Patent Publication Number: US-2005132898-A1

Title: Methods and devices for basting food

Description:
FIELD OF THE INVENTION  
      The present invention relates to methods and devices for basting food, and more specifically, to basting devices that include chain elements for applying basting fluids to food items.  
     BACKGROUND  
      When cooking meats and similar food items, it is beneficial to intermittently apply basting fluids, such as sauces, marinades or other condiments to the meat in order to enhance the flavor and keep the food juicy and moist. For example, when cooking meat on a barbecue grill, it is common to pour or brush barbecue sauce onto the meat. Likewise, when cooking a turkey in an oven, it is common to periodically baste the turkey with the juices and liquids that collect in the bottom of the roasting pan. Preferably, the basting fluid should be evenly distributed over the exterior surface of the food item to keep it moist and flavorful.  
      Basting is typically performed with a brush using applicator elements with straight, synthetic, or natural fibers such as the bristles on a paint brush. Alternatively, a food item may be basted with a basting mop. As is known, a basting mop includes applicator elements which may be constructed of cotton braids, fabric mesh, or a cluster of fabric strips. However, both the described basting mop and the basting brush suffer from several disadvantages. The stiff fibers of a basting brush may be harsh on the skin or outer surface of the food being prepared. In some cases, a brush is not desirable because the bristles would penetrate or damage the outer surface of the food when pressing the basting brush against the food item. Additionally, most basting brushes tend to apply an uneven coat of basting fluid to a food item. Instead of an even coat, basting brushes push a bead of basting fluid to each side of the brush, leaving behind streaks of basting fluid on the food item.  
      Additionally, because the applicator elements of basting brushes and mops are porous, they tend to absorb basting fluids and maintain the basting fluid within the applicator elements rather than applying the basting fluid to the food item. Since the applicator elements of basting brushes and mops absorb the basting fluid, they also tend to harbor bacteria. That is, over time, the applicator elements of basting brushes often become contaminated with food and grease residue which may become trapped within the bristles or applicator material, and decompose. Microbial organisms which thrive on food and grease residue may be inadvertently transferred to meats and other food during further use of the basting brush or mop.  
      Because food and grease residue tend to become lodged within the bristles of a basting brush, typical washing procedures do not adequately clean the brush. Additionally, only after a few uses, basting brushes and mops become as aesthetically unappealing as they are hygienically unappealing. For instance, tomato or mustard based sauces often discolor the applicator elements of brushes and mops. The bristles of basting brushes also tend to fall out or break onto food items.  
      Fabric mops and basting brushes are not constructed to withstand multiple uses under harsh cooking conditions, namely high heat. Animal hair, cotton, synthetic fibers, and nylon mesh may catch fire and destroy the brush or mop. Thus, under normal use, basting brushes and fabric mops tend to burn, tear, or disintegrate very quickly.  
     SUMMARY  
      Methods and devices for basting foods are provided. One embodiment of a device for basting the surface of food includes a handle and an applicator attached to the fastening portion of the handle. The handle includes a gripping portion and a fastening portion, and the applicator includes a chain element comprising a plurality of interlocking links. The applicator may further include a retainer connected to the fastening portion of the handle and securing the chain element to the fastening portion of the handle.  
      Another embodiment includes a plurality of chain elements which are further comprised of a plurality of interlocking links. The device also includes a means for attaching a portion of each of the plurality of chain elements to form a curtain of closely-spaced, suspended chain elements.  
      An embodiment of a method for applying a basting fluid to a food item includes the steps of: suspending a curtain comprising a plurality of closely-spaced chain elements above the basting fluid such that a portion of the chain elements extend into the basting fluid; and passing a food item through the curtain.  
      Another exemplary basting method includes the steps of: suspending a curtain comprising a plurality of closely-spaced chain elements above the basting fluid; lowering the plurality of closely-spaced chain elements into the basting fluid; and raising the plurality of closely-spaced chain elements.  
      Other systems, methods, features and/or advantages will be or may become apparent to one with skill in the art upon examination of the following drawings and detailed description. It is intended that all such additional systems, methods, features and/or advantages be included within this description and be protected by the accompanying claims. 
    
    
     BRIEF DESCRIPTION OF THE DRAWINGS  
      The components in the drawings are not necessarily to scale relative to each other. Like reference numerals designate corresponding parts throughout the several views.  
       FIG. 1  depicts a perspective view of an embodiment of a basting device that uses a single row of chain elements.  
       FIG. 2  is a perspective view of an exemplary basting device using a circular pattern of chain elements and a handle that is detachably attached to an applicator.  
