MXPA00007974A - Method and apparatus for shaping deep-fried food product - Google Patents

Abstract

The invention includes a process for preparing a unified serving of a batter-cooked food, for example shrimp tempura in the shape of a ring, that comprises the steps of:providing multiple pieces of a food to be cooked;coating each said piece with a batter;frying the coated pieces in a mold in a hot oil or fat medium in order to cook the food, expand the batter, and join the battered pieces into a shaped food product reflecting the shape of the mold;and removing the shaped food product from the oil or fat and the mold. The cooking mold is preferably a deep-frying cooking vessel assembly (40) comprising a generally U-shaped channel of flat metal. The cooking vessel assembly is configured with apertures (41) and with a handle (45) and/or a scraper. The apertures (41) and handle (45) are configured to provide quick submerging and quick fryer medium contact around the food being deep-fried in the cooking vessel assembly. The cooking vessel assembly (40) is further configured with shape-defining means to shape food items to be deep-fried in the cooking vessel assembly.

Description

- / METHOD AND APPARATUS FOR CONFORMING A FOOD PRODUCT OF INTENSE FREIOD FIELD OF THE INVENTION This invention relates to the cooking of food.

More particularly, this invention relates to improvements in devices and processes that belong to the intense frying technique. Description of the Prior Art Deep frying, or cooking by immersion in very hot oil or melted fat, has been known for a long time as a way to cook food quickly. Intense frying processes generally allow the interior of food products to be cooked to retain their natural moisture or juice. At the same time, the intense frying process can impart crispness and attractive flavor to the external surfaces of food products. Crunchiness and flavor attributes are often enhanced by the use of flour-based pastes and / or breads. One aspect of intense frying that has received a lot of attention has been the equipment used to contain and handle food products as they are cooked in hot oil. Frequently the food products are placed in a basket-like apparatus for immersion in the cooking medium. U.S. Patent No. 3,279,353, for example, shows a basket for holding perforated wall food of annular construction. The basket constitutes a generally U-shaped channel designed to be substantially filled to the top with food or products such as chicken pieces. The device described by the Patent is not designed to shape the food products as they are cooked. Some patents that have been issued relate to shaping food products while they are frying. Patents of the United States of North America numbers 4,173,926 and 4,535,688 edtán related to the cooking by immersion in hot oil of tortillas. The patent ? 926 shows shaping an individual tortilla as a cake shell. The '688 patent shows to form an individual tortilla in the form of a soup plate. In both cases, the shape of a single tortilla is carried out with a mold that is placed in contact with the bottom as well as on the upper surface of the tortilla in order to achieve the desired shape. U.S. Patent No. 4,542,685 discloses an apparatus in which a funnel cake dough is poured during an intense frying operation. It is described that the pasta reaches the solid bottom portion of a flat pan and then rises in the frying oil. The apparatus described in this patent may have openings for draining at its bottom. However, the patent teaches that the vast majority of the bottom portion must be solid to allow the poured paste to reach the bottom portion to form a unitary mass. The prior art does not provide a means for concurrent cooking and shaping a unitary food product made of food items of substantial thickness, such as fish and shellfish, bite-size pieces of meat, pieces of vegetables, and the like. It is an object of this invention to provide methods and apparatus for cooking a plurality of individual pieces of food of substantial thickness. It is another object of this invention to provide methods and apparatus for preparing a cohesive unitary food ration made from a plurality of individual pieces of food of substantial thickness. It is still another object of the invention to provide methods and apparatuses for cooking at the same time a plurality of individual pieces of food and shaping them into a cohesive unitary food ration. These and other objects and advantages of the present invention will be apparent from the following description taken in conjunction with the accompanying drawings. SUMMARY OF THE INVENTION The present invention features a process for preparing a unified ration of a pasta cooked food comprising providing multiple pecks of a food to be cooked., cover each piece with an expandable paste, submerge the coated pieces in