GB2065458A - A cooking aid - Google Patents

Abstract

A cooking aid (11) comprises a length of hollow tube (12) having open ends, at least one of which has an axially projecting tab or ear (13) constituting directing means for deflecting gas/radiant energy into the interior of the tube (12) when in use. The tube is adapted for insertion through food (10) to be cooked with both ends projecting therefrom, the tube (12) being formed of heat-resistant material, such as aluminium, or by a non-metallic material if a micro-wave oven is used. <IMAGE>

Description

SPECIFICATION A cooking aid This invention relates a cooking aid for use in the cooking of food, for example meat and vegetables, in an enclosed cooking chamber such as an oven (whether electric, gas, wood or microwave) or a frying pan, and also to a method of cooking food of the aforementioned description utilising such cooking aid.

When cooking, for example by roasting, large pieces of meat, a chef or cook often is forced to compromise between meat which is overcooked on the outside and underdone or undercooked in the inner centre portion thereof. Heretofore, an even degree of cooking throughout the whole of the meat has been difficult to achieve, and of course associated with this difficulty are the problems of undesirable shrinkage and loss of meat fluids (water). Furthermore, it is well accepted that, in general, foods which have been cooked over a longer period of time tend to be less flavoursome in comparison to foods which are able to be cooked more rapidly as a result of which less vitamins and flavours are lost.

The problem of food being cooked unevenly, that is, with the outer portions of the food being overcooked and the inner centre portions of the food being undercooked, is particularly prevalent with microwave-cooked foods, particularly large pieces of meat, since microwaves have a relatively small degree of penetration and hence do not travel through the inner centre portions of large meat pieces.

Whether one cooks with microwave energy wherein there is no direct application of heat to cook the food or whether one cooks conventionally in a gas or electric oven (or frypan) where heat energy (hot gases) is absorbed by the food, the problem of the food having its inner centre portion cooked at a far slower rate than that for its outer portion,is common to both cooking methods.

The applicant is aware of solid metal skewer rods being inserted through the meat in order to conduct heat into the centre portions of the meat, however, it is generally considered that very little benefit (in relation to cooking times, shrinkage etc.) is derived from using such rods.

It is the main object of the present invention to provide an improved cooking aid which is effective in facilitating the passage of heat (gases)/energy to the inner centre portions of the food being cooked, and which is also effective in substantially reducing cooking times with consequential savings in the consumption of power in comparison to existing cooking methods.

It is a further object of the present invention to provide an improved method of cooking food, for example meat, whereby food is able to be evenly cooked throughout whilst at the same time avoiding shrinkage of the food and minimising loss of fluids (water) therefrom.

According to one aspect of this invention therefore, a cooking aid for use in cooking of food, for example meat, vegetables, comprises a length of hollow tube the ends of which are open, said tube being adapted for insertion through food to be cooked with its ends projecting therefrom at least one end of said tube having an axially projecting tab or ear the radially inner su rface(s) of which constitute(s) directing means which deflects gas/radiant energy to flow into the interior of the tube when said aid is in use, said tube being formed of heat-resistant material.

According to a preferred embodiment, the tabs or ears each comprise a tube end defined by a surface which is inclined at an angle, preferably in the range of 30 to 45" with respect to the central axis of the tube, both tabs or ears being horizontally aligned. It will of course be appreciated that the selection of the tube length and diameter will depend on the type of food which is to be cooked. Preferably the tubes are formed of "teflon" (Registered Trade Mark) being a non-inflammable, non-toxic, heat-resistant tough plastics material.With microwave ovens, it is essential that the tubes be made of non-metallic material (in view of the fact that metallic surfaces reflect microwaves), such as "teflon" or pyrex, whilst for gas or electric ovens, the tubes can be formed either of metallic material, for example aluminium, copper or non-metallic material, for example "teflon" or pyrex, all of the aforementioned materials being capable of being subjected to temperatures generally used in cooking (i.e. around 400-500"F).

According to another aspect of the present invention, an improved method of cooking food, for example meat and vegetables, comprises the steps of inserting a length of hollow tube which is open at both ends into the food to be cooked so that the ends of said tube project therefrom wherein at least one end of said tube has an axially projecting tab or ear, the radially inner surface(s) of which consititute(s) gas/radiant energy directing means, said tube being formed of heat-resistant material, placing said food into an enclosed cooking chamber such as an oven, frying pan or the like, and allowing said food to cook by the application of hot gases or radiant energy onto the food, at least some of the hot gases or radiant energy being deflected by said directing means into the interior of said tube.

