GB2595284A

GB2595284A - Device for cooking

Info

Publication number: GB2595284A
Application number: GB2007566.9A
Authority: GB
Inventors: Fuller Karen; Thomas Cawley Cormac
Original assignee: Individual
Current assignee: Individual
Priority date: 2020-05-21
Filing date: 2020-05-21
Publication date: 2021-11-24
Anticipated expiration: 2040-05-21
Also published as: WO2021234404A1; GB202007566D0; GB2595284B

Abstract

A roasting rack 1 including a cradle frame 4 surrounding a concave bed 3. The curved surface of the bed 3 supports food items, such as a meat joint, during cooking / roasting. A prop 22 is separable from the cradle 2 and supports the cradle 2. The support prop 22 can moved such that the cradle 2 and bed 3 can be adjustably tilted relative to horizontal in use. Preferably, loops 14 are used to locate the prop 22 to achieve a desired level of tilt. A retaining lip 9 may be used to prevent the elevated meat slipping from the inclined surface of the bed. Ideally, clips or pins are included in a kit for fastening, sealing and securing the meat / poultry during roasting. Orientating the meat on an inclined plane or angled surface during roasting encourages roasting juices, such as oils and fats secreted during roasting of meat, flow over the meat joint from points of elevation to lower regions of the meat.

Description

Device for Cooking The present invention relates to a device for cooking meat in an oven or on a barbeque. The device has particular application in roasting, grilling or barbequing poultry. It can also be used for roasting, grilling or barbequing other meats including meat joints and crackling.

Background of the Invention

To date the traditional way to roast a bird is to place it on a roasting tin on its back allowing juices from the bird to either evaporate or fall to the bed of the roasting tin by force of gravity and either remain in liquid form or crystallise on the bottom or sides of the roasting tin. Juices from white breast meat gravitate down to brown meat of the legs and around the bones of the back of the bird.

Alternatives to this traditional method are either (i) to simply invert the bird and cook it upside down, which has been found to have limited effect; (H) to place the bird on a frame so that it does not touch the bed of the roasting tin and is surrounded by air at it roasts (iii) to roast the bird using a rotisserie device, or (iv) to use a device comprising an annular tray and upright support.

In this regard, U52014165853 relates to a roasting rack. The document discloses a roasting rack for cooking fowl wherein the rack comprises a horizontally disposed U shaped stand having integrally interconnected and spaced apart mutually parallel legs. A vertically disposed post is detachably connected to the stand, said post having first and second vertically spaced apart branches projecting over the stand where the first and second branches are situated in a vertical plane that bisects the space between the legs of the stand. A handle is pivotally attached to the first branch and a fowl supporting saddle is attached to the second branch. The saddle is intended to make broad contact with the interior of a bird and provide sufficient support so that the bird will not tend to rotate on the rod that comprises the second branch.

The bird's legs are left hanging straight downwards and away from the breast and juices therefore run down over legs where they are not needed or wanted rather than being concentrated into the breast meat.

U55791235 relates to a device for roasting poultry. The document discloses a device for roasting a poultry having a breast portion to be faced downward, first and second leg portions, and first and second wing portions. One embodiment of the disclosed device comprises an arrangement wherein the wings and legs of a poultry item may be supported, thereby allowing the breast of the poultry item to be face downward and freely hanging while cooking.

In light of the problems discussed above, various proposals have been made, but there remains a need for an improved device which addresses one or more of the problems presented by prior art arrangements. In this regard, the present invention aims to provide a novel device which allows a better, more consistent and predictable performance when cooking food, especially meat. In addition, the present invention seeks to provide an alternative device which preferably addresses one or more of the problems presented by prior art arrangements.

Remarkably, the invention provides a new device for cooking meat wherein a cradle is provided for supporting the meat in a favourable plane which ensures optimal cooking conditions. In this regard, the invention permits birds to be roasted in a completely new way, by being placed in a different plane within the roasting tin and allowing for a different interaction of the forces of gravity while the bird roasts resulting in different effects on the bird during the roasting process so that all parts cook more consistently and retain moisture within breast meat and leg meat. This also has the advantage of allowing a bird to be thoroughly cooked at lower temperatures and also reduces the overall cooking time. Advantageously, the device can be used in cooking poultry, meat joints, other meats and/or crackling.

Summary of the Invention

In accordance with a first aspect, the present invention provides a device for use in cooking which comprises: a cradle, which comprises a bed having a concave surface for supporting food to be cooked; and a prop, which is separable from the cradle and supports the cradle generally in a plane which can be adjustably tilted relative to horizontal in use.

The device of the invention is intended to be placed in a roasting tin, tray or pan which is then placed on a wire shelf in an oven or on a grill or a barbeque and promotes the cooking of a food placed on the concave upper surface of the bed of the cradle by enabling hot air to circulate directly from the oven around the food. In use, the prop and cradle are placed on a tray for placing in an oven, wherein the prop is positioned abutting the cradle, thereby supporting the cradle in a correct orientation for cooking.

