Patent Publication Number: US-2011067580-A1

Title: Steamer insert and method

Description:
RELATED APPLICATIONS 
     This application claims the benefit of U.S. Provisional Patent Application Ser. No. 61/277,384, filed 24 Sep. 2009. 
    
    
     BACKGROUND OF THE INVENTION 
     Steaming foods is a popular method of food preparation. Foods that may be prepared by steaming include, for example vegetables or tamales. A typical steamer for use in steaming food may include a main pot, its lid, and a rack to place at the bottom of the pot to hold the food product just above the waterline. Some problems associated with typical steamers, especially those to be used to steam tamales, include poorly fitting lids, or lids made of material which is so thin that a tight fit is not possible. Steamers such as these permit steam to run off, which in turn forces the user of the device to add water constantly, or burn the food. Further, when steaming food, it is important to avoid boiling the food, so it is undesirable for water to touch the food. When tamales are to be steamed, for example, authentic Mexican tamale steamers are often simply galvanized buckets having lids with steaming inserts in the bottom. Also common are bamboo steamers that are readily available at kitchen or house ware stores. Traditional steamers such as these require the user to remove the lid repeatedly when more liquid is required. This slows the cooking time significantly. The present invention contemplates a food steamer inset, or steaming vessel with such an inset, which permits continuous steaming on high heat, without disturbing the cooking process. 
     SUMMARY OF THE INVENTION 
     The present invention is directed toward an inset for use in a food steamer, a cooking implement including such an inset, and method of using same. 
     A device according to the present invention may be adapted to fit inside a cooking vessel and includes a tubular conduit having an axis, and a perforate rack capable of supporting the food thereon during steaming. The rack preferably extends radially from the axis of the conduit. The conduit further includes an inlet and an outlet. The tubular conduit provides a fluid passageway for the water or other fluid to be used in steaming the food product, with the inlet being adapted to receive fluid therethrough, and providing a conduit for the fluid to the outlet. The outlet adapted to be in fluid communication with the vessel cavity. 
     The invention provides a steamer inset which permits the steaming liquid to be replenished without movement of the food items within. The invention further provides a steamer with improved elements and arrangements thereof which is inexpensive, dependable, and fully effective in accomplishing its intended purposes. 
    
    
     
       BRIEF DESCRIPTION OF THE DRAWINGS 
         FIG. 1  is a perspective view showing a cooking vessel of the type for use with the present invention. 
         FIG. 2  is a partially exploded view of the vessel shown in  FIG. 1 , but with the cover removed for ease in viewing the insert. 
         FIG. 3  is across sectional view of the vessel illustrated in  FIG. 1  and taken along lines  3 - 3  thereof. 
         FIG. 4  is a cross sectional view similar to that of  FIG. 3 , but showing an alternative embodiment thereof. 
         FIG. 5  is a cross sectional view similar to those of  FIGS. 3 and 4 , and showing another alternative embodiment. 
         FIG. 6  is a cross sectional view similar to those of  FIGS. 3-5 , and showing another alternative embodiment. 
         FIG. 7  is a cross sectional view similar to those of  FIGS. 3-6 , and showing another alternative embodiment. 
         FIG. 8  is a cross sectional view similar to those of  FIGS. 3-8 , and showing another alternative embodiment. 
         FIG. 9  is a cross sectional view of a tamale cooker provided with a sight glass for determining water level in the interior of the vessel while cooking. 
         FIG. 10  is a cross sectional view of a tamale cooker provided with a alternate embodiment of a sight glass for determining water level in the interior of the vessel while cooking. 
         FIG. 11  is a cross sectional view of a tamale cooker provided with a bobber for determining water level in the interior of the vessel while cooking. 
         FIG. 12  is a cross sectional view of a tamale cooker provided with an alternate embodiment of a bobber for determining water level in the interior of the vessel while cooking. 
     