Experimental cooking tests conducted by the applicant have shown, quite unexpectedly, that the formation of the projecting tab or ear at at least one end of the tube is essential to the working of the invention, such tests having shown a reduction in cooking time of between 20 and 65% depending on the type of energy which is used to cook the food. The greatest savings have been shown with foods cooked in fan-forced electric ovens. Initially, cooking tests were carried out by the applicant using simple straight lengths of tube, the ends (some of which were tapered to facilitate insertion into the food) which were cut at right angles to their central axis; however, these showed very little practical advantage or benefit, with only that portion of the food contacting the tube surface being seared.

In order to further illustrate the applicant's inven tion, several embodiments are described hereunder in some further detail with reference to and as illustrated in the accompanying drawings, in which: Fig. 1 is a view in elevation of a piece or joint of meat having two cooking aids inserted therethrough ready for cooking; Fig. 2 is a similar view to Fig. 1 but showing the arrangement for foods such as a potato or an apple having a smaller diameter tube inserted therethrough; Fig. 3 is a side elevation of a cooking tube having tabs or ears at both ends thereof according to a preferred embodiment; Figs. 4 and 5 show different embodiments of cooking tubes having different shaped tabs or ears; Fig. 6 is a view in elevation of a hand insertion tool of which use is made in inserting the cooking tube through the food to be cooked according to a preferred embodiment; and Fig. 7(1) to (3) shows in separatestagesthe manner by which the cooking tube is positioned in a piece of meat to be cooked.

With reference to Figs. 1 and 3 of the drawings, there is shown a piece or joint of meat 10 through which is inserted a pair of cooking aids 11 each comprising a straight length of hollow tube 12 which in this embodiment is formed of teflon; however, any other heat-resistant, non-toxic, non-metallic material for example pyrex, glass, or metallic material, for example aluminium, may be used. Each of the tubes 12 is formed at both ends with projecting ears or tabs 13 which project one from each side of the meat to be cooked.According to the embodiment of Fig. 3, the tabs or ears 13 are formed by an inclined surface 14 at each end of the tube, the angle of inclination in this embodiment being in the range of 30 to 459 From practical cooking tests, the applicant has established that maximum benefit is derived by having projecting tabs or ears at both ends of the tube with the tabs or ears 13 being formed on the same side of thetube 12.

In Fig. 2, there is shown a potato 15 through which is inserted a tube 12 having tabs or ears 13 at its ends, the tube 12 being of smaller length and smaller diameter than the tubes illustrated in Fig. 1 for use in cooking of large pieces of meat. Suitable dimensions of tubes for smaller size foodstuffs such as veget-- ables, potatoes and apples are 8mm (outer diameter) by 14cm in length or16mm by 14cm. For large pieces of meat, the tube dimensions are preferably 1 6mm (outer diameter) by 20, 25 or 30cm in length.

In the embodiment shown in Fig. 4, the tube 12 is provided at one of its ends with a tab or ear 17which is approximately spoon-shaped being defined by substantially horizontally extending sides 18 merg ing with an inclined surface 19 which extends around the opening leading into the interior of the tube 12.

In the embodiment of Fig. 5, there is shown a tube 12 which has projecting from an end thereof a tab 20 shaped in the form of a curved scoop, the height of the side walls 21 of which approximate to the outer diameter of the tube 12, the peripheral edge 22 of the side walls 21 defining an elongate opening 23 through which heat energy may enter and subsequently pass through the interior of the tube.

In the operation ofthe invention, the tube 12 is inserted into the food to be cooked so that its ends project therefrom in the manner as shown in Figs. 1 and 2, the food then being placed into an oven (gas, electric or microwave} and allowed to cook by the application of heat in the form of hot gases or radiant energy (microwaves) to the food. The hollow tube allows the hot gases or radiant energy to pass through the length of thetube and so enable the inner centre portions ofthe food to be cooked at a faster rate. The tabs 13, f7, 20 constitute directing means which deflect the hot gases/radiant energy into the interior of the tube.Without the tabs or ears, the tubes behave in much the same way as skewer rods, with only that flesh of the food which is in contact with the outer surface of the skewer or tube being seared.