a mold in an intense frying medium in order to cook the food, expand the dough, and join the covered pieces of pasta into a shaped food product that reflects the mold form, and remove the food product formed from the deep frying medium and the mold. Although food products can be prepared and cooked just before intense frying in accordance with the present invention, it is often advantageous to carry out some steps in advance of the intense frying operation. In this way, the multiple pieces of food can be covered with pasta and / or breaded and then frozen, either raw or partially fried. Some time later, the frozen or thawed pieces can be placed in a mold according to this invention and sprayed with a light paste or with a water mist to facilitate their joining together. They can then be frying by immersion, creating the food product in a unit form according to the present invention. This "freezer to fryer" approach will be especially useful in the context of the food service industry. The mold advantageously is an intense frying cooking vessel assembly generally comprising a flat metal U-shaped channel, configured with openings and with a handle and a scraper. The openings (to allow the flow) and the handle (making it easy to shake the food products from the inner walls of the container) and the scraper (to dislodge food products that can stick to the inner walls of the container) are configured to provide a sag fast heat allowing immersion and rapid contact of the fryer medium around the food in the cooking vessel assembly. The cooking vessel assembly is further configured with elements that define the shape to shape the food products that are to be fried by immersion in it. The assembly of the cooking vessel of the invention is preferably made of a stainless steel plate having holes drilled therein. In the assembly of the cooking vessel of the invention, the openings preferably constitute 30 to 90 percent of the bottom area of the generally U-shaped channel, and the generally U-shaped channel is preferably both annular and with a flat bottom. The elements that define the shape of the cooking vessel assembly of the invention preferably comprise vertical walls of the generally U-shaped channel, and additionally may comprise a lid over the generally U-shaped channel.

An example of a unified food ration produced by the process of the invention is shrimp tempura accommodated in the form of a ring. BRIEF DESCRIPTION OF THE DRAWINGS The invention is described and explained in more detail below using the modalities shown in the drawings. The features described and drawn, in other embodiments of the invention, may be used individually or in preferred combinations. The foregoing and other objects, features and advantages of this invention will be apparent from the more particular description that follows of a preferred embodiment of the invention, as illustrated in the accompanying drawings in which preferred characters refer to the same parts in all different views. The drawings are not necessarily to scale, instead emphasis is placed on the principles that illustrate the invention in a clear way. Figure 1 is a schematic top view of cooked coated shrimp, attached as a ring according to an embodiment of the present invention. Figure 2 is a top perspective view of a basket according to the present invention. Figure 3 is a sectional side view of a basket according to the present invention, along line 3-3 of Figure 2.

Figure 4 is a top perspective view of a basket cooking vessel assembly with handle, hook, and lid according to the present invention. Figure 5 is a sectional side view of a cooking vessel assembly according to the present invention, along line 5-5 of Figure 4, showing a basket having a handle, a hook and a lid in its place. Figure 6 is a top perspective view of a scraper according to the present invention. Figure 7 is a sectional view of a scraper according to the present invention, along line 7-7 of Figure 6. Figure 8 is a top perspective view of a cooking vessel assembly in accordance with the present invention, which shows a scraper in place in a basket. Figure 9 is a side sectional view of a cooking vessel assembly according to the present invention, along line 9-9 of Figure 8, showing a scraper in place in a basket. Figure 10 is a bottom perspective view of a basket with handle and hook, according to the present invention. Figure 11 is a bottom perspective view of a heart-shaped basket according to the present invention. Figure 12 is a side cut-away view of a basket with a round bottom according to the present invention; and Figure 13 is a perspective view of a double basket with handle and hook according to the present invention. DESCRIPTION OF THE PREFERRED EMBODIMENTS The following terminology is used in connection with the description and what is claimed of the present invention: "Deep frying" is the process of immersing a food product in an intense frying medium in order to cook it. An "intense frying medium" is oil, lard, or other such liquid heated at a convenient temperature to cook the food submerged therein. A "cooking vessel" is a structure capable of sequestering a food product during a cooking operation. In the present context, for example, an open metal container may be used to segregate the shrimp coated with paste from the oil in which it is to be cooked, while still allowing the oil to have access to the shrimp in order to cook it. The terminology "cooking vessel assembly" connotes the cooking vessel with auxiliary items such as handles, an upper part or lid, hooks, legs or pedestals, and other such features that are incidental or that facilitate the use of the cooking vessel . The term "opening" means a vacuum through which the oil can move in and out of the cooking vessel. In the preferred embodiments of the invention, the openings are holes in the metal plate that forms the cooking vessel. "Rapid heat sink" is meant to allow rapid immersion of the cooking vessel and contact with the fast frying medium around the food in the cooking vessel assembly. "Means for defining the form" herein includes the parts of the cooking vessel that impart shape to the product to be cooked. The element defining the shape in this manner includes the vertical walls of the cooking vessel and may include a lid. Another aspect of the element that defines the shape is the pieces of food that will be shaped. For example, when a food product that is to be cooked by intense frying is coated shrimp, where the cooking vessel is generally a U-shaped channel that is formed in a ring, the shrimp will be shaped into a ring by the walls of the container. The terminology "generally U-shaped channel" as used herein refers to an element that has a cross section that generally resembles the letter "U".

That is, the cross section has a width that defines the bottom part of the "U" and a depth that defines the sides of the "U". This element constitutes a channel because its length is formed substantially greater than its width. The width and length of this channel must be large enough to provide elements defining the shape for a food product being cooked in a container having the generally U-shaped channel. For example, for cooking food pieces of 2.5 centimeters thick by 5 centimeters in length, the depth of the ring-shaped channel will preferably vary from 7.5 to 12.5 centimeters. Depths substantially less than 7 centimeters will not allow enough pieces of food to join together to form a cohesive ring. The widths substantially greater than 12.5 centimeters will result in a hoop too large to support itself. The length of the channel contributes more to the aesthetics of the unit food product than to the structural integrity of the unit food product. A too short length would result in an unattractive appearance; A too long appearance would also be unattractive and could suffer from lack of structural integrity. In the case of a channel that has a width of 7 centimeters, the lengths of 25 centimeters to 55 centimeters would be more attractive; for a width of 12.5 centimeters the lengths of 25.4 to 70 centimeters would be more attractive. When the channel is shaped like a hoop, these widths would be measured halfway between the inner and outer edges of the channel. The depth of the channel must be large enough to allow enough pieces of food to join together to form a cohesive ring. For example, with the food pieces of 1 to 5 centimeters, the depths of 7 to 22 centimeters would be optimal. The generally U-shaped channel provides the space in which the cooking takes place. One object of the intense frying process of the present invention is the preparation of a unified ration of a food that normally exists in pieces. For example, the individual shrimp to be served as a shrimp tempura according to the present invention can be connected to others in a presentable ring, as shown schematically in Figure 1. In Figure 1, the individual shrimp 10 is joined to form a ring 11. The apparatus Figure 2 shows an example of a basket-like cooking vessel according to the present invention. The basket in Figure 2 is made of flat metal. Figure 3 shows a side sectional view, along line 3-3 of Figure 3 of the same cooking vessel. As shown in Figure 3, the cooking vessel takes the form of a basket 40 having a flat lower interior 21, a flat lower exterior 25, a substantially vertical outer wall 22, and an inner ring 42 with substantially vertical walls 23 Figure 2 shows a perspective view of the same basket 40. In Figure 2, the openings 41 are visible. Note that the inner ring 42 is not open. Figure 12 shows a side sectional view of the cooking vessel according to the present invention that takes the form of