Abstract:
A method and apparatus for placing an item of food into a cooking vessel capable of quickly achieving an effective frying temperature after placement into the hot cooking oil of a deep fryer is disclosed. The vessel includes a food containment area where food is placed in intimate contact with an interior wall of the vessel. Using a rack, the vessel is submerged into the oil to an effective depth such that the food item containment area remains below the surface of the cooking oil in the deep fryer while a vent of the cooking vessel remains above the cooking oil surface. Heat is substantially instantaneously transferred from the oil through the cooking vessel to the food item contained therein, causing the food to fry. Steam emitted from the food during cooking escapes through the vent.

Description:
CROSS REFERENCE TO RELATED APPLICATIONS 
       [0001]    This application is a divisional of and claims the benefit of copending U.S. application Ser. No. 10/709,273 filed Apr. 26, 2004, incorporated by reference herein. 
     
    
     FIELD OF THE INVENTION 
       [0002]    This invention relates generally to the preparation of food and in particular, to an apparatus and method for barrier submersion cooking. 
       BACKGROUND OF THE INVENTION 
       [0003]    Deep fryers are one of the most useful and popular devices in the commercial kitchen. Deep fryers have been used for years to make french fries, breaded foods, and specialty pastries. Their highly efficient and uniform heat transfer rate results in fast, accurate, and economical cooking. 
         [0004]    The modern deep fryer consists of a large well or heating chamber which is filled with cooking oil. The cooking oil is heated to between about 350° to 400° degree f by electric resistance heaters inside the well or gas fired burners located below the heating chamber. Food items to be cooked are placed in wire baskets and lowered into the hot oil to a point of total submersion. Due to the high efficiency of liquid-to-solid heat transfer as well as the high ratio of hot oil volume to cool food volume, heat is rapidly transferred from the hot oil into the cool food product. This rapid and even heat transfer tends to produce a crisp outer surface while heating the foods inner core. The crisp outer food surface acts to seal the food while the moisture on the interior of the food is rapidly increased in temperature effectively steaming the inside of the food. This results in cooked foods such as french fries, fried chicken, or donuts which are crisp on the outside and moist and hot on the inside. 
         [0005]    The flavor and unique texture of deep fried foods are key to their popularity. Inherent in this cooking method is a tendency for the food items to absorb a percentage of the oil in which they are being cooked. The amount of oil absorbed into the food can be somewhat reduced by adjusting the oil type and temperature, however, even under the best circumstance, some oil is absorbed into the food. This absorbed oil substantially increases the fat content of the food. High fat content is undesirable in foods. As a result, fried foods are linked to obesity and other health problems. 
         [0006]    To eliminate the oil absorption problem, various methods of air frying have been created. Air frying consists of a stream of hot air into which the food product is introduced. The heat transfer efficiency of air-to-solids is lower than the heat transfer efficiency of liquid-to-solids. In an effort to improve heat transfer, a thin coat of oil is typically added to the surface of the food before heating. The oil acts as a heat transfer medium more efficiently coupling the hot air to the cooler food product. 
         [0007]    The hot dry air which is used to satisfactorily heat the food causes moisture to evaporate from the food product. Air fried foods typically have a dry outer surface which is less crisp than deep fried foods. Moisture also tends to evaporate from the core of the food as the surface is heated. As a result, due to its poor texture and less desirable taste, air fried foods have not found the level of acceptance typical of deep fried food. New food products have been developed in an effort to overcome the deficiencies of air frying but none has equaled the acceptance of deep fried foods. 
         [0008]    In an effort to gain the advantages of liquid-to-solid heat transfer while avoiding the disadvantages of food absorption of the liquid, various submersion barrier cooking techniques have been developed. Submersion barrier cooking requires the food item be held in a container, the container thereafter being submerged into the heated liquid. In theory, the container is fabricated of a material whose heat transfer rate is sufficiently efficient to not appreciably degrade the transfer of heat from the heated liquid to the food. However, in practice, prior attempts at submersion barrier cooking have failed to produce a cooked food product which equals the taste and texture of that produced by traditional deep frying. 
