The present invention concerns an ethanol with an alcohol by volume between 85% and 99%, and comprising a Hydroxy-Alkyl-Cellulose, the dosage of Hydroxy-Alkyl-Cellulose being limited so as to obtain a dynamic viscosity of less than 100 Pa.Math.s. This invention also concerns the use of such ethanol as combustible for cooking a foodstuff, or part of a foodstuff, in particular for safely cooking in the immediate vicinity of the person for whom the food is intended, so as to use cooking as a show.

Methods of producing ready-to-eat pasta that has improved taste, texture, and color are disclosed. The methods include blanching pasta in acidified water, draining, cooling, and packaging the pasta, and thermally processing the packaged pasta. Also disclosed are products containing ready-to-eat pasta sealed in a container, wherein the pasta has a pH above about 4.5, and wherein the container is substantially free of added liquid.

A packaged food product with a seasoning disk is provided. The food product includes potatoes. The seasoning disk includes seasoning and fat that is in solid form at the food product's anticipated normal storage temperature. The fat includes milkfat.

A Maillard reaction product-decomposing agent as well as a beverage composition, a food composition, a functional food, a cosmetic, a supplement, a quasi drug, or a pharmaceutical product that contains the agent as an active ingredient. A Maillard reaction product-decomposing agent containing an extract of fennel as an active ingredient. A beverage composition, a food composition, a functional food, a cosmetic, a supplement, a quasi drug, or a pharmaceutical product that contains, as an active ingredient, a Maillard reaction product-decomposing agent containing an extract of fennel as an active ingredient.

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.

In some embodiments, the present technology is directed to a plant-based meat analogue produced by the process comprising: shearing a texturized product to allow the ingress of fluids; adding the texturized product to a salt solution; and heating the texturized product in the salt solution for one or more predetermined time-periods at one or more predetermined temperature ranges. Additionally, the salt solution may comprise other ingredients. In some embodiments, the texturized product is further heated in a second solution for a second set of one or more predetermined time-periods at one or more predetermined temperature ranges. In some embodiments, the process further comprises centrifugation of the cooked texturized product.

A basting cover for maintaining a humid environment for a food product. The basting cover includes a wall, a rigid band, and a flexible handle. The wall extends with a central wall portion and a side wall portion, the central wall portion having an external surface, the side wall portion extending outward from the central wall portion to a free end. Further, the side wall portion extends with thinned portions defined therein to facilitate the side wall portion to be moveable between an expanded use position and a collapsed storage position. The rigid band extends along a central wall periphery. The flexible handle is coupled to the central wall portion such that the flexible handle is disposed in a space between an outer edge of the rigid band and the external surface of the central wall portion.

A structure of a machine for cooking snacks in a salt bath, includes: a load-bearing frame; a mixing drum, having a tubular body extending along a main axis, an inlet mouth, an outlet mouth and a feed screw, inside the tubular body, configured to force a plurality of elements placed inside the tubular body to advance from the inlet mouth towards the outlet mouth; a containment jacket, which encloses the mixing drum and is integral with it; a recirculation gap defined between the mixing drum and the containment jacket; a sieving zone for separating the elements, inside the tubular body, from a bath of granular material in which the elements are immersed; a heater configured to heat the bath of granular material; motor driver for continuously rotating the containment jacket and the mixing drum integral with it. The main axis is tilted with respect to a reference horizontal plane.

A packaged food product with a seasoning disk is provided. The food product includes potatoes. The seasoning disk includes seasoning and fat that is in solid form at the food product's anticipated normal storage temperature. The fat includes milkfat.

An infusion kit and a method for using said kit for infusing a base substance with an additive substance. The additive substance is deposited into a permeable container, which is itself inserted into a non-permeable container. The base substance is then added to the non-permeable container and the non-permeable container is heated to thereby infuse the base substance with the additive substance. In one embodiment, the additive substance is roasted in the permeable container before infusion begins. In some embodiments, a non-permeable casing encloses the permeable container during roasting. In a preferred embodiment, the non-permeable container is heated by immersion in a temperature-controlled liquid bath system, such as would be found in a sous-vide or similar system. However, many other heating systems may be used. The additive substance may be derived from a plant, including but not limited to cannabis.