Adjustment of the point(s) of abutment between the cradle and the prop results in adjustment of the tilt of the plane of the coplanar edges of the cradle relative to horizontal. Food is placed on the upper surface of the bed of the cradle and it is supported by the concave upper surface.

Advantageously, the device can be used to cook food in an angled orientation of choice by means of elevating the cradle at one end onto the prop applied to that end of the cradle and being so arranged as to allow the food to be cooked at any angle of choice in a range of between zero degrees and 85 degrees so that during cooking in the case of a bird the juices will flow as a result of the bird being cooked at an angle from the uppermost sections of the bird to the lower sections.

In contrast to the known devices the device of the invention provides a more energy efficient cooking solution, which produces better performance during the cooking process and results in cooked meat which is superior in taste, flavour and texture.

The device is preferably manufactured of a material which is a good conductor of heat so that it applies heat evenly to the bird as it roasts. The cradle and the prop may be manufactured of the same or different heat resistant materials. Preferably, the cradle is manufactured of metal or metal alloy, for example steel, which is non-stick in effect or the exterior of which is has a durable non-stick coating. More preferably, it is manufactured of carbon steel or stainless steel.

The size and shape of the cradle and prop may be varied according to the type of food with which the device is to be used. Preferably, the cradle is of a size to accommodate birds or meats. Preferably, the cradle is of a size to accommodate poultry including turkeys and chickens; or ducks; or is of a size to accommodate a joint of meat.

Preferably, the prop comprises first and second end members, which are spaced apart and joined by a connecting member.

Preferably, the connecting member comprises a cylindrical bar or tube. Preferably, the connecting member is straight.

Preferably, the cylindrical bar or tube has an oval or circular cross section. Preferably, it has an outer diameter of about 2mm to about 5mm, or greater depending on the size in which the device is manufactured.

In a preferred embodiment, the end members are substantially planar and located in substantially parallel planes. In one embodiment the end members each comprise a substantially planar solid body. Preferably, the substantially planar solid body has a thickness of about 2mm to about 5mm, or greater depending on the size in which the device is manufactured.

In an alternative embodiment, the end members each comprise or a substantially planar frame. Preferably, the frame is of a bar or tube having an oval or circular cross section. Preferably, it has an outer diameter of about 2mm to about 5mm, or greater depending on the size in which the device is manufactured.

Preferably, the end members each have a means for abutting the cradle. In this regard, preferably, the means for abutting the cradle, comprises at least one projection which projects from the end member. Preferably, the projection is coplanar with the end member.

Alternatively, the means for abutting the cradle comprises a corner or edge of the end member.

Preferably, the end members comprise a substantially planar solid body or substantially planar frame having the shape of a polygon. In a preferred embodiment, the end members each comprise a substantially planar solid body or a substantially planar frame, having the shape of a triangle. Even more preferably, the end members each have the shape of a scalene triangle. This provides the advantage of providing a stable prop and by rotating the prop it provides three different heights at which the cradle can be supported.

Preferably, the polygon has edges which are curved, and each edge meets an adjacent edge at an acute angle, which provides a corner for abutting the cradle.

Preferably, the cradle comprises a cradle frame surrounding the bed. Preferably, the cradle frame has two straight parallel sides at sides of the bed and two curved parallel ends at ends of the bed, which match the curve of the concave upper surface of the bed.

Preferably, the cradle frame is of a bar or tube, preferably having a circular or oval cross section. Preferably, it has an outer diameter of about 2mm to about 5mm, or greater depending on the size in which the device is manufactured.

Preferably, a longitudinal axis of the bed is parallel with the straight parallel sides.

Preferably, loops are provided along the length of the straight parallel sides of the cradle frame. The loops are for receiving the. Advantageously, by placing the means for abutting the cradle in the loops, the longitudinal axis of the bed can be tilted relative to horizontal by adjusting the position of the prop relative to the cradle.

Preferably, the cradle comprises a stand in the form of an end wall or end frame upstanding from one of the curved parallel ends of the cradle frame. Preferably, the stand is substantially perpendicular to the longitudinal axis of the bed. In one embodiment, the end wall has a thickness of about 2mm to about 5mm, or greater depending on the size in which the device is manufactured. In another embodiment, the end frame is of a bar or tube, preferably having a circular or oval cross section.

Preferably, it has an outer diameter of about 2mm to about 5mm, or greater depending on the size in which the device is manufactured.

Preferably, the stand provides at least one leg, more preferably two legs and a retaining lip. Preferably, the legs extend from a curved end of the cradle frame on the convex side between the straight parallel sides of the cradle frame, and adjacent the straight parallel sides of the cradle frame.

