Method for cooking a lipid-containing food product by using an antioxidant and a non-oxidizing gas atmosphere

A method of cooking a an uncooked lipid-containing food comprising providing both an antioxidant and a non-oxidizing gas atmosphere in a cooking container for cooking an uncooked lipid-containing food, and cooking uncooked lipid-containing food in the container in the presence of the antioxidant and the non-oxidizing gas atmosphere wherein the oxidation of the food during cook is markedly limited, and wherein said providing an antioxidant includes basting an antioxidant on the food to be cooked.

A method of cooking an uncooked lipid-containing food comprising providing both an antioxidant and a non-oxidizing gas atmosphere in a cooking container for cooking an uncooked lipid-containing food, and cooking uncooked lipid-containing food in the container in the presence of the antioxidant and the non-oxidizing gas atmosphere wherein the oxidation of the food during cook is markedly limited, and wherein citric acid is also provided in the container in which the food is to be cooked in the non-oxidizing gas atmosphere.

A method of cooking a lipid-containing food comprising providing both an antioxidant and a non-oxidizing gas atmosphere in a cooking container for cooking a lipid-containing food, and cooking the lipid-containing food in the container in the presence of the antioxidant and the non-oxidizing gas atmosphere, wherein the oxidation of the food during cooking is markedly limited, and wherein the food is fish.

A method of cooking a lipid-containing food comprising providing both an antioxidant and a non-oxidizing gas atmosphere in a cooking container for cooking a lipid-containing food, and cooking the lipid-containing food in the container in the presence of the antioxidant and the non-oxidizing gas atmosphere, wherein the oxidation of the food during cooking is markedly limited, and wherein the food is meat.

A method of cooking a lipid-containing food comprising providing both an antioxidant and a non-oxidizing gas atmosphere in a cooking container for cooking a lipid-containing food, and cooking the lipid-containing food in the container in the presence of the antioxidant and the non-oxidizing gas atmosphere, wherein the oxidation of the food during cooking is markedly limited, and wherein the food is for making a confectionery.

A method of cooking a lipid-containing food comprising providing both an antioxidant and a non-oxidizing gas atmosphere in a cooking container for cooking a lipid-containing food, and cooking the lipid-containing food in the container in the presence of the antioxidant and the non-oxidizing gas atmosphere, wherein the oxidation of the food during cooking is markedly limited, and wherein the food is an animal feed.

A method of cooking a lipid-containing food comprising providing both an antioxidant and a non-oxidizing gas atmosphere in a cooking container for cooking a lipid-containing food, and cooking the lipid-containing food in the container in the presence of the antioxidant and the non-oxidizing gas atmosphere, wherein the oxidation of the food during cooking is markedly limited, and wherein said cooking container is open at its top and wherein said non-oxidizing gas is heavier than air to shield the food in the container from oxygen in the air during cooking.

A method of cooking a lipid-containing food comprising providing both an antioxidant and a non-oxidizing gas atmosphere in a cooking container for cooking a lipid-containing food, and cooking the lipid-containing food in the container in the presence of the antioxidant and the non-oxidizing gas atmosphere, wherein the oxidation of the food during cooking is markedly limited, and wherein said cooking container is a frying pan and said cooking includes frying the food in the non-oxidizing gas atmosphere in the frying pan.

A method of cooking a lipid-containing food comprising providing both an antioxidant and a non-oxidizing gas atmosphere in a cooking container for cooking a lipid-containing food, and cooking the lipid-containing food in the container in the presence of the antioxidant and the non-oxidizing gas atmosphere, wherein the oxidation of the food during cooking is markedly limited, and wherein said cooking includes baking the food in the non-oxidizing gas atmosphere in the cooking container.

A method of cooking an uncooked lipid-containing food comprising providing both an antioxidant and a non-oxidizing gas atmosphere in a cooking container for cooking an uncooked lipid-containing food, and cooking the uncooked lipid-containing food in the container in the presence of the antioxidant and the non-oxidizing gas atmosphere wherein the oxidation of the food during cook is markedly limited, and wherein said cooking includes microwaving the food in the non-oxidizing gas atmosphere in said cooking container.