A kitchen appliance is disclosed for cooking a meat product. The kitchen appliance includes a heating element adapted to heat a medium for transferring heat to the meat product, a sensor for detecting loss of water from a contact surface of the meat product with the medium, and a controller conductively coupled to the sensor. The controller processes a sensor signal produced by the sensor, and generates a control signal indicative of the meat product reaching a defined cooking state in response to the processed sensor signal being indicative of a loss of water associated with the desired cooking state from the contact surface of the meat product.

A commercial-scale fresh sous vide cooking method includes searing food using infrared radiation, positioning the seared food in a water-impermeable package and vacuum sealing the water-impermeable package using a packaging machine, and positioning the vacuum-packaged food in a wet-steam cookhouse to fresh sous vide cook the food in the wet-steam cookhouse.

A self-contained meal assembly comprises a heating bag, a food pouch, and a heating element. In operation, a heating element is placed along a bottom portion of a heating bag, a food pouch is placed inside proximate the heating element, a predetermined amount of water or other nonflammable aqueous liquid is added, and the heating bag is resealed thereby allowing an exothermic reaction to occur within the heating bag. One or more steam vents may be formed through a heating bag allow steam to discharge from the interior of the heating bag during operation. The configuration of the steam vent(s) allows a controlled release of high temperature steam from the heating bag as it circulates within the heating bag to the steam vent(s) at a safe discharge angle relative to the sides of the heating bag.

A viscous sauce suitable for use in a multifunction pressure cooker is provided. The sauce comprises a starch, a low temperature viscosity agent, and a high temperature viscosity agent. The sauce provides desirable viscosity at ambient temperature and after cooking in a pressure cooker. A method of preparing the viscous sauce is also provided. A method of preparing a preparing a meal in a pressure cooker utilizing the viscous sauce is also provided.

The present invention relates to an air-based flyer (10) apparatus comprising a food preparation chamber (140) comprising an outer wall (11), an inner wall (14) defining a food receiving space (141) with an air inlet (142) and an air discharge opening (145), and a circulation channel (113) defined between the outer wall (11) and the inner wall (14). The apparatus also comprises an air heater (13) for heating air in the food preparation chamber (140), a fan (192) for moving a flow of hot air successively through the air inlet (142), the food receiving space (141), the discharge opening (145), and the channel (113). The apparatus also comprises a steam generator (12) comprising at least one nozzle (127) extending into the food receiving space (141) for spraying temperature-controlled steam (18) onto the food; and a controller (15) adapted to control the steam generator to spray steam to food placed in the food receiving space (141) for a first predetermined period, and to control the air heater (13) and the fan (192) to circulate hot air to the food for a subsequent second predetermined period. This apparatus allows keeping the tenderness or crunchiness of the food during subsequent hot air cooking.

A system includes a first food compartment and a second food compartment configured to be disposed in a first portion and a second portion, respectively, of a fluid immersion device. The first food compartment defines an inner volume and is configured to fluidically isolate a first food item in the inner volume and to transfer thermal energy between a fluid in the first portion of the fluid immersion device and the first food item. The second food compartment is configured to receive a second food item and is at least temporarily coupled to a carrier configured to be disposed in the second food compartment. At least a portion of the second food compartment is fluid permeable and is configured to receive a flow of fluid from the second portion of the fluid immersion device to transfer thermal energy from the fluid to the second food item.

A banana food made using ripe banana removed from bark and stalk. Cooking and stirring the ripe banana and dried banana as a mash. Adding green banana biomass to partially cooked mash of ripe banana and dried banana and further cooking the mixture of green banana biomass with the mash of ripe banana and dried banana.

A rice cooking method includes: a rice washing step of washing uncooked rice; a soaking step of soaking the uncooked rice, which has been washed in the rice washing step, in water; a rice cooking step of cooking the uncooked rice, which has been soaked in water in the soaking step, with the addition of water, indigestible dextrin as dietary fiber, and a seasoning liquid; and a steaming step of steaming rice that has been cooked in the rice cooking step. The seasoning liquid contains vinegar, fulvic acid, and mineral salt. The addition of the seasoning liquid containing vinegar, fulvic acid, and mineral salt in the rice cooking step can enhance the delicious taste, sweet taste, and water holding capacity of cooked rice.

An apparatus and method for controlling the movement of liquids into and out of a container is described. The cleanable, portable, fully automated apparatus includes a main container for holding the food product, a liquid inlet container having a liquid inlet and inlet valve for controllably providing liquid into the main container and a liquid outlet container receiving liquid drained from the main container. A heater automatically heats the main container and a motor rotates or otherwise moves the main container and a receiving position for receiving fresh liquid from the inlet container to a drainage position for draining waste liquid via gravity from the main container into the outlet container. This rotation/movement of the main container can be used repeatedly to add fresh liquid and remove waste liquid during multiple fully automated cycles (e.g., sprouting, rinsing, soaking, cooking, etc.) that do not require user interaction.

An air fryer with a steaming function includes a cooking chamber and a water tank arranged inside a housing. A steam generator is also arranged in the air fryer. A heating chamber is provided in the steam generator. The heating chamber in the steam generator is connected to a water tank via a water pump. High-temperature steam produced in the heating chamber of the steam generator is introduced into the cooking chamber. The steam generator is equipped with an over-temperature protector and a temperature sensor. Each of the over-temperature protector, the temperature sensor, the water pump, and the steam generator is electrically connected to the controller.