A grain-popping machine and associated pod-based popping method is disclosed. The grain-popping is configured to receive a pod. Each pod includes a plurality of cells, with each cell preferably containing a single grain kernel or seed, flavoring, and a cooking medium such as oil or shortening. In a preferred embodiment, the pod is loaded into the grain-popping machine through a slot so that it is held in position adjacent to a heating element. The heating element is activated to begin a popping sequence. When each grain kernel or seed in the pod reaches popping temperature, it absorbs the flavoring in its cell and ejects through the bottom of the pod, which can be weakened to ease ejection, into a bowl positioned in a receiving area of the grain-popping machine. The pod is then removed and disposed of.

A container for heating a plurality of food items with microwave energy. The container has a tray with a sidewall extending at least partially around an interior of the tray, an insert disposed at least partially in the interior of the tray, and a plurality of receptacles at least partially defined by the insert. Each receptacle of the plurality of receptacles can be for at least partially receiving at least one food item of the plurality of food items.

A container for heating a plurality of food items with microwave energy. The container has a tray with a sidewall extending at least partially around an interior of the tray, an insert disposed at least partially in the interior of the tray, and a plurality of receptacles at least partially defined by the insert. Each receptacle of the plurality of receptacles can be for at least partially receiving at least one food item of the plurality of food items.

A system for processing pieces of protein includes an optional flour applicator that applies a coating of flour, and optionally seasoning, to uncooked protein pieces; an optional seasoning applicator that applies a coating of seasoning on the uncooked protein pieces; a packaging machine that receives uncooked protein pieces, optionally coated with flour and/or seasoning, and retains the optionally coated, uncooked protein pieces in pouches; a batter applicator that deposits a batter made from flour containing gluten directly into the cooking pouches; the packaging machine programmed to vacuum seal the cooking pouches, thereby coating the uncooked protein pieces with the batter in the cooking pouches to make batter-coated uncooked protein pieces; and a heating unit programmed to completely cook the batter-coated protein pieces in the pouches for a time and temperature selected to completely cook the protein pieces and leave the batter sufficiently tacky to adhere to breading.

A system for processing pieces of protein includes an optional flour applicator that applies a coating of flour, and optionally seasoning, to uncooked protein pieces; an optional seasoning applicator that applies a coating of seasoning on the uncooked protein pieces; a packaging machine that receives uncooked protein pieces, optionally coated with flour and/or seasoning, and retains the optionally coated, uncooked protein pieces in pouches; a batter applicator that deposits a batter made from flour containing gluten directly into the cooking pouches; the packaging machine programmed to vacuum seal the cooking pouches, thereby coating the uncooked protein pieces with the batter in the cooking pouches to make batter-coated uncooked protein pieces; and a heating unit programmed to completely cook the batter-coated protein pieces in the pouches for a time and temperature selected to completely cook the protein pieces and leave the batter sufficiently tacky to adhere to breading.

A packaging sheet is described. The sheet comprises a first layer comprising a first copolyester having a glass transition temperature of from 70 C. to 90 C. and an intrinsic viscosity of from 0.70 dl/g to 0.90 dl/g. The first copolyester comprises from 50% to 85% by volume of the sheet. The sheet also comprises a second layer comprising a second copolyester having a glass transition temperature of equal to or greater than 112 C. The second copolyester comprises from 15% to 50% by volume of the sheet. The sheet is thermally stable after exposure to temperatures up to 112 C. Various embodiments of the sheet are also described.

A packaging sheet is described. The sheet comprises a first layer comprising a first copolyester having a glass transition temperature of from 70 C. to 90 C. and an intrinsic viscosity of from 0.70 dl/g to 0.90 dl/g. The first copolyester comprises from 50% to 85% by volume of the sheet. The sheet also comprises a second layer comprising a second copolyester having a glass transition temperature of equal to or greater than 112 C. The second copolyester comprises from 15% to 50% by volume of the sheet. The sheet is thermally stable after exposure to temperatures up to 112 C. Various embodiments of the sheet are also described.

A pressure sealing apparatus includes a hermetically sealable bag having an exit valve that allows air to exit the bag once sealed, and which prevents air from entering the bag. An item placed in the bag is vacuum sealed in the bag by the pressure sealing apparatus. The bag can be placed in, or integrally formed with a pressure container. The pressure container includes an exit port through which the exit valve passes, and is also sealed so that the interior of the pressure container can be pressurized. When pressurized, the pressure in the pressure container acts on the bag to squeeze air out of the bag through the exit valve, thereby vacuum sealing the item in the hermetically sealable bag.

Several embodiments include a cooking instrument. The cooking instrument can select a food cooking recipe and identify relative areas in a cooking chamber to place at least two portions of food. The relative areas would match the food cooking recipe. The cooking instrument can display information associated with an instruction to place the at least two portions of food over the relative areas. The cooking instrument can then determine a heating sequence in accordance with the food cooking recipe and control, based on the heating sequence, a heating system to directionally transfer heat under different heating characteristics respectively to the at least two portions of the food at the identified relative areas in the cooking chamber.

Several embodiments include a cooking instrument. The cooking instrument can select a food cooking recipe and identify relative areas in a cooking chamber to place at least two portions of food. The relative areas would match the food cooking recipe. The cooking instrument can display information associated with an instruction to place the at least two portions of food over the relative areas. The cooking instrument can then determine a heating sequence in accordance with the food cooking recipe and control, based on the heating sequence, a heating system to directionally transfer heat under different heating characteristics respectively to the at least two portions of the food at the identified relative areas in the cooking chamber.