Flexible cooking container having powder distributed over its interior surfaces

Claim 2

A CONTAINER FOR ENCLOSING AN ARTICLE OF FOOD DURING COOKING THEREOF, COMPRISING FLEXIBLE SHEET MATERIAL RESISTANT TO TEMPERATURES EXCEEDING 325*F. AND TREATED SO AS TO MINIMIZE DANGER OF ERUPTIONS DURING COOKING BY HAVING DISTRIBUTED OVER THE INTERIOR SURFACES THEREOF A SMALL QUANTITY OF AN EDIBLE POWDER THAT AT A COOKING TEMPERATURE OF 325*F. IS SOLID AND INSOLUBLE IN WATER, SAID CONTAINER BEING DEVOID OF SAID ARTICLE OF FOOD.

Claim 3

A container according to claim 1 wherein said sheet material is nylon.

Claim 4

A container according to claim 1 wherein said edible powder is tasteless.

Claim 5

A container according to claim 1 wherein said edible powdEr is flour.

Claim 6

A container according to claim 1 wherein said edible powder is distributed substantially uniformly over the interior surfaces of said bag.

Claim 7

A container according to claim 1 wherein said quantity of said edible powder is no less than 1/4 of 1 teaspoon and no greater than 1 tablespoon.

Claim 8

A container according to claim 1 which is a sleeve.

Claim 9

A container according to claim 1 which is a bag.

Claim 10

A bag according to claim 8 having a mouth that is temporarily sealed in order to protect said powder and the interior of said bag from exposure to ambient air and to keep the powder within said bag, said temporary seal being formed so that it may be conveniently and completely broken by the user of said bag.

Claim 11

A bag according to claim 8 wherein said material is nylon, said edible powder is tasteless, and said quantity is no greater than one tablespoon.

Claim 12

A bag for enclosing an article of food during cooking thereof, comprising flexible nylon sheet material resistant to temperatures exceeding 325*F. and treated so as to minimize danger of eruptions during cooking by having distributed over the interior surfaces thereof a small quantity of a tasteless edible powder that at a cooking temperature of 325*F. is solid and insoluble in water, said container being devoid of said article of food and said quantity being no less than one fourth of one teaspoon and no greater than one tablespoon.

Claim 13

A bag for enclosing an article of food during cooking thereof, comprising flexible nylon sheet material resistant to temperatures exceeding 325*F. and treated so as to minimize danger of eruptions during cooking by having distributed over the interior surfaces thereof a small quantity of a tasteless edible powder that at a cooking temperature of 325*F. is solid and insoluble in water, said container being devoid of said article of food and said quantity being no less than one fourth of one teaspoon and no greater than one tablespoon.

Claim 14

A bag according to claim 11 wherein said edible powder is flour.

Claim 15

A process of preparing an article of food comprising the steps of: providing an empty container comprising flexible sheet material resistant to temperatures exceeding 325*F.; introducing into the interior of said container a small quantity of an edible powder that at a cooking temperature of 325*F. is solid and insoluble in water; distributing said edible powder over the interior surfaces of said container, so as to minimize danger of eruptions during subsequent cooking of said article of food in said container; introducing said article of food into said container having said edible powder distributed over its interior surfaces; disposing said container and said food in an oven; maintaining said oven at an elevated temperature and at substantially atmospheric pressure, thereby heating and cooking said article of food; and removing said container and said cooked article of food from said oven.

Claim 16

A process of preparing an article of food comprising the steps of: providing an empty container comprising flexible sheet material resistant to temperatures exceeding 325*F.; introducing into the interior of said container a small quantity of an edible powder that at a cooking temperature of 325*F. is solid and insoluble in water; distributing said edible powder over the interior surfaces of said container, so as to minimize danger of eruptions during subsequent cooking of said article of food in said container; introducing said article of food into said container having said edible powder distributed over its interior surfaces; disposing said container and said food in an oven; maintaining said oven at an elevated temperature and at substantially atmospheric pressure, thereby heating and cooking said article of food; and removing said container and said cooked article of food from said oven.

