A system and process for sous vide cooking and enzyme tenderization of food. In an exemplary embodiment, a tenderizer applicator applies a selected enzyme tenderizer to uncooked protein pieces at a temperature below an activation temperature of the tenderizer; a packaging machine vacuum seals the uncooked protein pieces with inactive tenderizer in pouches; a sous vide cooker cooks the pouches a first temperature to activate the enzyme tenderizer for a first time interval to provide a selected tenderization of the protein pieces, then cooks the pouches of tenderized protein pieces at second temperature higher than the first temperature to deactivate the selected tenderizer for a second time interval to cease tenderization of the protein pieces and completely cook the tenderized protein pieces; and a chiller chills the cooked tenderized protein pieces in the pouches to cease cooking the protein pieces.

A system and method for estimating a time to foodstuff completion can include receiving a measured foodstuff parameter, determining a current foodstuff state based on: a previous foodstuff state and the measured foodstuff parameter, selecting a foodstuff parameter curve based on the current foodstuff state, determining an estimated time to completion using the foodstuff parameter curve.

A system and method for estimating a time to foodstuff completion can include receiving a measured foodstuff parameter, determining a current foodstuff state based on: a previous foodstuff state and the measured foodstuff parameter, selecting a foodstuff parameter curve based on the current foodstuff state, determining an estimated time to completion using the foodstuff parameter curve.

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 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.

The invention relates to a rod-shaped cooking machine, which includes a rod-shaped hollow housing. The top of the housing is provided with a touch screen assembly, the bottom of the housing is provided with a bottom cover. Inside the housing, a main PCB plate is arranged near the touch screen assembly, a heating assembly is arranged near the bottom cover, a stirring assembly is arranged between the main PCB plate and the heating assembly. The stirring assembly has a motor and a stirring rod set on the motor. The heating assembly has a plastic cylinder. The stirring rod reaches into the plastic cylinder cylinder; the middle part of the housing is provided with an inlet connecting the plastic cylinder, and the bottom cover is provided with a drain port connected to the plastic cylinder.

The invention relates to a rod-shaped cooking machine, which includes a rod-shaped hollow housing. The top of the housing is provided with a touch screen assembly, the bottom of the housing is provided with a bottom cover. Inside the housing, a main PCB plate is arranged near the touch screen assembly, a heating assembly is arranged near the bottom cover, a stirring assembly is arranged between the main PCB plate and the heating assembly. The stirring assembly has a motor and a stirring rod set on the motor. The heating assembly has a plastic cylinder. The stirring rod reaches into the plastic cylinder cylinder; the middle part of the housing is provided with an inlet connecting the plastic cylinder, and the bottom cover is provided with a drain port connected to the plastic cylinder.

The system is preferably used with a cooking appliance with a heating cavity and can include: a vessel and a temperature probe. The system can optionally include: a lid, a tray, and/or a circulator. However, the system can include any other suitable components. The system functions to monitor and/or control the temperature of a volume of working fluid in a cooking appliance with a heated cavity.

The system is preferably used with a cooking appliance with a heating cavity and can include: a vessel and a temperature probe. The system can optionally include: a lid, a tray, and/or a circulator. However, the system can include any other suitable components. The system functions to monitor and/or control the temperature of a volume of working fluid in a cooking appliance with a heated cavity.

Food preparation includes utilizing food immersion into low temperature cooking fluids, high temperature cooking fluids, or a combination of applications thereof. Foods are generally closely wrapped in vented, pliable, formidable outer skins. An example construction of such an outer skin is provided, as are examples of food preparation processes.