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.

A process for cooking rice, quinoa, couscous, pasta, beans, chick peas and other products which absorb water during the cooking process. The product is placed in sealed cooking bags along with a sufficient amount of liquid for absorption. The sealed bags are then conveyed through a continuous oven in which they are contacted with a superheated vapor cooking medium.

A packaged food product with a seasoning disk is provided. The food product includes potatoes. The seasoning disk includes seasoning and fat that is in solid form at the food product's anticipated normal storage temperature. The fat includes milkfat.

Disclosed are disposable containers, such as a stand-up pouch, for heating food in a microwave oven and while automatically dispensing sauce onto the food. Methods and apparatuses for making sauce packets and disposable containers are also disclosed.

Disclosed are disposable containers, such as a stand-up pouch, for heating food in a microwave oven and while automatically dispensing sauce onto the food. Methods and apparatuses for making sauce packets and disposable containers are also disclosed. eodcmaster

A packaging device allowing for the distribution, storage and cooking of various food products, such as perishable or frozen food product(s). The packaging device includes a plurality of micro-perforations that may promote the extended shelf-life of the perishable food product and the maintenance of the quality of the perishable food product or be configured to maintain the integrity of a frozen food product. The packaging device also includes a venting system that allows the cooking of the perishable or frozen food products within the packaging device.

A packaged food product with a seasoning disk is provided. The food product includes potatoes. The seasoning disk includes seasoning and fat that is in solid form at the food product's anticipated normal storage temperature. The fat includes milkfat.

In a method for cooking food in a container, in particular in a bag, the container, during heating, is opened at a particular overpressure of the medium and closed when the overpressure drops. A closing device is connected to the container and equipped with a pressure relief valve by means of which the container is opened at a particular overpressure of the medium and closed when the overpressure drops. The closing device includes at least one inner elongate retaining element and at least one sleeve body which surrounds the retaining element. The container is provided with an opening, and fed between the retaining element and sleeve body and through a longitudinal slit in the sleeve body. The retaining element and its surrounding sleeve body form the pressure relief valve. Optimal cooking of the food introduced into the container is achieved and fast preparation of the food is possible.

A package suitable for storing and cooking foods without user manipulation includes a venting mechanism actuated primarily or exclusively by temperature, rather than pressure. A vent hole can be sealed by a patch attached by a thermoplastic adhesive having a selected, well characterized Tg, or the patch itself can be a thermoplastic polymer having a selected Tg. The patch can be convection-heated, or a microwave absorbing susceptor material can be applied to the adhesive or patch for direct microwave heating. The patch can include a region that is melted by convection or by a susceptor material. A porous patch can be sealed by a low melting temperature polymer or by thermally sensitive ink. And/or, microwave susceptor material can be applied directly to a package wall and can melt a ventilation hole through the wall when a specified amount of microwave energy has been applied.

Improvements in and relating to a cooking apparatus A container (201) for storing and steaming food is disclosed, together with a packaged food product, a method of packaging food items and a method of cooking food items. The container (201) comprises a first compartment (202) for containing a steam source and a second compartment (203) for containing at least one food item. The second compartment (203) is disposed above the first compartment (202). Preferably, the first compartment (202) is separated from the second compartment (203) by a partition (221) and an adjustable barrier (240), the partition (201) comprising at least one opening (223) for admitting water vapour into the second compartment (203) from the first compartment (202). Preferably, the adjustable barrier (240) is movable from a) a food storing configuration in which the adjustable barrier (240) prevents flow of at least one of i) liquid and ii) gas from the first compartment (202) to the second compartment (203), to b) a food steaming configuration in which at least one of i) liquid and ii) gas is able to flow between the first and second compartments (202, 203).