Claim 17

A process of preparing an article of food comprising the steps of: providing an empty container comprising flexible sheet material resistant to temperatures exceeding 325*F.; introducing into the interior of said container a small quantity of an edible powder that at a cooking temperature of 325*F. is solid and insoluble in water; distributing said edible powder over the interior surfaces of said container, so as to minimize danger of eruptions during subsequent cooking of said article of food in said container; introducing said article of food into said container having said edible powder distributed over its interior surfaces; disposing said container and said food in an oven; maintaining said oven at a temperature not less than 325*F. and at substantially atmospheric pressure, thereby heating and cooking said article of food, whereby said heating causes liquid to exude from said article of food and to be collected by said container and particles of said edible powder constitute sites to promote nucleated boiling of said collected liquid, thereby preventing excessive superheating of said collected liquid and consequential bumping causing eruptions of said liquid from said container; and removing said container and said cooked article of food from said oven.

Claim 18

A process of preparing an article of food comprising the steps of: providing an empty container comprising flexible sheet material resistant to temperatures exceeding 325*F.; introducing into the interior of said container a small quantity of an edible powder that at a cooking temperature of 325*F. is solid and insoluble in water; distributing said edible powder over the interior surfaces of said container, so as to minimize danger of eruptions during subsequent cooking of said article of food in said container; introducing said article of food into said container having said edible powder distributed over its interior surfaces; disposing said container and said food in an oven; maintaining said oven at a temperature not less than 325*F. and at substantially atmospheric pressure, thereby heating and cooking said article of food, whereby said heating causes liquid to exude from said article of food and to be collected by said container and particles of said edible powder constitute sites to promote nucleated boiling of said collected liquid, thereby preventing excessive superheating of said collected liquid and consequential bumping causing eruptions of said liquid from said container; and removing said container and said cooked article of food from said oven.

Claim 19

A process according to claim 14 wherein said container is a bag.

Claim 20

A process according to claim 15 wherein said edible powder is distributed over said interioR surfaces by agitation of said bag.

Claim 21

A process according to claim 16 wherein said agitation is performed by grasping said bag at its mouth and shaking it.

Claim 22

A process according to claim 17 wherein said material is nylon, said edible powder is tasteless, and said quantity is no less than one fourth of one teaspoon and no greater than one tablespoon.

Claim 23

A process of preparing an article of food comprising the steps of: providing an empty container comprising flexible sheet material resistant to temperatures exceeding 325*F.; introducing into the interior of said container a small quantity of an edible powder that at a cooking temperature of 325*F. is solid and insoluble in water; distributing said edible powder over the interior surfaces of said container, so as to minimize danger of eruptions during subsequent cooking of said article of food in said container; introducing said article of food into said container having said edible powder distributed over its interior surfaces; closing an open end of said container, but providing for the subsequent escape of heated air and vapor from said container; disposing said container and said food in an oven; maintaining said oven at a temperature not less than 325*F. and at substantially atmospheric pressure, thereby heating and cooking said article of food, whereby said heating causes oils and water to exude from said article of food and to be collected by said container with said oils overlying said water and particles of said edible powder constitute sites to promote nucleated boiling of said collected water, thereby preventing excessive superheating of said collected water and consequential bumping causing eruptions of said oils or water from said container, and removing said container and said cooked article of food from said oven.

Claim 24

A process of preparing an article of food comprising the steps of: providing an empty container comprising flexible sheet material resistant to temperatures exceeding 325*F.; introducing into the interior of said container a small quantity of an edible powder that at a cooking temperature of 325*F. is solid and insoluble in water; distributing said edible powder over the interior surfaces of said container, so as to minimize danger of eruptions during subsequent cooking of said article of food in said container; introducing said article of food into said container having said edible powder distributed over its interior surfaces; closing an open end of said container, but providing for the subsequent escape of heated air and vapor from said container; disposing said container and said food in an oven; maintaining said oven at a temperature not less than 325*F. and at substantially atmospheric pressure, thereby heating and cooking said article of food, whereby said heating causes oils and water to exude from said article of food and to be collected by said container with said oils overlying said water and particles of said edible powder constitute sites to promote nucleated boiling of said collected water, thereby preventing excessive superheating of said collected water and consequential bumping causing eruptions of said oils or water from said container, and removing said container and said cooked article of food from said oven.

Claim 25

A process according to claim 19 wherein said container is a bag, said material is nylon, said edible powder is tasteless, and said quantity is no less than one fourth of one teaspoon and no greater than one tablespoon.

Claim 26

A process according to claim 20 wherein said edible powder is distributed over said interior surfaces by agitation of said bag performed by grasping said bag at its mouth and shaking it.