An assembly for preparing and/or cooking food for a kitchen appliance, includes at least in a first configuration: a bowl for preparing and/or cooking food including a first cooking and/or preparation inner volume, the bowl further having at least one handle extending outside of the first inner volume, a cooking basket shaped so as to be positioned inside the first cooking inner volume, the cooking basket having a second cooking inner volume, the basket having at least one gripping member, a cap shaped so as to close the first volume. The assembly has a housing configured to house at least partially the gripping member of the basket, the housing being arranged outside the first inner volume and outside the second inner volume.

An assembly for preparing and/or cooking food for a kitchen appliance, includes at least in a first configuration: a bowl for preparing and/or cooking food including a first cooking and/or preparation inner volume, the bowl further having at least one handle extending outside of the first inner volume, a cooking basket shaped so as to be positioned inside the first cooking inner volume, the cooking basket having a second cooking inner volume, the basket having at least one gripping member, a cap shaped so as to close the first volume. The assembly has a housing configured to house at least partially the gripping member of the basket, the housing being arranged outside the first inner volume and outside the second inner volume.

A cooking apparatus for boiling or frying food. The cooking apparatus has an outer pot defining a cooking well containing the cooking liquid. A basket or inner pot is situated within the cooking well of the outer pot. The outer pot has two protrusions along its inner wall. The inner pot has two flanges along its outer wall. The inner pot may be rotated to align the flanges either with the protrusions of the outer pot or with the gaps between the protrusions. When aligned with the protrusions, the flanges rest on the protrusions, allowing the inner pot to drain.

A cooking apparatus for boiling or frying food. The cooking apparatus has an outer pot defining a cooking well containing the cooking liquid. A basket or inner pot is situated within the cooking well of the outer pot. The outer pot has two protrusions along its inner wall. The inner pot has two flanges along its outer wall. The inner pot may be rotated to align the flanges either with the protrusions of the outer pot or with the gaps between the protrusions. When aligned with the protrusions, the flanges rest on the protrusions, allowing the inner pot to drain.

The present invention comprises a rigid device capable of separating whey from yogurt when inserted into yogurt. The bottom of the device and a portion of the lower sides are walled to a height great enough to create a whey collecting reservoir. An accompanying ladle which fits within the device and is at a sufficient height to allow the collection of liquid into the ladle when inserted in the device may be included as part of a sales package.

The Variable Level Steamer Insert is designed to be placed in an existing steamer pot. The Insert consists of a center tube and five plates that fit around the tube and can be assembled to add one, two, or three additional levels depending on the size and amount of food being steamed. The plates have a sleeve welded to the center which stabilizes the plates on the tube and the plates are held up with pins that are inserted into the holes of the tube, depending on the space that is needed between each plate. The center tube has holes the length of the tube and is capped with a removable cap. The steam exits the holes of the tube and allows the food to be evenly cooked in a convection method.

A food holding wrapper is fabricated from malleable, thermally transmissive sheet material, and mechanically deformed to cause face-to-face contact with exterior food surfaces. A fluid filled cooking chamber provides heat to chambered fluid with sous vide cooking temperatures and durations. With air as the cooking fluid, the chamber heats fluid within the chamber to temperatures above boiling causing thermal coloring of outer food surfaces. User input directs a projected food serving time and a degree of thermal food surface coloringFluid within the cooking chamber is propelled by a motor driven impeller. The food containment wrapper which is coated on its interior surfaces with a nonstick coating. The food filled containment wrapper is vented to outside air. A user can enter a description of the food being cooked and a projected serving time, and a duration and start time of each required cooking processes is calculated from the projected serving time.

A food holding wrapper is fabricated from malleable, thermally transmissive sheet material, and mechanically deformed to cause face-to-face contact with exterior food surfaces. A fluid filled cooking chamber provides heat to chambered fluid with sous vide cooking temperatures and durations. With air as the cooking fluid, the chamber heats fluid within the chamber to temperatures above boiling causing thermal coloring of outer food surfaces. User input directs a projected food serving time and a degree of thermal food surface coloringFluid within the cooking chamber is propelled by a motor driven impeller. The food containment wrapper which is coated on its interior surfaces with a nonstick coating. The food filled containment wrapper is vented to outside air. A user can enter a description of the food being cooked and a projected serving time, and a duration and start time of each required cooking processes is calculated from the projected serving time.

Described is a container for heat treatment of foodstuff in a liquid in a pot and it is characterised by a manufactured cup (10) with a base and a wall (24) comprising through going holes (70) for the free flow of liquid (fluid) into and out of the inner volume of the cup, and the cup wall (24) comprises at least one first set of marks (A1-A4) and a second set of marks (B1-B4), where the first set of marks (A1-A4) is set up in a lower part of the cup wall to show a predetermined amount of foodstuff in the cup (10) while the second set of marks (B1-B4) is set up above the first set of marks (A1-A4) to show the in-cup level of liquid supplied, where the ratio of the first set of marks (A1-A4) to the second set of marks (B1-B4) in the cup wall (24) is predetermined based on which foodstuff that shall be heat treated. A method for cooking/simmering rice is also disclosed, by the application of the inventive container.

Described is a container for heat treatment of foodstuff in a liquid in a pot and it is characterised by a manufactured cup (10) with a base and a wall (24) comprising through going holes (70) for the free flow of liquid (fluid) into and out of the inner volume of the cup, and the cup wall (24) comprises at least one first set of marks (A1-A4) and a second set of marks (B1-B4), where the first set of marks (A1-A4) is set up in a lower part of the cup wall to show a predetermined amount of foodstuff in the cup (10) while the second set of marks (B1-B4) is set up above the first set of marks (A1-A4) to show the in-cup level of liquid supplied, where the ratio of the first set of marks (A1-A4) to the second set of marks (B1-B4) in the cup wall (24) is predetermined based on which foodstuff that shall be heat treated. A method for cooking/simmering rice is also disclosed, by the application of the inventive container.