Abstract: An egg cooker includes a base band shaped to be placed on a cooking surface. A cover is connected to the base band. A tunnel within the cover is sized to allow contents of an opened egg to be poured through the tunnel and onto the cooking surface. A length of the tunnel is selected so that when the cover is mounted on the cooking surface, a base at a bottom of the tunnel is elevated over the cooking surface to a height that allows a white of the opened egg to pass under the base of the tunnel to the cooking surface under the cover, while retaining a top of a yolk of the opened egg within an inside circumference of the tunnel.

Abstract: The present invention relates to a chop rack for cooking or grilling meat products from the inside out through a bone of the meat product in a bone-down configuration. The bone is exposed to direct heat from a heat source through a slot positioned on the middle portion of a tray. One or more support frames are insertably received in the tray to prevent the meat product from falling over. A sidewall of the tray traps grease, preventing the grease from igniting. Any grease falling through the slot provides additional heat to the bone.

Abstract: An oven has a housing defining a cooking cavity. A door is configured to open and close to provide access to the cooking cavity. At least one gas heating element is provided at a lower portion of the cooking cavity, and an electric heating element is provided at an upper portion of the cooking cavity.

Abstract: Graft compression and sizing tubes, methods of graft sizing and compression using such graft tubes, and kits of graft tubes are disclosed. A graft tube aids in graft preparation for a surgery by quickly and consistently compressing a graft to a desired diameter and measuring the length of the graft.

Abstract: A grill accessory creates a steaming chamber on a grill that has a heat source and a rack of spaced-apart bars over the heat source. The grill accessory includes a cover configured that covers a food item and forms a steaming region below the cover. The cover operates in connection with a vapor generator that receives and holds fluid beneath the cover. The vapor generator has at least one vent opening to release steam into the steaming chamber. The grill accessory is configured so that it can rest upon the grill rack of spaced-apart bars, and so that the vapor generator transmits heat to the fluid in the vapor generator to convert the fluid to steam. The vapor generator releases the steam through the vent opening(s) into the steaming region below the cover. The steam can help melt toppings and/or introduce moisture into food items cooked on the grill.

Abstract: A cooking utensil is disclosed herein, in one example comprising: a cooking pan having a base panel with a perimeter sidewall extending thereabove around the circumference thereof so as to contain a volume of fluid in the cooking pan; a steamer insert pan is removably fitted within the cooking pan above the base panel. The steamer insert plate optionally having a surface defining a central void there through with a steamer dome attached to the steamer insert pan overlying the central void and extending vertically upwards therefrom. The steamer dome configure to extend into a food item to be cooked with a substantially non-permeable top cap so as to direct vapors from fluids heated within the cooking pan through the central void of the steamer insert plate and laterally through the side wall into the food item to be cooked.

Abstract: An apparatus that includes a breast rack to accommodate a breast side of a bird and a back rack to accommodate a back side of the bird is provided. In some embodiments, the breast rack includes breast-rack handles at each end of the breast rack that extend in an upward direction from the breast rack, and each breast-rack handle can include an attaching mechanism. In some embodiments, the back rack includes back-rack handles at each end of the back rack that extend in an upward direction from the back rack. In some embodiments, each back-rack handle includes a plurality of receiving mechanisms located at a plurality of different positions for receiving the attaching mechanism of the breast-rack handles.

Abstract: The present invention relates to an improved grill grate wherein an automated cooking oil system is incorporated into the design of said grill grate. The invention includes a grill grate that has a plurality of outlet holes that align the top surface of the grill grate. The invention also includes a cooking oil pumping system that is in connection with the grill grate.

Abstract: The present invention provides a device and method for simulating cooking stuffing in a bird, such as a turkey. Stuffing prepared with the device and method of the invention has both the appearance and taste of cooked-in-the-bird stuffing. In addition, the device and method of the invention allows the user to prepare simulated cooked-in-the-bird stuffing at any time, in any quantity and in less time compared to the several hours usually needed to cook stuffing in a bird. The invention, therefore, provides all the benefits of cooked-in-the-bird stuffing without the safety concerns of bacterial contamination when cooked in a bird.

