A device and method for steaming and presenting of food deploys a spacer that rests on top of a cookware vessel. The spacer has a lower inner flange to support a steaming rack. A leg supported serving or presentation rack is adapted for lifting, supporting and presenting the steamed food when the spacer and steaming rack are lowered over it. The spacer has a larger inner diameter than an outer diameter of the presentation rack so that the spacer may be lowered around the presentation rack to engage the steaming rack along the presentation rack. The presentation rack has a sufficient height relative to the spacer height to dispose the food proximal to or above the rim of the spacer.

A method and a device for controlling a heating temperature of an electric rice cooker and the electric rice cooker. The control method comprises: when determining that the electric rice cooker is in a boiling state, according to a temperature of a bottom temperature sensing bulb and a temperature of a top temperature sensing bulb, judging whether a bottom temperature of the electric rice cooker rises too fast (S110), when determining that the bottom temperature rises too fast, controlling a heating plate to temporally stop heating the bottom of the electric rice cooker (S120); and after the temperature of the bottom temperature sensing bulb falls to a first preset temperature, controlling the heating plate to reheat the bottom at a heating power in the boiling stage (S130).

An automated, computer-controlled, cooking system for use with user selectable ones of a plurality of different pre-sealed computerized cooking containers containing dry contents (PSCCCCDC) useful in preparing corresponding different food products, the system including a microwave heater, a PSCCCCDC support for supporting a user-selected one of the plurality of different PSCCCCDCs during cooking, a computer-controlled liquid supply subsystem for supplying liquid to the user selected one of the plurality of different PSCCCCDCs, a computer-controlled stirrer subsystem for producing stirring of the dry contents of the PSCCCCDC together with the liquid and a computer controller operative to control operation of at least the computer-controlled liquid supply subsystem, the computer-controlled stirrer subsystem and the microwave heater in a predetermined sequence corresponding to and specifically adapted for cooking the contents of the user-selected one of the plurality of different PSCCCCDCs.

An automated, computer-controlled, cooking system for use with user selectable ones of a plurality of different pre-sealed computerized cooking containers containing dry contents (PSCCCCDC) useful in preparing corresponding different food products, the system including a microwave heater, a PSCCCCDC support for supporting a user-selected one of the plurality of different PSCCCCDCs during cooking, a computer-controlled liquid supply subsystem for supplying liquid to the user selected one of the plurality of different PSCCCCDCs, a computer-controlled stirrer subsystem for producing stirring of the dry contents of the PSCCCCDC together with the liquid and a computer controller operative to control operation of at least the computer-controlled liquid supply subsystem, the computer-controlled stirrer subsystem and the microwave heater in a predetermined sequence corresponding to and specifically adapted for cooking the contents of the user-selected one of the plurality of different PSCCCCDCs.

A cooking vessel includes a base having a flat bottom and a sidewall connected to and surrounding the base, thereby defining an interior space configured for containing food. The base comprises a layered composite material that includes a first layer of the composite material has a positive Poisson's ratio (PPR) and a second layer of the composite material is disposed in contact with the first layer. The cooking vessel includes a material having a negative Poisson's ratio (NPR).

A cooking vessel includes a base having a flat bottom and a sidewall connected to and surrounding the base, thereby defining an interior space configured for containing food. The base comprises a layered composite material that includes a first layer of the composite material has a positive Poisson's ratio (PPR) and a second layer of the composite material is disposed in contact with the first layer. The cooking vessel includes a material having a negative Poisson's ratio (NPR).

A cooking vessel includes a base having a flat bottom and a sidewall connected to and surrounding the base, thereby defining an interior space configured for containing food. The base comprises a layered composite material that includes a first layer of the composite material has a positive Poisson's ratio (PPR) and a second layer of the composite material is disposed in contact with the first layer. The cooking vessel includes a material having a negative Poisson's ratio (NPR).

A steam cooker with a first pot and a second pot is provided. The second pot may fit within the first pot and may be suspended above the bottom of the first pot. The bottom of the first pot may be filled with water. Food may be placed within the second pot. A lid may cover the first pot, sealing the water and the second pot within. The first pot may be heated by a fire or stove. The steam from the heated water may sufficiently cook the food. Further, condensation may be collected and water may drip into the second pot. The water is purified due to the boiling process.

A steam cooker with a first pot and a second pot is provided. The second pot may fit within the first pot and may be suspended above the bottom of the first pot. The bottom of the first pot may be filled with water. Food may be placed within the second pot. A lid may cover the first pot, sealing the water and the second pot within. The first pot may be heated by a fire or stove. The steam from the heated water may sufficiently cook the food. Further, condensation may be collected and water may drip into the second pot. The water is purified due to the boiling process.