A control system for use with an outdoor cooking apparatus may include a hub and an axle housing adapted to slidably couple with a hub. The control system may also include a motor mounted at or near the upper end of the axle housing and an axle mechanically coupled to the motor and extending through the axle housing to a free end emerging from the lower end of the axle housing. The control system may also include a support coupling attached to the free end of the axle, the support coupling being adapted to support a food support below the axle housing. The axle housing may be selectively arranged and secured relative to the sleeve to position the height of the support coupling relative to the lower end of the axle housing and the axle may rotate about its longitudinal axis when the motor is turned on.

A cocoa alternative or enhancer, made from roasted green banana flour, for use in a wide variety of food products. The cocoa alternative/enhancer can provide a variety of sensory attributes including aromas, flavors and textures that can be altered and controlled by careful manipulation of the roasting process.

Example aspects of a baking tray and a method for using a baking tray are disclosed. The baking tray can comprise a baking tray body; and a baking cup formed in the baking tray body, the baking cup defining a baking cavity and an aperture formed through the baking cup. The method can comprise providing a baking tray, the baking tray comprising a baking cup formed in a baking tray body, the baking cup defining a baking cavity and an aperture formed through the baking cup; inserting a dough into the baking cavity; and baking the dough in the baking tray to form a baked good.

A smoker box. The smoker box includes a base, a pair of longitudinally extending sidewalls, a pair of laterally extending sidewalls, and an interior volume. A lid including a pair of wings disposed on opposing sides thereof is removably securable to the smoker box. The pair of wings extend outwardly at an angle with respect to the lid and define a vent opening between an upper edge of the longitudinally extending sidewalls and the planar member. A recessed portion disposed on an upper edge of one of the pair of laterally extending sidewalls includes an upper recess and a lower recess. A tab disposed on a first end of the lid is configured to engage the upper recess such that an opening is defined by a lower edge of the tab and an upper edge of the lower recess.

The present invention relates to a dried seaweed snack and a method for preparing the same.

A meat product fat testing system (MPFTS) for determining the percent fat content of a meat product. The MPFTS includes two embodiments: a fat testing/analyzing unit and a hand-held calculating unit. The fat testing/analyzing unit integrally houses a heating means, meat product weighing means, a fat/moisture analyzer, a microcontroller, and a display. A sample of a meat product is placed into the unit and the unit is activated. The percent fat content of the sample is automatically analyzed and the result shown on the unit's display. The hand-held calculating unit is used with a conventional scale and heat source, which are used to obtain wet and dry weight readings of a meat product sample. The readings are input into the calculating device, which then displays in a window the percent fat content of the sample.

A domestic appliance for cooling and heating food items and/or beverage items may include a shell, a door, a cooling compartment defined at least in part by the shell and the door, the compartment being configured store the food items and/or the beverage items in a cooled environment and at least one solid state heating element inside of the cooling compartment, the at least one solid state heating element configured to emit infrared radiation to heat at least one of the food items and/or the beverage items without heating the surroundings or other contents of the cooling compartment.

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 double walled domed electric roasting oven and method of use is described. The double walled domed electric roasting oven includes a double walled dome lid, a base pan, a temperature controlling component and a heating element. The double walled dome lid is formed by coupling a domed inner wall and a domed outer wall with a fastener. The double walled dome lid has a dome lid height. The base pan interfaces with a bottom of the double walled dome lid. The base pan has a base pan height. The dome lid height is at least 2.5 times greater than the base pan height. The temperature controlling component is disposed on an exterior outer wall of the double walled dome lid. The temperature controlling component includes a heating element that is electrically coupled to the temperature controlling component. The heating element is radially disposed about the exterior inner wall surface of the domed inner wall and positioned within the domed outer wall.

One variation of a system for cooking food includes: a griddle module including a lower plate configured to receive a food product and an upper plate arranged over the lower plate and configured to contact the food product; a set of induction stations, each induction station including a lower coil configured to inductively couple to the lower plate when the griddle module is arranged in the induction station and an upper coil configured to inductively couple to the upper plate when the griddle module is arranged in the induction station; a hub configured to support the lower plate and the upper plate between the upper and lower coils of the induction stations and to sequentially position the griddle module through the set of induction stations; and a controller configured to drive the upper and lower coils to heat the food product between the lower plate and the upper plate.