Abstract: Food stuffs are cooked at precise temperatures, which are optionally below 100° C., in a vessel that is evacuated to exclude air, in which low pressure steam replaces the air. When a sufficient quantity of air is excluded and replaced with water vapor, the temperature of vapor is accurately measured inside the vessel below the lid to control the temperatures within about 1° C. Air is preferably excluded via a controlled heated process for a relatively short period of time at high temperature to generate steam, the temperature is lowered to condense water vapor upon which the lid will sealingly engage the rim of the vessel, forming a partial vacuum in the cooking vessel.

Abstract: Food stuffs are cooked at precise temperatures, which are optionally below 100° C., in a vessel that is evacuated to exclude air, in which low pressure steam replaces the air. When a sufficient quantity of air is excluded and replaced with water vapor, the temperature of vapor is accurately measured inside the vessel below the lid to control the temperatures within about 1° C. Air is preferably excluded via a controlled heated process for a relatively short period of time at high temperature to generate steam, the temperature is lowered to condense water vapor upon which the lid will sealingly engage the rim of the vessel, forming a partial vacuum in the cooking vessel.

Abstract: Food stuffs are cooked at precise temperatures, which are optionally below 100° C., in a vessel that is evacuated to exclude air, in which low pressure steam replaces the air. When a sufficient quantity of air is excluded and replaced with water vapor, the temperature of vapor is accurately measured inside the vessel below the lid to control the temperatures within about 1° C. Air is preferably excluded via a controlled heated process for a relatively short period of time at high temperature to generate steam, the temperature is lowered to condense water vapor upon which the lid will sealingly engage the rim of the vessel, forming a partial vacuum in the cooking vessel.

Abstract: An edible paste dispenser for applying decorative icing to cakes and other foods includes a tip assembly that connects paste containing chambers of a dual-chamber pastry bag and directs edible paste into a common extrusion nozzle. The tip assembly includes a pair of mating tubes secured via a locking nut to the extrusion nozzle. The tubes each have a sidewall portion that is generally S-shaped in cross-section and permits stable assembly and cooperative engagement of one tube with the other tube. After insertion of a tube into each pastry bag chamber, the tubes are attached to a common extrusion nozzle. The resulting extruded paste can include two different colored decorations, which can appear swirled S or other curvilinear shape provided by the two engaged cones. The tips of the cones, and paste containing bags, terminate just above the exit portal of the common nozzle.

Abstract: A vessel for chilling wine with ice or ice-water mixture has an inner support chamber for standing up wine bottle and separating them from liquid water to avoid over chilling. The inner support as a plurality of perforations in an upper portion of the vessel to facilitate heat exchange. As ice outside the support melts, the water formed will remain below the perforations.

Abstract: An edible paste dispenser for applying decorative icing to cakes and other foods includes a tip assembly that connects paste containing chambers of a dual-chamber pastry bag and directs edible paste into a common extrusion nozzle. The tip assembly includes a pair of mating tubes secured via a locking nut to the extrusion nozzle. The tubes each have a sidewall portion that is generally S-shaped in cross-section and permits stable assembly and cooperative engagement of one tube with the other tube. After insertion of a tube into each pastry bag chamber, the tubes are attached to a common extrusion nozzle. The resulting extruded paste can include two different colored decorations, which can appear swirled S or other curvilinear shape provided by the two engaged cones. The tips of the cones, and paste containing bags, terminate just above the exit portal of the common nozzle.

Abstract: A vessel for chilling wine with ice or ice-water mixture has an inner support chamber for standing up wine bottle and separating them from liquid water to avoid over chilling. The inner support as a plurality of perforations in an upper portion of the vessel to facilitate heat exchange. As ice outside the support melts, the water formed will remain below the perforations.