         [0009]    Accordingly, there remains a continuing need for improved methods to isolate a food product from the cooking liquid yet continue to maintain the flavor and texture of that produced by traditional deep frying. The present invention fulfills this need, and further provides related advantages. 
       BRIEF SUMMARY OF THE INVENTION 
       [0010]    The present invention relates to a new and different approach to cooking food items using standard deep fryers. Rather than placing the food item into an open wire basket, the present invention places the food item into a thin walled cooking vessel fabricated from a material with an effective heat transfer rate that will cause the temperature of the interior vessel wall to achieve effective frying temperature substantially instantaneously after placement into hot cooking oil. 
         [0011]    In a first preferred embodiment, the vessel is effectively dimensioned so that it can be placed into the hot oil of the deep fryer while a vent remains above the top surface of the oil. A food item is inserted into the cooking vessel to fit snuggly into the base of the vessel such that it intimately contacts the interior vessel walls. The vessel top remains open to act as the vent and the vessel side walls are effectively tapered to permit ease of food item removal after cooking. 
         [0012]    Using a rack, the vessel is lowered into the deep fryer&#39;s hot oil to an effective depth such that the food item is below the surface of the oil while the vent remains above the top level of the hot oil preventing the cooking oil from entering into the vessel and directly contacting the food item. Due to the high heat transfer characteristics inherent in the vessel, heat is substantially instantaneously transferred from the hot oil through the cooking vessel to the food item contained within. 
         [0013]    The food item, which is in intimate contact with the cooking vessel on all but its topside, starts frying nearly immediately. Steam and hot vapors omitted from the food during the frying process escape through the vent opening of the cooking vessel. 
         [0014]    In a second preferred embodiment, a vessel top cap is added to promote cooking of the top surface of the food item. Heat is transferred from the sidewalls of the cooking vessel into the top cap and onto the top surface of the food item. Openings in the top cap act as vents to allow hot moisture and vapor to escape. 
         [0015]    In a third preferred embodiment, the food item is steamed. A small quantity of water is placed into the base of a steaming vessel. The food item is inserted into a vented cooking chamber which is then seated within the steaming vessel. The steaming vessel is lowered into the hot cooking oil whereupon the water is rapidly converted to steam. A cap is effectively positioned over the food item to promote steam circulation in and around the food item with eventual ventilation. 
         [0016]    One advantage of the submersion barrier cooking of the present invention is that the cooking vessel does not have to be preheated because it is substantially instantly brought up to cooking temperature when submerged into the hot cooking oil. 
         [0017]    A second advantage of the present invention is that a food item will be more evenly heated over its entire surface than that achieved by non-deep fried methods while avoiding absorption of unhealthy cooking oil inherent in traditional deep fried cooking. 
         [0018]    Still another advantage is the cost savings achieved in the commercial environment, in that no additional special cooking equipment is required other than a restaurant&#39;s existing deep fryer and the vessel and rack of the present invention. The present invention allows a restaurant to extend its cooking capabilities without additional significant equipment purchases. 
         [0019]    Other features and advantages of the present invention will be apparent from the following more detailed description of the preferred embodiments, taken in conjunction with the accompanying drawings which illustrate, by way of example, the principles of the invention. 
     
    
     
       BRIEF DESCRIPTION OF THE DRAWINGS 
         [0020]      FIG. 1  is a perspective view of a first embodiment vessel seated in its rack. 
           [0021]      FIGS. 2 through 4  are cross sectional views of a first embodiment vessel seated in its rack. 
           [0022]      FIG. 5  is a perspective view of a first embodiment rack. 
           [0023]      FIG. 6  is a perspective view of a top cap. 
           [0024]      FIG. 7  is a cross sectional view of a top cap seated in a vessel. 
           [0025]      FIG. 8  is a cross sectional view of a top cap seated in a vessel containing a step for positive top cap seating. 
