Method of cooking and flavoring meat

Details Method of cooking and flavoring meat Method of cooking and flavoring meat

1999-07-30

2000-06-27

Weinstein, Steven

Food or edible material: processes, compositions, and products

Processes

Heating above ambient temperature

426 90, 426 92, 426296, 426315, 426652, 426420, A23B 4044, A23L 101, A23L 131

Patent

active

060804394

ABSTRACT:
Within the present invention, a powder or "fines" is created from the targeted wood (i.e. mesquite, peach, hickory, apple). This powder is then sprinkled onto, or rubbed into, the meat (fish, chicken, beet, ostrich, buffalo, etc.) and then the meat is flame grilled. During the flame grilling, the wood powder is incinerated, thereby releasing the wood's flavor into the meat through the smoke.

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patent: 4270464 (1981-06-01), Kerres
patent: 5221548 (1993-06-01), Walton
patent: 5427805 (1995-06-01), Crace
Food Manufacture, pp. 417-419, Oct. 1960.

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