A system and method for storing, preserving and cooking meals using the sous-vide technique. The system and method of the present invention is designed to automatically cook, upon request a meal having various ingredients by immersing bagged food in temperature-controlled liquid. The cooking time may be manually or automatically programmed from downloaded cooking direction associated with the food. The cooking request may be given by a user from the physical apparatus or using a mobile device application.

In one embodiment, a minimally-processed microwaveable lobster product including a lobster tail, a fat-containing composition, and a microwaveable package. The lobster tail has a shell containing lobster meat. The shell has a longitudinal axis with at least two cuts formed generally parallel to the longitudinal axis, the tail meat is also split longitudinal. The fat-containing composition is disposed in the ventral region of the lobster tail. The microwaveable package has first and second resilient layers. The first resilient layer is disposed under the lobster tail and contacts the lobster tail. The second resilient layer is disposed above the lobster tail and contacts the lobster tail and the fat-containing composition.

In another embodiment the lobster tail is prepared with Cannabis missed with the fat-containing composition. This embodiment is similarly microwaveable.

A bag-like container includes a bottom sheet including a first paper base layer and a heating element layer configured to generate heat by absorbing electromagnetic waves; and a top sheet bonded to the bottom sheet in such a manner as to be separable from the bottom sheet with a content to be cooked being contained, wherein the top sheet transmits the electromagnetic waves.

A system and method for storing, preserving and cooking meals using the sous-vide technique. The system and method of the present invention is designed to automatically cook, upon request a meal having various ingredients by immersing bagged food in temperature-controlled liquid. The cooking time may be manually or automatically programmed from downloaded cooking direction associated with the food. The cooking request may be given by a user from the physical apparatus or using a mobile device application.

The present invention relates to a transparent packaging for vacuum forming including a specific biaxially oriented thermoformable polyester foil as lower foil (A) and a specific biaxially oriented polyester foil as upper foil (B) that can be heat-sealed to the lower foil (A), and to a process for the production of such packing, and also use thereof.

A system and method for storing, preserving and cooking meals using the sous-vide technique. The system and method of the present invention is designed to automatically cook, upon request a meal having various ingredients by immersing bagged food in temperature controlled liquid. The cooking time may be manually or automatically programmed from downloaded cooking direction associated with the food. The cooking request may be given by a user from the physical apparatus or using a mobile device application.

The present invention relates to a transparent packaging for vacuum forming including a specific biaxially oriented thermoformable polyester foil as lower foil (A) and a specific biaxially oriented polyester foil as upper foil (B) that can be heat-sealed to the lower foil (A), and to a process for the production of such packing, and also use thereof.

A grill bag for cooking small food items, such as pieces of meat, seafood or vegetables, on a barbecue grill or the like is in the form or is formable into a pouch. The pouch is formed from a piece of flexible, high temperature resistant material having distributed mesh openings. The pouch of the grill bag can be loaded with small food items and the loaded grill bag easily set onto and removed from a barbecue grill and easily moved or turned over on the grill to efficiently and evenly cook the food items contained in the grill bag.

A food pack includes a body that includes a hole, and a steam heater is inserted into the hole and provides heat to cook the body of the food pack.