FR2858197A1 - Support for cooking broccoli in steam is drilled with different diameter holes, has raised edge and is fitted with handle - Google Patents
Support for cooking broccoli in steam is drilled with different diameter holes, has raised edge and is fitted with handle Download PDFInfo
- Publication number
- FR2858197A1 FR2858197A1 FR0309496A FR0309496A FR2858197A1 FR 2858197 A1 FR2858197 A1 FR 2858197A1 FR 0309496 A FR0309496 A FR 0309496A FR 0309496 A FR0309496 A FR 0309496A FR 2858197 A1 FR2858197 A1 FR 2858197A1
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- FR
- France
- Prior art keywords
- support
- cooking
- broccoli
- handle
- steam
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- 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.)
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Classifications
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J43/00—Implements for preparing or holding food, not provided for in other groups of this subclass
- A47J43/18—Holding or clamping devices for supporting fowl, venison, or other meat, or vegetables, during cooking or during subsequent cutting
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J27/00—Cooking-vessels
- A47J27/04—Cooking-vessels for cooking food in steam; Devices for extracting fruit juice by means of steam ; Vacuum cooking vessels
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J36/00—Parts, details or accessories of cooking-vessels
- A47J36/16—Inserts
- A47J36/20—Perforated bases or perforated containers to be placed inside a cooking utensil ; Draining baskets, inserts with separation wall
Landscapes
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Mechanical Engineering (AREA)
- Cookers (AREA)
- Food-Manufacturing Devices (AREA)
Abstract
Description
La présente invention concerne une nouvelle méthode de cuissonThe present invention relates to a novel method of cooking
des brocolis ainsi qu' un support (1) conçu spécialement pour l'application de cette nouvelle méthode. broccoli and a carrier (1) specially designed for the application of this new method.
Jusque là, les brocolis étaient cuits, comme d'autres légumes, soit dans de l'eau bouillante soit à la vapeur soit sous pression. Les deux parties des brocolis, la partie supérieure dite. fleur et la partie inférieure dite tige , étaient cuites ensemble de la même façon, bien que leur fermeté était différente. Until then, broccoli was cooked, like other vegetables, either in boiling water or steam or under pressure. The two parts of broccoli, the so-called upper part. flower and the lower part called stem, were cooked together in the same way, although their firmness was different.
Il en résultait qu'une fois la tige cuite et molle, la fleur était trop cuite 10 et,.par conséquent, trop molle. Le légume n'avait pas un bon goût et son aspect extérieur n' était pas. esthétique. As a result, once the stem was cooked and soft, the flower was overcooked and, therefore, too soft. The vegetable did not have a good taste and its appearance was not. aesthetic.
D'où l'idée d'améliorer la façon de préparer des brocolis; .tout en gardant une tige moelleuse et bien cuite, la. fleur, elle, reste croustillante et.souple. Pour.atteindre ce but il faut procéder de la façon suivante, Il faut partager la tête des brocolis pour avoir des fleurs une & une. Leur tiges devraient avoir environ 3 cm {c'est la hauteur du bord (3) ou des pieds (4)} afin de garder un maximum de partie consommable. Aux extrémités de la tête, les fleurs sont pluspetites et les tiges plus longues et plus fines, alors 9u'au centre les tiges sont plus courtes et plus grosses et leur fleurs plus larges. 20 En pr enant cela en. considération le support dispose de trous. de différents diamètres. Hence the idea of improving how to prepare broccoli; while keeping a soft and well cooked stalk, the. flower, she, remains crisp and sweet. To achieve this goal it is necessary to proceed in the following way, It is necessary to share the head of the broccoli to have flowers one & one. Their stems should be about 3 cm (the height of the edge (3) or feet (4)} to keep a maximum consumable part. At the ends of the head, the flowers are smaller and the stems are longer and thinner, while in the center the stems are shorter and larger and their flowers wider. 20 By doing this in. consideration the support has holes. of different diameters.
Après les avoir lavés sous l'eau courante, il faut disposer les morceaux ainsi partagés sur le support (1) décrit et dessiné ci-joint. After washing under running water, it is necessary to arrange the pieces thus shared on the support (1) described and drawn attached.
Ce support (1), .ralisé en une matière premi'ére pouvant supporter la température de cuisson, a été concçu spécialement pour faciliter d'une part la mise,en place des brocolis dans la casserole et, d'autre part leur cuisson. Sans ce support les brocolis ne peuvent pas être positionnlés verticalement pendant la cuisson ce qui empêche l'application de notre méthodç et, par conséqunt, on ne peut obtenir le goût et l'aspect souhaité du légume cuit. This support (1), made of a raw material that can withstand the cooking temperature, has been specially designed to facilitate on the one hand the setting up of broccoli in the pan and on the other hand their cooking. Without this support broccoli can not be positioned vertically during cooking which prevents the application of our method and, therefore, we can not get the desired taste and appearance of the cooked vegetable.
