Systems and methods are disclosed that include providing a cooking system that comprises a burner assembly and a heat exchanger submerged in a vessel. The burner assembly includes a high velocity burner and a low velocity burner, the high velocity burner configured to provide the necessary high velocity, volumetric flowrate through a fluid duct of the heat exchanger that includes a plurality of compactly-arranged, alternatingly-disposed vertical and horizontal tubes passing through the fluid duct, and the low velocity burner configured to significantly reduce and/or substantially eliminate lift off that could result from operation of only the high velocity burner. The heat exchanger is submerged in the vessel with the tubes of the heat exchanger open to the vessel to allow ingress and egress of a fluid contained within the vessel.

Systems and methods are disclosed that include providing a cooking system that comprises a burner assembly and a heat exchanger submerged in a vessel. The burner assembly includes a high velocity burner and a low velocity burner, the high velocity burner configured to provide the necessary high velocity, volumetric flowrate through a fluid duct of the heat exchanger that includes a plurality of compactly-arranged, alternatingly-disposed vertical and horizontal tubes passing through the fluid duct, and the low velocity burner configured to significantly reduce and/or substantially eliminate lift off that could result from operation of only the high velocity burner. The heat exchanger is submerged in the vessel with the tubes of the heat exchanger open to the vessel to allow ingress and egress of a fluid contained within the vessel.

An automated, computer-controlled, cooking system for use with user selectable ones of a plurality of different pre-sealed computerized cooking containers containing dry contents (PSCCCCDC) useful in preparing corresponding different food products, the system including a microwave heater, a PSCCCCDC support for supporting a user-selected one of the plurality of different PSCCCCDCs during cooking, a computer-controlled liquid supply subsystem for supplying liquid to the user selected one of the plurality of different PSCCCCDCs, a computer-controlled stirrer subsystem for producing stirring of the dry contents of the PSCCCCDC together with the liquid and a computer controller operative to control operation of at least the computer-controlled liquid supply subsystem, the computer-controlled stirrer subsystem and the microwave heater in a predetermined sequence corresponding to and specifically adapted for cooking the contents of the user-selected one of the plurality of different PSCCCCDCs.

An automated, computer-controlled, cooking system for use with user selectable ones of a plurality of different pre-sealed computerized cooking containers containing dry contents (PSCCCCDC) useful in preparing corresponding different food products, the system including a microwave heater, a PSCCCCDC support for supporting a user-selected one of the plurality of different PSCCCCDCs during cooking, a computer-controlled liquid supply subsystem for supplying liquid to the user selected one of the plurality of different PSCCCCDCs, a computer-controlled stirrer subsystem for producing stirring of the dry contents of the PSCCCCDC together with the liquid and a computer controller operative to control operation of at least the computer-controlled liquid supply subsystem, the computer-controlled stirrer subsystem and the microwave heater in a predetermined sequence corresponding to and specifically adapted for cooking the contents of the user-selected one of the plurality of different PSCCCCDCs.

The invention generally provides novel no-bake grain products and methods of preparation of the same. Specifically, a no-bake food product with a toasted appearance and flavor and a method of providing a toasted appearance and flavor to a no-bake food product. The no-bake food product includes granola bars, clusters, cereal, instant hot cereal and snacks.

Cookware and a method of manufacture thereof are provided. The method comprises forming a fluid conduit defining a volume in a base of the cookware, the base comprising a heating zone configured for thermal communication with the fluid conduit. A working fluid is introduced to the fluid conduit via an open end of the fluid conduit. A liquid phase of the working fluid occupies less than the volume of the fluid conduit. The fluid conduit is Sized and configured to form vapor segments and liquid segments interspersed throughout the fluid conduit from the working fluid. The open end of the fluid conduit is sealed to define a closed fluid system.

Cookware and a method of manufacture thereof are provided. The method comprises forming a fluid conduit defining a volume in a base of the cookware, the base comprising a heating zone configured for thermal communication with the fluid conduit. A working fluid is introduced to the fluid conduit via an open end of the fluid conduit. A liquid phase of the working fluid occupies less than the volume of the fluid conduit. The fluid conduit is Sized and configured to form vapor segments and liquid segments interspersed throughout the fluid conduit from the working fluid. The open end of the fluid conduit is sealed to define a closed fluid system.

A water bath system for cooking includes a conventional kitchen sink for 1) a dish washing mode of operation with heated water and 2) a sous vide cooking mode of operation, including a heating unit for heating water in the sink, a temperature sensor and a control unit connected to the heating unit and responsive to the temperature of the liquid to maintain the liquid in the kitchen sink at a specific temperature for cooking food inside a cooking bag or container and immersed in the liquid bath for sous vide cooking.

A water bath system for cooking includes a conventional kitchen sink for 1) a dish washing mode of operation with heated water and 2) a sous vide cooking mode of operation, including a heating unit for heating water in the sink, a temperature sensor and a control unit connected to the heating unit and responsive to the temperature of the liquid to maintain the liquid in the kitchen sink at a specific temperature for cooking food inside a cooking bag or container and immersed in the liquid bath for sous vide cooking.

A sous vide system including a container having an amount of liquid therein with at least first and second temperature zones, first and second temperature sensors for the first and second temperature zones and a control unit for maintaining the temperature of the liquid in the first and second temperature zones using heating and/or cooling units.