       FIG. 3A  is a plan view of an exemplary basting device in which each chain element is fastened to the retainer at one of the two ends of each chain element.  
       FIG. 3B  is a plan view of an exemplary basting device in which a central portion of each chain element is fastened to the retainer.  
       FIG. 3C  is a plan view of an exemplary basting device using chain elements having both ends fastened to the retainer and leaving an exposed, loose central portion.  
       FIG. 3D  is a plan view of an exemplary basting device in which each chain element includes a central portion fastened to the retainer at a plurality of connection points.  
       FIG. 4  is a perspective view of another exemplary basting device including two-rows of chain elements that vary in length.  
       FIG. 5  is a perspective view of an embodiment of a rotisserie style cooking apparatus using an exemplary basting device.  
    
    
     DETAILED DESCRIPTION  
      As will be described in detail here, embodiments of a basting device can be useful for applying basting fluids to food items. Specifically, such a basting device uses an applicator including at least one chain element which directly applies the basting fluid to the food item. As used herein, “basting fluids” include barbecue sauce, condiments, or other liquefied sauces, as well as any type of liquid or paste that may be applied to food. For example, embodiments of a basting device may also be used to apply chocolate, caramel, or butterscotch toppings to a food item.  
      Referring now to  FIG. 1 , an embodiment of a basting device is presented as chain baster  100 . Chain baster  100  generally comprises a handle  102  and an applicator  104 . Handle  102  includes both a gripping portion  106  for holding the handle, and a fastening portion  108  for attaching the handle to the applicator. Gripping portion  106  is generally shaped and sized to conform to the hand of a user. Fastening portion  108  is simply the portion of the handle closest to the applicator  104 . Handle  102  includes a hole  110  from which a tether  112  is tied. Tether  112  can be used to hang chain baster  100 . Applicator  104  is attached to fastening portion  108  and includes at least one chain element  114  which is comprised of a plurality of interlocking links. Additionally, applicator  104  includes a retainer  116  for securing chain element  114  to the fastening portion  108  of the handle  102 .  
      In some embodiments, chain element  114  is attached to retainer  116  with an eye screw. Specifically, one link of the chain element is attached to the eye of the eye screw, and the eye screw is screwed into the retainer portion of the applicator, thereby fastening the chain element  114  to the retainer  116 . However, chain element  114  may be secured in retainer  116  or directly to handle  108  by any number of well known methods such as adhesive, screws, bolts, nails, or by crimping.  
      While applicator  104  of chain baster  100  is depicted as having both an applicator and a chain element, it should be understood that retainer  116  is not always necessary. For example, handle  102  may be constructed of plastic and may be molded around chain element  114 , leaving chain element  114  embedded within handle  102 . Likewise, a chain element of applicator  104  may be fastened directly to fastening portion  108  of handle  102 . For example, chain element  114  may be glued directly to handle  102 . Additionally, other embodiments may include a chain element incorporating a first portion that is used to grip the chain element, and a second portion that is used to apply the basting fluid. Thus, in some embodiments, the chain element functions both as the handle and the applicator.  
      Handle  100  may be constructed of a number of various materials. Such materials may include wood, plastic, or metal. Preferably the gripping portion of the handle is constructed of a material to insulate the hand of a user from heat that may be transferred from a heat source when cooking.  
      Chain element  114  includes a plurality of interlocking links connected to, or fitted into, one another. For example, the plurality of links may be a traditional interconnected, interlocking ring-type chain, as shown in  FIG. 1 , or may be a pull-chain type chain such as those commonly used as a pull cord mechanism to operate the internal switch of a light socket. As is known, the pull-chain type chain is comprised of a flexible string of interconnected, interlocking balls. Thus, the plurality of interlocking links of a chain element may be the flexible string of interlocking balls, or may be the traditional string of interconnected rings, for example.  
      In some embodiments, the links of chain element  114  are constructed of non-absorbent, non-porous, and nonflammable material such as stainless steel or other metals. While it is preferable to use a link material that is non-flammable and durable under high heat, this characteristic is not required since chain baster  100  may be used to apply basting fluids before or after food is removed from a grill or oven. Thus, a variety of other materials, such as plastic, may be used.  