a basket 70 having a rounded bottom 75, an outer wall 72 that curves inwardly at its bottom, and a ring internal 74 with an inner wall 73 that curves outwardly at its bottom. In Figure 12, the openings 41 are visible. Note that the wall 73 of the inner ring 74 is open. The vertical members of the generally U-shaped channel may have the same or different configuration. They do not need to extend at right angles from the horizontal member. When both vertical members of the U-shaped channel extend at right angles from the horizontal member, as in Figures 3 and 12, the walls of the internal and external cooking vessel will be conical. The vertical members of the U-shaped channel, however, they must have enough vertical component to provide a wall to contain the food items that are going to be cooked in it. A contemplated variation (not shown) has the inner wall angled inward, in which case the central part of the cooking vessel has a truncated cone configuration. The horizontal member of the U-shaped channel may be rounded downward, as in Figure 12. However, it will often form a flat bottom, as in Figure 3. Figure 13 shows a perspective view of a double cooking vessel according to the present invention. This embodiment takes the form of a basket 80 having an open external wall 82, an open intermediate wall 84, and an inner ring 86. As explained in greater detail below, this configuration provides extra flexibility in the preparation of unified portions of food items. A cooking vessel assembly of the present invention must be made of a material that can withstand the high temperatures incidental to intense frying processes. The material should also be convenient to be in contact with food, and should be able to be thoroughly cleaned between uses. The materials suitable for the construction of the cooking vessel assemblies of the present invention include stainless steels, particularly grades thereof such as stainless steel number 304. Especially preferred for making the cooking vessels is the number 304 stainless steel plate previously perforated It is contemplated that a cooking vessel assembly of the present invention could be made wholly or in part from materials other than stainless steel, such as aluminum coated with Teflon at high temperature. The bottom openings 41 constitute an important part of the present invention. In operation of the basket, taking the shrimp tempura as an example, the shrimp should have direct direct contact with the oil in order to allow the tempura paste to spread properly and join the shrimp in a presentable ring. To achieve this, the bottom of the basket must have enough openings in it so that when the basket is immersed in the oil, the oil quickly passes through those openings while the tempura paste is initially drying and the shrimp are forming a ring. The openings on the side and top of the basket promote the free flow of oil around the shrimp as it is being cooked. In accordance with the present invention, the cooking vessel or basket is configured to provide rapid heat sinking of food items that are frying heavily. Rapid sinking in heat is achieved by rapidly submerging a basket that has sufficient opening space through its bottom and side walls to allow the fast frying medium to make contact around the food being fired. The lower part of the cooking vessel must have enough openings to allow the objective described in the previous paragraph. Too few openings and / or openings that are too small would result in a cooking vessel that would not allow contact of the direct oil fast enough. Too many openings and / or too large would compromise the function of the container of the cooking vessel. In a preferred embodiment of the present invention, the openings constitute 30 to 90 percent of the bottom area of the cooking vessel. The I openings preferably vary in size from 0.63 to 1.91 centimeters. Although the openings will commonly be circular, they can be configured as slots or other shapes. When a cooking vessel assembly of the present invention is employed in the "from freezer to fryer" mode - that is, to cook frozen or partially thawed food pieces that have been accommodated in the basket and sprayed with a solution of light paste or a water mist to facilitate the bonding - it is necessary to achieve a "rapid sinking in heat" in order to melt the pieces in a cohesive unitary all-cooked serving ration such as a ring. Figure 4 shows a perspective view of a basket with the handle 45, the hook 47, and the lid 30, according to the present invention. The lid 30 has its own handle 31. The handle of the cooking vessel 45 is used to place the basket in the cooking oil and to remove it from the oil, in a conventional manner. The handle 45 can also be used to shake the contents of the basket at the start of the cooking operation, as described hereinafter. The hook 