ES2925113A1 - DEVICE FOR COOKING MEAT AND FISH (Machine-translation by Google Translate, not legally binding) - Google Patents

Abstract

Device for cooking meat and fish, made up of a matrix of pointed threadlike elements (1) that are distributed perpendicularly on the lower face of a horizontal base (2) that has a handle (3) on its upper face, base that is placed on top of a piece of meat or fish that is cooked on a griddle or frying pan (5). The device can be complemented with an enveloping casing (6) in the form of an inverted bowl that acts as a thermal shield and is coupled with the base (2) through a central hole (6) in which a stem (7) is inserted that Join the base (2) with the handle (3). Alternatively, the threadlike elements can be located in the casing (6), in which case the base (2) has through holes to insert said threadlike elements. (Machine-translation by Google Translate, not legally binding)

Description

DESCRIPTION

Device for cooking meat and fish

TECHNICAL SECTOR

The present invention relates to a device that has been specially conceived for cooking meat and fish on the grill, with a grill being understood as any flat surface that provides heat, therefore including any type of frying pan.

The object of the invention is to provide means that prevent the meat or fish from twisting due to the shrinkage they suffer during cooking, so that the maximum contact surface of the food with the plate is maintained, thus achieving a cooked food. much more homogeneous.

BACKGROUND OF THE INVENTION

As is known, when grilled meat or fish is cooked, especially when said meat or fish is cut into thin fillets, it is common for them to shrink due to the effect of heat, so that a piece that was originally perfectly flat, like the surface on which it is cooked, adopts an arched configuration, due to the fact that the heat is only being supplied at that moment by one of the two larger faces of the piece, which in practice means that the piece of meat or fish does not rest evenly on the cooking surface, which causes uneven cooking.

Although a more or less rudimentary solution to this problem consists of making cuts perpendicular to the perimeter of the piece, to release the tensions that occur during cooking, this solution, in addition to negatively affecting the aesthetic appearance of the cooked piece, only partially reduces the problem but it does not solve it completely, to which must be added the problem that these cuts entail from the point of view of loss of the juices of the meat or fish in question.

EXPLANATION OF THE INVENTION

The device for cooking food that is recommended solves the aforementioned problems in a fully satisfactory manner, based on a simple but effective solution.

For this, and more specifically, the device of the invention is constituted from a matrix of pointed filiform elements that are distributed perpendicularly on a horizontal surface or base, specifically on its lower face, pointed filiform elements that are intended to interlock uniformly distributed over the piece of meat or fish to be cooked, in a phase prior to said cooking, in which said piece adopts a duly flattened configuration.

In this way, the pointed filiform elements prevent it from being deformed due to the temperature difference between its two faces when the piece to be cooked is placed on the griddle or pan in question, by means of the device itself embedded in it. larger, thus allowing the heat supplied to be distributed completely homogeneously over the surface of the piece.

To facilitate the maneuverability of the device, the base carrying the pointed threadlike elements can incorporate a handle or handle on its upper face.

In the same way, and to prevent the pointed threadlike elements from reaching the plate or frying pan, which could damage it, it has been planned that said base be complemented with a casing as a perimeter envelope, with a central hole through from which the neck of the handle of the base is movable, so that said neck has stops included that limit the degree of displacement in the lower direction of the base, so that it is always at a minimum distance but sufficient to never enter in contact with the griddle or frying pan in question.

In accordance with another variant embodiment of the invention, provision has been made for the pointed filiform elements to be optionally distributed on the internal face of the envelope, presenting a length slightly less than this, so that the base with the handle it can be moved axially with respect to this assembly, through a matrix of holes formally and positionally coincident with the filiform elements, so that in this case the base would simply serve as an element that facilitates the untying of the piece cooked by thrust of it.

Finally, it only remains to point out that the device may be made of metal, such as stainless steel, without ruling out any other non-metallic heat-resistant material.

DESCRIPTION OF THE DRAWINGS

To complement the description that is going to be made below and in order to help a better understanding of the characteristics of the invention, according to a preferred example of its practical embodiment, a set of plans is attached as an integral part of said description. where, by way of illustration and not limitation, the following has been represented:

Figure 1.- Shows a perspective view of a device for cooking meat and fish made according to the object of the present invention in its simplest variant.

