Food steaming method and apparatus

A method and apparatus for steam cooking food items in two consecutive steps whereby the food items contained in a food carrier are first preheated in water in a container which is being heated by a heater. After the food items are at or near the cooking temperature, the food carrier is raised above the water and into steam. A cover may be placed on the container so as to retain the steam within the container.

FIELD OF INVENTION

This invention relates to method and apparatus for steam cooking food.

BACKGROUND OF THE INVENTION

Steam cooking of food, particularly steam cooking of certain vegetables is a well known art. Commonly available devices for this purpose are generally known as “Vegetable Steamers”. A simple “Vegetable Steamer” typically consists of a cooking container with a “Basket” that fits within the container closing its opening, and a cover that fits the opening of the basket. The basket has a perforated bottom and may also have a perforated sidewall. These perforations are small enough to prevent food particles from passing through. They are also sufficiently large and numerous to allow steam generated by water being boiled in the container to pass through the perforations and into the basket. To steam food, a quantity of water is placed into the cooking container, which is placed on a heater where the water is made to boil and produce steam. Food to be steamed is placed into the basket, the basket is placed into the container producing steam, and the cover is placed on the basket subjecting the food in the basket to continuous steam until it has attained a desirable edible state.

Many specific devices exist, all generally based on the common principle of steaming food/vegetable items from room temperature, or a frozen state, until they are deemed to be edible by the cook.

The method of steaming vegetables employed by state of the art “Steamers” can be characterized as a single step method. The basket containing the food initially at room temperature, or in a frozen state, is immersed in steam and held within this steam until the food items are deemed to be cooked adequately.

These conventional steamers suffer numerous problems and disadvantages, such as variable or unpredictable cooking times and uneven cooking. In view of these and other problems, while steaming food may be a nutritionally desirable process, steaming may not be used as readily as it might be if results were predictable, reliable and easily attained. Accordingly, the inventor has recognized a need for new or improved methods and apparatus for steaming food items.

SUMMARY

According to one aspect of the invention, there is a method of steam cooking. The method includes the steps of placing a food item in water; preheating the food item in the water, by heating the water, until the food item attains a preheated condition; boiling the water such that steam from boiling water contacts the food item; and cooking the food item in steam from the boiling water until the food item attains a cooked condition.

The preheated condition may be defined by commencement of the water boiling while the food item is in the water.

The water may be heated so as to boil the water prior to placing the food item in the water such that placing the food item in the boiling water temporarily stop the water from boiling. Accordingly the preheated condition may be defined by recommencement of boiling while the food item is in the water.

The preheated condition may correspond to the food item attaining a temperature approximately equal to the boiling point of water.

The steam may have a nominal steam temperature, and the cooked condition may be defined by cooking the food item for a predetermined time at the steam temperature.

According to another aspect of the invention, there is a method of steam cooking. The method includes the step of placing water in a first container, and placing a food item in a second container configured to retain the food item. The second container has perforated walls and is sized and shaped to be moveable within the first container between a lower position and an upper position. The method also includes the steps of placing the second container, and the food item therein, within the first container in the lower position such that the water passes through the perforated walls in the second container so as to contact the food item; and preheating the food item in the water, by heating the water, until the food item attains a preheated condition. After the food item attains the preheated condition, the method includes the steps of moving the second container to the upper position within the first container and above the water, boiling the water such that steam from boiling water passes through the perforated walls in the second container so as to contact the food item, and cooking the food item in the steam until the food item attains a cooked condition.

According to another aspect of the invention, there is a steaming apparatus. The apparatus includes a stand sized and shaped to fit into an opening of a first container configured to retain heated water. The stand has a base for being placed on a bottom surface of the first container. The apparatus also includes a second container configured to retain a food item. The second container has perforated walls and is sized and shaped to fit in the opening of the first container. The second container is moveable within the first container between a lower position such that the heated water within the first container passes through the perforated walls so as to heat a food item retained within the second contain, and an upper position such that the second container is located above the heated water within the first container and steam from the heated water passes through the perforated walls so as to heat the food item retained within the second container. The apparatus also includes a coupler for coupling the stand to the second container. The coupler is configured to allow the second container to move between the upper and lower position.

