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COOKED FRUIT or COOKED FRUITS
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Technical Examples
- A carbonation system is disclosed that effectively controls the treatment of fruits and vegetables with CO2 gas, providing enhanced flavor to fruits and vegetables. One embodiment of the invention uses a microprocessor to preferably monitor and control the pressure, temperature and gas flow within a sealable enclosure to effectively control the carbonation of fruits and vegetables. Another embodiment consists of a combination carbonation system and cooler that effectively controls the carbonation of fruits and vegetables by including pressure relief devices and an insulation cover. The insulation cover has apertures that provide for the distribution of CO2. A third embodiment is disclosed that also consists of a combination carbonation system and cooler. This third embodiment controls carbonation by including, among other features, feedback mechanisms and a pressure relief device. A method of using the first embodiment is also provided.
- A method for controlling a delta-T cooking process includes (a) selecting of a set core temperature KTs and a delta-T value for the food to be cooked, (b) introducing the food to be cooked into the cooking space at an initial core temperature KT0; (c) increasing the actual cooking space temperature GTa as a function of the actual core temperature KTa over the course of at least one first time interval in such a way that an essentially constant difference approximately on the order of magnitude of the delta-T value is maintained between GTa and KTa until KTa=KTs+A and thus corresponds to a maximum value GTa-r, where A is a temperature value smaller than delta-T; and finally (d) stepwise and/or continuously decreasing the actual cooking space temperature GTa during a second time interval to a final cooking space temperature of GTe=KTs+B, where B is a temperature value of 0?B
- The electrically powered omelet former and cooker has a base defining the cookers footprint and supporting a clamshell type cooking apparatus having two cooking halves that are independently pivotable vertically, and together are horizontally and vertically pivotable, within the footprint of the base. Each half having a hot plate and a heating element for heating the hot plate to the desired temperature. The lower half provides one or more vessel type recesses to accept the mixture to be cooked while the top half has a corresponding set of raised convex chamber caps each designed to nest with the other creating a form and cooking chamber. When in use the cooking unit is initially opened with the two halves at ninety degree angles from each other with the lower half resting on the base, the chamber vessels facing upward to be filled. The egg mixture is poured into the vessel chamber/s and then any ingredients of the omelet are added. Once all ingredients have been added and gravity has drawn them down to be surrounded by the loose egg mixture the top half is closed and latched forming the cooking chamber and preventing the halves from separating. The mixture is now being cooked from all sides while expanding in the chamber creating a light fluffy omelet, perfectly formed, with the added ingredients completely contained within the cooked egg. To serve the finished omelet, the halves are pivoted vertically slightly and rotated horizontally 180 degrees to its inverted ending position. The latch is released and the lower half is raised releasing the cooked and formed omelet from the forming vessel and leaving the finished omelet resting on the chamber cap where it is removed with tongs or a spatula and served. The unit is closed and returned to its starting position to create another omelet.
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