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 refrigerator appliance includes a cabinet that defines a chilled chamber. A drawer is slidably mounted within the chilled chamber and slides between an open position and a closed position. The refrigerator appliance also includes a heating unit disposed in a stationary position within the cabinet. The heating unit is proximate the drawer when the drawer is in the closed position. As such, the heating unit is in operative communication with the drawer when the drawer is in the closed position whereby the heating unit provides heat to the drawer within the chilled chamber when the drawer is in the closed position and the heating unit is activated.

A refrigerator appliance includes a cabinet that defines a chilled chamber. A drawer is slidably mounted within the chilled chamber and slides between an open position and a closed position. The refrigerator appliance also includes a heating unit disposed in a stationary position within the cabinet. The heating unit is proximate the drawer when the drawer is in the closed position. As such, the heating unit is in operative communication with the drawer when the drawer is in the closed position whereby the heating unit provides heat to the drawer within the chilled chamber when the drawer is in the closed position and the heating unit is activated.

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 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.

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.

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.

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.