47 is used to facilitate the suspension of the basket in the fryer when it is not in oil, in a conventional manner. The lid can be used in accordance with the present invention to obtain a greater degree of control over the shape of the unified food product, as described hereinafter. Figure 5 shows a side sectional view of the cooking vessel assembly of Figure 4, along line 5-5 of Figure 4. Figure 10 shows a bottom perspective view of a basket with handle and hook , according to the present invention. As illustrated in Figures 2 and 10, the central ring 42 need not be open. Although that portion of the cooking vessel can be opened, it has been found that the perforations in the central ring do not greatly increase the uniform cooking of these food products such as shrimp. Central rings without openings in accordance with the present invention are preferred because they provide a smooth surface and decrease the possibility that the unified feed product, for example a shrimp ring, will be gripped against the surface when it is being decanted on the presentation dish. Figure 6 shows a top perspective view of a scraper unit 50 having a scraper blade 51, in a configuration convenient for use with a flat bottom basket of the invention. Figure 7 shows a sectional view along line 7-7 of the scraper of Figure 6. As shown in Figure 8, a cooking vessel assembly according to the present invention can be assembled by placing a scraper 50 in a basket 40. Figure 9 shows a sectional perspective along the line 9-9 of the basket and the scraper assembly of Figure 8. The scraper 50 is configured to contact one side and the bottom of the basket. the basket 40. An alternative scraper configuration (not shown) makes contact with both sides as well as the bottom of the flat bottom basket of the invention. In still an alternative of the invention (not shown) a basket with concave bottom is adjusted with a scraper configured to put its sides and bottom in contact. Cooking Method In a preferred embodiment of the present invention, from about 60 to about 90 shrimp, preferably peeled and deveined and without glue, are sprinkled with flour. One can use as a sprinkler, for example, white wheat flour containing salt, spices if desired, dried onion, and / or dried garlic. At least around 30 shrimp can be used to produce an excellent hoop. The previously floured shrimp are placed in a basket assembly made in accordance with the principles of the present invention, which optimally includes a scraper.

Shrimp should be placed evenly around the ring and should overlap, touching each other. When a double basket embodiment of the present invention is used, shrimp can be placed in both rings to produce a unified ration of foods comprising two concentric rings. The two concentric rings can be served together, or can easily be separated to provide separate portions. Alternatively, one may only use the inner ring to prepare a smaller portion or only the outer ring to prepare a larger portion. Any flour-based paste formulation can be used as it expands when cooked and helps to keep the pieces of food cooked together in the unified portion of the invention. Typical pasta formulations contain 45-65 percent yellow corn flour and 30-50 percent white wheat flour. They may also contain, for example, up to 2 percent each of dextrose, salt, yeast, whey, and / or skim milk. It has been found advantageous to use paste formulations which are a little lighter than those which are generally used for intense frying individual pieces of food (ie, non-unified portions according to the present invention). Two kilos of pasta mixture as described are dispersed in four liters of cold tap water, inside a large container. The basket containing the previously dusted shrimp is dipped into the container containing the pasta dispersion, up to a level just above the top of the shrimp. The basket containing the shrimp now covered with pasta is removed from the container of the pasta and the excess dispersion of pasta is allowed to drain. A lid can be placed in the basket to complete the configuration of a cooking vessel assembly. The basket with the shrimp covered in pasta therein is quickly immersed in oil that has been heated to an elevated temperature, for example 166.5-182.2 degrees centigrade. The basket is shaken up and down as soon as it is submerged. Referring to Figure 2, the oil quickly penetrates through the openings, thereby attaching the shrimp to a presentable ring. To achieve this, the bottom of the basket must have openings so that when the basket is placed quickly in the oil, the oil quickly passes through those holes as well as other holes such as the side holes. When the basket is placed in the oil, it is advantageous to lightly shake the basket, as indicated above, or turn the basket or otherwise make some movement in the basket in order