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 cooking apparatus includes a base, a cover with a hot air system, an inner pot, an upper temperature sensor located in the lid, and a lower temperature sensor located in the base. A processor is configured to operate in one of multiple cooking modes, and for each of the cooking modes the processor is configured to measure an upper and a lower temperature using the upper and the lower temperature sensor, respectively; compare the upper and the lower temperature to an upper and a lower temperature sensor setting, respectively; when the upper temperature differs from the upper temperature sensor setting, adjust power to the hot air heating element such that the upper temperature approaches the upper temperature sensor setting; and when the lower temperature differs from the lower temperature sensor setting, adjust power to the heating plate such that the lower temperature approaches the lower temperature sensor setting.

A sous vide device (100) including an outer housing (104) within which there is located a heated tube (448) surrounding inner tubular wall (311), with the inner tubular wall (311) providing a first duct (461), and a second duct (462) being provided between the inner tubular wall and outer tubular wall with the first duct (461) and second duct (462) co-operating to provide a fluid flow path extending from an inlet (107) to an outlet (106), with vanes (450) being attached to the inner tubular wall (311) so as to be rotatably driven thereby to cause the liquid to pass along the fluid flow path.

A cooking apparatus includes a base, a cover with a hot air system, an inner pot, an upper temperature sensor located in the lid, and a lower temperature sensor located in the base. A processor is configured to operate in one of multiple cooking modes, and for each of the cooking modes the processor is configured to measure an upper and a lower temperature using the upper and the lower temperature sensor, respectively; compare the upper and the lower temperature to an upper and a lower temperature sensor setting, respectively; when the upper temperature differs from the upper temperature sensor setting, adjust power to the hot air heating element such that the upper temperature approaches the upper temperature sensor setting; and when the lower temperature differs from the lower temperature sensor setting, adjust power to the heating plate such that the lower temperature approaches the lower temperature sensor setting.

A stirring body of the present invention includes housing rotatably mounted to a center of a bottom surface of a cooking container, and blade that extends from an outer peripheral surface of housing toward an inner peripheral surface of the cooking container and curves convexly toward a downstream side of a rotating direction in a plan view. Blade has front edge positioned on the downstream side in the rotating direction, and rear edge positioned on an upstream side in the rotating direction relative to front edge. A leading end portion of blade curves along the inner peripheral surface of the cooking container in the plan view and slopes upward toward the upstream side in the rotating direction. Front edge is positioned below rear edge near housing and is positioned above rear edge near leading end portion.

A heating cooker with a stirring function includes a stirring body configured to stir cooking materials that include liquid and a solid and are housed in a cooking container. The stirring body includes a housing rotatably mounted to a center of a bottom surface of the cooking container, and a lower blade that extends from an outer peripheral surface of the housing toward an inner peripheral surface of the cooking container and is configured to push at least one of the cooking materials that is positioned near the bottom surface of the cooking container toward the inner peripheral surface of the cooking container. The stirring body further includes an upper blade that extends from the outer peripheral surface of the housing toward the inner peripheral surface of the cooking container and is configured to cause at least one of the cooking materials that is near a liquid surface to sink toward the bottom surface of the cooking container.

An electric mixer can include a motor, an interchangeable paddle assembly, and a mounting plate. The mounting plate attaches to the top of a cooking vessel and includes a pair of clamping plates adapted to span a diameter of various size cooking vessels. The motor is attached to the mounting plate and is operably connected to the paddle assembly providing power to rotate the paddle and stir the contents of the cooking vessel.