A method of cooking a snack food, the method comprising the steps of: a. providing a bed comprising a plurality of particles, wherein the particles are composed of, comprise or consist of a material which is magnetic and/or electroconductive; b. heating the particles in the bed to form a cooking medium in the form of a heated bed of particles, wherein in step b the particles are heated at least partially by electromagnetic induction; c. providing a plurality of snack food precursor elements in the cooking medium thereby to cook the elements to form a plurality of cooked snack food pieces, wherein the heated particles transfer heat into the elements by thermal conduction; and d. separating the plurality of snack food pieces and the cooking medium.

A method of cooking a snack food, the method comprising the steps of: a. providing a bed comprising a plurality of particles; b. heating and moving the particles in the bed to form a mobile cooking medium in the form of a heated, mobile bed of particles; c. providing a plurality of snack food precursor elements in the cooking medium thereby to cook the snack food precursor elements to form a plurality of cooked snack food pieces, wherein the heated, mobile particles transfer heat into the snack food precursor elements by thermal conduction; and d. separating the plurality of snack food pieces and the cooking medium.

A method of cooking a snack food, the method comprising the steps of: a. providing a bed comprising a plurality of particles; b. heating and moving the particles in the bed to form a mobile cooking medium in the form of a heated, mobile bed of particles; c. providing a plurality of snack food precursor elements in the cooking medium thereby to cook the snack food precursor elements to form a plurality of cooked snack food pieces, wherein the heated, mobile particles transfer heat into the snack food precursor elements by thermal conduction; and d. separating the plurality of snack food pieces and the cooking medium.

The invention relates to a method for producing a molded potato product, comprising temperature control in two steps, and to a molded potato product produced by a method of said kind.

The present invention relates to a foodstuff comprising a food coating on its exterior surface, wherein said food coating comprises i) between 50% and 95% of a nut paste or legume paste; ii) between 1% and 30% of a liquid oil, wherein said liquid oil is not from the same source as the paste; and iii) between 5% and 30% of a flour; and wherein the food coating does not comprise palm oil, and wherein between 5 to 100% of the foodstuff exterior surface is in direct contact with the food coating.

The present invention relates to a foodstuff comprising a food coating on its exterior surface, wherein said food coating comprises i) between 50% and 95% of a nut paste or legume paste; ii) between 1% and 30% of a liquid oil, wherein said liquid oil is not from the same source as the paste; and iii) between 5% and 30% of a flour; and wherein the food coating does not comprise palm oil, and wherein between 5 to 100% of the foodstuff exterior surface is in direct contact with the food coating.

A potato piercing assembly for preparing a potato to be cooked in a microwave oven includes a first dish that may have a potato positioned therein. A plurality of first spikes is provided and each of the first spikes is coupled to the first dish. Each of the first spikes pierces the potato when the potato is positioned in the first dish thereby preparing the potato to be cooked in a microwave oven. A second dish is hingedly coupled the first dish. The second dish is selectively positioned in a closed position such that each of the first dish and the second dish enclose the potato. A plurality of second spikes is provided and each of the second spikes is coupled to the second dish. In this way each of the second spikes pierces the potato when the second dish is closed.

A potato piercing assembly for preparing a potato to be cooked in a microwave oven includes a first dish that may have a potato positioned therein. A plurality of first spikes is provided and each of the first spikes is coupled to the first dish. Each of the first spikes pierces the potato when the potato is positioned in the first dish thereby preparing the potato to be cooked in a microwave oven. A second dish is hingedly coupled the first dish. The second dish is selectively positioned in a closed position such that each of the first dish and the second dish enclose the potato. A plurality of second spikes is provided and each of the second spikes is coupled to the second dish. In this way each of the second spikes pierces the potato when the second dish is closed.

A packaged food product and methods of making and using it. In some embodiments. The packaged food product may comprise a cup containing multiple ingredients in sealed pouches suitable for use in making an omelet or other egg-based entr?es, with the cup being suitable for microwave cooking of an egg-based entr?e. The ingredients may include vegetable components that offer organoleptic properties similar to those of fresh vegetables after an extended period of time. Ideally, time required for processing, shipment, storage, etc., which may be, e.g., several weeks, may pass without unacceptable degradation of taste, texture, mouth feel, flavor, aroma, color, nutritional content or other important qualities. In some embodiments, the ingredients may also include additional components, such as, for example, one or more meats, and/or one or more varieties of cheese.

A packaged food product and methods of making and using it. In some embodiments. The packaged food product may comprise a cup containing multiple ingredients in sealed pouches suitable for use in making an omelet or other egg-based entr?es, with the cup being suitable for microwave cooking of an egg-based entr?e. The ingredients may include vegetable components that offer organoleptic properties similar to those of fresh vegetables after an extended period of time. Ideally, time required for processing, shipment, storage, etc., which may be, e.g., several weeks, may pass without unacceptable degradation of taste, texture, mouth feel, flavor, aroma, color, nutritional content or other important qualities. In some embodiments, the ingredients may also include additional components, such as, for example, one or more meats, and/or one or more varieties of cheese.