Abstract: An apparatus for cooking eggs that differentiates the exposure of cooking heat to the yolk and albumin of the uncooked egg by controlling both the geometry of the yolk and the albumin and their relative exposures to cooking heat, which includes a body for holding an egg white component of a egg, the body having a bottom surface and one or more side surfaces extending from the bottom surface, and at least one concave recess within the body, the recess facilitating retention and support of an egg yolk component of the shelled egg and holding the egg yolk in a substantially spherical shape, wherein the body and the recess are arranged such that the egg yolk component is shielded at least partially by one or more additional elements in comparison to the egg white component when the egg is in place within the body.

Abstract: A cooking apparatus including a pan and a detachable support and a method for using the same to cook and flavor food are provided. The pan includes a bottom and a plurality of perforations arranged therein. The detachable cylinder includes a bottom surface, a generally circular sidewall extending upward from the bottom surface, and a plurality of fasteners formed on the bottom surface. The plurality of fasteners are sized and arranged to correspond with a sizing and arrangement of a subset of the perforations. The detachable cylinder is optionally secured to the pan by coupling the fasteners to the subset of perforations and by rotating the detachable cylinder in a first direction to move the fasteners into a locked position. The detachable cylinder is optionally disengaged from the pan by rotating the detachable cylinder in a second direction to move the fasteners into an unlocked position.

Abstract: According to embodiments of the present invention, there is provided a cooking apparatus for cooking a foodstuff. The cooking apparatus comprises a vessel configured to accept, in use, liquid therein; a closing sub-assembly configured to be releasably coupled to the vessel, the closing sub-assembly defining an aperture; a steam leading tube operatively coupled to the aperture, the steam leading tube configured to provide a passage, in use, for the steam generated within the vessel from the liquid towards an interior of the foodstuff.

Abstract: Fresh potatoes, and/or other fresh vegetables or legumes, or any ingredients already frozen, processed, or otherwise prepared, are processed to make more healthful French fry products and other formed food items in any of a variety of shapes and flavor profiles while attaining the organoleptic qualities of traditional formed-food products.

Abstract: A food cooking apparatus with an integral basting pump system comprises a common countertop roasting oven, typically used to prepare turkeys and other large foodstuffs further performing the additional duty of automatically basting the foodstuffs. The apparatus collects basting liquid and juices from the foodstuffs at the bottom of the roasting pan area, where an electrically-powered recirculating pump transfers the liquid to the top of the oven for spraying or dripping down upon the foodstuffs being cooked. In such a manner the foodstuffs are kept moist and tender while reducing cooking time since the oven is not opened to perform a manual basting process. The basting application is controlled using a plurality of dials on the oven that govern application time, and application intervals.

Abstract: A food cooker is provided that is configured to cook and infuse skewered food, the food cooker having perforated spines adjustably positionable on a sealable chamber that support the skewered food. The food cooker includes a bottom container, a cover, and a spine. The cover includes a vent positioned along an outer major surface thereof. The cover is also combinable with the bottom container such that the bottom container and cover coalesce to form a sealed inner chamber. The spine includes a hollow interior and perforations along an exterior surface. The spine is fittable with the vent.

Abstract: An apparatus for cooking poultry and fowl includes a longitudinally elongated upstanding main body having a plurality of side walls and an elongated angled beam secured to the bottom wall. A pair of wing shelves are disposed along the side walls and a generally V-shaped channel is disposed along an upper surface if the beam. An apparatus for cooking poultry and fowl also includes a plurality of openings disposed within the entirety of the main body.

Abstract: The present invention provides a device and method for simulating cooking stuffing in a bird, such as a turkey. Stuffing prepared with the device and method of the invention has both the appearance and taste of cooked-in-the-bird stuffing. In addition, the device and method of the invention allows the user to prepare simulated cooked-in-the-bird stuffing at any time, in any quantity and in less time compared to the several hours usually needed to cook stuffing in a bird. The invention, therefore, provides all the benefits of cooked-in-the-bird stuffing without the safety concerns of bacterial contamination when cooked in a bird.

