WO2000010440A1

WO2000010440A1 - Turkey baster

Info

Publication number: WO2000010440A1
Application number: PCT/CA1999/000774
Authority: WO
Inventors: Clinton Richard Robert Messer
Original assignee: Clinton Richard Robert Messer
Priority date: 1998-08-21
Filing date: 1999-08-20
Publication date: 2000-03-02

Abstract

An apparatus for basting meat while cooking comprising a container (7) in which the meat is placed, at least one percolating tube (11, 13) extending from the container having a top end (25) and a basting trough for receiving a liquid continuously discharged by the top end, the basting trough (17) has a plurality of holes (27) which drain the liquid from the top end onto the meat in the container. The container has a perforated plate (3) which the meat is placed and is arranged to drain the meat through a plurality of holes (5) into a bottom portion of the container. The percolating tube (11, 13) has an open bottom end (15) located within the container for extracting the liquid to the top end. The percolating tube is coupled to the perforated plate (3). The trough (17) has a bottom plate wherein the holes (27) in the basting trough are raised such that the liquid substantially covers the bottom plate before draining onto the meat. The tube extends through a bottom plate (21) of the trough such that the liquid flows from the top end (25) into the trough, the top end is raised above the bottom plate (21). The percolating tube has an open bottom end which is located between the container and a perforated plate, the perforated plate has a plurality of holes being arranged to allow the liquid from the meat to drain into the container wherein the liquid boils and enters the bottom end, the boiling liquid then rises up the percolating tube to the top end such that the liquid flows into the trough. The apparatus is a rigid structure such that the percolating tube and the basting trough are removable from the container.

Description

TU RKEY BASTER FIELD OF THE INVENTION

The present invention relates to a turkey baster designed to constantly baste a turkey as it cooks in a roaster BACKGROUND OF THE INVENTION

While cooking meat, such as turkey, chicken or the like, it is best to apply the juices extracted from the meat while cooking back onto the meat Reapplying the juices adds flavour and is a method of ensuring the meat is tender and properly cooked Generally, a cook has to manually apply the juice to the meat by taking a basting device which collects the juice and applying the juice This is an inefficient way to baste meat since a cook may not baste the meat for different reasons and also the roaster or oven has to be opened which adds to the cooking time of the meat Also, it is best to has the meat continuously basted in order to has the meat cooked the best An example of an apparatus which bastes meat is found in US Patent 3,922,960 wherein an automatic basting device is disclosed as having an arm which extends over the meat such that a liquid is dripped out of an end of the arm onto the meat The above invention does not apply the juice to the entire meat surface and the juice can not rise up a tube to the arm because the apparatus is sealed or air tight and does not create a percolating effect Without the percolating effect the juice could not flow upwards and to be dripped onto the meat SUMMARY OF THE INVENTION

According to one aspect of the invention there is provided an apparatus for basting meat while cooking comprising, a container in which the meat is placed, at least one percolating tube extending from the container having a top end, and a basting trough for receiving a liquid continuously discharged oy the top end, the basting trough has a plurality of holes which drain the liquid from the top end onto the meat in the container

Preferably the container has a perforated plate which the meat is placed and is arranged to drain the meat through a plurality of holes into a bottom portion of the container

Preferably the percolating tube has an open bottom end located within the container for extracting the liquid to the top end

Preferably the percolating tube is coupled to the perforated plate

Preferably the trough has a bottom plate wherein the holes in the basting trough are raised such that the liquid substantially covers the bottom plate before draining onto the meat

Preferably the tube extends through a bottom plate of the trough such that the liquid flows from the top end into the trough, the top end is raised above the bottom plate

Preferably the percolating tube has an open bottom end which is located between the container and a perforated plate, the perforated plate has a plurality of holes being arranged to allow the liquid from the meat to drain into the container wherein the liquid boils and enters the bottom end, the boiling liquid then rises up the percolating tube to the top end such that the liquid flows into the trough Preferably there are two percolating tubes

Preferably the apparatus is a rigid structure such that the percolating tube and the basting trough are removable from the container

One embodiment of the invention will now be described in conjunction with the accompanying drawings in which BRIEF DESCRIPTION OF THE DRAWINGS

Figure 1 is an isometric view

Figure 2 is a vertical cross section along the lines 2 - 2 of Figure 1

In the drawings like characters of reference indicate corresponding parts in the different figures DETAILED DESCRIPTION

