A cooking device having an arch to expand partially sliced food, such as food sliced by accordion or Hasselback techniques, during the cooking process. The device must comprise at least one arch with a convex section having a food expansion support. In a preferred consumer embodiment, the device is a pan insert with the required arch and food expanding support surface. A fanning plate for a baked potato also provides an arched top surface to fan out the slices of a Hasselback potato during the seasoning and baking process, allowing the potato slices to crisp properly. The fanning plate includes raised rims and endcaps to keep the seasoning contained and prevent a mess. Multiple plates may be used at once and when not in use may be stacked atop one another for storage.

A cooking device having an arch to expand partially sliced food, such as food sliced by accordion or Hasselback techniques, during the cooking process. The device must comprise at least one arch with a convex section having a food expansion support. In a preferred consumer embodiment, the device is a pan insert with the required arch and food expanding support surface. A fanning plate for a baked potato also provides an arched top surface to fan out the slices of a Hasselback potato during the seasoning and baking process, allowing the potato slices to crisp properly. The fanning plate includes raised rims and endcaps to keep the seasoning contained and prevent a mess. Multiple plates may be used at once and when not in use may be stacked atop one another for storage.

A cooking system is disclosed which includes a wok for receiving food, the wok being placed on top of a base unit housing a heating element for heating up the wok, a lid substantially covering the wok, at least a portion of the lid being able to rotate relative to the wok, a shaft secured to the rotating portion of the lid, a stirrer pivotally mounted to the shaft, a controller housed in the base unit controlling the heating element and rotations of the shaft and the lid, the rotation of the shaft causing a part of the stirrer to sweep from an edge of the wok to approximately a center of the wok in a low path and return to an edge of the wok in a high path, in the low path the part of the stirrer approximately touching a surface of the wok, in the high path the part of the stirrer being high above and not touching the surface of the wok, and a computing device residing outside of the base unit and signally coupled to the controller, the computing device storing a computer program upon execution instructing the computing device to send operating commands to the controller, the operating commands controlling the heating element and the rotations of the shaft and the lid.

A stir-through lid providing a tortuous opening extending from or near the center of the stir-through lid circuitously extending until just inward of the periphery of the stir-through lid. The tortuous opening is substantially filled with bristles extending from both edges of the tortuous opening so that the distal ends of the bristles abut and/or interlock. The bristles are flexible, resilient, and biased in a radial, un-urged position so that when a utensil is introduced through the bristles, the bristles are self-minimizing as they biasedly engage the introduced utensil. Finally, the tortuous opening is dimensioned and adapted to enable the introduced utensil to reach the entirety of the bottom of the cookware the lid operatively associates with, including the corners thereof.

An apparatus for preparing a foam from a liquid, particularly a food liquid, such as milk or a milk-based liquid. The apparatus (10) includes a base body (16) provided with electrical connection means (52, 54) and an upper unit (12, 14) arranged to be releasably placed on the base body (16) to be electrically connected to the base body (16) through the electrical connection means (52, 54). The upper unit (12, 14) has an upper body (12) acting as a vessel and an intermediate body (14) separate from each other. The upper body (12) houses a stirring member (24). The intermediate body (14) houses electrically operated driver (42, 44, 46) for driving the stirring member (24) to rotate and a heating element (40) for heating the liquid contained in the upper body (12).

A roasting and glazing apparatus includes a roaster, an agitator mounted within the roaster bowl for mixing a mixture of nuts and sugar during a roasting or glazing operation, a heater controlled to heat the roaster bowl during the roasting or glazing operation, and a cover removably mounted to the roaster bowl. The cover includes a reservoir for receiving water from a user and restricting water flow from the reservoir into the mixture of nuts and sugar in the roaster bowl. The cover and the roaster bowl together define a vent on a side of the cover opposite the reservoir. The vent is configured to direct steam out of the roaster bowl in a direction away from the reservoir.

A food processor includes a main machine, a processing cup structure, and a heating device. The main machine has a processing chamber with an opening at an upper end of the processing chamber. The processing cup structure includes a processing cup, at least part of the processing cup is configured to be detachably mounted in the processing chamber through the opening of the processing chamber, and a processing cavity is formed in the processing cup for containing food material. The heating device is provided in the main machine, and is configured to heat heat-conducting fluid in the processing chamber. The heated heat-conducting fluid conducts heat into the processing cavity, to at least heat the food material in the processing cavity.

An animal carcass cooking and roasting assembly and method of use in an oven, the assembly including a base tray, a liquid container mounted on and connected to the tray in a rack in a spaced apart upright position, the container arranged to receive a substantial amount of heat by conduction from the tray by the use of a tray and container connecting thermal via, the container arranged to fit within an open end of the carcass and wherein the opposite end of the carcass is tightly plugged or closed to form an isostatic chamber to contain liquid evaporated from the container within the carcass during the cooking process.

An animal carcass cooking and roasting assembly and method of use in an oven, the assembly including a base tray, a liquid container mounted on and connected to the tray in a rack in a spaced apart upright position, the container arranged to receive a substantial amount of heat by conduction from the tray by the use of a tray and container connecting thermal via, the container arranged to fit within an open end of the carcass and wherein the opposite end of the carcass is tightly plugged or closed to form an isostatic chamber to contain liquid evaporated from the container within the carcass during the cooking process.

A cooking appliance includes a base including an upper surface having a cooktop, and a lid separable from the base, and including a heater assembly disposed therein. The cooking appliance further includes a control unit configured to operate at least one of the cooktop in the base or the heater assembly in the lid.