| 摘要 |
The present invention is designed for used with ordinary covered cooking pots, and provides a mechanism for continuous basting of meat with added liquid and natural juices that have been heated to high temperatures. A concave base plate with notches on its edge is placed in the bottom of a cooking pot, with the edge of the plate resting against the bottom of the pot. A hollow, tubular stem is inserted vertically into an aperture in the base plate. A perforated tray with supports extending from its bottom surface is placed over the base plate. A cut of meat is placed on the tray, with the stem extending through a hole cut into the meat. A perforated plate is placed around the upper end of the stem and a flat bonnet is attached to the plate directly over the end of the stem. The pot is filled with liquid to a level below that of the meat tray and is covered. As the pot is heated, the liquid in the bottom of the pot is forced upward through the stem. As it exits the end of the stem, it is deflected down onto the perforated plate, and drips through the perforations onto the meat, basting it. As the liquid and the natural juices drip from the meat, they return to the bottom of the pot, and the cyclical process is repeated. The meat is cooked from the outside by the basting, and from the inside by heat transferred from the stem.
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