Method of cooking food

Claim 1

THE METHOD OF STEAM COOKING SOLID FOOD SUBSTANCES WHICH COMPRISES COMMINUTING THE FOOD SUBSTANCES INTO SEPARATED PARTICLES, CONVEYING SUCH PARTICLES AS A FLOWABLE MASS TO A COOKING ENVIRONMENT AT A CONTROLLED RATE, INJECTING THE PARTICLES IN CONTINUOUS PROGRESSION WITH A HIGH VELOCITY FLOW OF STEAM INTO SAID ENVIRONMENT, THE PARTICLES BEING DISPERSED BY THE STEAM AND BEING THEN CONVEYED BY THE STEAM THROUGH SAID ENVIRONMENT IN A DISPERSED AND SUSPENDED CONDITION WITH THE STEAM AS A CONTINUOUS PHASE SUSPENDING MEDIUM, CONTROLLING THE PRESSURE IN SAID ENVIRONMENT TO REGULATE THE TEMPERATURE AND RETENTION TIME AND CONTINUOUSLY DISCHARGING THE STEAM WITH THE ENTRAINED PARTICLES FROM SAID COOKING ENVIRONMENT INTO AN EXPANSION ENVIRONMENT WHERE THE SUSPENDED PARTICLES ARE DROPPED OUT OF THE STEAM AND THE STEAM SUBSTANTIALLY EXPANDED TO REDUCE ITS TEMPERATURE AND PRECLUDE FURTHER COOKING OF THE PARTICLES.

Claim 2

THE METHOD OF STEAM COOKING SOLID FOOD SUBSTANCES WHICH COMPRISES COMMINUTING THE FOOD SUBSTANCES INTO SEPARATED PARTICLES, CONVEYING SUCH PARTICLES AS A FLOWABLE MASS TO A COOKING ENVIRONMENT AT A CONTROLLED RATE, INJECTING THE PARTICLES IN CONTINUOUS PROGRESSION WITH A HIGH VELOCITY FLOW OF STEAM INTO SAID ENVIRONMENT, THE PARTICLES BEING DISPERSED BY THE STEAM AND BEING THEN CONVEYED BY THE STEAM THROUGH SAID ENVIRONMENT IN A DISPERSED AND SUSPENDED CONDITION WITH THE STEAM AS A CONTINUOUS PHASE SUSPENDING MEDIUM, CONTROLLING THE PRESSURE IN SAID ENVIRONMENT TO REGULATE THE TEMPERATURE AND RETENTION TIME AND CONTINUOUSLY DISCHARGING THE STEAM WITH THE ENTRAINED PARTICLES FROM SAID COOKING ENVIRONMENT INTO AN EXPANSION ENVIRONMENT WHERE THE SUSPENDED PARTICLES ARE DROPPED OUT OF THE STEAM AND THE STEAM SUBSTANTIALLY EXPANDED TO REDUCE ITS TEMPERATURE AND PRECLUDE FURTHER COOKING OF THE PARTICLES.