    
    
     DESCRIPTION OF THE PREFERRED EMBODIMENT 
     Although the disclosure hereof is detailed and exact to enable those skilled in the art to practice the invention, the physical embodiments herein disclosed merely exemplify the invention which may be embodied in other specific structures. While the preferred embodiment has been described, the details may be changed without departing from the invention. 
     With particular reference to  FIGS. 1-3 , a steamer inset  10  according to the present invention may be seen. As shown, the inset  10  is adapted to fit inside a cooking vessel  12  and includes a tubular conduit  14  having an axis  16 , an inlet  18 , and an outlet  20 . The tubular conduit  14  provides a fluid passageway for the water or other fluid (not shown) to be used in the steaming process, with the inlet  18  being adapted to receive fluid therethrough, and providing a conduit for the fluid to the outlet  20  which is in fluid communication with the vessel cavity  22 . As illustrated particularly in the view of  FIG. 3 , the inset  10  preferably includes at least one perforate rack  24  capable of supporting food (not shown) to be steamed thereon. The rack  24  extends radially from the axis  16  of the conduit  14 . As may also be observed, the lid  26  of the vessel  12  may include a knob  28  having a longitudinally extending, tubular neck portion  30 , in communication with an opening  32 . As viewed particularly in  FIGS. 3 and 4 , the neck portion  30  is preferably adapted to fit inside the inlet  18  to thereby provide fluid access to the conduit  14  while the lid  26  is in place. 
     With reference now to  FIG. 4 , an inset according to the present invention may be seen to include a longitudinally extending partition  34 . The partition  34  supports and divides the food to be steamed such that multiple foods may be simultaneously steamed, and elongate foods may be supported and steamed in an upstanding configuration, if desired. 
     As seen in  FIG. 5 , a device according to the present invention may include multiple, radially extending perforate racks  24 . As illustrated in  FIGS. 5 and 6 , the racks  24  may be provided with an annular flanged portion  36 . 
       FIGS. 7 and 8  illustrate the inset  10  of the present invention as used with an alternative cooking vessel  12 A, in which the vessel includes an inwardly projecting annular ring  38 . As shown, the ring  38  is adapted to support the rack  24  thereon. 
     It is contemplated that the inventive inset  10  may be constructed from aluminum or other suitable metallic substance or combination of substances. Also, individual components of the device may be joined by weld or any other suitable means known in the art. 
     The present invention is also contemplated as a method of steaming food products, such as tamales. The method may include the steps of: providing a food product to be steamed, providing a vessel capable of retaining and boiling a liquid, such as water therein; placing a liquid in the vessel to a predetermined level; providing a food supporting inset, the inset being adapted to fit inside the cooking vessel; providing the inset with a tubular conduit having an axis, an inlet, and an outlet, the inlet being adapted to receive fluid therethrough, the conduit being adapted to provide a fluid passageway for the liquid from the inlet to the outlet, the outlet being in fluid communication with the vessel cavity; providing the inset with at least one perforate rack capable of supporting food thereon, the rack extending radially from the axis of the conduit; placing a food product on rack; heating the liquid to a predetermined temperature; allowing the food product to steam for predetermined period; adding additional liquid through inlet as required during steaming process. 
     Referring now to  FIG. 9 , a cross sectional view of a tamale cooker provided with a sight glass  48  for determining water level in the interior of the vessel while cooking is shown. The sight glass  48  is preferably coupled with the vessel  12  by an annular seal  48 . Preferably, the sight glass  48  is clear, so the operator of the tamale cooker can visually determine whether the water level in the bottom of the reservoir is at an appropriate level, i.e., enough water to steam, but not too much water to rise to the level of the perforated rack  24  while cooking. 
     Referring now to  FIG. 10 , a cross sectional view of a tamale cooker provided with a alternate embodiment of a sight glass  50  for determining water level in the interior of the vessel while cooking is shown. External sight glass  50  is also provided to visually determine whether the water level in the bottom of the reservoir is at an appropriate level, i.e., enough water to steam, but not too much water to rise to the level of the perforated rack  24  while cooking. 
     Referring now to  FIG. 11 , a cross sectional view of a tamale cooker provided with a bobber  51  for determining water level in the interior of the vessel while cooking is shown. The bobber is provided in a shaft  56 , such that a float bulb  52  can rise or fall with the water level, and a user can determine visually determine whether the water level in the bottom of the reservoir is at an appropriate level, i.e., enough water to steam, but not too much water to rise to the level of the perforated rack  24  while cooking, by inspecting the preferably color-coded level indicator  54  on the exterior of the shaft  56 . In a preferred embodiment, the bulb is retained in the shaft  56  by a necked portion  58  provided in the shaft  56 . 
     Referring now to  FIG. 12 , a cross sectional view of a tamale cooker provided with an alternate embodiment of a bobber  51  for determining water level in the interior of the vessel while cooking is shown. 
     The foregoing is considered as illustrative only of the principles of the invention. Furthermore, since numerous modifications and changes will readily occur to those skilled in the art, it is not desired to limit the invention to the exact construction and operation shown and described. While the preferred embodiment has been described, the details may be changed without departing from the invention, which is defined by the claims.