Preferably, the retaining lip extends from the same curved end of the cradle frame on the concave side. Preferably it is located between the legs, but on the opposite side of the cradle bed.

Advantageously, in use, the retaining lip inhibits food from slipping down the bed of the cradle when it is tilted relative to horizontal.

Preferably, a flange is provided on the end wall or end frame on which a brand name may be applied.

Preferably, the bed of the cradle has a non-stick coating. The provides the advantage that food does not stick to the bed of the cradle during cooking.

In one embodiment, preferably, the bed of the cradle is of mesh. Preferably, it is of wire mesh, preferably wherein the wire has a diameter of about lmm to about 2mm, or greater depending on the size in which the device is manufactured. Preferably, the mesh has openings between the wire, wherein the openings have a repeating pattern. Preferably, the openings are square or diamond shaped and each opening has sides having a length of about 5mm to about lOmm, or greater depending on the size in which the device is manufactured.

In an alternative embodiment the bed is punched. In a further alternative embodiment, the bed is perforated with a plurality of perforations. Preferably, the perforations have diameter of about lOmm, or greater depending on the size in which the device is manufactured. Preferably, the centre of one perforation is a distance of about 20mm (or greater depending on the size in which the device is manufactured) from the centre of an adjacent perforation. In this regard, preferably, the perforations are arranged in a staggered pattern.

Advantageously, the perforations ensure that the greatest possible open area is achieved so that food cooked using the device of the invention is exposed to the fullest extent possible.

In addition, advantageously, the cradle is capable being used independent of the prop and it can be inverted so that food can be cooked on either the concave surface or the convex surface of the bed.

In accordance with a further aspect of the invention, there is provided a kit comprising the device of the invention together with one or more pins and/ or one or more clips.

Preferably, the kit comprises two or more pins.

Preferably, each pin comprises a rod between a first end and a second end, wherein the first end terminates in a sharp point and the second end terminates in a disc or grip. Preferably, the rod has a circular, rectangular or square cross section. More preferably, the rod has a square cross section.

Preferably, the distance between the first end and the second end of the pin is about 10 cm to about 20 cm, or greater depending on the size in which the device is manufactured. More preferably, the distance between the first end and the second end of the pin is about 15 cm, or greater depending on the size in which the device is manufactured. The length of the pin is important. Advantageously, it is sufficiently long to weave through the skin of a bird to lace up an opening in a body cavity of the bird for cooking, thereby closing the body cavity of the bird and keeping juice released from the bird in the body cavity. In addition, it is sufficiently short that it does not contact the side of an oven.

Preferably, the disc or grip has a thickness the same or about the same as the thickness of the rod. Preferably, the disc or grip has sides that are coplanar with sides of the rod. Preferably, the disc has a diameter larger than the thickness of the rod. Preferably, the disc or grip is provided with a raised or indented pattern for facilitating gripping the pin. Preferably, the pattern includes parallel ribs or cross hatching. In one embodiment, the raised or indented pattern is punched or embossed onto the disc or grip. In one embodiment, the raised or indented pattern includes a logo.

In use, the pin is woven through the skin of a bird to lace up an opening in a body cavity of the bird for cooking, thereby closing the body cavity of the bird and keeping juice released from the bird in the body cavity.

Preferably, the kit comprises two or more clips.

Preferably, each clip comprises a first part and a second part joined by a hinge.

Preferably the first part and the second part each form a handle and a jaw. Preferably, the jaws have first ends which are biased together by a biasing means e.g. by a spring. In use, a user presses the two handles together, causing the jaws to open against force provided by the biasing means.

The width of the jaws is about 20mm to about 40mm, more preferably about 25mm to about 30mm, or greater depending on the size in which the device is manufactured.

Advantageously, it has been found that jaws having this width are easier to apply, and it has been found that the 'bite' provided by the jaws is fine, thin and flat (or with teeth if required) so as to have a direct bite but still avoid any tearing of the skin of a bird.

Preferably, the distance between the first end of each jaw and the hinge is about 20mm. Advantageously, this distance has been found to improve accessibility from the side and it allows a user to use their fingers to pinch the skin of a bird together before the clip is applied.

Preferably, each handle has a first end adjacent to the hinge and a second end distant from the hinge, wherein a pad is provided adjacent the second end of the handle to facilitate gripping the handle. Preferably, the pad is provided with a plurality of ridges to facilitate ease of grip.

Preferably, the second end of each handle of the clip is biased apart by the biasing means. Preferably, the distance from the hinge to the second end of the handles is larger than the distance from the hinge to the first end of the jaws. Advantageously, this facilitates leverage with slippery fingers and results in less force being needed to open the jaws by pressing the second end of the handles together.

In an embodiment, the biasing means is a spring. Preferably, the spring comprises arms. Preferably, the arms are of a length sufficient to provide sufficient force to the jaws to of the clip to hold two pieces of skin of a bird gently but firmly together without tearing it.