      Additionally, the size of the links of chain element  114  may vary depending on the physical properties of the basting fluid. For example, when basting a relatively thick sauce, the selected links may be larger because the sauce is more viscous. More basting fluid will be retained by the larger rings of the interlocking links of a ring-type chain when the basting fluid is viscous. Additionally, more basting fluid will adhere to the larger surface area of larger pull-type chain links, or stay trapped between consecutively positioned chain elements when the fluid is viscous. Once the chain element is draped over a food item, the chain elements spread apart leaving a deposit of basting fluid on the surface of the food item. In contrast, if basting with thinner fluids such as broth, for example, the selected link sizes are preferably smaller. By using chain elements of smaller size, the low-viscosity basting fluid is retained within the smaller rings of the interlocking links of a ring-type chain. Additionally, when the basting fluid is less viscous more basting fluid will adhere to smaller pull-chain type chain links, or stay trapped between consecutively positioned chain elements if the links are of a smaller size.  
      While chain baster  100  depicts chain element  114  having links of uniform size, chain element  114  may be comprised of mixed link sizes in order to adequately baste fluids of different viscosity with the same chain baster. Alternatively, a plurality of chain elements each having different sizes may be attached on the same chain baster to achieve similar benefits.  
      In practice, a user of chain baster  100  may hold the handle  102  by gripping portion  106 . Chain element  114  may be dipped into a basting fluid, which may be in a container or in the bottom of a drip pan, to coat the exposed portion of the chain element  114  with basting fluid. After coating the exposed portion of the chain element with basting fluid, the user may then position chain baster  100  such that applicator  104  is suspended over the food item and chain element  114  is draped over the surface of the food item. A user may then drag chain element  114  across the surface of the food item to evenly apply the basting fluid. The steps may be repeated until the basting fluid is applied to the entire surface of the food item.  
      Alternatively, instead of dipping the chain element into a container of basting fluid, a user may simply apply the basting fluid from a container, such as a barbecue sauce container, directly on the food item. Once the basting fluid is on the food item, chain baster  100  may be used to evenly apply the basting fluid to the food item as described above.  
      One potential advantage of an embodiment using chain elements over prior art applicator elements is that the weight of the chain elements naturally apply an even coat of basting fluid without damaging the surface of the food item. The chain elements, particularly after being dipped into the basting fluid, are relatively heavy compared to the elements of brushes or mops. As such, the chain elements tend to more easily drape themselves over food items and achieve even coverage with very little effort from the user. Because a user does not press the elements onto the food item, as is done with brushes and mops, the surface of the item is not damaged.  
      A further benefit potentially achieved is the ease of cleaning. The chain baster, being preferably comprised of inert, non-porous, and heat-tolerant material, can be scrubbed vigorously by hand or simply cleaned in an automatic dishwasher or passed through high-temperature sterilizing equipment without damage. Such cleaning methods are typically not possible with prior art devices that are usually of much more delicate construction.  
      Looking now to  FIG. 2 , exemplary chain baster  200  includes a configuration of chain elements  216  arranged in concentric circles. Such a configuration may be more advantageous for applying a quantity of basting fluid over a food item by trapping basting fluid between the exposed portion of the chain elements. Chain baster  200  includes a handle  202  and applicator  204 . Handle  202  includes gripping portion  206  and fastening portion  208 . Handle  202  may be detachable from applicator  204  so that applicator  204  may be separately sanitized and cleaned from the handle. Handle  202  may attach to applicator  204  using any suitable fastener such as a latch or the threaded bolt  210  and receptacle  212  depicted in  FIG. 2  such that handle  202  is detachably attached to applicator  204 . Applicator  204  includes retainer  214  and chain elements  216  arranged in a circular pattern. While  FIG. 2  depicts chain elements  216  arranged in a series of concentric circles, chain baster  200  may alternatively use a number of effective patterns including a single circular pattern, a semi-circular pattern, a rectilinear pattern, etc.  
       FIGS. 3A-3D  depict a series of exemplary attachment configurations which may be used to attach chain elements to the retainer or handle of a chain baster.  FIGS. 3A-3D  each depict a fastening portion  302  of a handle and an applicator comprising retainer  304  and at least one exemplary chain element  306 .  
      Looking specifically to the exemplary attachment configuration of  FIG. 3A , referenced as configuration  300   a , exemplary chain element  306  includes a first end  308  and a second end  310 , with the first end  308  being fastened to retainer  304 . Thus, in the embodiment of  FIG. 3A , each chain element is secured on one end by the retainer and the remaining portion is exposed and hangs freely for use in applying basting fluid.  
