| 摘要 |
A process for preparing and cooking food is described wherein the cooking is by pressure cooking in a liquid under pressure greater than atmospheric. The food to be cooked is placed into a pressurizable chamber that is substantially empty of any cooking liquid. Hot cooking oil or other cooking liquid is then pumped under pressure into the chamber to immerse and effect cooking of the food. After a predetermined time interval substantially all of the cooking liquid is drained from the cooking chamber, and the cooked food removed therefrom. Preferably, hot cooking liquid is circulated through the chamber continuously during cooking. A process for preparing food that is being precooked by pressure cooking in a cooking oil or fat under pressure is also described, especially for food such as chicken, fish or the like.
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