Avant de disposer les brocolis sur le support, il convient de soulever à la verticale la poignée (5) conçue pour faire entrer et sortir le support (1) avec des brocolis de la casserole. Elle est surtout utile pour sortir le support avec des brocolis après la cuisson à cause de la température très élevée. Before placing the broccoli on the support, lift the handle (5) designed to bring the broccoli (1) in and out of the pan. It is especially useful for removing broccoli after cooking because of the very high temperature.
En maintenant la poignée (5) à la verticale, on place les morceaux des brocolis dans les trous (2) adaptés aux dimensions des tiges: les morceaux plus gros dans les trous plus larges et les morceaux plus fins dans les trous plus petits. Si ces derniers sont plus nombreux on peut les mettre par 2 ou 3 dans les trous plus grands. Keeping the handle (5) upright, place the broccoli pieces in the holes (2) matching the dimensions of the stems: the larger pieces in the larger holes and the finer pieces in the smaller holes. If there are more of them you can put them in 2 or 3 in the bigger holes.
Les tiges doivent se trouver en dessous de la surface du support et les fleurs s'appuient sur sa surface supérieure. A l'aide de la poignée (5) on 10 place le support (1) avec les brocolis dans une casserole vide dont le diamètre doit être au moins un peu plus grand que celui du support. La poignée (5) peut être laissée à la verticale, ce qui facilitera l'extraction du support après la cuisson. The stems must be below the surface of the support and the flowers rest on its upper surface. Using the handle (5), the support (1) is placed with the broccoli in an empty saucepan whose diameter must be at least a little larger than that of the support. The handle (5) can be left vertical, which will facilitate the extraction of the support after cooking.
Pour améliorer le goût des brocolis on-peut les saler légèrement 15 à la surface des fleurs mais ceci est facultatif Maintenant on met dans la casserole de l'eau bouillante en évitant de la faire couler directement sur tes fleurs. L'eau ne doit pas dépasser la surface du support On met le couvercle, Le temps dç cuisson est d'environ 8 minutes (pour unecasserole classique). To improve the taste of broccoli you can salt them slightly on the surface of the flowers but this is optional. Now you put in the pot boiling water, avoiding to pour it directly on your flowers. The water must not exceed the surface of the support. The lid is put on. The cooking time is about 8 minutes (for a conventional saucepan).
Gre au support (1), la tige qui est en dessous est cuite directement dans l'eau, tandis que la fleur, étant plus délicate et devenant molle plus rapidement gue la tige, est cuite,à la. vapeur qui est 4égagéepar lesyetitstrous distiosés sur toute la surface du support ou bien par les trous du grillage si c'est la fo.rje hoisie. L'éventuel sel se trouvant sur les fleurs se dissout çt4onne le 25 goût régulièrement à la fleur et à la tige. In the support (1), the stem below is cooked directly in the water, while the flower, being more delicate and becoming softer more quickly than the stem, is cooked, at. steam which is broken up by the small holes distributed over the entire surface of the support or through the holes of the wire mesh if it is the preferred method. Any salt found on the flowers dissolves and tastes regularly on the flower and stem.
Apres environ 8 minutes on soulçve le couverçle en laissant sortir 1a vapeur et ensuite, grâce à la poignée (5), on extrait le support (1) avec les brocolis qui peuvent être servis-tussitôt. After about 8 minutes, the lid is lifted by letting the steam out and then, thanks to the handle (5), the support (1) is extracted with the broccoli which can be served immediately.
Les méthodes traditionnelles de- cuisson de brocolis ne permettaient 30 pas l'obtention d'une tige moelleuse tout en conservant des fleurs croustillantes et assez dures. - 3 The traditional methods of cooking broccoli did not allow for a soft stem while retaining crisp and hard flowers. - 3
Grâce à cette nouvelle méthode on obtient une fleur souple et croustillante ainsi qu'une tige bien cuite sans que ces deux éléments soient séparés à la cuisson bien qu' ils aient besoin d'un temps de cpisson deérwnt. Thanks to this new method we obtain a supple and crispy flower as well as a well cooked stem without these two elements being separated during cooking, even though they need a long cooking time.
Ceci améliorera nettement le goût du légume et rendra au plat un aspect visuel plus appétissant. This will significantly improve the taste of the vegetable and make the dish look more appealing.
Pour pouyvoir réiserjce nouyveau moce de cuisson>de broçolis on a conçu un support (1) qui n'existait pas encore sur le marché. On peut l'utiliser pour toute sorte de casserole avec couvercle dont le diamètre est au moins un peu plus grand que celui du support en question. To be able to reinforce a new type of broach, a support (1) has been designed which did not exist on the market yet. It can be used for any type of saucepan with a lid whose diameter is at least a little larger than that of the support in question.
