Stanley Kin Sui Cheng,Edward S. Sherman,Chun Wing Wong,Kam Yuen Li,Hing Hang Homer Cheung
申请号：
US14285126
公开号：
US20140348987A1
申请日:
2014.05.22
申请国别(地区):
US
年份:
2014
代理人:
摘要：
Food stuffs are cooked at precise temperatures, which are optionally below 100° C., in a vessel that is evacuated to exclude air, in which low pressure steam replaces the air. When a sufficient quantity of air is excluded and replaced with water vapor, the temperature of vapor is accurately measured inside the vessel below the lid to control the temperatures within about 1° C. Air is preferably excluded via a controlled heated process for a relatively short period of time at high temperature to generate steam, the temperature is lowered to condense water vapor upon which the lid will sealingly engage the rim of the vessel, forming a partial vacuum in the cooking vessel.
