366results about "Water-bath cooking vessels" patented technology

A cooking apparatus includes a container, a spigot, a lid, and a food support. The container has a bottom surface and a side wall that extends upwardly from the bottom surface to a top edge of the side wall. The spigot is attached to the container side wall and has a valve member that is selectively positionable between opened and closed positions. The spigot valve member allows liquid contents of the container to drain from the container when in the opened position, and prevents the contents from draining out of the container when in the closed position. The food support is comprised of a perforated horizontal member with a perforated side wall extending upwardly from the horizontal member. A plurality of vertical members spaced around the periphery of the horizontal member extend upwardly from the horizontal member. The food support is dimensioned to fit within the interior of the container and some of the vertical members have top ends with integral support connectors that are adapted to engage with the side wall top edge to suspend the food support in a spaced relation from the container bottom surface.

A pressure cooker includes a cooking pot (22) and a lid (23) removably attachable thereto by interlocking radially-extending circumferentially-spaced locking flanges on the cooking pot and lid. The lid and cooking pot further include handles to facilitate application of the lid to the cooking pot, and safety interlocks which vent the interior of the cooking pot to the atmosphere at all times except when the lid is securely locked to the cooking pot, and also prevent opening the lid when the interior of the cooking pot is pressurized. The lid further includes a manual pushbutton (73) to produce a rapid-release of the pressure within the cooking pot when the lid is to be removed.

A cooking appliance and method, the appliance including: at least one temperature controlled heating element; a user interface for enabling a user to select a predefined subject for cooking; and a processor module that maintains a cooking data for cooking the selected predefined subject, and provides prompts to the user during cooking. The cooking data can be indicative of a cooking sequence or procedure. A cookware sensor can automatically identifying cookware being used.

When water temperature is high and time germinating step is short, it is hard to cook freely to individual preference, and water turbidity and bad smell are likely to occur. By germinating with immersing brown rice or rice with the germ in water at 28 to 34 degrees for 3 to 6 hours in an inner pot 3, being followed by a cooking step successively, the rice can be immersed for a necessary time at low temperature, so that germinated rice with enough content of gamma-aminobutyric acid (GABA) can be obtained without causing water turbidity or bad smell.

An appliance including a heating and circulating unit immersed in a pot for cooking food inside a cooking bag immersed in the water. A first recess is formed in a base for storing the heating and circulating unit. A second recess is formed in the base for storing the vacuum packaging unit. A third recess is formed in the base for holding a supply of cooking bags. Prior to cooking food is placed into the cooking bag and evacuated with the vacuum packaging unit. The vacuum packaging unit includes an electronic display and an electronic control panel. An electrical cable connects the vacuum packaging unit and the heating and the circulating unit. The heating and the circulating unit and the vacuum packaging unit are controlled from the electronic control panel and data related to the operation thereof is displayed on the electronic display.

Systems, methods, and articles to provide customized control of a cooking appliance, such as a sous vide cooker. A user provides a selection of one or more ending characteristics for a food product. A processor-based device determines one or more output food preparation parameters based on the user's selection of the one or more ending characteristics. Measurements of temperature, power delivery, or other characteristics may be obtained during cooking process. A cooking program controlling the cooking process may be revised or updated based at least in part on the obtained measurements or analysis of the measurements. Estimations or projections about the cooking process may be presented to a user via a user interface of the cooking appliance or a user interface of one or more computing devices (e.g., smartphone, tablet computer) associated with the user.

The specialized pan for boiling lasagna noodles includes a first open-top container adapted to receive an insert therein. An imperforate lid optionally closes the open top of the first container. The insert is a second open-top container having a plurality of compartments, each compartment being adapted to house a single lasagna noodle. Perforated side and end walls surround the compartmented inner volume of the insert. A perforated lid is provided to close the open top of the insert. Handles are disposed on the insert for moving the insert into and out of the first container. A protective foot is disposed on the outer surface of the bottom wall of the first container.

A cooking appliance and method, the appliance including: at least one temperature controlled heating element; a user interface for enabling a user to select a predefined subject for cooking; and a processor module that maintains a cooking data for cooking the selected predefined subject, and provides prompts to the user during cooking. The cooking data can be indicative of a cooking sequence or procedure. A cookware sensor can automatically identifying cookware being used.