Advantageously, the clip can be used to grip irregular edged and uneven amounts of torn skin, but without cutting through it. In addition, in use, the handles can be gripped easily by a user and the jaws can be opened, even with very slippery fingers.

Until relatively recently i.e. until about two or three years ago, the cavities of slaughtered birds were typically 'open' at the rear end where the 'parsons nose' the tail stub is located, but at the neck end the diaphragm membrane was still left in place which prevented the juices running out from that end. However, there has been a change and it is common for birds to be cleared 'through and through' so that it is often possible to see through a bird from the neck end which often has a flap of skin with it right out to the other end (if skin flap is lifted).

By application of clips, one or two at each end, the clips enable the cavity to be closed, by the process of gently pulling forward and then clipping the skin together on either side of an opening so to be closed towards the centre at either end of the bird, thereby, effectively 'sealing' the bird and almost entirely preventing the crucial loss by leaking out or even by evaporation of valuable moistening juices. Instead, instead they remain contained inside the carcass of the bird, which results in a massive improvement to the cooking of the bird. In addition, it enables the bird to be moistened from the inside and flavoured very successfully from the inside with one or more of herbs, seasonings, lemon pieces, stock or butter. Two or three clips at each end of the bird can be needed to achieve this.

Remarkably, it has been found that the kit of the invention, including the device of the invention together with one or more pins and / or one or more clips to close a cavity in a body of a bird results in a remarkably superior cooking result. In this regard, it has been found that all of juices are able to be retained within the bird during cooking and this results in far better tasting cooked bird.

In accordance with a further aspect of the present invention there is provided a method for cooking meat which comprises: providing a device according to the invention; placing the device on a roasting tin; placing food to be cooked on the bed of the cradle; adjusting the device so that the longitudinal axis of the bed of the cradle is positioned in a desired plane relative to horizontal; cooking the food at a desired temperature.

Preferably, the method comprises supporting food to be cooked in a position on the bed of the cradle which is elevated at one end by means of the prop of suitable height to achieve a desired angle relative to horizontal.

Preferably, the angle relative to horizontal is about 5 degrees to about 20 degrees.

More preferably, the angle is about 10 degrees to about 15 degrees. Most preferably, the angle is about 10 degrees to about 12.5 degrees. It has been found through experimental tests that cooking at this angle has a remarkably superior technical effect on the cooking process.

Brief Description of the Drawings

The invention will now be further described with reference to the accompanying drawings in which: Figure 1 shows a view of an embodiment of a device of the present invention; Figure 2 shows a further view of an embodiment of a device of the present invention; Figure 3 shows a further view of an embodiment of a device of the present invention; Figure 4 shows a further view of an embodiment of a device of the present invention; Figure 5 shows a further view of an embodiment of a device of the present invention; Figure 6 shows a further view of an embodiment of a device of the present invention; Figure 7 shows a further view of an embodiment of a device of the present invention; Figure 8 shows a further view of an embodiment of a device of the present invention; Figure 9 shows a further view of an embodiment of a device of the present invention; Figure 10 shows a further view of an embodiment of a device of the present invention; Figure 11 shows a view of a cradle according to an embodiment of the present invention; Figure 12 shows a further view of a cradle according to an embodiment of the present invention; Figure 13 shows a further view of a cradle according to an embodiment of the present invention; Figure 14 shows a further view of a cradle according to an embodiment of the present invention; Figure 15 shows a further view of a cradle according to an embodiment of the present invention; Figure 16 shows a further view of a cradle according to an embodiment of the present invention; Figure 17 shows a further view of a cradle according to an embodiment of the present invention; Figure 18 shows a view of a prop according to an embodiment of the present invention; Figure 19 shows a further view of a prop according to an embodiment of the present invention; Figure 20 shows a further view of a prop according to an embodiment of the present invention; Figure 21 shows a further view of a prop according to an embodiment of the present invention; Figure 22 shows a further view of a prop according to an embodiment of the present invention; Figure 23 shows a view of a clip according to an embodiment of the present invention; Figure 24 shows a further view of a clip according to an embodiment of the present invention; Figure 25 shows a further view of a clip according to an embodiment of the present invention; Figure 26 shows a further view of a clip according to an embodiment of the present invention; Figure 27 shows a further view of a clip according to an embodiment of the present invention; Figure 28 shows a view of a pin according to an embodiment of the present invention; Figure 29 shows a further view of a pin according to an embodiment of the present invention; Figure 30 shows a further view of a pin according to an embodiment of the present invention; Figure 31 shows a further view of a pin according to an embodiment of the present invention.

Detailed Description of the Invention

It will be appreciated that aspects, embodiments and preferred features of the invention have been described herein in a way that allows the specification to be written in a clear and concise way. However, unless circumstances clearly dictate otherwise, aspects, embodiments and preferred features can be variously combined or separated in accordance with the invention. Thus, preferably, the invention provides a device having features of a combination of two or more, three or more, or four or more of the aspects described herein. In a preferred embodiment, a device in accordance with the invention comprises all aspects of the invention.