           [0026]      FIG. 9  is a cross sectional view of a spring applying downward pressure to a top cap. 
           [0027]      FIG. 10  is a cross sectional view of a flexible sheet material used as an alternative to a top cap. 
           [0028]      FIGS. 11 through 14  are perspective views of a pouch used as a first alternative cooking vessel. 
           [0029]      FIGS. 15 and 16  are perspective views of a rack containing a pouch. 
           [0030]      FIG. 17  is a cross sectional view of a swinging gate rack containing a pouch submersed in cooking oil. 
           [0031]      FIG. 18  is a perspective view of an open sided rack containing a pouch. 
           [0032]      FIGS. 19 through 21  are perspective views of a second alternative cooking vessel. 
           [0033]      FIG. 22  is a perspective view of a rack containing second alternative cooking vessels. 
           [0034]      FIGS. 23 through 25  are perspective views of a third alternative cooking vessel. 
           [0035]      FIG. 26  is a cross sectional view of a third alternative cooking vessel. 
           [0036]      FIGS. 27 and 28  are perspective views of a third alternative cooking vessel for baking waffles on a stick. 
           [0037]      FIGS. 29 through 31  are perspective views of vessels in a rack used to bake waffles on a stick. 
           [0038]      FIG. 32  is a perspective view of a vessel with a stick retaining attachment used to bake waffles on a stick. 
           [0039]      FIG. 33  is a perspective view of a third embodiment cooking chamber. 
           [0040]      FIG. 34  is a cross sectional view of a cooking chamber contained within a steaming vessel. 
       
    
    
     DETAILED DESCRIPTION OF THE INVENTION 
       [0041]    Turning now to  FIGS. 1-4 , vessel sidewalls  6  form a vessel  2  having a round or oval horizontal cross section. Alternatively, vessel sidewalls  6  may form vessel  2  having a horizontal cross section of a predetermined geometric shape, for example, rectangular, square, triangular and hexagonal, as required by food item  10  physical characteristics. 
         [0042]    Vessel sidewalls  6  form a constriction at a by, for example, utilizing radius  28  to direct vessel superior sidewalls  12  outward. Sidewalls  6  join, preferably seamlessly join, bottom surface  8 . In a preferred embodiment, in vertical cross section bottom surface  8  is rounded. However, bottom surface  8  may be any shape that will effectively transfer heat to food item  10  as described below. 
         [0043]    Vessel superior sidewalls  12  are preferably tapered outward above radius  28  to permit easier access to and removal of food item  10  held in vessel food item containment area  14 . Vessel superior sidewalls  12  extend from vessel food item containment area  14  an effective distance to prevent hot liquid cooking medium, for example, oil  20  from entering food item containment area  14  when vessel  2  is submersed into hot oil  20  as described below. Vessel superior sidewalls  12  terminate in mounting flange  62 , used to support vessel  2  within rack  4 . Preferably, food item  10  is substantially similar in shape to vessel food item containment area  14 , creating increased contact between food item  10  and cooking vessel interior surface  42 , thereby effectuating more effective heat transfer. 
         [0044]    Food item  10  comprises filler  16  encased by dough  18 , for example, pre-cooked meat or vegetable filling encased in a raw or partially cooked dough wrapper. However, food item  10  is not limited to dough encased items. Food item  10  is inserted into vessel  2  so that it fits snuggly into vessel food item containment area  14 , preferably in intimate contact with cooking vessel interior surface  42 . 
         [0045]    Prior to submersion, vessel  2  is supported by rack  4  utilizing mounting flange  62 . Rack  4  may hold a single vessel  2  or a plurality of vessels  2 , thereby permitting simultaneous cooking of multiple food items. The number of vessels  2  is limited only by rack  4  design. 