to dislodge any shrimp that has become stuck in the bottom of the basket. the basket Additionally or alternatively, to ensure that no shrimp has been stuck in the basket while being fried, a scraper is used to dislodge the shrimp from the bottom of the basket after frying, if required. As illustrated in Figures 4, 5, and 10, the basket may be provided with a handle and with conventional legs or breaks, and other suitable appendages to suspend the basket when it is not in the hot oil and to manipulate the basket and the basket. top. Sometimes, the shrimp can be stuck to the bottom of the basket. When this happens, the basket is shaken or rotated by means of a handle to loosen the food. After frying, a scraper can be rotated around the basket to separate any shrimp that are stuck loose from the bottom of the basket. During the frying, the tempura paste is extended and joins each individual shrimp in the presentable rings. After the shrimp have been fried for 2 1/2 to 3 minutes, depending on the size of the shrimp and the thickness of the pasta, the basket is removed from the hot oil, usually using a handle. An insulating glove should be used to manipulate the handle and lid at this point. The excess oil is allowed to drain from the assembly, 'the lid is removed, and the basket is inverted on a flat surface (foil tray, chopping board, or similar). The open side of the basket hits the flat surface, allowing the shrimp ring to fall on it. If necessary, a fork or scraper can be used to dislodge any area that is stuck. A serving plate is placed over the shrimp ring, the plate and flat surface are inverted, the flat surface is removed, and placed with sauce plate in the center of the ring, providing a unit shrimp tempura ring ready for to serve. ! The shrimp ring can be decorated as desired, possibly with a glaze. The individual shrimp are easily separated from the presented ring of shrimp. This dish can be used as a snack, served between many people, or it can be served to an individual as the main dish. According to the present invention, then, the shrimp are uniformly cooked and presented in an attractive manner to increase the attractiveness of the food. The method is quite applicable to the service known as fast food as well as the institutional service and easily provides controlled rations.

For "freezer to fryer" applications, products with conventional coating systems used for food processors to produce fried vegetables, shrimp, chicken wings, onion rings, and so on can be used in the hoop basket. In use, they will generally be sprayed with the paste, or with a mist of water to facilitate sticking. The mold will often be covered with the lid 30 as illustrated in Figures 4 and 5. Variations Although the invention has been described by reference to a ring configuration, the generally U-shaped channel can be accommodated in other forms such as shape of a square, a triangle, a pentagon, or even a non-geometric shape such as a horseshoe or a heart. Figure 11 represents a basket 90 of this invention in the form of a heart. However, care must be taken to properly shake the basket to prevent the food from sticking to the bottom of the cooking vessel or to provide a properly shaped scraper to ensure that the food does not stick to the bottom of the basket. Many different foods can be prepared according to the present invention. For example, small or cut vegetables, pieces of meat, chicken wings, shellfish pieces, dumplings, and the like can be deep-fried in accordance with the present invention. Certain recipes will require mixing two or more different kinds of foods, such as small whole onions and pieces of meat or other vegetables and seafood. The double basket embodiment of the present invention still allows for a larger variation in the food items that make up the unified rations obtainable with the present invention. An important feature of the present invention is that it provides an apparatus and method for cooking food items having a thickness of 0.63 centimeters. by 0.63 centimeters up to 6.35 by 6.35 centimeters or even • greater . The paste itself can provide a source of variation in the unified food products that can be prepared according to the principles of this invention. That is, the dough can be colored or textured to improve the appearance of the unified food product. Thus, for example, another embodiment of the present invention would involve the use of a heart-shaped cooking vessel and a red-colored paste to form a food product particularly appropriate for Valentine's Day. Although several specific embodiments of the invention have been described and illustrated, it will be clear that variations in the details of the modalities specifically illustrated and described can be made without departing from the true spirit and scope of the invention as defined in the appended claims.