Within the context of this specification, the word "about" means plus or minus 20%, more preferably plus or minus 100/0, even more preferably plus or minus 5%, most preferably plus or minus 2%.

Within the context of this specification, the word "comprises" means "includes, among other things" and should not be construed to mean "consists of only".

Within the context of this specification, the word "substantially" means preferably at least 90%, more preferably 95%, even more preferably 98%, most preferably 99%.

Within the context of this specification, the word "poultry" means birds which are most typically members of the superorder Galloanserae (fowl), especially the order Galliformes (which includes chickens, quails and turkeys).

Within the context of this specification, the word "cooking" includes grilling, barbequing or roasting. Each of these forms of cooking has its own set of advantages and disadvantages. There are all also considered to a healthier option to cooking with oil.

"Grilling" is a form of cooking that involves dry heat applied to the surface of food, commonly from above or below.

"Barbequing" is a form of cooking that involves dry heat applied to the surface of food. Barbequing is usually carried out over indirect heat from high-smoke fuels.

"Roasting" is a cooking method that uses dry heat, whether an open flame, oven, or other heat source. Roasting generally uses indirect, diffused heat (as in an oven), and is suitable for slower cooking of meat in a larger, whole piece.

As shown in figures 1 to 12, the present invention provides a device (1) for use in cooking, wherein the device (1) comprises two parts.

The first part is a cradle (2), comprising a bed (3) mounted on a metal frame (4). As shown in Figures 13 to 17, the bed has a first end (5), a second end (6), a first side (7) and a second side (8), wherein, in use, the first side (7) and the second side (8) are co planar and tilted relative to horizontal so that the first end (5) is higher than the second end (6).

Preferably, the bed (3) of the cradle (2) is manufactured from either carbon steel or stainless steel and in an extended punched or perforated pattern or a mesh, which is non-stick in effect or the exterior of which is finished in a durable non-stick coating.

The cradle (2) comprises a retaining lip (9) so as to stop any meat from slipping once the bed (3) of the cradle (2) is elevated at one end (5). At the other end (6) the cradle is open. In the case of poultry, the cradle (2) will keep any elevated bird level and steady from side to side wing to wing, leg to leg, therefore assisting even cooking across the bird.

The cradle (2) comprises a cradle frame (4) surrounding the bed (3), wherein the cradle frame (4) has two straight parallel sides (10, 11) and two curved parallel ends (12, 13), which match the curve of the bed (3). The cradle frame (4) is of a bar or tube shape having a circular cross section and an outer diameter of about 2mm to about 5mm.

Loops (14) for receiving a corner (15) of the prop (16) are provided along the length of the straight parallel sides (10, 11) of the cradle frame (4).

The cradle (2) comprises an end frame (17) upstanding from one of the curved parallel ends (12) of the cradle frame (4). The end frame (17) is of a bar or tube having a circular cross section and an outer diameter of about 2mm to about 5mm.

The end frame (17) provides two legs (18, 19) and a retaining lip (20), wherein the legs (18, 19) extend from the cradle frame (4) on the convex side and are located adjacent the straight parallel sides (10, 11) of the cradle frame (4), and the retaining lip (20) extends from the cradle frame (4) on the concave side and is located between the legs (18, 19).

The second part of the device is a novel prop (16). As shown in Figures 18 to 22, the prop (16) comprises first and second end members (21, 22), which are spaced apart and joined by a connecting member (23). Preferably, the connecting member (23) comprises a straight cylindrical bar or tube having a circular cross section and an outer diameter of about 2mm to about 5mm.

The end members (21, 22) of the prop (16) are parallel and each comprise a planar triangular frame, which is of a bar or tube having a circular cross section and outer diameter of about 2mm to about 5mm. The end members (21, 22) have the shape of scalene triangles having sides (24) which are curved and meet at acute angles, thereby providing three projections (25, 26, 27) for abutting the cradle (2).

The prop (16) is capable of being applied to elevate the bed (3) of the cradle (2) into a plane which varies from zero degrees to 85 degrees. The prop (16) is produced in a variety of sizes, so as to accommodate smaller or larger versions of the cradle and to permit one end of any cradle to be elevated.

A second smaller version of the prop (16) can be produced to permit the cradle (2) to sit in a horizontal position in either the concave or convex position, if required.

The height adjustment of one end (5) of the cradle (2) is achieved by way of a modern reinvention of a single 'support' in that it is the end features of the cradle (3) which support and facilitate a range of pre-set optional heights and corresponding angles that the cradle can then be set at.