With microwave cooking, it is advantageous to locate the tubes 12 within the food to be cooked so that the tube end openings are facing laterally as shown in Fig. 1 ofthe drawings. With electric and gas ovens, it is advantageous to position the tubes 12 so that one of the projecting ends thereof is located adjacent the rear of the oven chamber and as near to the source of heat energy being used to cook the food. In the latter instance, the tube should be placed with its end openings pointing in a downwards direction so that the rising hot gases are deflected into the interior of the tube.

To position the tubes through the food to be cooked with their ends projecting therefrom, use is made of a spiked hand tool 25 (refer Fig. 6) comprising a hollow tube 26, the length of which exceeds the length of the tubes 12, the tube 26 having at one end a spike 27 which is removably located there-within.

The tube 26 has an internal diameter which is greater than the outer diameter of the cooking tubes 12 to thereby allow the tubes 12 to be readily insertable therein. The other end of the tube 26 has a plastic end cap 29 against which hand pressure can be applied in order to force the tool through the food.

As shown in Fig. 7(1), the tool 26 is firstly forced through the piece of meat to be cooked until the spike 27 protrudes therefrom whereafter the spike 27 is removed from the end ofthetube 26 and, as shown in Fig. 7 (ii), the tube 12 is inserted into the bore of the tube 26, and finally the hand tool tube 26 is withdrawn from the meat so as to leave the tube 12 in the position as shown in Fig. 7(iii).

In an alternative method, the tube 12 can simply be provided with an end cap engaged over one of its angled ends and a removable spike inserted into the othertube end whereupon the tube can be forced into the food.

A brief consideration of the above embodiment will indicate that the invention is extremely simple but nevertheless provides effective means and method whereby food, for example large pieces of meat orthe like, can be cooked with a considerable saving of cooking time and power (whether gas, electricity or microwave enegy) and avoiding unde sirable shrinkage of the food being cooked as well as loss of flavours and vitamins in the food.

Claims (13)

1. A cooking aid for use in cooking of food, for example meat and vegetables, comprising: a length of hollow tube the ends of which are open, said tube being adapted for insertion through food to be cooked with its ends projecting therefrom, at least one end of said tube having an axially projecting tab or ear the radially inner surface(s) of which constitute(s) directing means which deflects gas/radiant energy to flow into the interior of the tube when said aid is in use, said tube being formed of heat-resistant material.

2. A cooking aid according to claim 1 wherein each end of the tube is formed with a said projecting tab or ear, said tubes or ears being horizontally aligned.

3. A cooking aid according to claim 2 wherein each tab or ear comprises a tube end defined by a surface which is inclined at an angle with respect to the central longitudinal axis of the tube.

4. A cooking aid according to claim 2 wherein each said tab or ear is in the form of a scoop or spoon.

5. A cooking aid according to claim 1 wherein said heat-resistant material is teflon or aluminium.

6. An improved method of cooking food, for example meat and vegetables comprising the steps of: inserting a length of hollow tube which is open at both ends into the food to be cooked so that the ends of said tube project therefrom wherein at least one end of said tube has an axially projecting tab or ear, the radially inner surface(s) of which constitute(s) gas/radiant energy directing means, said tube being formed of heat-resistant material, placing said food into an enclosed cooking chamber such as an oven, frying pan orthe like, and allowing said food to cook by the application of hot gases or radiant energy onto the food, at least some of the hot gases or radiant energy being deflected by said directing means into the interior of said tube.

7. An improved method of cooking food according to claim 6 wherein each end of the tube is formed with a said projecting tab or ear, said tubes or ears being horizontally aligned.

8. An improved method of cooking food according to claim 7 wherein each said tab or ear comprises a tube end defined by a surface which is inclined at an angle with respect to the central longitudinal axis ofthe tube.

9. An improved method of cooking food according to claim 7 wherein each said tab or ear is in the form of a scoop.

10. An improved method of cooking food according to claim 6 wherein said heat-resistant material is teflon or aluminium.

11. An improved method of cooking food according to claim 6 wherein the tube is inserted into said food by firstly forcing a hand tool comprising a tubular stem and a removable spike at one end thereof, through said food, removing the spike from said one end of said stem, inserting said tube into the bore of said hand tool and subsequently withdrawing said stem from the food, with said tube remaining in the food with its ends projecting therefrom.

12. In combination, a cooking aid and an aid insertion hand tool for use in cooking of food substantially as hereinbefore described and with reference to the accompanying drawings.

13. A cooking aid for use in cooking of food substantially according to any one of the embodiments described herein with reference to and as illustrated in the accompanying drawings.