In some embodiments, the apparatus may also include a lifter coupled to the second container for raising and lowering the second container. Furthermore, the coupler may include a vertical member coupled to an edge of the stand so as to extend upward along a side of the second container, and a detent. The vertical member has at least one tooth. The detent is coupled to the second container for engaging the at least one tooth of the vertical member so as to retain the second container in a position corresponding to engagement of the detent and the at least one tooth. The lifter is configured to allow the detent to selectively engage and disengage the at least one tooth of the vertical member.

In some embodiments, the coupler may include a shaft coupled to a central portion of the stand and a bushing coupled to the second container and having a hollow end for slidably receiving the shaft. The shaft extends upward through an aperture in the second container and has at least one tooth. The bushing is received within the shaft through the aperture in the second container. The coupler may also include a detent coupled to the bushing for engaging the at least one tooth of the vertical member so as to retain the second container in a position corresponding to engagement of the detent and the at least one tooth, and a lifter coupled to the bushing for sliding the bushing along the shaft so as to raise and lower the second container between the upper and lower positions when the detent disengages the at least one tooth.

According to another aspect of the invention, there is an automatic steaming apparatus. The apparatus includes a first container configured to retain heated water and having a rim defining an opening, and a second container configured to retain a food item and having perforated walls. The second container is sized and shaped to fit in the opening of the first container and is moveable within the first container between a lower position such that the heated water within the first container passes through the perforated walls so as to heat a food item retained within the second container, and an upper position such that the second container is located above the heated water within the first container and steam from the heated water passes through the perforated walls so as to heat the food item retained within the second container. The apparatus also includes a lifter mechanism coupled to the first and second containers for automatically moving the second container from the lower position to the upper position after the heated water within the first container preheats the food item to a preheated condition.

The apparatus may include a temperature sensor in communication with the lifter mechanism. The temperature sensor is configured to measure the temperature of the water in the first container. Furthermore, the preheated condition corresponds to the temperature sensor measuring a temperature approximately equal to the boiling point of water.

According to another aspect of the invention, there is an automatic steaming apparatus. The apparatus includes a first container configured to retain heated water and having a rim defining an opening, and a second container configured to retain a food item and having perforated walls. The second container is sized and shaped to fit in the opening of the first container and is moveable within the first container between a lower position such that the heated water within the first container passes through the perforated walls so as to heat a food item retained within the second container, and an upper position such that the second container is located above the heated water within the first container and steam from the heated water passes through the perforated walls so as to heat the food item retained within the second container. The apparatus also includes a handle coupled to the second container for moving the second container between the lower position and the upper position. The handle includes a stepped portion configured to at least partially retain the second container in the upper position.

The handle may also include a hook for engaging the rim of the first container so as to at least partially retain the second container in the upper position.

DETAILED DESCRIPTION

The inventor has recognized that conventional methods of steaming and steamers do not distinguish between two separate and functionally different stages in the overall steaming process. Before food can “cook” or “steam cook” the food temperature must rise to a cooking temperature which is generally at or near the temperature of steam, nominally 100° C. Before this temperature is reached, no or minimal cooking takes place.

This “preheating” stage is problematic in the overall steaming process since it is indeterminate and leads to difficulty in timing the completion of the overall process and leads to unpredictable and erratic results.

For example, it has been experimentally determined that green beans once they have reached the cooking temperature will steam cook quite consistently to a personal preference of taste and texture in nine (9) minutes. This cooking time tends to be repeatable with the same lot of green beans.

If these same green beans are steamed in a state of the art steamer from any other state than described above, the time required to achieve the same degree of taste and texture tends to be indeterminate and extremely variable.

Preheating time variability and unpredictability, which results in frequently unsatisfactory results achieved by state of the art steamers is inherent in the following.

The time required to heat food items from room temperature to the steam cooking temperature within the steamer is indeterminable and introduces a level of uncertainty in the overall time required to steam the food items adequately and uniformly.

If frozen foods are placed into a steamer directly, they need to thaw first before they can start to heat towards the cooking temperature. The time required to thaw these food items before they can heat towards steam cooking temperature introduces an additionally level of uncertainty in the overall time required to steam the food items adequately and uniformly.