The angle between horizontal and the longitudinal axis of bed height will depend on it being balanced on the 'triangular' but irregular angled triangles which comprise part of the prop (16) which are joined by a connecting member (23). Instead of a traditional 'support' a triangular ended prop (16) is placed beneath the cradle (2) that enables a range of different settings resulting in adjustments to the angle achieved with the cradle (2) to raise and lower the eventual height of one end (5).

Both the cradle (2) and prop (16) are capable of being used in an oven in any suitably sized roasting tin, pan or tray or on top of any barbeque grill. The cradle (2) is capable of receiving food to be cooked, for example a bird, meat joint or other piece of meat with the meat being laid on either its front or back side so that it can be cooked in an angled position of choice by means of elevating the head or food of the cradle using the prop and allowing the food to be cooked at any angle of choice in a range of between zero degrees to 85 degrees so that in the case of a bird, during cooking juices will flow from the elevated section of the bird to the lower sections.

A particular advantage of the invention is that the cradle (2) can be inverted and food can be cooked on the convex side. By inverting the cradle (2) so that its convex side is uppermost, it can be used to cook bacon, butterflied lamb, chicken or other meats which are better cooked on the convex side and can be laid on that side of the cradle and cooked in either an oven or on a barbeque grill. In addition, this can be deployed to cook crackling from poultry skin by placing moist poultry skin on the convex side and cooking it off as crackling. That is something which is not achieved using traditional roasting methods. The poultry skin/crackling can be taken from the cooked bird and placed over the convex side of the cradle and returned to the oven and cooked for appropriate duration and at optimum temperature to achieve the desired result. The convex shape helps grip the skin and the heat from both above and below drains the fat making the underside as crisp as the top and helps reduce shrinkage as well thereby producing perfect 'in the fingers' crackling. This method and use of the cradle for producing crackling applies equally to pork or bacon crackling.

Advantageously, the cradle (2) and prop (16) are easy to store. In this regard, the cradle (2) can stand upright on one end in the side or corner of a cupboard with the convex side facing into corner and the prop placed adjacent the concave surface of the cradle allowing any other pans or cooking utensils to stand in front of it with only minimal loss of space and easier storage to consumers.

The present invention relates to the cooking of poultry, meat joints or other meats and crackling in an oven or on a barbeque using the device (1) of the invention.

When poultry is being roasted or cooked with the device (1) it achieves the effective diversion of the chosen poultry's own juices dispenses with entirely or reduces the quantity of additional fat or basting product which needs to be applied (than that which is generally used for coating or basting) and which some consumers believe is a healthier option. It also permits basting with more concentrated juices and at lower cost than normal. The option remains to use whatever basting juices the user wishes, but the device offers the possibility of a less expensive or more concentrated basting juices to be used. The device (1) also permits the poultry to be cooked at a lower temperature and while still facilitating a 'safe' internal temperature of the meat to be reached. Cooking poultry such as turkeys and chickens in this way improves the texture of the cooked flesh. Higher temperatures tend to make the flesh more 'rubbery' in texture even after resting or relaxing after cooking; when such flesh is cooked at a lower temperature the meat remains softer in texture thereby producing a better eating experience.

While cooking a bird the temperature of the meat can be tested around the area of the wishbone -but always from above -so that less of the juices are released from the cooking flesh. Most ideally it can be pierced by a spear digital temperature thermometer from the higher point and between the visible ribs along the back on the upper side and then pointing the tip of the spear towards the hip joint -by this method only the uppermost skin is 'breached' and no juices are released.

If the item of poultry is placed breast down with the neck end to the lower end (6) of the cradle (2), the more delicate breast meat of both turkey and chicken, both which have a tendency to be 'dryer' is 'sheltered' by the roasting pan which is an advantage and this also exposes the greater amount of direct heat to the legs, which with their greater amount of fat ensures that they cook faster as they need to do if the final cooking of the bird is to be 'balanced' and most delicious.

For poultry no amount of gravy or jus will replace already moist meat, or more to the point truly replace the moisture in dry meat. The adjustable angle of end (5) to end (6) tilting allows the chosen poultry item to be put at the perfect angle to cook best.

In addition, advantageously, the poultry can be lifted from the oven after cooking and rested still at the correct angle. For example, duck has a deeper and larger cavity opening which demands that it be cooked at a greater angle in order to keep the juices directed towards and into the breast meat and not be lost into the cooking tin, tray or pan. In contrast to duck, turkey needs a mid-range angle to retain the juices in the meat and yet achieve most even cooking throughout. The device (1) allows the cradle (2) to achieve any necessary angle of tilt relative to horizontal to be engaged in order to optimise cooking of all poultry as well as keeping it level side to side for more even cooking.

Depending on the chosen angle when cooking poultry, stock, herbs, flavoured butter or similar can be put into the cavity of the poultry and due to the degree of angle it can be retained there (in that it will not and cannot pour out) and will be available for distribution within the poultry and so as to enable further moistening of the flesh to take place within the cavity of the bird during cooking.