         [0046]    Rack  4  and vessel  2  are lowered into hot liquid, for example, hot cooking oil  20  contained by a deep fryer (not shown) to a sufficient depth such that food item containment area  14  and, hence, food item  10  are below top surface  24  of hot cooking oil  20  to a depth sufficient to allow effective heat transfer from hot cooking oil  20  through vessel food item containment area  14  to food item  10  to fully cook food item  10 . Hot cooking oil  20  substantially instantaneously raises the temperature of vessel food item containment area  14  to an effective frying temperature. Vessel top opening  22  serves as a vent and remains above hot cooking oil top surface  24  an effective distance to prevent hot cooking oil  20  from coming into direct contact with food item  10 . 
         [0047]    Vessel  10  is formed of a material that substantially instantaneously transfers heat from hot cooking oil  20  to produce effective frying temperature at cooking vessel interior surface  42 . Examples of such materials are thin walled aluminum, copper, aluminum alloy, copper alloy, gold, gold alloy, thin walled stainless steel and combinations thereof. Thin walled stainless steel is preferably about 0.030 to about 0.050 inches in thickness. Due to the excellent heat transfer characteristics inherent in such materials, heat is substantially instantaneously transferred from hot cooking oil  20  through cooking vessel  2  to effectively fry food item  10  held within. Food item  10 , in substantially intimate contact with food item containment area  14  on all but its top side  26 , effectively immediately starts frying. Steam and hot vapors (not shown), which may be omitted from food item  10  during the frying process, escape through vessel top opening  22 , which serves as a vent. 
         [0048]    Turning to  FIG. 5 , rack  4  is fabricated from, for example, wire frame  54 . Vessel support section  56  is attached at a first end to handle  58  and at a second end to hanger  60 . Hanger  60  rises superior to support section  56  such that when engaged with a deep fryer hanger rail (not shown), vessel food item containment area  14  is submerged in hot cooking oil  20  and handle  58  is not. Hanger  60  is also used to support rack  4  when rack  4  is suspended above hot cooking oil  20  to permit drainage of hot cooking oil  20 . 
         [0049]    Vessel support section  56  comprises two superior longitudinal members  66  separated by at least two cross members  64 . Cross members  64  support handle  58 , hanger  60  and mounting flange  62  ( FIG. 3 ). Optionally, to provide additional support for vessel  2 , at least one vertical member  68  is attached to cross member  64  and lower cross member  70 . At least one lower cross member  70  separates lower longitudinal members  72 . Vertical member  68  and lower longitudinal member  72  are dimensioned such that when vessel mounting flange  62  engages longitudinal members  66  and cross members  64 , vessel  2  rests upon and is supported by at least one lower longitudinal member  72 . 
         [0050]    In the embodiment described above, food item top side  26  is difficult to practically cook and is therefore, best utilized, for example, when food item top side  26  is precooked and needs only finishing or does not need to be cooked. 
         [0051]    Turning to  FIGS. 6 and 7 , to further promote the cooking of food item top surface  30 , in a second preferred embodiment, removable top cap  32  is added to vessel  2 . Top cap  32  fits snugly into vessel  2  and simultaneously contacts food item  10  and superior vessel side walls  12 . Preferably, when vessel  2  is immersed, hot cooking oil  20  covers at least a portion of superior vessel sidewall  12 . Optionally, as shown in  FIG. 8 , radius  28  ( FIG. 2 ) is replaced by step  27 , which serves as a positive stop for top cap  32  and provides a visual demarcation for placement of food item top surface  30 . 
         [0052]    Top cap  32  is fabricated from a material that will substantially instantaneously transfer the heat from hot cooking oil  20  (through superior vessel sidewalls  12 ) to create effective frying temperature at top cap floor cooking surface  37 . Top cap  32  is typically fabricated from the same material used to form vessel  2 . 
         [0053]    Top cap  32  comprises handle  34  attached to floor  36 . Top cap side walls  38  arise in a generally outward tapered manner from floor  36  such that when top cap  32  is seated, top cap side walls  38  are in intimate contact with superior vessel sidewalls  12 . Heat is thereby transferred from hot cooking oil  20  through superior vessel sidewalls  12  into top cap sidewalls  38  and floor  36  and thereafter onto food item top surface  30 . One or more optional top cap vents  40  allow hot moisture and vapor to escape. 