Small food items tend to heat quickly to the cooking temperature and cook prematurely, whereas large food items tend to heat slower and cook variably. Steaming a mix of larger and smaller food items generally produces variability in both taste and texture of the large and small pieces.

A deep bed of food items tends to heat variably, where the lower and outer layers directly exposed to the steam generally heat first and start to cook, while upper and interior food items tend to heat later and variably, depending on location and size of the food items.

Very large food items, such as whole mature carrots and potatoes, tend to be difficult to steam consistently because steam needs to condense on the outer surface of the vegetable before it can release its latent heat to the surface of the vegetable for conduction to the interior of the vegetable, which tends to slow the preheating process because the layer of condensation needs to lose heat through thermal conductivity to the centre of the vegetable before more steam can condense. Accordingly, the exterior of the food item tends to reach a cooking temperature early and may start to cook while cooking of the interior of the food item is delayed. The ultimate result is that large food items tend to have overcooked exteriors with undercooked interiors.

Accordingly, the inventor has recognized a need for methods and apparatus of steam cooking food in two-stages, namely a first preheating stage and a second cooking stage.

A method of steam cooking food in two stages will now be described with reference toFIG. 1andFIG. 2. Referring toFIG. 1, the method includes a first stage of preheating one or more food items54toward a cooking temperature while the food items54are submerged in water56that is being heated in a container70by a heat source62. As shown, the food items54are in a lower position L of the container70during the first stage.

The termination of the first stage occurs when the food items54attain a preheated condition. For example, the preheated condition may be defined by the food items54attaining a predetermined temperature (e.g. approximately 100° C.) as measured by a thermometer50in the water56, or by the commencement of the water56boiling, which may be visually determined by an observer52.

Referring toFIG. 2the second stage begins after completing the first stage and includes steam cooking food items54in steam60until the food items attain a cooked condition. For example, the cooked condition may be determined by cooking the food items54for a predetermined time at the steam temperature.

As shown, the food items54are in an upper position U of the container70during the second stage. The steam60may be retained within the container70using a cover72.

Referring now toFIG. 1, illustrated therein is a container70and a food carrier64used for the first or preheating stage of the method. Food items54are retained in the food carrier64, which is placed within container70in the lower position L. The food carrier64has openings or perforations66in its surface or walls, which allows water56to surround the food items54. For example, the food carrier64may be a wire basket, a strainer, or another perforated container. The water56in the container70is heated by a heat source62, which transfers heat to the food items54through the water56. Accordingly, the food items54are progressively preheated in tandem with the rise in temperature of water56. The first stage may end upon commencement of the water56boiling. For example, the thermometer50may indicate that the temperature of water56is approaching the boiling point, or alternately, the boiling point of water56can be observed visually by an observer52through noting the rapid boiling agitation of the surface of water56.

Referring toFIG. 2, illustrated therein is the container70and the food carrier64being used for the second or cooking stage of the method. Food items, which are now preheated in the first stage (e.g. to or near the steam cooking temperature), are lifted out of the water56and into the upper position U above the surface of water56, for example, by lifting the food carrier64to the upper position U. If the water56is not already boiling, the water is boiled to produce steam60, which may be retained within the container70by cover72. The steam60tends to surround the food items54in food carrier64by passing through the openings66and steam cooks the food items54until the food items attain a cooked condition. For example, the cooked condition may be determined by cooking the food items for a time period indicated by timer68, which is set to signal completion of the second stage. The timer68may be set according to experience with the same or similar food items previously determined to have reached a desirable taste and texture in the set time period.

Referring now toFIG. 3 to 10, various steam cooking apparatus will now be described, which may be used to implement the method described above.

Referring now toFIG. 3andFIG. 4, illustrated therein is a steaming apparatus100comprising a food carrier164and a stand174, which may be placed in a container, such as container70. Food carrier164containing food items154is supported by stand174. Furthermore, the stand174is configured to move the food carrier164between the lower position L in the first stage as shown inFIG. 3, and the upper position U in the second stage as shown inFIG. 4.