      Looking now to the exemplary attachment configuration of  FIG. 3B , referenced as configuration  300   b,  exemplary chain element  306  comprises the first loose end  308 , and the second loose end  310 , and a central portion  312  which is fastened to retainer  304 . The first and second loose ends  308  and  310  are exposed and hang freely for use in applying basting fluid. The central portion  312  is any portion of the chain element  306  not defined as a loose end. While  FIG. 3B  depicts that loose end  308  and loose end  310  are of substantially equal length, the central portion may be shifted such that the loose ends are unequal in length.  
      Looking now to the exemplary attachment configuration of  FIG. 3C , referenced as configuration  300   c,  exemplary chain element  306  comprises a first end  308  and a second end  310  fastened to retainer  304 . Central portion  312  forms an exposed loop and hangs freely from retainer  304 .  
      Looking now to the exemplary attachment configuration of  FIG. 3D , referenced as configuration  300 d, exemplary chain element  306  comprises a first end  308 , a second end  310 , and a central portion  312 . Central portion  312  includes each interlocking link except for the link at the first and second end  308  and  310 . In this embodiment, central portion  312  is fastened to retainer  304  at a plurality of connection points  314   a - 314   d,  forming a plurality of hanging, exposed loops. While the embodiment of  FIG. 3D  depicts chain element  306  with the first end  308  and the second end  310  fastened to retainer  304 , another embodiment may be configured such that the first end  308  and/or the second end  310  may hang freely from retainer  304 .  
      While each of  FIGS. 3A-3D  depict a distinct exemplary attachment configuration, many variations are possible. For example, a single chain baster may be constructed using any combination of the attachment configurations described above.  
      Looking now to  FIG. 4 , another embodiment, referenced as chain baster  400 , includes a double-row configuration of chain elements. Chain baster  400  includes handle  402  and applicator  404 . Handle  402  includes gripping portion  406  and fastening portion  408 . Applicator  404  includes a retainer  410  attached to the fastening portion  408 . Retainer  410  secures a first row  412  and second row  414  of chain elements to fastening portion  408 . While  FIG. 4  depicts the first and second row of chain elements  412  and  414  as using a pull-chain type chain, a chain using interlocking loops may also be used. It also may be desirable to configure the loose ends  416  of the first and second row of chain elements  412  and  414  with varied lengths. For example, the chain elements in  FIG. 4  have been selected and configured such that the loose ends  416  taper from one side to the other.  
      Looking now to  FIG. 5 , exemplary chain baster  500  may be implemented as part of an automated system such as a rotisserie cooker. According to this embodiment, a plurality of chain elements  502  are attached to retainer  504  to form a curtain  505  of closely-spaced, suspended chain elements  502 . The chain elements  502  may be attached to retainer  504  according to various methods, such as those described previously. The chain elements  502  of chain baster  500  are suspended above a pan  506  of basting fluid  508 . A portion of the exposed chain elements  502  extend into basting fluid  508 .  
      In practice, a food item  510  is passed through chain curtain  505  in one of the two directions indicated by arrow  512 . Additionally, food item  512  may be rotated, such as in the direction indicated by arrow  514 . As food item  510  passes through chain curtain  505 , the portion of the chain elements  502  that extend into the basting fluid  508  lift out of the basting fluid and pass over food item  510 . As food item  510  passes through the curtain, the basting fluid is applied to the food item. Because chain elements are preferably designed to be heavy enough to sink into basting fluid  508 , retainer  504  may be maintained in a stationary position. After food item  508  passes through curtain  505 , a portion of the chain elements  502  may extend into the basting fluid once again. This process may then be repeated in the opposite direction. Accordingly, this process may be repeated at predefined time intervals to keep the food item moist and flavorful.  
      In another embodiment of chain baster  500 , retainer  504  is lowered to dip the suspended curtain  505  of chain elements  502  in basting fluid  508 , and then raised before passing food item  510  through curtain  505 . Thus, according to this embodiment, curtain  505  is dipped into the pan  506  of basting fluid  508  to coat the chain elements  502  with basting fluid. After coating the curtain  505  of chain elements  502  with basting fluid, curtain  505  is raised, at least partially, and the food item is passed through the curtain, applying basting fluid to food item  510 . More than one food item  512  may be passed through curtain  505  between subsequent lowering steps.  
      While the described chain baster embodiments may be used to baste food with a basting fluid, it should be understood that the described embodiments may actually be used to apply a fluid substance (e.g. liquid or paste) of any type to practically any surface. For example, the described chain baster embodiments may be used to apply paint or adhesives to the surface of various objects in a similar manner.  
      It should be emphasized that many variations and modifications may be made to the above-described embodiments. All such modifications and variations are intended to be included herein within the scope of this disclosure and protected by the following claims.