receptacle presents openings 4 the diameter of which being selected in such a manner that the endives 5 can be arranged in upright posi-tion. The openings 4 in question being of course dimensioned in such a manner that medium and common sized endives and also endives falling outside the average norms can be arranged in said openings 4, dimensioned for allowing to introduce the foot of the endive in them.
Under no circumstances, the inner receptacle 2 ., ~
may be confused or compared with known drainers of which there ~ ~
.. ~........................................................................ . :
.` .-'` .
exists actually many types and which are destined for cooking all kinds of vegetables having however not the particular endive struc-ture. Such a receptable is described in Suisse patent n 2868.18.
It is important and this being essential to the me-thod according to the invention, that the level of the cooking water does fairly not exceed the lower third of the endives. The expression "lower third of the endives" indicates only the part of the endive which can be considered as the foot and which part has a more firm structure and requires cooking in boiling water. It will thus be clear that this expression "lower third" is not absolutely limitatif and that this level can vary to a little extent as a function of the nature and the structure of the endives. The applicants express formally their purpose to propose a method wherein the feet of the endives are cooked in boiling water whereas the part of the endive which can be considered as having a more loose structure, is not cooked in boiling water but is cooked by the vapour produced by the cooking water.
In the figure, the level of the water which has to be brought to its boiling point is indicated by reference 6.
It will thus be clear that, in order to braise the endive parts which are not immersed in the boiling water, the cook-ing-pot according to the invention is provided with a cover 7. This cover can be designed for letting the totality of the generated vapour through or not.
By applying the method according to the invention and by using the cooking-pot derived from the method, endives are obtained which have surprisingly kept their internal structure and their external shape. They can thus be served as such, be braised or also be served in any other presentation form. The part of the endives which has not been cooked by the boiling water keeps its shape surprisingly well and since the inner receptacle 2 can be re-moved from the cooking-pot 1, the endives can be strained without having to manipulate the latter at all.
Although the embodiments of the cooking-pot, mentioned here by way of example, are cylindrical, it will be clear ... _...................................................................... .'." '' "'':
: - :
20069S8 . ~
that this particular embodiment does not limit at all the scope of the invention and that, rectangular embodiments can also be applied. :
Many modifications can thus be brought to the described embodiments ;;
without leaving the scope of the present patent application, the ~
invention essentially aiming at the new and original method for ;
cooking which allows to cook in two different but appropriate ways the more firm parts forming the feet of the endives and the parts of a less firm structure formed by the rest of the endives. Conse-quently, the object concerning a homogeneous cooking of the endive as a whole while keeping its shape perfectly intact, which is in many ; ~
cases desirable, is achieved. ~ ;
~ ~;
:," ~;"""
. .. ,~ , " ~, ~, ., ,j,.
,
It is important and this being essential to the me-thod according to the invention, that the level of the cooking water does fairly not exceed the lower third of the endives. The expression "lower third of the endives" indicates only the part of the endive which can be considered as the foot and which part has a more firm structure and requires cooking in boiling water. It will thus be clear that this expression "lower third" is not absolutely limitatif and that this level can vary to a little extent as a function of the nature and the structure of the endives. The applicants express formally their purpose to propose a method wherein the feet of the endives are cooked in boiling water whereas the part of the endive which can be considered as having a more loose structure, is not cooked in boiling water but is cooked by the vapour produced by the cooking water.
In the figure, the level of the water which has to be brought to its boiling point is indicated by reference 6.
It will thus be clear that, in order to braise the endive parts which are not immersed in the boiling water, the cook-ing-pot according to the invention is provided with a cover 7. This cover can be designed for letting the totality of the generated vapour through or not.
By applying the method according to the invention and by using the cooking-pot derived from the method, endives are obtained which have surprisingly kept their internal structure and their external shape. They can thus be served as such, be braised or also be served in any other presentation form. The part of the endives which has not been cooked by the boiling water keeps its shape surprisingly well and since the inner receptacle 2 can be re-moved from the cooking-pot 1, the endives can be strained without having to manipulate the latter at all.
Although the embodiments of the cooking-pot, mentioned here by way of example, are cylindrical, it will be clear ... _...................................................................... .'." '' "'':
: - :
20069S8 . ~
that this particular embodiment does not limit at all the scope of the invention and that, rectangular embodiments can also be applied. :
Many modifications can thus be brought to the described embodiments ;;
without leaving the scope of the present patent application, the ~
invention essentially aiming at the new and original method for ;
cooking which allows to cook in two different but appropriate ways the more firm parts forming the feet of the endives and the parts of a less firm structure formed by the rest of the endives. Conse-quently, the object concerning a homogeneous cooking of the endive as a whole while keeping its shape perfectly intact, which is in many ; ~
cases desirable, is achieved. ~ ;
~ ~;
:," ~;"""
. .. ,~ , " ~, ~, ., ,j,.
,
Claims (5)
1. A method for cooking,with boiling water, chicory, also known as "witlof" or "Belgian endives" and called hereinafter endives, wherein said endives are arranged, in upright position their feet being directed downwards in a pot containing water up to a level corresponding to a base of said endives, i.e. approxi-mately up to a lower third of said endives, and wherein said water is brought to its boiling point during a sufficient period so that said base or a immersed part of said endives is cooked with boiling water whereas an upper part of said endives which projects above said boiling water being cooked by vapour.
2. A method as claimed in claim 1, wherein a cooking-pot is used which is provided for receiving an inner receptacle having a perforated bottom, each opening of which being dimensioned for receiving said base of an endive so that the latter can be intro-duced into said opening.
3. A cooking-pot for cooking endives according to a method as claimed in claim 1, according to which said endives are cooked in upright position, said cooking water reaching a level corresponding substantially to said lower third of said endives, which cooking-pot comprises means for keeping said endives in upright position, their feet being directed downwards.
4. A cooking-pot as claimed in claim 3, wherein said means comprise an inner receptable showing openings dimensioned for receiving said feet of said endives so that the latter are able to traverse said openings.
5. A cooking-pot as claimed in claim 3, wherein said means comprise a bottom provided for being fixed at a distance of a bottom of said cooking-pot and showing openings dimensioned for receiving said feet of said endives.
Applications Claiming Priority (4)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP88870200.8 | 1988-12-30 | ||
| EP88870200A EP0375825A1 (en) | 1988-12-30 | 1988-12-30 | Vessel for boiling foodstuffs, particularly but not exclusively vegetables |
| EP89870105.7 | 1989-06-28 | ||
| EP89870105A EP0376907A1 (en) | 1988-12-30 | 1989-06-28 | Process for cooking lettuce in boiling water |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA2006958A1 true CA2006958A1 (en) | 1990-06-30 |
Family
ID=26118927
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA002006958A Abandoned CA2006958A1 (en) | 1988-12-30 | 1989-12-29 | Method and a cooking pot for cooking endives with boiling water |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA2006958A1 (en) |
-
1989
- 1989-12-29 CA CA002006958A patent/CA2006958A1/en not_active Abandoned
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FZDE | Dead |