The apparatus100includes a coupler for coupling the food carrier164to the stand174and for allowing the food carrier164to move between the upper position U and the lower position L. In the illustrated embodiment, the coupler includes a vertical member175coupled to an edge of the stand174and a detent184coupled to the food carrier164. The vertical member175has teeth182along a portion of its length. The detent184selectively engages one of the teeth so as to retain the food carrier164in a vertical position corresponding to the engage of the detent and the tooth. For example, the vertical position generally corresponds to the upper position U.

The apparatus100also includes upper guide178and lower guide180, which are attached to the sidewall of food carrier164. The upper and lower guides178and180slide along the vertical member175so as to guide the food carrier164along the vertical member175while moving it between the lower position L and the upper position U. For example, while the detent184engages one of the teeth182, the lower guide180allows limited additional horizontal freedom of motion such that detent184may engage or disengage from teeth184and food carrier164may be moved to and held at multiple retaining locations along the length of the vertical member175. The food carrier164is held by the force provided by the weight of food carrier164and the pivoting effect of upper guide178, which provides loading to maintain firm contact between the detent184and teeth182.

The stand174has a base, which may include a horizontal element176and cross element177, which generally defines a cross-shape. The base provides a firm footing for the stand174so that it may be placed and maintain its horizontal orientation when placed into a container for steam cooking.

The apparatus100also includes a lifter coupled to the second container for raising and lowering the second container. In the illustrated embodiment, the lifter is a lifter arm188coupled to food carrier164, for example, through an attachment194mounted to the sidewall of food carrier164. The lifter arm188can be used to lift the food carrier164and simultaneously disengaging the holding action of detent184and teeth182such that food carrier164may be moved to and held at any available detent position along the length of the vertical member175.

The lifter arm188may be pivotally coupled to the attachment194, such that the lifter arm188may be moved between a generally vertical position and a generally horizontal position. In the vertical position, the lifter arm188can be used to move the food carrier164between the upper and lower positions. In the horizontal position, a lid can be placed on the container. A pivot stop196is coupled to the attachment194and limits the lowest pivotal position of lifter arm188when it is in the horizontal position.

The lifter arm188may include a grip190made of a suitable material to allow safe reduced temperature gripping of lifter arm188.

Referring now toFIG. 3, the food carrier164is shown in the lower position L for preheating food items in the first stage. Lifter arm188is oriented vertically to allow access away from the boiling water when lifting the food carrier164from the lower position L to the upper position U.

Referring now toFIG. 4, the food carrier164is shown in the upper position U for steam cooking food items in the second stage. Lifter arm188is pivoted to its lower generally horizontal position as determined by the location of pivot stop196to reduce the overall height of the apparatus100, which allows the cover72to be placed on the container70.

Referring now toFIG. 5andFIG. 6, illustrated therein is an automatic food steaming apparatus200for automatically steam cooking food items in two stages according to another embodiment of the invention. In particular, the automatic food steaming apparatus200is shown as an electric appliance.

The electric appliance200includes a container270for retaining water and a food carrier264moveable between a lower position L and an upper position U within the container270as shown inFIG. 5andFIG. 6respectively. The electric appliance200also includes a lifter mechanism for automatically moving the food carrier264from the lower position to the upper position after the food item254attains the preheated condition as will be described below.

In the illustrated embodiment, the lifter mechanism is coupled to the container270at the centre of its bottom surface. The lifter mechanism includes a bushing205and a rotating shaft207with rotary seals206at both ends of the bushing205to prevent water penetration into bushing205. The upper end of shaft207is threaded into screw202while the lower end is configured to provide a contact coupling216with the rotary drive provided by a motor214, such as a gear motor.

The food carrier264is configured to fit within container270and is moveable within the container270between the lower position L and upper position U. For example, the centre of food carrier264has an internal screw thread for engaging the screw202. Accordingly, rotation of shaft207clockwise or counter clockwise raises or lowers the food carrier264between the lower position L and the upper position U.

