Temperature control for pre-roast fowl

摘要

A system and method pre-roasting preparation of a fowl to enhance desirability of breast portions while reducing risks of undercooking leg thigh portions. A flexible, contouring, temperature control pad is sized and shaped to selectively cover portions of a fowl that are to cook at a different rate than other non-covered portions. For example, the temperature control pad includes a cooling pad shaped to cover the breast portion while avoiding contact with the leg thigh portions.

主权项

1. A temperature control pad for a non-room temperature fowl carcass having a breast portion defined between a pair of lateral wing joints, a body portion defined between a pair of lateral leg joints, and a posterior opening into a body organ cavity on an opposite end of the fowl carcass relative to a neck opening into the body organ cavity wherein the fowl carcass is disposed within a room temperature environment, comprising:
a first shaped flexible planar body including a pair of thermally conductive outer walls closed about a perimeter sealing an inner first shaped body cavity, said inner first shaped body cavity defining an elongate central portion having a central portion width less than a width between the pair of lateral leg joints with said central portion configured to overlie and cover the body portion and a pair of lateral lobes coupled to said elongate central portion and having a collective lobe width for said pair of lateral lobes less than a width between the pair of lateral wing joints with said pair of lateral lobes defining a gap region between said lateral lobes, said pair of lateral lobes configured to drape, overlie, and cover the breast portion while the gap region exposes an area proximate the neck opening when said pair of lateral lobes cover the breast portion; and a flexible thermal material disposed in said inner first shaped body cavity, said flexible thermal material having a set of thermal properties configured to maintain a temperature difference between a breast temperature of the breast portion and an other temperature of a non-breast non-body portion of the fowl carcass for at least 30 minutes with said other temperature closer to room temperature than said breast temperature during said at least 30 minutes; further comprising a second shaped flexible body moveably coupled to said first shaped flexible body proximate said elongate central portion, said second shaped flexible body including a memory material configured to be repeatably bent into a hooking structure and straightened into a non-hooking structure, said second shaped flexible body engaged with the posterior opening when shaped into said hooking structure, when said pair of lateral lobes are disposed overlying the breast portion, and when said elongate central portion overlies the body portion.