The adjustability of the angle of the cradle (2) from zero to 85 degrees relative to horizontal also facilitates more even cooking of unusually shaped meat roasts or for meat to be cooked or roasted in different planes.

If the bed (3) of the cradle (2) is made in perforated metal the perforations can be in the form of a pattern. For example, the pattern can be holly leaves in a device for cooking turkey; or bay leaves in a device for cooking chicken; or stars and stripes for cooking during Thanksgiving. Advantageously it has been found that this also avoids leaving unsightly bar marks on the poultry as many racks historically have done in the past.

The invention also provides a kit having a couple of accessories, one to close the lower end of a bird and one to close the neck. In this regard, the invention provides a kit comprising the device (1) of the invention together with a pin (30) and/ or a clip (40). 15 As shown in Figures 28 to 31, the pin (30) comprises a rod (31) between a first end (32) and a second end (33), wherein the first end (32) terminates in a sharp point (34) and the second end (33) terminates in a disc (35). The rod (31) has a square cross section. The disc (35) has sides (36, 37) that are coplanar with sides (38, 39) of the rod (31) and a diameter larger than the thickness of the rod (31).

The distance between the first end (32) and the second end (33) of the pin (30) is about 15 cm.

In use, the pin (30) is woven through the skin of a bird to lace up an opening in a body cavity of the bird for cooking, thereby closing the body cavity of the bird and keeping juice released from the bird in the body cavity.

As shown in Figures 23 to 27, the clip (40) comprises a first part (41) and a second part (42) joined by a hinge (43). The first part (41) and the second part (42) each form a handle (43, 44) and a jaw (45, 46) and the jaws (45, 46) are biased together by a spring (47).

The jaws (45, 46) have first ends (48, 49) which are biased together by the spring (47). In use, a user presses the two handles (43, 44) together, causing the first end (48, 49) of the jaws (45, 46) to open against force provided by the spring (47).

The width of the jaws (45, 46) is about 25mm to about 30mm and the distance between the first end (48, 49) of each jaw and the hinge (43) is about 20mm.

Each handle (43, 44) has a first end (50, 51) adjacent to the hinge (43) and a second end (52, 53) distant from the hinge (43), wherein pads (54, 55) are provided adjacent the second ends (52, 53) of the handles (43, 44) to facilitate gripping the handles (43, 44). The pads (54, 55) are provided with a plurality of ridges (56) to facilitate ease of grip.

The second end (52, 53) of each handle (43, 44) is biased apart by the spring (47).

The distance from the hinge (43) to the first end (50, 51) of the handles (43, 44) is larger than the distance from the hinge (43) to the first end (48, 49) of the jaws (45, 46).

The spring (47) comprises arms (57, 58) which are of a length sufficient to provide sufficient force to the jaws (45, 46) to of the clip (40) to hold two pieces of skin of a bird gently but firmly together without tearing it.

The invention also includes a method of roasting poultry including supporting a bird in a raised angled position and so that there is a gap between the lowest part of the cradle and the bed of the roasting tin being used.

With reference to Figures 1 to 12 of the drawings, a device (1) comprising a cradle (2) and a prop (16) are shown generally indicated in its normal orientation of use and comprises a curved bed (3) set in a frame (4) where the bed (3) of the cradle (2) is lower at one end (6) and higher at the other (5), and a prop (16) onto which sits one end (5) of the cradle (2).

In use, food is placed on the bed (3) of the cradle (2) and the cradle (2) and prop (16) are placed in a roasting tin, tray or pan of appropriate size and placed on a wire shelf in an oven, or on a grill or barbeque. During cooking, the food is heated on all sides from the outside by hot air which can flow freely from beneath the tray up and around the cradle (2) and prop (16). In roasting poultry, the part of the bird at the highest end (5) will be exposed to a slightly higher heat temperature. Any juices from the higher part of the bird will tend to flow in a diagonal plane located between the higher part of the bird and the lower. While the option exists for the bird is to be placed on either its breast or its back, the recommended position is for the bird to sit on its breast, so that the breast is basted internally by the flow of juices from the upper parts of the bird and is exposed to a slightly lower temperature thereby keeping it moister and more succulent.

Used at the optimum choice of angle of the bed (3) relative to horizontal only minimal amounts of juices are lost from any poultry into the roasting pan as such juices will remain in the flesh of the poultry. If desired water, stock, wine or other similar liquids can be placed in the bed of the roasting tin, try or pan to introduce an element of 'part-steaming' to augment the cooking process. For example, this can be carried out when a body cavity is closed by clips (40) and / or pins (30) if 'woven' preferably vertically to close the cavity of poultry.

The cradle (2) is manufactured of metal and moulded into a single solid and unalterable shape, which is non-stick in effect or the exterior of which is finished in a durable non-stick coating, but capable of being elevated at either end (5, 6), although the recommended elevation side is the higher end. The cradle could, however, be of such size as would accommodate either a larger bird, such as a turkey or goose or smaller birds such as chickens or ducks.

