An apparatus and method for cooking food, particularly semi-liquid foods and baking doughs. The apparatus comprises an open metallic grid containing vertical cells, the grid being located at the bottom of a covered cooking vessel and being partially immersed in liquid, such as water. The cooking method involves placement of food within a container on the upper surface of the grid and application of heat to the bottom wall. A method for both mixing baking doughs and cooking them directly on the grid while contained within a flexible plastic bag is disclosed.
An improved defrosting plate includes a defrosting mesh plate and a tray. The defrosting mesh plate is made from aluminum laminae processed into a plate with a plurality of polygonal meshes, appearing like a honeycomb. The meshes effectively enlarge the heat exchange surface and, working in cooperation with the aluminum laminae of good heat conductivity, speed up defrosting. The meshes also promote air circulation to allow hot air reach the food on the defrosting mesh plate from all directions to prevent dead spots. The water drops formed during defrosting may also flow through the meshes into the tray below.
A grill steamer tray both for steaming food that is being cooked on a grill and for collecting grease drippings from the food to prevent an undesirable flaming of the grill. The tray includes a plurality of depressions that may be filled with water to steam the food as well as to collect the grease drippings. A plurality of openings are provided between the depressions to allow heat and smoke to pass through the openings for cooking purposes. The tray further includes removable finned tray liners that fit into the depressions to provide for easier cleaning of the tray after use.
A smokeless and scorchless grill pan comprising a food plate, an oil pan placed under the food plate, and a lower pan placed under the oil pan for burning a fire to heat the oil pan and the air in a hollow space between the oil pan and the food plate, the oil pan having a bottom corrugated with a plurality of holes for heated air to flow through and two opposite recesses near a circumferential edge, the food plate also corrugated and having a plurality of oil holes for oil coming out of food placed on the food plate to flow through down to drop on the oil pan and then flow into the two opposite recesses of the oil pan.
A pre-assembly of pre-baked corn tortillas are alternatingly stacked with separators to space the tortillas apart to enable water vapor to escape during microwave heating and help keep the tortillas from becoming wet or soggy. The assembly can include a plastic bag for the stack, in a prepackaged form. Also a method for re-heating tortillas by placing the tortilla/separator stack in a microwave heating compartment and allowing water vapor to escape via the separators. The stack can be placed in a microwave-safe serving container with a removable lid to facilitate microwaving and serving the tortillas in a single container.
The present invention is related to the manufacture of a baked product with the product being enclosed in a wrapper. The product can be given good qualities including that desired surface portions of the product can be provided a crust similar to that achievable under open-pan baking conditions. The invention is implemented so that the dough is dosed into the baking volume formed by said sealed wrapper, subsequently baking the dough in said baking space formed by said sealed wrapper. In the wrapper, the wrapper area overlying the intended crust-formation area of the baked product is made of a moisture-permeable porous material capable of passing water vapour through its structure.