Figure 2.- Shows respective profile views of a variant embodiment of the device of the invention in a position prior to being applied to a fillet, and once linked to it, preventing it from deforming during cooking.

Figure 3.- Shows respective profile views of a variant embodiment of the device of the invention in which the device is complemented by an external casing through which the base-handle assembly is axially movable, a device that is represented in Previous position of being applied on a fillet, and once linked to it, preventing it from deforming during cooking.

Figure 4.- Shows, finally, a view similar to that of figure 3, but corresponding to a variant embodiment in which the pointed filiform elements are linked to the envelope itself.

PREFERRED EMBODIMENT OF THE INVENTION

In view of the figures outlined, and especially of figure 1, it can be seen how the device for cooking meat and fish is constituted from a matrix of pointed filiform elements (1) that are distributed perpendicularly on the lower face of a horizontal base (2), intended to be interlocked in a uniformly distributed manner on the piece (4) of meat or fish to be cooked, in a phase prior to said cooking, in which said piece (4) adopts a duly flattened configuration, therefore presenting the base (2) with plan dimensions equal to or greater than those of the piece to be cooked.

Thus, although the number of pointed threadlike elements (1) may be variable, this will be sufficient to prevent the piece (4) of meat or fish from suffering the classic deformations that occur due to the temperature difference between the face top and bottom of it during its cooking.

As mentioned above, to facilitate the handling of the device, it may incorporate a handle (3) on its upper face, preferably centrally, as shown in figure 2.

At the same time, and in accordance with what is shown in figure 3, to avoid damaging the griddle or frying pan (5) with the pointed filiform elements, the base (2) is complemented with a casing (6) as a perimeter envelope, in the form inverted bowl, with a central hole (6') in which a rod (7) plays that links the base (2) with the handle (3), said rod including an element that functions as a stop (8) that limits the vertical displacement of the base (2) so that the pointed filiform elements (1), in their lowest position, are very close, but without touching the frying pan or griddle (5).

In addition, this envelope allows the piece of fish or meat in question to cook more quickly, by constituting a thermal barrier against the vapors and gases given off by the piece itself during its cooking.

Finally, and according to the embodiment variant of figure 4, optionally the pointed filiform elements (1') could be distributed instead of on the base, on the internal face of the casing (6) presenting a length slightly less than the height of it. For its part, the base (2') will be flattened, being also linked to a handle (3) through a stem (7) movable through a central hole (6') of the casing (6), so that this assembly serves as a pressure element for the part (4) when detaching it from the pointed threadlike elements (1'), for which said pointed threadlike elements (1') must pass through holes made on said base (2').

Claims (4)

1a.- Device for cooking meat and fish, characterized in that it is constituted from a matrix of pointed filiform elements (1) that are distributed perpendicularly on the underside of a horizontal base (2), of equal plan dimensions or larger than the piece to be cooked, defining a surface for linking and immobilizing the piece to be cooked on the horizontal plane of the griddle or frying pan on which said piece is cooked. 2a.- Device for cooking meat and fish, according to claim 1a, characterized in that the base (2) incorporates a handle (3) on its upper face. 3.- Device for cooking meat and fish, according to claims 1 and 2, characterized in that it includes a casing (6) as a perimeter envelope, in the form of an inverted bowl, with a central hole (6') in the that plays a stem (7) that links the base (2) with the handle (3), said stem including an element acting as a stop (8) that limits the vertical displacement of the base (2) so that the filiform elements pointed (1), in its lowest position, do not touch the pan or griddle (5). 4 a.- Device for cooking meat and fish, characterized in that it is constituted from a casing (6) or envelope in the form of an inverted bowl, on whose upper internal face a matrix of pointed filiform elements (1) is established. which are distributed perpendicularly, presenting a length less than the height of the casing itself, having foreseen that the casing (6) has a central hole (6') in which a rod (7) plays, which by its upper end is linked to a handle (3), while at its lower end it is linked to a flattened base (2'), affected by holes through which the pointed filiform elements (1') pass, defining the base (2') a means of decoupling the piece (4) to be cooked with respect to the pointed filiform elements (1) in which it is intended to be embedded and stabilized.