Le support (1), dont la surface estperforéeparplusieurs petits.trogs assurant l'évaporation régulière, doit être réalisé de préférence en acier inox ou en toute autre matière première supportant la température de çuisson de l'eau, Il peut également être réalisé en grillage (de préférence en fil d'acier inox) ce qui permet aussi une bonne évaporation. En général il devrait être rond avec un 15 diamètre d'environ 2.1 cm suffisant pour une tête moyenne de brocolis. La hauteur du bord (3) ou des pieds (4) est d'environ 3 cm. Il est également équipê d'une poignée (5) réalisée en matière première supportant la température de la cuisson, de>préférence en fil d'acier inox, placée en diagonale dont la longueur est égale à la moitié du périmètre du support. La poignée est terminée par des crochets (6) 20 qui la relient au support (1)grâce aux ouvertures spéciales faites dans sa surface. The support (1), whose surface is perforated by several small.trogs ensuring regular evaporation, should preferably be made of stainless steel or any other raw material that supports the temperature of the water, It can also be made of mesh (preferably in stainless steel wire) which also allows good evaporation. In general it should be round with a diameter of about 2.1 cm sufficient for an average head of broccoli. The height of the edge (3) or feet (4) is about 3 cm. It is also equipped with a handle (5) made of raw material supporting the cooking temperature, preferably stainless steel wire, placed diagonally whose length is equal to half the perimeter of the support. The handle is terminated by hooks (6) which connect it to the support (1) thanks to the special openings made in its surface.
La surface de support est percée par plusieurs petits trous ainsi que par 12 grands trous (2) dont 8 d'un diamètre de 4 cm et 4 d'un diamètre e 3 cm. Les trous de 4 cm sont destinés aux tiges plus grands du milieu du légume et les trous de 3 cm aux tiges fins des abords de la tête du légume. The support surface is pierced by several small holes as well as 12 large holes (2) of which 8 with a diameter of 4 cm and 4 with a diameter e 3 cm. The 4 cm holes are for the larger stems in the middle of the vegetable and the 3 cm holes for the thin stems around the head of the vegetable.
Explication des croquis: - fi. 1 représente le support équipé de rebord fig.2 représente le support équipé des pieds - fig.3 représente la liaison de la poignée et du support par des crochets t,- ' 2858197 - 4 Explanation of sketches: - fi. 1 represents the support equipped with flange fig.2 represents the support equipped with the feet - fig.3 represents the connection of the handle and the support by hooks t, - '2858197 - 4
Claims (1)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FR0309496A FR2858197B1 (en) | 2003-08-01 | 2003-08-01 | A SUPPORT DESIGNED TO APPLY THE BROCOLIS COOKING PROCESS |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FR0309496A FR2858197B1 (en) | 2003-08-01 | 2003-08-01 | A SUPPORT DESIGNED TO APPLY THE BROCOLIS COOKING PROCESS |
Publications (2)
Publication Number | Publication Date |
---|---|
FR2858197A1 true FR2858197A1 (en) | 2005-02-04 |
FR2858197B1 FR2858197B1 (en) | 2006-07-28 |
Family
ID=34043725
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
FR0309496A Expired - Fee Related FR2858197B1 (en) | 2003-08-01 | 2003-08-01 | A SUPPORT DESIGNED TO APPLY THE BROCOLIS COOKING PROCESS |
Country Status (1)
Country | Link |
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FR (1) | FR2858197B1 (en) |
Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US1716868A (en) * | 1928-02-27 | 1929-06-11 | Cast Rite Co | Cooking rack |
US2807995A (en) * | 1955-01-20 | 1957-10-01 | Petty Henry Ward | Cooking utensil |
US3143639A (en) * | 1961-05-22 | 1964-08-04 | Sunbeam Corp | Automatic heating device |
DE3835269A1 (en) * | 1987-11-05 | 1989-05-18 | Newton Paulino Corvalan | ELECTRIC COOKER FOR EGGS AND THE LIKE |
EP0375825A1 (en) * | 1988-12-30 | 1990-07-04 | Robert Depoorter | Vessel for boiling foodstuffs, particularly but not exclusively vegetables |
-
2003
- 2003-08-01 FR FR0309496A patent/FR2858197B1/en not_active Expired - Fee Related
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US1716868A (en) * | 1928-02-27 | 1929-06-11 | Cast Rite Co | Cooking rack |
US2807995A (en) * | 1955-01-20 | 1957-10-01 | Petty Henry Ward | Cooking utensil |
US3143639A (en) * | 1961-05-22 | 1964-08-04 | Sunbeam Corp | Automatic heating device |
DE3835269A1 (en) * | 1987-11-05 | 1989-05-18 | Newton Paulino Corvalan | ELECTRIC COOKER FOR EGGS AND THE LIKE |
EP0375825A1 (en) * | 1988-12-30 | 1990-07-04 | Robert Depoorter | Vessel for boiling foodstuffs, particularly but not exclusively vegetables |
Also Published As
Publication number | Publication date |
---|---|
FR2858197B1 (en) | 2006-07-28 |
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Date | Code | Title | Description |
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ST | Notification of lapse |
Effective date: 20090430 |