| 摘要 |
An apparatus and method are disclosed for cooking a foodstuff whereby the foodstuff is placed in the body of the apparatus which is then immersed in boiling water until the foodstuff is cooked. The apparatus includes an elongated tubular body having at opposite ends removable caps. The body and caps are adapted such that the cooked foodstuff adopts a shape defined by the internal surfaces of the body and cap. An optional feature is the inclusion of a solid tube (not shown) which is of the same length as the body and is held concentrically within the body by the end caps. This creates a hollow core within the cooked foodstuff in which can be placed second victuals. The cross-sectional shape of the body and tube is determined by the required cross-sectional configuration of the cooked foodstuff and includes circular, square, rectangular, triangular, star-shaped, letters, numerals and symbols. The tubes are mounted for rotation about a longitudinal axis, and typically fins are fixed to the apparatus to assist its rotation as the foodstuff is being cooked, and various means for supporting the apparatus in use dependent on whether the apparatus is used in a domestic or commercial environment. |