In some embodiments, the lifter mechanism may have different configurations. For example, the lifter mechanism may be a hydraulic or pneumatic cylinder, a spring operated by engaging or disengaging a latch, or any other suitable mechanism. Generally, the lifter mechanism is configured to automatically raise the food carrier264from the lower position to the upper position after the food item attains the preheated condition. The lifter mechanism may also be located in another position other than at the centre of food carrier264, for example, external to water container270or within cover272.

The electric appliance200also includes an appliance housing201that encloses a master controller208powered by electric power cord218. The master controller208controls operation of the electric appliance200, including the heater262and actuation of the lifter mechanism so as to move the food carrier between the lower and upper positions. For example, after filling the container270with water, the appliance200may be plugged in such that the master controller208turns on the heater262. Then after, the food item attains the preheated condition, the master controller may actuate the lifter mechanism so as to automatically raise the food carrier264from the lower position L to the upper position U.

A temperature sensor212may be communication with the master controller208for determining when the food item attains the preheated condition. For example, the temperature sensor212measures the temperature of water256in container270that is being heated by heat source262. In particular, the temperature sensor212is coupled to the wall of the container270for measuring the temperature of the water256through the wall. In other embodiments, the temperature sensor212may measure the temperature of the water directly.

When the temperature sensor212measures a temperature at or near the boiling point of the water, the master controller208actuates the lifter mechanism so as to raise the food carrier from the lower position L to the upper position U. For example, gear motor214receives power from master controller208according to input instructions received from the temperature sensor212and/or an internal control program.

The electric appliance200also includes a touch screen210, which enables a user of the appliance200to determine the status of the cooking process and enables the user to input instructions to the master controller208for setting specific cooking conditions for the food item254being steam cooked. For example, the user may enter information that defines the preheated condition and/or the cooked condition. In particular, the user may input the amount of time that the food item will be cooked in the steam so as to define the cooked condition. Furthermore, the user may also input information to the master controller208through the touch screen210to activate a specific program provided by master controller208, for example, “cook green beans”, “cook potatoes”, or “manual override” (e.g. to raise the food carrier264to the upper position manually).

Referring now toFIG. 7andFIG. 8, illustrated therein is a steam cooking apparatus300comprising a container370for retaining heated water356, a cover372for covering the container370and retaining steam360in the container370during the second stage, a food carrier or container364having openings366(e.g. a perforated container) for retaining food items354, a lifter arm388(e.g. handle) coupled to food carrier364, and a grip390on the lifter arm388. Generally, the lifter arm388allows a user to move the food carrier364between a lower position L as shown inFIG. 7, and an upper position U as shown inFIG. 8. Accordingly, the food carrier364and the lifter arm388are generally sized and shaped to fit within the container370such that the food carrier364can be moved between the upper and lower positions.

Referring toFIG. 8, the lifter arm388has a stepped portion352, which allows lifter arm388to pass through a gap between cover372and container370when the food carrier364is in the upper position and the cover372is on top of the container370. The stepped portion352also at least partially retains the food carrier364in the upper position by engaging the rim of the container370. In some embodiments, the lifter arm380may include a rim hook350on the stepped portion352for retaining the food basket364in the upper position U.

Referring now toFIG. 9andFIG. 10, illustrated therein is a steaming apparatus400comprising a food carrier464and a stand474, which may be placed in any appropriate container with cover, such as containers70and370, and lids72and372. The stand474is configured to move the food carrier464between the lower position L in the first stage, and the upper position U in the second stage.

In the illustrated embodiment, the food carrier464is an adjustable sized container, which includes a plurality of overlapping leaves401pivotally coupled to a central hub portion402. Pivoting or folding the leaves401upward about the central hub portion402causes adjacent leaves401to overlap more and decreases the diameter of the food carrier464. Conversely, folding the leaves downward about the central hub portion402causes adjacent leaves401to overlap less and increases the diameter of the food carrier464. Each leaf includes perforation or openings466to allow steam to pass through the openings466such that the steam contacts food items retained by the food carrier464. In some embodiments, the food carrier464may have fixed, non movable legs on the bottom of the food carrier for providing a space between the food carrier464and the bottom of a container, such as containers70and370.

