| 摘要 |
A method comprising the steps of (a) (i) measuring the mass of the food and placing it in a first container (10), (ii) placing the food in a first container and measuring the mass of the food plus the first container, or (iii) measuring the mass of the food; (b) placing the food and optionally the container from step (a) in a second container (16); (c) heating a liquid such as water to a predetermined temperature, particularly its boiling point; (d) determining a specific amount of water at said predetermined temperature on the basis of a preset relationship between the mass of the food or the food plus the first container, and the desired average cooking temperature; (e) providing the determined specific amount of water (24) and placing it inside the second container so that it is in thermal contact with the first container over most of the surface thereof; and (f) cooking the food for a predetermined time. The equipment includes, in addition to the first and second (16) containers, a third container forming a measuring cup and bearing at least one graduation that provides a graphical illustration of said preset relationship for a desired cooking temperature. |