A turkey 1 is placed on a pan 3 for cooking The pan is rectangular in shape having a plurality of holes 5 for drainage of the juices from the turkey onto a mam pan 7 having sides 9 extending upwardly defining a basin in which the pan 3 is placed A space 6 is located between the pan and the mam pan so that the meat is sitting is the juice

A first tube 11 and a second tube 13 are attached to the pan and extend parallel upwardly through tube holes 15 at respective ends of the pan 3 to a channel 17 The tubes have a bottom end 14 which is located beneath the pan and is raised from the main pan The channel 17 is rectangular in shape and is parallel to the pan 3 and has a drainage arrangement 19 on the bottom portion 21 The channel has side portions 23 extending upwardly The tubes 11 and 13 extend through the bottom portion 21 so that an open end 25 is located in the channel 17

The drainage arrangement 19 comprises a plurality of drip holes 27 arranged in two parallel rows spaced equidistant apart The drip holes 27 are raised from a bottom plate 28 of the channel so that a slope 29 is created around the drip hole The top end of the tubes are raised higher that the slope around the drip holes so that the juices can raise to a desired level which covers the bottom plate such that the juice spreads around in the channel to ensure that juice drips out of each hole onto the meat

The furthermost bottom end of the tubes 1 1 and 13 have a bell portion 31 situated below the pan 3 The bell portion 31 is arranged so that the juice extracted from the turkey 1 while cooking drips onto the mam pan 7 and develops a percolating action so that the juice enters the bell portion 31 As the juice percolates it rises up the tubes 1 1 and 13 and flows through the open end 25 into the channel 17 The drip holes 27 are arranged so that the juice has to reach a desired level in the channel 17 such that the juice does not drip out of a single hole but drips out of each hole relatively equally onto the turkey 1 below The percolating action is obtained mainly by the orientation of the tubes The bottom end of the tubes allows the boiling juice to enter into the tube, the steam rises up the tube which carries the juice The steam creates a seal within the tube and continues the seal up the tube and then flows out of the open end of the tube The open end allows the juice to enter the channel and drip onto the meat without losing the seal created by the percolating juice for a continuous flow of juice into the channel and onto the meat

A spacer 33, on the underside of the channel extend along the length of the drip holes 27, defining a tube allows a larger bird to be cooked without obstructing the flow of liquids.

A pair of tabs 35 are mounted above a respective open end 25 to stop the liquid to splash when percolating.

Since various modifications can be made in my invention as herein above described, and many apparently widely different embodiments of same made within the spirit and scope of the claims without department from such spirit and scope, it is intended that all matter contained in the accompanying specification shall be interpreted as illustrative only and not in a limiting sense.

Claims

CLAIMS:

1 An apparatus for basting meat while cooking comprising, a container in which the meat is placed, at least one percolating tube extending from the container having a top end, and a basting trough for receiving a liquid continuously discharged by the top end, the basting trough has a plurality of holes which dram the liquid from the top end onto the meat in the container

2 The apparatus according to Claim 1 wherein the container has a perforated plate which the meat is placed and is arranged to dram the meat through a plurality of holes into a bottom portion of the container

3 The apparatus according to Claim 1 wherein the percolating tube has an open bottom end located within the container for extracting the liquid to the top end

4 The apparatus according to Claim 2 wherein the percolating tube is coupled to the perforated plate

5 The apparatus according to Claim 1 wherein the trough has a bottom plate wherein the holes in the basting trough are raised such that the liquid substantially covers the bottom plate before draining onto the meat

6 The apparatus according to Claim 1 wherein the tube extends through a bottom plate of the trough such that the liquid flows from the top end into the trough, the top end is raised above the bottom plate

7 The apparatus according to Claim 1 wherein the percolating tube has an open bottom end which is located between the container and a perforated plate, the perforated plate has a plurality of holes being arranged to allow the liquid from the meat to drain into the container wherein the liquid boils and enters the bottom end, the boiling liquid then rises up the percolating tube to the top end such that the liquid flows into the trough.

8. The apparatus according to Claim 1 wherein there are two percolating tubes.

9. The apparatus according to Claim 1 wherein the apparatus is a rigid structure such that the percolating tube and the basting trough are removable from the container.