         [0054]    In use, after food item  10  has cooked for an effective period of time, cooking vessel  2  is removed from hot cooking oil  20 . Top cap  32  is removed revealing fully cooked food item  10 . Food item  10  can now be removed from cooking vessel  2  using an appropriate tool (not shown) or by turning cooking vessel  2  upside down and tapping it on a solid surface (not shown), thereby causing food item  2  to drop out. The outwardly tapered form of superior vessel sidewalls  12  and sidewalls  6  aids in easy removal of food item  10 . 
         [0055]    Optionally, rack  4  may be modified to apply downward pressure, for example, pressure created by spring  39  to top cap  32 , to further insure tight, intimate contact between top cap  32  and food item  10  and superior vessel side walls  12 , thereby aiding in conduction of maximum heat from superior vessel side walls  12  through top cap  32  to food item  10  ( FIG. 9 ). 
         [0056]    To improve cooking efficiency and to promote easy removal of food item  10  after cooking, optionally, cooking vessel interior surface  42  ( FIG. 2 ) and top cap floor cooking surface  37  can be sprayed with a non-stick coating, for example, cooking or vegetable oil, or they may be manufactured with a non-stick coating, for example PTFE (Teflon). 
         [0057]    As shown in  FIG. 10 , an alternative to top cap  32  is to utilize flexible sheet material  170  having a heat transfer rate of an effective value that will substantially instantaneously transfer the heat from hot oil  20  (through vessel  2 ) to create effective frying temperature for food item  10 . Flexible sheet material  170 , for example, a sheet of aluminum foil, is wrapped around food item  10  such that it overlaps itself and forms tail piece  172 . Flexible sheet material  170  may be formed into a strip and wrapped around food item  10  leaving the ends of food item  10  unwrapped, or alternatively, food item  10  may be completely encased within flexible sheet material  170 . Although encased, because flexible sheet material  170  overlaps are not sealed, cooking vapors are free to escape. 
         [0058]    Sheet wrapped food item  174  is placed within food item containment area  14  such that flexible sheet material  170  is in intimate contact with cooking vessel interior surface  42 . When cooking is complete, sheet wrapped food item  174  may be easily removed from cooking vessel  2  using tail piece  172 . 
         [0059]    A first alternative cooking vessel  2  is shown in  FIGS. 11-14 . Pouch  44  is fabricated from a material with a heat transfer rate of an effective value to substantially instantaneously transfer the heat from hot cooking oil  20  to create effective frying temperature at food item  10 , for example aluminum foil, copper foil, aluminum alloy foil, copper alloy foil, gold foil, gold alloy foil and combinations thereof. Pouch  44  comprises two sealed sides  46 , folded bottom  48  and open top  50 . Sealed sides  46  are fabricated, for example, by welding ( FIG. 11 ) or folding ( FIG. 12 ). Optionally, bottom  48  may also be welded rather than folded. 
         [0060]    Food item  10  is placed into the bottom of pouch  44 . Pouch  44  is compressed around food item  10  so as to come into intimate contact with food item  10  while maintaining a viable pouch open top  50 , ( FIGS. 13 and 14 ). Using rack  52 , pouch  44  with food item  10  inside is lowered into hot cooking oil to an effective depth that insures food item  10  is completely below the surface level of the hot cooking oil with pouch open top  50  remaining above the surface of the hot cooking oil an effective distance to prevent entry of hot cooking oil into pouch  44 . 
         [0061]    Shown in  FIGS. 15-17 , rack  52  is utilized to insure effective positioning of pouch  44  in the hot cooking oil. Rack  52  supports pouch  44  in a substantially vertical position, thereby maintaining pouch open top  50  above the surface of the hot cooking oil. It is essential that the sealed integrity of pouch sealed sides  46  and folded bottom  48  not be breached so that the hot cooking oil cannot enter pouch  44  and come into direct contact with food item  10 . 
