Container for electrical resistance cooking

Claim 1

A container and composition of matter used in connection with the electrical resistance cooking of electrically high conducting food substances which comprises: (a) An electrically insulated container which defines a food cavity having a substantially uniform longitudinal cross sectional area, and an aperture in each of its two most diametrically opposite ends; (b) An electrical contact located at each of said diametrically opposite ends and attached to the surface of the container ends while draping the apertures and extending out of the container to a source of electrical energy; (c) An electrically high conducting food substance within said food cavity; (d) An electrically high conducting edible composition forming a continuous phase and coated onto and being an integral part of a portion of the electrically high conducting food substance and positioned to make intimate non-arcing contact between the electrically high conducting food substance and the electrical contacts, with the entire portion of the electrically high conducting edible composition which is in contact with each of said electrical contacts, consisting essentially of: (i) A gel selected from the group consisting of agar, xanthan gum, tragacanth, guar gum, gum arabic and algin gum; and (ii) A substantially ionized species selected from the group consisting of sodium chloride, potassium chloride, ammonium chloride, magnesium chloride, sodium glutamate, potassium glutamate, sodium alginate, potassium alginate, ammonium alginate, magnesium alginate, calcium alginate, sodium bicarbonate, potassium bicarbonate, magnesium bicarbonate and calcium bicarbonate, said electrical contacts located at each of said diametrically opposite ends being flexible electrical contacts located inside the container covering said apertures with said contacts extending outside the container along a flap at each end, said contacts being sufficiently flexible so that a plunging means can be inserted through said apertures and urge the flexible electrical contacts into form fitting contact with said electrically high conducting edible composition and said food substance, wherein the weight ratio gel to substantially ionized species is from about 1:20 up to about 20:1 and wherein the ratio of the surface area of said electrically high conducting food substance coated with said composition of gel and substantially ionized species to surface area of electrically high conducting food substance not coated being in the range of from 1:100 up to 1:10.