Abstract: The baster has a bellows for use in providing suction to draw basting liquid into a tapered tube, and compression to eject the liquid out of the tube. A valve at the lower tip of the tube provides resistance to the unwanted outflow of liquid from the tube to greatly reduce or eliminate dripping. Preferably, the valve has the form of a flexible membrane over the lower tip of the tube, with a plurality of slits which cross one another.

Abstract: A method for treating a product suitable for human consumption, for example, a meat product, such as slaughtered poultry or parts thereof, in which a large number of products are successively supplied, optionally in groups, to an inspection station in which each product is subjected to a visual inspection to detect a defect on the respective product. If a decision is made to provide a specific additive-addition treatment to a product, the product is supplied to an additive-addition station, where the product is subjected to an additive-addition treatment and an additive is added to at least one part of the outside of each product or the inside of each product.

Abstract: A cooking skillet that provides a unique automatic stirring system for continuously stirring foods during cooking. The cooking skillet comprises a base, a receptacle, a heating element, and an automatic stirring system. The automatic stirring system comprises a stirring wand located in the receptacle and a bracket located in the base. The stirring wand and the bracket are attracted to each other through magnetic forces that provide sufficient magnetism to attract one to the other. A motor is attached to the bracket by a connecting rod and provides the means to rotate the bracket in a clockwise direction. The magnetism between the magnets in the bracket and the magnets in the stirring wand forces the stirring wand to rotate in connection with the bracket. During rotation, the stirring wand is designed to mix the food contained within the receptacle.

Abstract: The invention relates to a barbecue accessory comprising a chicken roaster for preparing poultry, in particular chicken, arranged vertically on a barbecue. The barbecue accessory comprises a chicken roaster formed from a poultry holder and a base plate, and a roasting hood extending over the chicken roaster and surrounding, at least partially the roaster. A gap, through which the hot gases coming from the barbecue penetrate into the roasting hood, is provided between the hood and the base plate of the chicken roaster when in the ready-to-use state.

Abstract: A cooking device, for insertion into food, having a shell with a top portion and a bottom portion, securable together at a latitudinal cross section of the shell. The top portion has one or more steam holes to allow seasoning placed in the device to permeate the food during the cooking process. The cooking device can be stood on its base in an upright position for filling with seasoning, and can then be disposed substantially perpendicular to the upright position during the cooking process, without seasoning that is not in a gaseous phase running or spilling out of the steam holes.

Abstract: A rotisserie self-basting drum is designed to allow a user to cook rotisserie style meat at home without using a large, commercial built oven. The device may be made of stainless steel or other suitable material. A series of channels are formed into a shell to collect cooking juices that fall from a cooking food item during a cooking cycle. The rotating drum transports the juices from the bottom of the food item to the top of the food item where the juices spill from the channels onto the food item for basting. The drum may be in one section or two sections latched together that slide over a spit containing the food item.

Abstract: An improved, leak resistant, siphoning device that includes an elongated hollow body member, a means for filling and emptying the hollow body member, such as an elastomeric resilient suction bulb and a valve placed between the hollow member and the filling/emptying means. The suction bulb defines a chamber therein, so that when it is squeezed and released it will create suction to direct fluid up through the first open head end into the elongated hollow body member using pressure differential. Squeezing the suction bulb can release the liquid and partial solids held within the elongated hollow body member out of the first open head end. The suction bulb also has an optional opening for venting heated air from the bulb, and a means to selectively close the opening for creating vacuum or pressure required to draw or expel liquid from the tube.

Abstract: A device for roasting fowl includes a base pan shaped to have a first supporting surface and a second supporting surface; an insert extending vertically from the first support surface of the base pan for mounting the fowl; wherein the first supporting surface of the base pan rests in a cooking apparatus to allow for roasting of the fowl in a vertical manner, and the second supporting surface of the base pan rests in the cooking apparatus to allow for roasting of the fowl in a horizontal manner.

