Apple Sauce – Patented Food Recipe

Whereas KFC’s patented cooking method deep-fries the chicken 🍗 under pressure to prevent moisture in the succulent chicken from evaporating as steam, apple sauce 🍎 is cooked under pressure to prevent aromatics from evaporating.

In 1959, William Rooker patented:

– Cooking apples under pressure and at a temperature above 100C;

– Cooling the sauce under pressure to a temperature between 82-99C; and

– Venting the pressure and cooling the sauce further.

By maintaining the pressure while the temperature exceeds 99C (preferably, 88C), the sauce is sterilised and cooked without boiling, thereby retaining the sweet smell of apples 🍏 🍎 .

(Patent: US3019112)

Iptica – Easily file a provisional patent online for $99.