         [0062]    To promote effective cooking of food item top side  26 , pouch  44  is pressed together directly above food item  10  such that pouch  44  intimately contacts food item top side  26 . Although pressed together, pouch open top  50  must not be fully sealed so that hot steam and other vapors created by rapidly cooking food item  10  can vent while at the same time maintaining intimate contact with food item  10 . For example, pouch open top  50  may be sealed using an interrupted seal, or alternatively, a vapor permeable seal, or a pressed (letter) seal. Such a seal has the additional advantage of maintaining food item  10  integrity during transit. 
         [0063]    Rack  52  comprises, for example, wire frame  76 . Swinging gate support section  86  is attached at a first end to handle  78  and at a second end to hanger  80 . Hanger  80  rises superior to swinging gate support section  76  such that when engaged with a deep fryer hanger rail (not shown), pouch food item containment area  82  is submerged in hot cooking oil  84  and handle  78  is not. Hanger  80  is also used to support rack  52  when rack  52  is suspended above hot cooking oil  20  to permit drainage of hot cooking oil  20 . 
         [0064]    Swinging gate support section  86  comprises two longitudinal members  88  separated by at least two cross members  90 . Cross members  90  support handle  78 , hanger  80  and swinging gate  92  when in the closed position. At least one vertical member  94  is attached to cross member  90  and lower cross member  96 . At least one lower cross member  96  separates lower longitudinal members  98 . Vertical member  94  and lower longitudinal member  98  are dimensioned such that when pouch food item containment area  82  engages lower longitudinal member  98  and pouch open top  50  engages vertical member  94 , pouch  44  rests upon and is supported by at least one lower longitudinal member  98  and pouch open top  50  remains above the surface of hot cooking oil  84  an effective distance to prevent hot cooking oil  84  from entering pouch  44 . 
         [0065]    Swinging gate  92  comprises hinged gate longitudinal member  100  and at least one gate cross member  102  attached thereto. Optionally, gate cross member  102  is attached at its opposite end to a non-hinged gate longitudinal member  104 . Gate hinged longitudinal member  100  is hingedly attached to longitudinal member  88  by hinge  106 . Gate cross members  102  are effectively spaced such that when swinging gate  92  is in its closed position, gate vertical member  94  extends between gate cross members  102  and gate cross members  102  effectively encase pouch  44  within rack  52 , thereby preventing pouch food item containment area  82  from floating above hot cooking oil  84  ( FIG. 14 ). 
         [0066]    Alternatively,  FIG. 18  displays rack  230  with no moving parts, wherein pouch  44  is slid in from open side  232 . Anti-float member  234  is sized and located to overhang pouch foot item containment area  82  to prevent pouch  44  from floating free when submerged in hot cooking oil  84 . 
         [0067]    A second alternative cooking vessel  178  is shown in  FIGS. 19-22 . First  180  and second  182  cooking chamber half contain first  184  and second  186  food cavity, respectively. First  184  and second  186  food cavities are dimensioned such that when first  180  and second  182  cooking chamber half are mated, first  184  and second  186  food cavity form food item containment area  200  of a predetermined geometric form that intimately contacts a corresponding predetermined food item geometric form. 
         [0068]    Gasket  192 , for example, a double rib or single rib gasket, is incorporated into sides  188  and bottom  190  of first cooking chamber half  180 . Gasket  192  insures a liquid tight seal between first  180  and second  182  cooking chamber halves to prevent hot cooking oil from contacting food item  10 . Cooking chamber top  194  remains unsealed to serve as a vent. Locking clamp  196  holds first  180  and second  182  chamber halves together after insertion of food item  10  and maintains gasket  192  integrity. 
         [0069]    One or more cooking vessels  178  are then seated into rack  198 , dimensioned to accept cooking vessels  178  and thereafter submersed into hot cooking oil for a predetermined period of time to achieve effective cooking. The design of cooking vessel  178  allows for complete submersion of food item containment area  200  while maintaining a patent vent. 