Abstract: A method of producing a frozen, microwaveable, coated food product, said method comprising the steps of: providing a portion of a solid or solidified substrate; coating the portion with an aqueous precoating liquid to form a precoated portion; applying a coating of bonding crumb to the precoated portion to form a crumb coated portion; applying a batter to the crumb coated portion to form a batter coated portion; applying a coating of coating crumb to the batter coated portion to form a breaded portion; frying the breaded portion by contacting said breaded portion for at least 100 seconds with hot oil having a temperature of at least 150° C., thereby producing a fried coated portion having a core temperature in excess of 70° C.; and freezing the fried coated portion by introducing said fried portion into a freezer; wherein the core temperature of the fried coated portion is not less than 50° C., preferably not less than 60° C.

Abstract: Automated apparatus for preparing pizza, and method of operating same. A customer selects a type of pizza, such as toppings or crust style. The apparatus slices and defrosts dough, applies cheese, slices and applies toppings, and cooks the pizza to order. The cooked pizza is packaged for delivery to the customer and may include a separate cutting apparatus. Proper temperature of hot and cold sections is maintained while ingredients are stored and as the pizza is cooked. The process is monitored and controlled by one or more processors.

Abstract: A flavor infusion device for roasting poultry, such as chicken, comprising an elongated metal member having an attachment means at one end for attachment to a sidewall of a roasting pan, a radiused bent portion extending upwardly from the attachment means, and a horizontal arm portion extending from the radiused bent portion in a substantially horizontal orientation relative to the roasting pan to support an open cavity of the poultry, said horizontal arm portion having a flavor cup associated therewith for receiving an infusion flavoring liquid therein. A method of roasting poultry comprising the steps of providing a flavor infusion device, attaching the device to a sidewall of a roasting pan, placing an infusion liquid in the cup, mounting the poultry on the horizontal arm of the device, preferably in a breast-down orientation, and roasting the poultry.

Abstract: A churn for processing food products, comprising a rotating drum with an opening for loading and unloading the products, further comprising a hatch provided with elements for detachable coupling to the opening of the drum and comprising ports adapted to allow the outflow of water deposited on the bottom of the drum, elements being provided which are adapted to arrange themselves selectively in a position for opening and closing the ports.

Abstract: A cooking system includes a main wheel having a first surface and a secondary wheel having a second surface. The second surface of the secondary wheel mates with the first surface of the main wheel at a nip to form and set a grain based material disposed between the first and second surfaces. The grain based material may be dried, toasted, baked, puffed, or blistered between first and second surfaces. The method begins by disposing a cooked or uncooked grain based material over the first surface. The second surface, which corresponds to the first surface is applied to the grain based material at the nip to form and set the grain based material between the first and second surfaces. At least one of the first and second surfaces is heated to heat the grain based material disposed between the first and second surfaces to produce a ready-to-eat grain based product.

Abstract: The present invention provides roasted barley from which barley tea having excellent aroma, sweetness and richness and so on can be extracted. Roasted barley characterized by having a measured void content of 1.5 ml to 2.5 ml. The above-described roasted barley can be produced by a production method which involves a rapid cooling step, wherein the material temperature of barley is rapidly lowered to 60 to 130° C. within 5 seconds, between a primary roasting step and a secondary roasting step. It is preferred to further employ a slow cooling step, wherein the material temperature of the barley is maintained at 80 to 140° C. over 16 to 120 seconds, after the secondary roasting step.

Abstract: A flavor infusion device for roasting poultry, such as chicken, comprising an elongated metal member having an attachment means at one end for attachment to a sidewall of a roasting pan, a radiused bent portion extending upwardly from the attachment means, and a horizontal arm portion extending from the radiused bent portion in a substantially horizontal orientation relative to the roasting pan to support an open cavity of the poultry, said horizontal arm portion having a flavor cup associated therewith for receiving an infusion flavoring liquid therein. A method of roasting poultry comprising the steps of providing a flavor infusion device, attaching the device to a sidewall of a roasting pan, placing an infusion liquid in the cup, mounting the poultry on the horizontal arm of the device, preferably in a breast-down orientation, and roasting the poultry.

