Abstract: An apparatus for cooking meat is provided. The apparatus preferably includes a base having at least one liquid container connected to an upper surface of the base and a holding cavity formed in the upper surface of the base between outer walls of the liquid container and outer peripheries of the base. The apparatus also preferably includes at least one separate meat infusor positioned register with the liquid container and receive steam from the liquid container. The meat infusor preferably has an infusor body and a plurality of openings positioned in side peripheries of the infusor body so that when liquid positioned in the liquid container heats, steam from the liquid travels through the infusor body, through the openings therein, and toward meat positioned to overlie the infusor body.

Abstract: An apparatus and methods for cooking meat are provided. The apparatus preferably includes a base having at least one liquid container connected to an upper surface of the base and a liquid collecting cavity formed in the upper surface of the base between outer walls of the liquid container and outer peripheries of the base. The apparatus also preferably includes at least one separate meat infusor positioned to contact the base and to overlie and substantially surround at least inner walls of the liquid container. The meat infusor preferably has an infusor body and a plurality of openings positioned in side peripheries of the infusor body so that when liquid positioned in the liquid container heats, steam from the liquid travels through the infusor body, through the openings therein, and toward meat positioned to overlie the infusor body.

Abstract: An apparatus and methods for cooking meat are provided. The apparatus preferably includes a base having at least one liquid container connected to an upper surface of the base and a liquid collecting cavity formed in the upper surface of the base between outer walls of the liquid container and outer peripheries of the base. The apparatus also preferably includes at least one separate meat infusor positioned to contact the base and to overlie and substantially surround at least inner walls of the liquid container. The meat infusor preferably has an infusor body and a plurality of openings positioned in side peripheries of the infusor body so that when liquid positioned in the liquid container heats, steam from the liquid travels through the infusor body, through the openings therein, and toward meat positioned to overlie the infusor body.

Abstract: An apparatus and methods for cooking meat are provided. The apparatus preferably includes a base having at least one liquid container connected to an upper surface of the base and a liquid collecting cavity formed in the upper surface of the base between outer walls of the liquid container and outer peripheries of the base. The apparatus also preferably includes at least one separate meat infusor positioned to contact the base and to overlie and substantially surround at least inner walls of the liquid container. The meat infusor preferably has an infusor body and a plurality of openings positioned in side peripheries of the infusor body so that when liquid positioned in the liquid container heats, steam from the liquid travels through the infusor body, through the openings therein, and toward meat positioned to overlie the infusor body.

Abstract: An apparatus and methods for cooking meat are provided. The apparatus preferably includes a base having at least one liquid container connected to an upper surface of the base and a liquid collecting cavity formed in the upper surface of the base between outer walls of the liquid container and outer peripheries of the base. The apparatus also preferably includes at least one separate meat infusor positioned to contact the base and to overlie and substantially surround at least inner walls of the liquid container. The meat infusor preferably has an infusor body and a plurality of openings positioned in side peripheries of the infusor body so that when liquid positioned in the liquid container heats, steam from the liquid travels through the infusor body, through the openings therein, and toward meat positioned to overlie the infusor body.

Abstract: A silencer for use with a tuyere puncher is disclosed. The silencer comprises a chamber having a front face and a rear face provided with a central opening for passing of the punch bar operated by the puncher, a plurality of closure members located in the rear portion of the chamber and mounted for movement toward and away from the longitudinal axis of the chamber and including means for forcing the closure members against the periphery of the punch bar so as to form a seal between the closure members and the punch bar, and a seal secured to the front face of the chamber for engaging the tuyere to seal such a tuyere before penetration of the punch bar through the tuyere valve. The silencer is mounted on a mobile table which is supported by the puncher and operated in synchronism with the punch bar.

Abstract: A process for controlled slow cooling of non-ferrous smelting slags, such as copper slags, for the recovery of the non-ferrous metals contained therein by subsequent crushing, milling and flotation operations is disclosed. The process comprises the steps of pouring the molten slag into a ladle, allowing the slag to slowly cool and solidify in the ladle at least to the point where a shell is formed which is strong enough to withstand dumping from the ladle, dumping the slag from the ladle in a single piece, allowing the dumped slag to cool until its center is substantially solidified, and breaking the dumped slag in small pieces for further cooling, crushing, milling and flotation operations. Alternatively, the top of the slag in the ladle may be water cooled while the slag is allowed to slowly cool in the ladle until its center is substantially solidified. The slag is then dumped and subsequently broken in small pieces.