The invention relates to a method for preparing a heat treated and tempered cheese wrap, as well as the cheese wrap itself. The method includes melting previously refrigerated cheese into a disc shape, and subjecting the cheese disc to alternating heating and cooling steps to produce a pliable, low to no carbohydrate, and gluten free cheese wrap. The product can be used, for example, as a snack or as a bread substitute in sandwich wraps and roll ups.

A guided cooking method uses a plurality of cooking appliances and a remote user interface device. The remote user interface device receives an input indicating a food item and generates a list of recommendations, including at least one recommended cooking appliance and at least one recommended cycle, for preparing the indicated food item. The method also includes receiving a selection response corresponding to one entry from the list of recommendations via the remote user interface device. The method may then include transmitting a signal from the remote user interface device to the cooking appliance indicated by the selection response to activate the cooking appliance to perform the cycle indicated by the selection response, or providing step-by-step instructions, from the remote user interface device, for operating the cooking appliance indicated by the selection response to perform the cycle indicated by the selection response.

A system and method for producing a comestible baked product in complex shapes using cast molding wherein a portion of the interior cavity forms a baking cup which can optionally receive a liner. Embodiments generally include a first part and second part that are configured to be joined together along a seam. When configured, an outer surface is created and an inner surface cavity which creates a contiguous internal hollow space in the form of a three dimensional shape is formed. A portion of this internal hollow space forms a cup. The mold may provide a means for supporting the mold in a special and beneficial baking orientation such as inverted; the cup may be in a form other than circular shape. Other embodiments may include a single piece that is attachable to the rim of a cup of a multi-cup baking pan or to a single stand-alone cup.

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.

Disclosed herein is a press mechanism for a griddle to mold a steak burger puck into a formed steak burger patty. The press mechanism can include an arm connected to a hinge. The hinge can be attached to a griddle surface. The platen can be connected to the arm and can include a concave surface to receive a steak burger puck. A platen heater can be connected to the platen to heat the platen to an operating temperature.

A food thermometer includes a resistance thermometer with an electrical conductor and at least three measuring points for the electrical conductor.

A connected oven, including a set of in-cavity sensors and a processor configured to automatically identify foodstuff within the cooking cavity, based on the sensor measurements; and automatically operate the heating element based on the foodstuff identity.

A food class of a food item is recognized. A target doneness score is defined for the food item based on the food class and a desired doneness level. A recurrent model is utilized to determine a current doneness score of the food item according to sensor data captured of the food item. The current doneness score and the target doneness score are utilized to control a heating system to cook the food item.

An apparatus including a housing; a plurality of prongs connected to the housing so that the prongs are movable with respect to the housing; and a device for holding a food; and wherein the plurality of prongs are configured to be moved from a position outside of the food to a position where the plurality of prongs are inserted into the food; and wherein the plurality of prongs are configured to insert a substance into the food. The substance may be a seasoning. The apparatus may include a device for cleaning the plurality of prongs through a vacuum process and/or a blower process; wherein the device has an input configured to connect to one of the plurality of prongs. The apparatus may include a cook food platform; a sandwich platform; a hot beverage platform; and a cold beverage platform.

The present disclosure relates to a control device for a food processing apparatus, and to a food processing apparatus, the apparatus comprising a food processing compartment (3) for a food substance, a heating unit (15) arranged to apply a heating procedure to the food substance, a weight sensor (44) arranged to monitor the weight of the processed food substance, and a control device (40) that is arranged to obtain weight information for the food substance, compute a derivative signal that is indicative of a weight loss rate of the food substance, compute a characteristic value of the derivative signal, and in an initial stage of the heating procedure, based on the characteristic value, determine an estimate for an initial fat content of the food substance, for the ongoing heating procedure, and/or an estimate for a resulting fat content change for the food substance. The present disclosure further relates to a method of operating a food processing apparatus.