Abstract: A food cooking apparatus comprising: a bottom continuous belt generally adjacent to the extruder, the bottom continuous belt comprising a plurality of bottom channels on the outer surface of the belt; a top continuous belt, that meshes with the bottom continuous belt along a belt mesh length, the top continuous belt comprising a plurality of top channels on the outer surface of the belt such that at the belt mesh length, each pair of adjacent top and bottom channels form a cooking volume, where the cooking volume has a cooking surface that is configured to generally completely abut the outer surface of a food located in the cooking volume; and where the food cooking apparatus is configured to rotate the top continuous belt and the food remains in the cooking volume for such time that the food is suitably cooked when it leaves the bottom continuous belt.

Abstract: A food product comprising: a potato mixture that is cooked without frying; where the food product has the appearance, taste and texture similar to a French fry cooked in oil; and where the food product has less than 20 calories per cubic inch. A food cooking apparatus comprising: a bottom continuous belt comprising a plurality of bottom channels; a top continuous belt, that meshes with the bottom continuous belt; and where the food cooking apparatus is configured to rotate the top continuous belt and bottom continuous belt such that any food desposited onto the bottom channels is suitably cooked when it leaves the bottom continuous belt and enters the finished food holding container.

Abstract: A food cooking apparatus comprising: a bottom continuous belt, the bottom continuous belt comprising a plurality of bottom channels on the outer surface of the belt; a top continuous belt, that meshes with the bottom continuous belt along a belt mesh length, the top continuous belt comprising a plurality of top channels on the outer surface of the belt such that at the belt mesh length, each pair of adjacent top and bottom channels form a cooking volume, where the cooking volume has a cooking surface that is configured to generally completely abut the outer surface of a food located in the cooking volume; where the food cooking apparatus is configured to rotate the top continuous belt and bottom continuous belt and the food remains in the cooking volume for such time that the food is suitably cooked when it leaves the bottom continuous belt.