The apparatus400includes a coupler for coupling the food carrier464to the stand474and for moving the food carrier between the lower position L and the upper position U. For example, the coupler includes a shaft406coupled to the stand474and having teeth408, a bushing416coupled to the food carrier464that slidably receives the shaft406, a detent coupled to the shaft406for engaging one of the teeth408, and a lifter or grip422coupled to the bushing416for raising and lowering the food carrier464.

The adjustable sized a flange420couples the bushing416to the central hub portion402of the food carrier464. Bushing416has a lower end coupled to flange420and an upper end coupled to the grip422. Stand402comprises a base404and a shaft406centrally attached to base404. Shaft406slides freely in bushing416.

In the illustrated embodiment, the detent414is coupled to the outer surface of the bushing416. Accordingly, the side of the bushing416has an opening or slot418near its lower end to allow the detent414to pass through the bushing416and engage the teeth408on the shaft406. In some embodiments, the detent may be coupled to different portions of the bushing416, for example, the internal bore of the bushing.

Generally, the detent414is biased toward engagement with the teeth408. For example, a leaf spring410having one end coupled to the bushing416and another end coupled to the detent414. Leaf spring410provides spring loading to detent414which biases the detent414to engage or interlock with the teeth408and thereby support food carrier464above base404in a lower location L or an upper location U to allow the steam cooking of food items in two stages as described above. As shown in the illustrated embodiment, the detent414may be integrally formed with the leaf spring410and may be an extension of the leaf spring410. In other embodiments, the detent414may be a separate piece.

In the illustrated embodiment, the teeth408are located on one side of the shaft406, while the other side of the shaft is generally smooth, which may facilitate moving the food carrier464between the upper and lower positions. Accordingly, the bushing416may be rotated between an engaged position and a disengaged position. When the bushing416is rotated to the engaged position, detent414engages one of the teeth408so as to retain the food carrier464in a vertical position along the shaft406. When the bushing416is rotated to the disengaged position, the detent414disengages the teeth408and is moveable along the smooth surface of the shaft406such that the bushing416can slide freely up and down the shaft406so as to raise and lower the food carrier464. To again establish a support position, the bushing416can be rotated to the engaged position again such that the detent414engages or interlocks with one of the teeth408.

Accordingly, the apparatus400can be used for the two stage steam cooking method described above. Furthermore, the apparatus400can be used in different containers having different sizes while still allowing the food carrier464to be moved between the upper and lower positions.

Referring now toFIG. 11, illustrated therein is a method500of steam cooking according to an embodiment of the invention. The method500comprises a first stage502of preheating a food item in boiling or otherwise heated water, and a second stage504of cooking a food item in steam from boiling water.

The first and second stages502,504may also include additional sub-steps. For example, in the illustrated embodiment, the first stage502includes steps512and514, and the second stage504includes steps522and530, as will be described below.

Step512includes placing a food item in water. For example, the food item may be placed in a food carrier, such as food carriers64,164,264,364, or464described previously, and the food carrier may be placed in a container filled with water, such as containers70,270, or370described previously.

In some embodiments, the food item may be placed in the water in different ways. For example, the food item may be placed in a basket, colander, or another perforated container. In some examples, the food item may be placed directly in the heated water, without a perforated container.

In some embodiments, the water is heated so as to boil the water prior to placing the food item in the water. Generally, placing the food item in the boiling water temporarily stops the water from boiling. For example, the water may stop boiling because the food item absorbs heat from the boiling water.

In some embodiments, the food item may be placed in water that is cold or otherwise not yet boiling.

Step514includes preheating the food item in the water, by heating the water, until the food item attains a preheated condition. Generally, the preheated condition is defined by commencement of the water boiling while the food item is in the water. For example, in some embodiments, the food item is placed in water that is already boiling, which temporarily stops the water from boiling. Then the water is reheated again to the boiling point and the preheated condition is defined by recommencement of boiling while the food item is in the water.

In some embodiments, such as when the food item is placed in water that is cold, or not yet boiling, the preheated condition may be defined by the initial commencement of the water boiling. Accordingly, the food item may be heated while contemporaneously brining the water to a boil.

