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 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.

Provided is a method for preparing an assembly of integrated capsules, the method comprising the steps of: (i) providing a first body comprising a body reagent, wherein the body reagent is, or is contained within, a body medium; (ii) contacting the first body with a bulk medium comprising a bulk reagent, and permitting a first capsule shell to form at the boundary between the body medium and the bulk medium, thereby providing a first capsule, wherein the shell comprises a product of a reaction involving the body reagent and the bulk reagent; (iii) providing a second body comprising a body reagent, wherein the body reagent is, or is contained within, a body medium; (iv) contacting the second body with a bulk medium comprising a bulk reagent, and permitting a second capsule shell to form at the boundary between the second body medium and the bulk medium, thereby providing a second capsule, wherein the shell comprises a product of a reaction involving the body reagent and the bulk reagent; and (v) permitting the first and second capsule shells to integrate, thereby forming an assembly of first and second bodies. An assembly obtained or obtainable by the method is also provided.

A grill accessory creates a steaming chamber on a grill that has a heat source and a rack of spaced-apart bars over the heat source. The grill accessory includes a cover configured that covers a food item and forms a steaming region below the cover. The cover operates in connection with a vapor generator that receives and holds fluid beneath the cover. The vapor generator has at least one vent opening to release steam into the steaming chamber. The grill accessory is configured so that it can rest upon the grill rack of spaced-apart bars, and so that the vapor generator transmits heat to the fluid in the vapor generator to convert the fluid to steam. The vapor generator releases the steam through the vent opening(s) into the steaming region below the cover. The steam can help melt toppings and/or introduce moisture into food items cooked on the grill.

A grill accessory creates a steaming chamber on a grill that has a heat source and a rack of spaced-apart bars over the heat source. The grill accessory includes a cover configured that covers a food item and forms a steaming region below the cover. The cover operates in connection with a vapor generator that receives and holds fluid beneath the cover. The vapor generator has at least one vent opening to release steam into the steaming chamber. The grill accessory is configured so that it can rest upon the grill rack of spaced-apart bars, and so that the vapor generator transmits heat to the fluid in the vapor generator to convert the fluid to steam. The vapor generator releases the steam through the vent opening(s) into the steaming region below the cover. The steam can help melt toppings and/or introduce moisture into food items cooked on the grill.

A sous vide device and method of using the same may include a body that is fully submergible in a container of water and may wirelessly communicate with an external device, e.g., to control an external heating element during sous vide cooking. Further, a sous vide device may include a rechargeable battery capable of being wirelessly recharged from a charging dock. In addition, a sous vide device may include a moisture sensor for use in changing the activation state of a heating element and/or a turbidity sensor for use in changing the activation state of a water circulator of the sous vide device.

A sous vide device and method of using the same may include a body that is fully submergible in a container of water and may wirelessly communicate with an external device, e.g., to control an external heating element during sous vide cooking. Further, a sous vide device may include a rechargeable battery capable of being wirelessly recharged from a charging dock. In addition, a sous vide device may include a moisture sensor for use in changing the activation state of a heating element and/or a turbidity sensor for use in changing the activation state of a water circulator of the sous vide device.

There is disclosed herein a sous vide appliance (10) including: a tube (12) having longitudinally opposite first and second ends (14, 13), and providing a liquid flow path (26) having an inlet adjacent the first end (14), and an outlet adjacent the second end (13); a heating element (31) mounted adjacent the tube (12) to heat liquid passing along the flow path from the inlet to the outlet; an outer housing (11) within which the tube (12) is located; and a switch (32) located between the tube (12) and the housing (11) and operatively associated with the heating element (31) to provide for the delivery of electric power to the heating element (31).

There is disclosed herein a sous vide appliance (10) including: a tube (12) having longitudinally opposite first and second ends (14, 13), and providing a liquid flow path (26) having an inlet adjacent the first end (14), and an outlet adjacent the second end (13); a heating element (31) mounted adjacent the tube (12) to heat liquid passing along the flow path from the inlet to the outlet; an outer housing (11) within which the tube (12) is located; and a switch (32) located between the tube (12) and the housing (11) and operatively associated with the heating element (31) to provide for the delivery of electric power to the heating element (31).