Claims (18)

1. NOVELTY OF THE INVENTION Having described the foregoing invention, it is considered as a novelty and, therefore, the content of the following CLAIMS is claimed as property 1. A process for preparing a unified ration of a food cooked with pasta comprising the steps of: a) providing multiple pieces of a food to be cooked; b) cover each piece with a paste; c) immerse the coated pieces in a mold in a hot deep frying medium in order to cook the food, spread the dough, and join the pieces with dough in a product of shaped food that reflects the shape of the mold; and d) removing the food product formed from the deep frying medium and the mold.
2. 2. The process according to claim 1, characterized in that the mold is an intense frying cooking vessel assembly comprising a generally U-shaped channel of flat metal, said cooking vessel assembly being configured with openings and with a handle or a scraper, and said cooking vessel assembly is further configured with elements defining the shape for shaping the food items that are to be frying heavily in said cooking vessel assembly.
3. 3. The process according to claim 2, characterized in that the cooking vessel assembly is configured with openings and with a handle, the openings and the handle are configured to provide rapid immersion and contact in the fast frying medium. around the food items that are going to fry intensely in said cooking vessel assembly. The process according to claim 2, characterized in that the cooking vessel assembly comprises a generally annular U-shaped channel with a flat bottom part made of a stainless steel plate having a substantial number of openings in it. said fund. 5. The process according to claim 1, characterized in that the food pieces are selected from the group consisting of shrimp, chicken wings, vegetables, seafood, and mixtures thereof. 6. The process according to claim 5, characterized in that each of the pieces of food is a deveined and peeled shrimp and the paste is light paste for tempura. 7. The portion of food unified by the process according to claim 1 in claim 1. 8. The unified food ration produced by the process according to claim 6, characterized in that it is tempura of shrimp comfortably accommodated of a hoop. 9. A deep frying cooking vessel assembly comprising a generally annular flat metal U-shaped channel, said cooking vessel assembly is configured with openings and with a handle or a scraper, and said cooking vessel assembly furthermore, it is configured with elements that define the shape for shaping the food items that are to be frying intensely in said cooking vessel assembly. 10. The cooking vessel assembly according to claim 9, characterized in that the cooking vessel assembly is configured with openings and with a handle, said openings and handle being configured to provide rapid immersion and contacting of the medium. fast frying around the food items that are going to fry intensely in said cooking vessel assembly. 11. The cooking vessel assembly according to claim 9, characterized in that the openings constitute 30 to 90 percent of the bottom area of the channel generally U-shaped. 12. The cooking vessel assembly of according to claim 11, characterized in that the generally U-shaped channel has a flat bottom. 13. The cooking vessel assembly in accordance with the claims of claim 12, comprising a generally U-shaped channel with an annular flat bottom made of a stainless steel plate characterized in that the openings are holes drilled in said stainless steel plate. 1
4. 4. The cooking vessel assembly according to claim 9, characterized in that the element defining the shape comprises vertical walls of the generally U-shaped channel. 1
5. 5. The cooking vessel assembly in accordance with the claimed in claim 14, characterized in that the element defining the form further comprises a horizontal element constituted by a movable member adapted to define a lid on said generally U-shaped channel. 1
6. 6. A cooking vessel assembly for deep frying comprising a generally annular U-shaped channel of a flat stainless steel plate having holes drilled therein, said cooking vessel assembly further being formed with elements defining the shape to shape the food articles that are going to be deep fried in said cooking vessel assembly. 1
7. 7. A deep-frying cooking vessel assembly comprising a generally U-shaped channel of flat metal, said cooking vessel assembly being configured with openings and with a handle or a scraper, wherein the channel generally in the form of U provides an element defining the uninterrupted unitary form around a perimeter of the cooking vessel assembly to shape the food items that are to be intensively fried in said cooking vessel assembly. 1
8. 8. A deep frying cooking vessel assembly comprising a generally U-shaped channel of flat stainless steel plate having holes drilled therein, wherein the generally U-shaped channel provides an element defining the shape Uninterrupted unit around a perimeter of said cooking vessel assembly to shape the food items that are to be intensely fried in said cooking vessel assembly.