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Instead of dunking our chicken leg (or whatever food) into a deep fryer, we snugly wrap it in a dense metal chainmail mesh, and put it onto an induction cooktop to cook it.
Magnetic induction will turn the metallic mesh wrap into a hot cooking surface whose contours precisely match the chicken leg,
or whatever food item it's wrapped around, to sear every square inch of surface. Afterwards, chainmail mesh can be thrown into dishwasher.
So this is a substitute to deep frying in oil, which introduces its own health issues and also has messy oil to clean up and dispose of.
(See link below for a rough idea of what chainmail mesh wrap would look like.)
Chainmail Mesh Hood
https://www.amazon....teel/dp/B0735HVZ2R/
Hood made of metal chainmail mesh [sanman, Feb 01 2024]
If there's not a conductive soft blanket material out there now one could probably be created.
https://pubs.acs.or...021/acsnano.9b05163
We put a man on the Moon, we can make a "Even Cook Barbecue Blanket" [doctorremulac3, Feb 01 2024]
Durable Chain Mail from Coins
https://www.bing.co...7FF57CEDABF7750300D
[a1, Feb 01 2024]
A gem of an idea
induction_20cooking...20and_20inert_20gas
[a1, Feb 02 2024]
[link]
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[+] Ref. link: So you cook the whole head? |
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You’ve got to come up with a non-stick material that does not have all the interstices to trap and hold crispy bits after the cooking is done. I have cooked meat on a chain link fence and used hardware cloth wrapped around large primal cuts over a bed of coals. The flavor is terrific but so much meat, skin, and fat sticks to it. Flattened links? A heavy foil? Strapping and binding? I think this induction will work with chain mail but I don’t want to do the cleanup. |
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Conduction between the rings will not be particularly good once it gets greasy and oxidised, so it depends if there is enough induction heating in each wee ring. What kind of scale does induction heating work on? Will there be enough induction to heat the top of the bag or will it need turned? At which point you may as well use a pan. |
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Also thermal transfer from rings to food will not be as good as a pan because only small parts of each ring will contact the food. |
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[-] for all the objections others already gave, and this one also: Induction effect drops off rapidly with distance, and is also impacted by the angle between the inducer and the surface being heated. Unless you have an induction unit in each ring of the mesh, you won't get even heating. |
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Interesting, the uneven induction shouldn't be a problem because of the conductivity between the chain link parts touching each other. The top rim of a pot is hot even though it's not touching the burner. As far as the conductivity to the food, that's much better, because it's following the contours of the chicken which is otherwise just contacting the flat pan at a few small points, relying on the grease to do most of the conducting. |
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So drop the induction cooking part and just wrap your chicken or other substance in the chainmail wrap. It'll get hot enough just from touching the pan and cook evenly. |
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Then drop the chainmail part and have a metallic wrap made of a sheet of woven wires to eliminate the gaps between the links. Wrap it, drop it in the pan, the heat gets transferred to all the uneven surfaces of the food being cooked. |
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Clever concept and thought experiment. [+] |
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Easily modified for VanLife™ by adding an automobile auxiliary DC power outlet; metal trash can lid (cooking pan) sold separately. |
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Combines well with manifold cooking for a complete meal! |
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Was looking for soft heat conductive material where you basically have a soft metal blanket you wrap the food snugly in, contacting all the surfaces evenly, push it into the pan mor the maximum conductive contact between the hot pan, the heat transferring "soft metal blanket" and the food eliminating having to flip what you're cooking. There are things out there. I'll report back with info as necessary. |
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// soft heat conductive material // |
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Nope. Not enough mass for any useful heat flow. |
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I had considered wrapping a whole roll’s worth but that’s not reusable and the heat transfer would still suck. |
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I think if you eliminate induction heating and chainmail, you don't have much left of what [sanman]'s concept special. Maybe yours is a completely new idea. |
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So basically if you remove all the distinguishing elements of this idea, then it might work |
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Yes, that plus finding something that conducts heat more evenly than aluminium foil. |
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Copper is somewhat better on that one detail, but corrodes. Aluminium doesn't* so it's still better for cooking. |
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* yes it does, but the passivated layer only goes a few molecules deep and then stops. |
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Hmm, metal beads. Tightly strung together in a blanket, lots of mass, lots of contact area but still flexible... maybe make them flying saucer shaped to increse the contact area. |
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How about coins? Or coin shaped metal blanks? (link). Still need a material that you think will work better than aluminium. USA "silver" money is made of two layers of cupronickel (75% copper, 25% nickel) clad on a core of pure copper - that might work pretty well. |
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Ok obviously what's needed is a cast form fitting block of solid copper. I'm thinking a super quick casting process needs to be combined with a countertop furnace setup to make a mould of the chicken portion and use that to cast a clamshell copper block. Once the copper blocks are formed the chicken is placed into the preheated blocks and the two blocks closed to encase the food in a solid 2 inch thick copper casing. This will ensure rapid even all-over cooking. After serving the blocks are returned to the feed hopper ready to be remelted to make a new custom clamshell block for cooking the next food item |
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Not copper, unless you're trying to make people sick. |
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Copper often reacts badly to acidic foods like tomatoes or citrus. Using an uncoated or unlined copper pan can release copper salts into food. Copper toxins could cause adverse effects on the body, such as vomiting, diarrhea or nausea. |
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Is that what you really want? It's okay, just as long as we're clear about it. |
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// remelted to make a new custom clamshell block for cooking the next food item // |
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Why bother? Can't we just dunk the chicken in the molten metal and call it cooked? |
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No need to expound on the obvious flaws with this idea... |
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Okay, how about this? Wrap the thing in flexible silicone, the kind they make baking pans out of. Put it in a box (that's actually an induction cooker) and fill the box with copper BB's. The BB's will fill all the gaps and press the baking sheet around whatver you're cooking. |
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When cooking is done you lift the food out, wait for the BBs to cool off, and scoop them out to save for next use. |
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Ooh, that gives me a gem of an idea - link! |
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//Induction effect drops off rapidly with distance// Clearly what's needed is a multi-sided induction burner. |
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[scad mientist] Now we are getting somewhere. There are different alloys with a wide range of melting temperatures from room temperature up. So as long as you choose an alloy that melts at a little below the ideal cooking temperature, this method will be perfect. |
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[a1] if you are that fussy you can add a quick plating step between creating the custom clamshell case, and cooking the food. |
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I saw a “chain mail” blouse that was made of small rectangular pieces about 1/2” x 3/4” that had small ears on each side for the tiny rings that connected them into a fabric. It sparkled and reflected in an interesting way, revealing the form beneath and moving like a draped fabric. |
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I think something like this, made of gold or silver, would conform to the food and have a shot at cooking it. |
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// "chain mail” blouse // |
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Did you try it on? Buy it? |
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What about vacuum-sealed foil pouch surrounded by those metal bits you were talking about? |
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// What about vacuum-sealed foil pouch surrounded by those metal bits you were talking about? // |
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That might work. Do you still have your heart set on using induction heating? Because without that detail - "cooking in a sealed pouch" is not a new concept. |
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