         [0070]    A third alternative cooking vessel  202  is shown in  FIGS. 23-26 . Vessel  202  comprises first  204  and second  206  cooking chamber half, each having first  208  and second  210  food cavity, respectively. First  208  and second  210  food cavities are dimensioned such that when first  204  and second  206  cooking chamber halves are mated, first  208  and second  210  food cavity form food item containment area  212  having a predetermined geometric form which will intimately contact a corresponding predetermined food item geometric form. Fabricated into first  204  and second  206  cooking chamber halves are channels  216  located such that when first  204  and second  206  cooking chamber halves are mated, vent  218  is created. 
         [0071]    A flexible formed gasket  214  is permanently attached to sides  220  and bottom  222  of first  204  and second  206  cooking chamber halves, such that when in the open position, food item  10  may be inserted into food item containment area  212 . In the closed position, formed gasket  214  flexes outward allowing first  204  and second  206  cooking chamber halves to mate. Gasket  214  insures a liquid tight seal between first  204  and second  206  cooking chamber halves to prevent hot cooking oil from contacting food item  10 . Mated first  204  and second  206  cooking chamber halves are locked in place by lock clamp  224 . 
         [0072]    One or more cooking vessels  202  are then seated in rack  198  ( FIG. 22 ), dimensioned to accept cooking vessels  202  and thereafter submersed into hot cooking oil for a predetermined period of time to achieve effective cooking. The design of cooking vessel  202  allows for complete submersion of food item containment area  212  while maintaining patent vent  218 . 
         [0073]    While the exemplars described above utilize pre-prepared solid food items, the present invention is not limited to solid food items. The present invention can also be used to bake batter based foods such as, for example, waffles.  FIGS. 27 and 28  display third alternative cooking vessel  202  dimensioned to receive waffle batter  207  through vent  218  to produce waffle on a stick  213 . In this vessel, lock clamp  224  may be, for example, free standing or incorporated into rack  198  ( FIG. 22 ). In this manner, the present invention will bake batter based food items as effectively as a conventional waffle iron (not shown). 
         [0074]    Alternatively, referring to  FIGS. 29-31 , vessel  2  of the first embodiment is fabricated as described above but with the addition of a plurality of flutes  110 , such that vessel  2  comprises a vertical ribbed pattern, preferably a uniform vertical pattern of substantially equal sized ribs  112 . Preferably, ribs  112  taper outwards as they move towards the top  114  of vessel  2 . 
         [0075]    Waffle batter  116  is poured into vessel  2  to a predetermined height. Vessel  2  is lowered into hot cooking oil to an effective depth such that batter  116  is below the surface of the hot cooking oil an effective depth to achieve cooking, while open top  114  of vessel  2  is above the surface of the hot cooking oil an effective height to prevent hot cooking oil from entering vessel  2 . An optional top cap (not shown) may be employed to insure thorough cooking of batter  116  top surface. Optional top cap is similar in design to top cap  32  described above, but with the addition of an orifice to permit passage of stick  122 . In this manner, the present invention will also bake batter based food items as effectively as a conventional waffle iron (not shown). 
         [0076]    The present invention has significant advantages in making waffles over conventional waffle iron methods. Cooking vessel  2  does not need to be preheated because vessel  2  will be substantially instantly brought up to baking temperature when it is submerged into the hot cooking oil. Also, waffle  134  will be more evenly heated over its entire surface than in a conventional electrically heated waffle iron. Additionally, no special cooking equipment is required other than an existing deep fryer (not shown) and rack  118 . 
         [0077]    Rack  118  comprises the features of rack  4  as described above but with the addition of swinging gate  120  utilized to hold stick  122  in batter  116  prior to cooking. Swinging gate  120  comprises an upper hinged gate longitudinal member  124 , a lower hinged gate longitudinal member  125  to which is attached first half  131  of stick retaining member  126 , and a sliding longitudinal member  127  to which is attached second half  133  of stick retaining member  126 . Spring  135  mounted on upper hinged gate longitudinal member  124  presses stick retaining member second half  133  into stick retaining member first half  131 , thereby forming stick retaining member  126 . 
