Abstract: A multifunctional, portable tool has a generally cylindrical elongate body. The body has a male portion at the body first end having a first mating element adjacent the first end. The male portion tapers toward the first end. The body also has a female portion at the body's second end that has an axial bore extending from an opening at the body's second end. A second mating element is positioned within the bore, which is adapted to mate with the first mating element. The bore has a diameter sufficient to admit at least part of the male portion. In one embodiment, the male portion of the first tool is retained within the bore of the second tool by a friction fit. In a second embodiment, the male and female portions mate via a screw thread and groove.

Abstract: A method for cooking food includes heating a liquid cooking medium in a cooking vessel having a “U”-shaped structure having a height is sufficient, with sufficient medium added, to attain a hydrostatic pressure at a predetermined lower depth that is substantially greater than ambient atmospheric pressure. The food is conveyed through the vessel, mostly cooking at the bottom, where the hydrostatic pressure facilitates a cooking of the food at a rate substantially greater than a rate at ambient pressure. A further aspect of the invention is a method for reducing wastewater output and makeup water usage when cooking a food containing a complex carbohydrate. This method causes released complex carbohydrate to cause a lower viscosity increase than at ambient pressure, thereby increasing a cooking effectiveness of the water and reducing a need for adding makeup water and disposing of wastewater.

Abstract: A method for treating used cooking liquid from a cooking process includes the steps of removing a portion of the used liquid cooking medium from a cooking vessel and channeling it to a treatment vessel. The treatment vessel is sealable against a pressure that is substantially greater than atmospheric pressure. The cooking medium in the treatment vessel is then subjected to a pressure substantially greater than ambient atmospheric pressure, and it is heated in the treatment vessel to a temperature greater than an atmospheric pressure boiling point for a sufficient time to restore the cooking medium to a condition suitable for cooking. Finally the treated cooking medium is returned to the cooking vessel from the treatment vessel. This method is environmentally useful for significantly reducing wastewater production and “makeup” water usage.

Abstract: A method for treating used cooking liquid from a cooking process includes the steps of removing a portion of the used liquid cooking medium from a cooking vessel and channeling it to a treatment vessel. The treatment vessel is sealable against a pressure that is substantially greater than atmospheric pressure. The cooking medium in the treatment vessel is then subjected to a pressure substantially greater than ambient atmospheric pressure, and it is heated in the treatment vessel to a temperature greater than an atmospheric pressure boiling point for a sufficient time to restore the cooking medium to a condition suitable for cooking. Finally the treated cooking medium is returned to the cooking vessel from the treatment vessel. This method is environmentally useful for significantly reducing wastewater production and “makeup” water usage.

Abstract: A method for cooking food includes heating a liquid cooking medium in a cooking vessel having a “U”-shaped structure having a height is sufficient, with sufficient medium added, to attain a hydrostatic pressure at a predetermined lower depth that is substantially greater than ambient atmospheric pressure. The food is conveyed through the vessel, mostly cooking at the bottom, where the hydrostatic pressure facilitates a cooking of the food at a rate substantially greater than a rate at ambient pressure. A further aspect of the invention is a method for reducing wastewater output and makeup water usage when cooking a food containing a complex carbohydrate. This method causes released complex carbohydrate to cause a lower viscosity increase than at ambient pressure, thereby increasing a cooking effectiveness of the water and reducing a need for adding makeup water and disposing of wastewater.