US 2014/0272058 A1 · Fire Braising Process for Meat

Abstract

A fire searing process for meat comprises cooking meat in an oven and then at least crust-freezing the meat in a freezer. The oven has a temperature of at least 1500° F., and the meat is cooked in the oven for approximately 10 seconds to 3 minutes. The meat is cooked to a depth of approximately 0.25 to 25% of the meat extending into an inner surface of the meat from an outer surface of the meat to form a crust-like portion proximate the outer surface of the meat. The meat is then at least crust-frozen in a freezer having a temperature of approximately −35 to 0° F. for approximately 1 to 6 minutes. The freezer prevents the meat from being further cooked to preserve the crust-like portion proximate the outer surface of the meat.

Claims16

Dependent claims

A fire searing process for meat, comprising:

cooking meat in an oven having a temperature of at least 1500° F. for approximately 10 seconds to 3 minutes, the meat being cooked to a depth of approximately 0.25 to 25% of the meat extending into an inner surface of the meat from an outer surface of the meat to form a crust-like portion proximate the outer surface of the meat;
and
crust-freezing the meat to a depth of approximately 0.25 to 25% of the meat extending into an inner surface of the meat from an outer surface of the meat in a freezer having a temperature of approximately −35 to 0° F. for approximately 1 to 6 minutes, the crust-freezing preventing the meat from being further cooked to preserve the crust-like portion proximate the outer surface of the meat and to prevent a deep cook ring from forming.

Dependencies are inferred from the claim text.

Fire Braising Process for Meat

Life of this patent

Fire Braising Process for Meat

Life of this patent

Abstract

Claims16