         [0078]    Gate lifting handle  128  is attached to hinged sliding longitudinal member  127  and is used to both raise and lower swinging gate  120  and to separate first  131  and second  133  half of stick retaining member  126  for insertion of stick  122  between them. In its resting state, spring  135  forces first  131  and second  133  halves together, thereby engaging stick  122 . 
         [0079]    Upper hinged gate longitudinal member  124  is hingedly attached to longitudinal member  62  by hinge  132 . Stick retaining members  126  are effectively spaced and of predetermined length such that when swinging gate  120  is in its closed position, stick retaining member  126  retains stick  122  substantially vertically within batter  116  at a predetermined location. Once waffle  134  has finished baking, stick retaining member  126  is disengaged from stick  122 , gate  120  is swung open and stick  122  and waffle  134  are removed as a unit from vessel  2 . The resulting “waffle on a stick” is ready for consumption. 
         [0080]    Alternatively, shown in  FIG. 32 , vessel  2  may have a stick retaining attachment member  164 , for example, a grip notch or clip, fabricated into vessel  2  bottom. In this manner, stick  122  is inserted into attachment member  164  prior to addition of waffle batter  116 . Standard rack  4  may then be utilized, thereby avoiding the expense of a specialty rack. 
         [0081]    In a third embodiment, the present invention is utilized to steam food. Referring to  FIGS. 33 and 34 , a predetermined quantity of water sufficient to produce an effective amount of steam is placed into water chamber  156  of steaming vessel  140 . Steaming vessel  140  may be, for example, vessel  2  of the first embodiment described above. 
         [0082]    Food item  142  is placed into cooking chamber  144 . Cooking chamber  144  comprises, for example, a generally tub shaped lower section  148  and mating cover  150 . Lower section  148  and cover  150  both contain at least one vent  152  to allow steam to enter and exit, respectively. Cover  150  is optionally hingedly attached to lower section  148  and may contain optional handle  154  to allow easy removal of cooking chamber  144  from steaming vessel  140  and to permit convenient opening of cover  150 . 
         [0083]    Cooking chamber  144  is placed within steaming vessel  140 . Cooking chamber  144  is dimensioned such that when fully seated into steaming vessel  140 , water chamber  156  is created below fully seated cooking chamber  144 . It is essential that air space  158  remain between cooking chamber  144  and water surface  160  to permit formation of steam without immersing food item  142  in water  162 . 
         [0084]    Cooking chamber  144  is fabricated such that steam is allowed to enter without permitting food item  142  to come into contact with steaming vessel  140 . Cooking chamber  144  may be fabricated, for example, from wire mesh, perforated solid or combinations thereof. However, cover  150  must be fabricated from a material, for example perforated solid material, that allows steam to escape at a slow enough rate to maintain sufficient steam within cooking chamber  144  to effectively steam food item  142 . 
         [0085]    Steaming vessel  140  is lowered into hot cooking oil  146  utilizing, for example, rack  4  as described above, whereupon water  162  is rapidly converted to steam as the steaming vessel is heated by hot cooking oil  146 . Preferably, cooking oil  146  is heated to between about 350° to about 400° F. Steaming vessel  140  may be detachable from rack  4  or it may be fixedly attached to rack  4  during rack  4  fabrication. 
         [0086]    Preferably, cooking chamber lower section  148  is dimensioned to allow food items  142  to fit loosely, which along with vented mating cover  150  promotes steam circulation in and around food items  142  and eventual ventilation to the atmosphere. 
         [0087]    This, third (steam) embodiment of the present invention allows a commercial establishment, for example, a restaurant, to extend its cooking capabilities without a significant additional equipment purchase. 
         [0088]    Although the present invention has been described in connection with specific examples and embodiments, those skilled in the art will recognize that the present invention is capable of other variations and modifications within its scope. These examples and embodiments are intended as typical of, rather than in any way limiting on, the scope of the present invention as presented in the appended claims.