A method of using a storage and cooking device having multiple thermal containers includes disposing a first food item in a first thermal container, a second food item in a second thermal container, and a third food item in a third thermal container. A volume of fluid is cooled and circulated through at least a portion of the device such that thermal energy from at least one of the first, second, or third food item is transferred to the cooled fluid. The device is transitioned from a first operating mode to a second operating mode in response to a criterion being satisfied. When in the second configuration, the volume of fluid is heated and circulated through at least a portion of the device such that thermal energy is transferred from the volume of fluid to at least one of the first, second, or third food item.

A cooking apparatus (1) according to the present invention includes an acquisition component (341), a condition determination component (343), a supply unit (20), and an operation control component (344). The supply unit includes acquisition paths (211, 221, 231) that acquire the seasoning liquids from reserve tanks (T1 to T3), return paths (212, 222, 232) that return the seasoning liquids from the acquisition paths to the reserve tanks, supply paths (213, 223, 233) that supply the seasoning liquids from the acquisition paths to the container, and connection switch units (214, 224, 234) that switch connection among the paths by being controlled by the operation control component. The operation control component connects the acquisition paths to the supply paths when the seasoning liquids are supplied to the container, and connects the acquisition paths to the return paths when the seasoning liquids are not supplied to the container.

A cooking apparatus (1) according to the present invention includes an acquisition component (341), a condition determination component (343), a supply unit (20), and an operation control component (344). The supply unit includes acquisition paths (211, 221, 231) that acquire the seasoning liquids from reserve tanks (T1 to T3), return paths (212, 222, 232) that return the seasoning liquids from the acquisition paths to the reserve tanks, supply paths (213, 223, 233) that supply the seasoning liquids from the acquisition paths to the container, and connection switch units (214, 224, 234) that switch connection among the paths by being controlled by the operation control component. The operation control component connects the acquisition paths to the supply paths when the seasoning liquids are supplied to the container, and connects the acquisition paths to the return paths when the seasoning liquids are not supplied to the container.

Apparatus and methods for cooking seitan and other food products are provided. An example device includes a semi-cylindrical lower portion coupled to a semi-cylindrical upper portion coupled together on one side by a hinge allowing the device to open and close. The device, in the open configuration, is structured to receive a food product such as seitan. The device can be closed around the food product, enclosing it in a cylindrical chamber. A fastener is structured to fasten the device shut on the side of the device opposite the hinge. The device has several openings allowing liquid to flow into the chamber during the cooking process. The device includes supports which allow cooking liquid to drain from the chamber.

Apparatus and methods for cooking seitan and other food products are provided. An example device includes a semi-cylindrical lower portion coupled to a semi-cylindrical upper portion coupled together on one side by a hinge allowing the device to open and close. The device, in the open configuration, is structured to receive a food product such as seitan. The device can be closed around the food product, enclosing it in a cylindrical chamber. A fastener is structured to fasten the device shut on the side of the device opposite the hinge. The device has several openings allowing liquid to flow into the chamber during the cooking process. The device includes supports which allow cooking liquid to drain from the chamber.

A cooking apparatus may include a housing having an open top surface and having a cooking space formed therein; a door provided on a top of the housing to open and close the cooking space; a container inserted into the housing, the container having an open top surface to receive food to be cooked therein; and a heating unit provided in the housing and contacting a bottom surface of the container to heat the container. The heating unit may include a heating unit body defining a support surface that supports the container; a heater provided in the heating unit body; and a rib that extends downward from the heating unit body to prevent water or foreign material from entering between the heating unit and a bottom of the housing.

Systems, devices, and methods for storing and/or cooking food items via a food storage and cooking device are described. In some embodiments, a method of cooking a food item via includes disposing a food item in a food container, an inner volume of the food container configured to receive a flow of fluid and an outlet of the food container substantially aligned with a drain. A volume of fluid having a temperature sufficient to cook the food item is conveyed into the inner volume of the food container. After a predetermined time, a flow of fluid is conveyed into the inner volume of the food container such that the volume of fluid in the inner volume of the food container exceeds a threshold volume. The volume of fluid is then drained automatically into the drain in response to the volume of fluid exceeding the threshold volume.

Systems, devices, and methods for storing and/or cooking food items via a food storage and cooking device are described. In some embodiments, a method of cooking a food item via includes disposing a food item in a food container, an inner volume of the food container configured to receive a flow of fluid and an outlet of the food container substantially aligned with a drain. A volume of fluid having a temperature sufficient to cook the food item is conveyed into the inner volume of the food container. After a predetermined time, a flow of fluid is conveyed into the inner volume of the food container such that the volume of fluid in the inner volume of the food container exceeds a threshold volume. The volume of fluid is then drained automatically into the drain in response to the volume of fluid exceeding the threshold volume.

A method of using a fluid-immersion storage and cooking device having a thermal container that defines a first volume and a second volume includes disposing a first food item in the first volume. A second food item and a third food item are disposed in the second volume in a first position and a second position, respectively. A volume of fluid having a first temperature is circulated through the first volume to transfer thermal energy to the first food item. After a predetermined time, at least a portion of the volume of fluid is heated to a second temperature. A portion of the volume of fluid is conveyed to the second volume such that (1) the second food item is substantially submerged in the portion of the volume of fluid and (2) the third food item is disposed substantially outside of the portion of the volume of fluid.

A method of using a fluid-immersion storage and cooking device having a thermal container that defines a first volume and a second volume includes disposing a first food item in the first volume. A second food item and a third food item are disposed in the second volume in a first position and a second position, respectively. A volume of fluid having a first temperature is circulated through the first volume to transfer thermal energy to the first food item. After a predetermined time, at least a portion of the volume of fluid is heated to a second temperature. A portion of the volume of fluid is conveyed to the second volume such that (1) the second food item is substantially submerged in the portion of the volume of fluid and (2) the third food item is disposed substantially outside of the portion of the volume of fluid.