The present invention provides methods of producing high quality olive leaf powders using infrared dry blanching, drying, and milling. Also provided are powders prepared by the methods of the invention. The powders can be included in various food, pharmaceutical, cosmetic, and antimicrobial compositions.

A coffee roasting apparatus (100) is disclosed comprising a compartment (110) for holding coffee beans (10); a roasting element (140) for roasting the coffee beans in said compartment; and a controller (130) for controlling the roasting element. The controller is adapted to control the roasting element as a function of a change in the volume of the coffee beans residing in the compartment. A coffee brewing apparatus including such a coffee roasting apparatus and a coffee roasting method are also disclosed.

A microwave heating construct that includes a bottom and upstanding side walls formed from a first pair of opposing side walls and a second pair of opposing side walls. The first pair of opposing side walls being substantially parallel and the second pair of opposing side walls being substantially parallel. The first pair of opposing side walls being connected to the second pair of opposing side walls along corners to form a continuous upper surface above the bottom. The construct includes at least one raised surface disposed above the bottom with the at least one raised surface being defined by an upper surface that slopes downwardly to the bottom. The construct can be packaged with a pad and a product to be heated under a film.

A food tray has a lower tray containing a first food product and an upper tray nested stably at least partly inside the lower tray, with the upper tray containing a second food product. An air permeable interface is provided between the upper tray and lower tray to allow venting of steam from the lower tray during cooking. A cover is provided for the food tray. Each of the lower tray and the upper tray are formed of a material that is suitable for use in a microwave or conventional oven. Various constructions may be used to create the air permeable interface, such as lugs, ledges and lips. The upper tray may sit above the lower tray. The trays are nested loosely for ease of removal of the upper tray from the lower tray. Various configurations of cover may be used such as a sleeve, carton or lid. The upper tray may contain the higher value food product.

Provided are methods of manufacturing a cooked egg product having irregular shaped egg curds similar in shape, size, and mouthfeel to that of freshly cooked scrambled eggs. Liquid egg product is optionally first preheated then transferred to a belt oven and cooked to form a layer of cooked egg product. The layer of cooked egg product is then transported through an agitator, which initially breaks down the layer of cooked egg product, and subsequently is passed through a forming plate to shape the cooked egg product into irregular shaped egg curds similar in appearance to that of freshly cooked scrambled eggs. This process allows for a simplified ingredient deck and reduces the number of fines present in the final product.

The present invention is directed to packages having a flexible top sheet sealed to a flexible embossed bottom sheet The flexible bottom sheet comprises a plurality of embossed peaks and valleys wherein each valley has a defined perimeter with a valley base integrally connected to a valley wall which thereby defines an individual liquid containment cell. The packages according to the present invention are heat resistant to allow food packaged therein to be cooked in a microwave oven such that a substantial amount of water and/or grease released by the food during the cooking process is captured beneath a food contact surface in a plurality of embossed individual liquid containment cells, in preferred embodiments, the package of the present invention is a microwavable form-fill-seal package or microwavable vacuum package for storing and cooking a precooked or cured food product with substantial water and/or fat content.

In one aspect, a spiral cooking device includes a first cooking zone with air configured to move horizontally therethrough in a first direction, a second cooking zone with air configured to move horizontally therethrough in a second direction different than the first direction, and a spiral conveyor belt at least partially positioned in the first and second cooking zones and configured to transport food product thereon through the first and second cooking zones. In one aspect, a spiral cooking device includes a spiral conveyor belt providing a central opening inside the belt and a conveyor belt drive member positioned externally of the central opening. In one aspect, a conveyor belt cleaning device is provided. In one aspect, a cooking device includes a frame including a plurality of coupled pipes for providing structural support to the device and at least one of the pipes is configured to have liquid pass therethrough.

An outdoor cooking station configured to simultaneously and independently cook food with separate cooking modes. The cooking station includes a main body defining separate first and second cooking portions fueled by separate fuel sources for cooking food in the separate modes. The first cooking portion includes gas-fueled first heating elements configured to heat a first cooking surface associated with the first cooking portion of the main body. The second cooking portion of the main body extends to define a chamber, the chamber being accessible with a door or hood pivotably coupled to the main body. The chamber includes an upper region and a lower region separated by an inner panel, the upper region including a second cooking surface suspended within the upper region. The lower region includes a second heating element sized and configured to electrically heat pellet elements to supply heat and smoke to the upper region.

A cooking apparatus for cooking two food items simultaneously, the second food item being positioned to drip fat or other juices onto a first food item. The apparatus includes a roasting pan having a lid, the pan and lid defining an enclosed cooking space, and the bottom of the roasting pan defining a lower cooking surface for supporting a first meat to be cooked; an upper cooking surface within the enclosed cooking space for supporting a second meat to be cooked, the upper cooking surface situated directly above the lower cooking surface and comprising a solid surface having perforations sufficiently small so that meat placed on the upper cooking surface does not fall though the perforations while sufficiently large that melted fat from the second meat flows through the perforations; and a support structure that rests on the bottom of the roasting pan and that supports the upper level cooking surface within the enclosed cooking space, the support structure including vertical legs that straddle the lower cooking surface.

Methods for operating an oven appliance, as provided herein, may include various steps for activating top and bottom heating elements (e.g., at overlapping times) prior to limiting activation of one of the heating elements based on one or more received temperature signals.