The present invention provides an apparatus for preparation of grilled domed hamburger patties. The apparatus cooks hamburger patty evenly on the inside, suitable for various gradations of doneness, such as rare, medium rare, medium, medium well, and well done. It also keeps the thickness of the hamburger patty of uniform size and reduces the shrinkage of the hamburger patty in diameter. The excess melted fat is allowed to drain off while making it less greasy. The patty remains juicy and uniformly cooked and the device prevents the charcoaling appearance of the hamburger patty.

A water-tight baking pan assembly that permits baked goods to be partially submerged in water when baking to achieve desired heat distribution.

A water-tight baking pan assembly that permits baked goods to be partially submerged in water when baking to achieve desired heat distribution.

A grill pan for loaves of food is characterized by a food support having a plurality of apertures formed therein and a bottomless container having peripheral walls that define an area between the walls. The bottomless container is so constructed and arranged to be positioned over the plurality of apertures of the food support plate.

The bottomless container has food positioned therein. Food in the bottomless container is exposed to heat, such as infrared and/or convective heat, to cook the food in the container.

An egg mold configured to create a hard-boiled egg made of egg whites only. The mold can be made of silicone and has at least one opening configured for receiving uncooked egg whites. The opening is closed and the mold is placed in boiling water with or without a stand designed for the same. Once cooked, the at least one opening or another means is provided to remove the hard-boiled egg white egg from the mold.

A plastic, transparent food mould for use in the preparation of non-baked moulded foods, comprising a sleeve having a continuous peripheral wall about opposite openings surrounded by terminal edges of the peripheral wall, and a closure plate for closing a lower one of the openings of the sleeve element and thus defines with the sleeve a mould cavity into which food may be received for setting/moulding, wherein the closure plate has on a first face thereof, which in use closes the lower opening, a rim protrusion extending into the cavity and engaging with a cavity-facing, inner surface of the peripheral wall in a transition fit of such nature as to secure the closure plate in a releasable manner to the sleeve, preferably in sealing engagement, and wherein the closure plate has on a second face thereof a skirt protruding therefrom located radially inward from a peripheral edge of the closure plate.

A plastic, transparent food mould for use in the preparation of non-baked moulded foods, comprising a sleeve having a continuous peripheral wall about opposite openings surrounded by terminal edges of the peripheral wall, and a closure plate for closing a lower one of the openings of the sleeve element and thus defines with the sleeve a mould cavity into which food may be received for setting/moulding, wherein the closure plate has on a first face thereof, which in use closes the lower opening, a rim protrusion extending into the cavity and engaging with a cavity-facing, inner surface of the peripheral wall in a transition fit of such nature as to secure the closure plate in a releasable manner to the sleeve, preferably in sealing engagement, and wherein the closure plate has on a second face thereof a skirt protruding therefrom located radially inward from a peripheral edge of the closure plate.

An apparatus and method for preparing with one hand meat or meatless burgers or patties for cooking. The apparatus has a handle, base plate, and retainer ring. The handle allows the user to hold the apparatus while preparing a patty and placing the patty directly on a cooking surface. The base plate provides a surface for holding the patty during shaping and before placing the patty on the cooking surface. The retainer ring determines the shape of the patty. In use, meat or meat substitute is placed on the base plate and pressed against the sides of the retainer ring. The apparatus holding the formed patty is then placed over a cooking surface and flipped over so that the patty falls out onto a cooking surface for cooking.

An apparatus and method for preparing with one hand meat or meatless burgers or patties for cooking. The apparatus has a handle, base plate, and retainer ring. The handle allows the user to hold the apparatus while preparing a patty and placing the patty directly on a cooking surface. The base plate provides a surface for holding the patty during shaping and before placing the patty on the cooking surface. The retainer ring determines the shape of the patty. In use, meat or meat substitute is placed on the base plate and pressed against the sides of the retainer ring. The apparatus holding the formed patty is then placed over a cooking surface and flipped over so that the patty falls out onto a cooking surface for cooking.

A set includes at least two means for creating essentially two-dimensional shaped pieces from an essentially flat plastic material, whereas the plastic material hardens or can be hardened and whereas the means have different shapes and/or sizes, and at least one mould for moulding essentially two-dimensional shaped pieces into a three-dimensional sculpture.