In other embodiments, the preheated condition may be defined by different characteristics or events. For example, the preheated condition may correspond to the food item attaining a temperature approximately equal to the boiling point of water, or preheating the food item for a predetermined time.

After the food item reaches the preheated condition, the second stage504begins at step522, which includes boiling the water such that steam from the boiling water cooks the food item. In some embodiments, the water may already be boiling, for example, when the preheated condition is defined by the commencement or recommencement of boiling.

Step530includes cooking the food item in steam from the boiling water until the food item attains a cooked condition. For example, the cooked condition may be defined by cooking the food item for a predetermined time at a predetermined temperature. Furthermore, the predetermined temperature may be the temperature of the steam or a nominal steam temperature. Generally, the steam temperature is approximately the boiling point of water, for example, about 100° C.

The predetermined time may depend on the food item being cooked. For example, some green beans tend to take approximately nine minutes to cook at a predetermined temperature of approximately 100° C.

Referring now toFIG. 10, illustrated therein is a method600of steam cooking according to another embodiment of the invention. The method600comprises a first stage602of preheating a food item in boiling or otherwise heated water, and a second stage604of cooking a food item in steam from the heated water. The first stage602includes steps610,612,614, and616, and the second stage604includes steps620,622and630as will be described below.

Step610includes placing water in a first container. For example, the first container may be similar to the containers70,270, or370described previously.

Step612includes placing a food item in a second container configured to retain the food item. The second container has perforated walls and is sized and shaped to be moveable within the first container between a lower position and an upper position. For example, the second container may be similar to the food carriers64,164,264,364, or464described previously.

Step614includes placing the second container, and the food item therein, within the first container in the lower position such that the water passes through the perforated walls in the second container so as to contact the food item.

Step616includes preheating the food item in the water, by heating the water, until the food item attains a preheated condition. For example, the preheated condition may be defined by commencement of boiling while the second container is in the lower position such that the food item is in the water.

In some embodiments, the food item may be placed in water that is already boiling, which may temporarily stop the water from boiling, for example, because the food item absorbs heat from the boiling water. Then the water is reheated again to the boiling point and the preheated condition is defined by recommencement of boiling while the second container is in the lower position such that the food item is in the water.

In other embodiments, the preheated condition may be defined by different characteristics or events. For example, the preheated condition may correspond to the food item attaining a temperature approximately equal to the boiling point of water, or preheating the food item for a predetermined time.

After the food item attains the preheated condition, the second stage604begins at step620, which includes moving the second container to the upper position within the first container and above the water. For example, the second container may be raised to the upper position using any of the lifting mechanisms or lifting arms described previously.

Step622includes boiling the water such that steam from the boiling water passes through the perforated walls in the second container so as to heat the food item. In some embodiments, the water may already be boiling, for example, when the preheated condition is defined by the commencement or recommencement of boiling.

Step630includes cooking the food item in the steam until the food item attains a cooked condition. For example, the cooked condition may be defined by cooking the food item for a predetermined time at a predetermined temperature. Furthermore, the predetermined temperature may be the temperature of the steam or a nominal steam temperature. Generally, the steam temperature is approximately the boiling point of water, for example, about 100° C.

Some of the embodiments described above provide one or more of the following advantages:

To allow more precise timing of the steaming time required to produce desired results by preheating food to be steamed and starting time count only when the food is in the steaming stage;

To thaw frozen food and vegetable pieces and raising their internal temperature uniformly to the cooking temperature before starting the steaming period;

To heat small and large pieces in a mixture of vegetables uniformly and evenly into the cooking temperature zone before starting the steaming process;

To reduce inconsistencies in the taste and texture of steamed food and vegetables;

To produce more uniformly steamed vegetable pieces in a mixture of larger and smaller pieces;

To reduce over-steaming of small pieces and under steaming-of larger pieces in a mixture of vegetables;

To allow steam cooking of large whole vegetables such as potatoes, mature carrots, beets, yams, cabbage wedges and sweet potatoes; and

To allow more consistent steaming of larger quantities of vegetables.

While the above description provides examples of one or more methods and/or apparatuses, it will be appreciated that other methods and/or apparatuses may be within the scope of the present description as interpreted by one of skill in the art.