A further possibility is that vegetables may be placed on a roasting tin beneath the cradle for roasting.

It will be appreciated that, although the device of the invention has been devised particularly for roasting poultry, it could readily be used for cooking other meat joints.

The embodiments shown in figures 1 to 31 were tested by cooking turkey, chicken, duck other fowl and comparing the results to similar birds cooked in a roasting tin without a device of the invention.

The results of the test showed that all birds, but particularly the turkey cooked using a device of the invention retained much more moisture than other birds or turkeys cooked without a device of the invention and the taste was preferred.

The invention resulted in the legs of the turkey being properly cooked through to 'safe' temperature gamey perfection while the breast retained or increased in succulence in fact to a multiple of at least double. The moisture content in the breast meat when cooked using the device of the invention was found to be from minimum 200 per cent to even 400 per cent the moisture content of a turkey cooked without a device of the invention.

Based on the results obtained it was concluded that the best results were seen when using a device according to the invention.

The above described embodiments have been given by way of example only, and the skilled reader will naturally appreciate that many variations could be made thereto without departing from the scope of the invention.

Claims

CLAIMS1. A device for use in cooking which comprises: a cradle which comprises a bed haying a concave surface for supporting food to be cooked; and a prop which is separable from the cradle and supports the cradle generally in a plane which can be adjustably tilted relative to horizontal in use.
2. A device according to claim 1, wherein the prop comprises first and second end members, which are spaced apart and joined by a connecting member.
3. A device according to claim 2, wherein the connecting member is straight.
4. A device according to claim 2 or 3, wherein the connecting member comprises a cylindrical bar or tube.
5. A device according to any one of claims 2 to 4, wherein the end members are substantially planar and located in substantially parallel planes.
6. A device according to any one of claims 2 to 5, wherein the end members each comprise a substantially planar solid body or a substantially planar frame.
7. A device according to any one of claims 2 to 6, wherein the end members each have a means for abutting the cradle.
8. A device according to any one of claims 2 to 7, wherein the end members each comprise a substantially planar solid body or substantially planar frame having the shape of a polygon, wherein the polygon has edges which are curved, and each edge meets an adjacent edge at an acute angle, which provides a corner for abutting the cradle.
9. A device according to claim 8, wherein the polygon is a scalene triangle.
10. A device according to any one of the preceding claims, wherein the cradle comprises a cradle frame surrounding the bed.
11. A device according to claim 10, wherein the cradle frame has two straight parallel sides at sides of the bed and two curved parallel ends at ends of the bed, which match the curve of the concave upper surface of the bed.
12. A device according to any one of the preceding claims, wherein loops are provided along the length of the straight parallel sides of the cradle frame.
13. A device according to any one of the preceding claims, wherein the cradle comprises a stand in the form of an end wall or end frame upstanding from one of the curved parallel ends of the cradle frame.
14. A device according to claim 13, wherein the stand is substantially perpendicular to the longitudinal axis of the bed.
15. A device according to claim 13 or claim 14, wherein the stand provides two legs and a retaining lip.
16. A device according to claim 15, wherein the legs extend from a curved end of the cradle frame on the convex side between the straight parallel sides of the cradle frame, and adjacent the straight parallel sides of the cradle frame.
17. A device according to claim 15 or claim 16, wherein the retaining lip extends from the same curved end of the cradle frame on the concave side.
18. A device according to any one of claims 13 to 18, wherein the end wall or end frame comprises a flange on which a brand name may be applied.
19. A device according to any one of the preceding claims, wherein the bed of the cradle has a non-stick coating.
20. A device according to any one of the preceding claims, wherein the bed of the cradle is of mesh, is punched or is perforated with a plurality of perforations.
21. A kit comprising the device according to any one of claims 1 to 20 together with one or more pins and/ or one or more clips.
22. A kit according to claim 21, wherein each pin comprises a rod having a square cross section between a first end and a second end, wherein the first end terminates in a sharp point and the second end terminates in a disc or grip.
23. A kit according to claim 21 or 22 wherein each clip comprises a first part and a second part joined by a hinge, wherein the first part and the second part each form a handle and a jaw and the jaws have first ends which are biased together by a biasing
24. A method for cooking food which comprises: providing a device according to any one of claims 1 to 20 or a kit according to any one of claims 20 to 23; placing the device on a roasting tin; placing food to be cooked on the bed of the cradle; adjusting the device so that the longitudinal axis of the bed of the cradle is positioned in a desired plane relative to horizontal; cooking the food at a desired temperature.
25. A method according to claim 24, wherein the method comprises supporting the food in a position on the bed of the cradle which is elevated at one end by means of the prop of suitable height to achieve a desired angle relative to horizontal.