METHOD OF LOW TEMPERATURE COOKING AND APPARATUS THEREOF

摘要

PROBLEM TO BE SOLVED: To provide the improved method of the cooking of such as boiling dry matters such as dried beans which requires a long time and which cannot be improved by the conventional method of cooking of such as reducing the salting time of pickles by the cytoclasis of vegetables for improving the permeation of seasoning material by freezing the vegetables using a refrigerator as cooking apparatus in the cooking at home. SOLUTION: The boiling time of immersion liquid type materials 51b of such as beans can be drastically reduced by cooking the material with the processing of causing cytoclasis with the repeated slow freezing and thawing of the immersion liquid materials 51b after the immersion of the dry matters such as dried beans at a predetermined temperature and for a predetermined time reducing the long immersing time.