Abstract: Food stuffs are cooked at precise temperatures, which are optionally below 100° C., in a vessel that is evacuated to exclude air, in which low pressure steam replaces the air. When a sufficient quantity of air is excluded and replaced with water vapor, the temperature of vapor is accurately measured inside the vessel below the lid to control the temperatures within about 1° C. Air is preferably excluded via a controlled heated process for a relatively short period of time at high temperature to generate steam, the temperature is lowered to condense water vapor upon which the lid will sealingly engage the rim of the vessel, forming a partial vacuum in the cooking vessel.

Abstract: The present invention relates to a kitchen utensil 10 for separating and removing congealed fat 30 from cooked food 12 in a cooking vessel 14. The utensil comprises: a generally planar portion 16 shaped to correspond with a shape of a receptacle 18 of said cooking vessel and sized to fit within said receptacle so that an outer periphery 20 of the planar portion is contiguous with an internal periphery 22 of the receptacle; and a handle to allow a user to handle the utensil. The planar portion 16 contains perforations 24 sized so that when the utensil is rested on food in said receptacle liquid fat generated during cooking is allowed to pass from the food through said perforations and when cool congealed fat is generally prevented from passage back through said perforations. The handle allows a user to remove the utensil and congealed fat from said receptacle.

Abstract: A recirculating light polarizer utilizes a reflective polarizer on the exit face of a light integrator, such as a light pipe or light tunnel. Light is provided to the light integrator and light of one polarization is transmitted through the polarizer, the remaining light being reflected back into the integrator. The back-reflected light accumulates polarization shift before it eventually is reflected back to the polarizer. The reflected light is further homogenized on its trip back to the polarizer. This process is typically repeated several times to enhance the light output from the light pipe assembly, with some light being lost in each cycle due to various loss mechanisms. A polarization state modifier, such as a retarder plate or phase-shifting coatings, may be included in the recirculating light path to enhance polarization shift.

Abstract: The disclosed stationary exercise bicycle apparatus is coupled to drive a substantially free-wheeling endless treadmill. The treadmill is adapted for containing a dog, pet or human such that the bicycle rider can provide exercise for himself and the pet simultaneously.

Abstract: A method of coating metal on a poly(aryl ether ketone) surface comprises treating the surface with a swelling agent, removing the swelling agent, etchinig the treated surface and then plating the etched surface with a metal using an electroless plating process. The process can be used to metal plate articles of poly(aryl ether ketones) of complex shapes, such as electrical connectors. Exceptional bond strength between the metal and the poly(aryl ether ketone) surface is obtained. Poly(aryl ether ketone) compositions, even those containing little, or no, glass or mineral fillers can be plated with a strongly adherent coating of plated metal using a process of this invention. The poly(aryl ether ketone) may contain additives such as pigments, fillers, stabilizers, reinforcing agents or the like. Blends of poly(aryl ether ketones) with other polymers, such as polyetherimides, fluoroelastomers, or the like, can be treated in accordance with this invention.

Abstract: This invention provides a process for making metal oxide varistor precursor powder comprising (a) dissolving soluble precursors of the additive metal oxides, e.g. bismuth nitrate as precursor for bismuth oxide, in an aqueous solution, (b) forming a suspension or slurry in the aqueous solution of a powder of the desired primary metal oxide, e.g. zinc oxide, having the desired particle size, (c) adding a precipitating reagent to convert the additive metal from the soluble precursor form to the oxide or hydrous oxide form and precipitate the oxide or hydrous oxide in the presence of the primary metal oxide particles, (d) removing water and by-product salts to form a powder. The resulting varistor precursor powder contains smaller particles of the additive metal oxides evenly distributed throughout larger particles of the primary metal oxide. Varistors prepared from the resulting powder can be sintered at temperatures lower than conventionlly used, for example 900.degree. C.-1000.degree. C.

Abstract: A conductive polymer composition which exhibits PTC behavior comprises a crystalline organic polymer, carbon black, and a high resistivity particulate filler. The high resistivity filler is semiconductive and has a resistivity at least 100 times that of the carbon black. Compositions of the invention exhibit good resistance stability when exposed to thermal cycling. They are useful in electrical devices requiring compositions with high resistivity.