Abstract: A utensil for flavoring fowl while cooking it over a heat source such as a barbecue has a pan-shaped base with a center portion and an upright cup-shaped holder extending upward from the top side of the base's center portion. An upright liquid infuser tube is provided which can be removably placed within the cup-shaped holder. The infuser tube has a bottom end sized to be loosely fit within the cup-shaped holder and sidewalls that extend above the cup-shaped holder when the infuser tube is placed in the holder. The extension of the infuser tube's sidewalls form a top portion of the infuser tube which has at least one infuser opening, and which is insertable into the body cavity of a fowl. The base's cup-holder is sized to receive a standard beverage can, such that the infuser tube can be exchanged with an open beverage can, such as a beer can, if desired.

Abstract: The invention is relating to device for the controlled heating and cooling and conservation of eggs (18) that is provided with an oven space (13) with a carrier plate (7) with holders for the positioning of the eggs (18) substantially upright and a spray device (12) for the cooling of same with a coolant, and which is further provided with a heating element (11) for the generation of steam, whereby means (14) are provided that allow said steam to be subjected to a forced flow whereby this steam flows over the eggs (18) in order to heat the eggs, whereby said carrier plate (7) has openings (16) such that at least part of said steam is guided along the side of the eggs (18) to the underside of the carrier plate (7) so that the underside of the eggs (18) is heated.

Abstract: A rotisserie self-basting drum is designed to allow a user to cook rotisserie style meat at home without using a large, commercial built oven. The device may be made of stainless steel or other suitable material. A series of channels are formed into a shell to collect cooking juices that fall from a cooking food item during a cooking cycle. The rotating drum transports the juices from the bottom of the food item to the top of the food item where the juices spill from the channels onto the food item for basting. The drum may be in one section or two sections latched together that slide over a spit containing the food item.

Abstract: The invention is directed to an apparatus and process for marinating foodstuffs in a short period of time. The apparatus includes a food holding container, a base and a shaft for transmitting ultrasonic mechanical vibrations from a source of ultrasonic vibrations in communication with a base, thereby tenderizing and imparting flavor to the foodstuffs. In addition to the ultrasonic vibrations, the apparatus can include a marinade injection system that injects marinade into the meat prior to being subjected to the ultrasonic vibrations.

Abstract: A food baster having an elongated tubular body, a squeezable suction device, and an open-ended tip, is set forth herein. The elongated tubular body is comprised of a plurality of body segments which separate to allow a user to access cavity.

Abstract: A device to inject solid materials into foods comprising a piston, a sleeve, and a penetrating tip. Embodiments are described with both segmented and unitary sleeves. Deformation of the tip during storage is minimized by biasing members which withdraw the piston from the tip when an embodiment is not in use. A method is described for flavoring foods with solid objects.

Abstract: A device for transferring viscous liquids includes a flexible bulb with an oversized opening and smooth, relatively flat interior surfaces, coupled to a rigid tapered tube which has an oversized large opening that couples with the flexible bulb. The oversized openings of the flexible bulb and rigid tube make the interior surfaces of these components more easily accessible for cleaning.

Abstract: A device and method for infusing a heated fluid into an item being cooked. The device includes infusers adapted to penetrate into the item being cooked, a fluid reservoir for containing and heating a separate fluid that will be infused into the item being cooked, and a conduit connecting the infuser and the fluid reservoir. The infusers are contained in a cooking unit.

Abstract: The invention provides a pair of tongs in combination with a basting apparatus and an optional sharpened edge that can be used as a knife for cutting into food to check for degree of cooking. The invention also provides a container for use as a holder of a tool, such as a pair of tongs with a basting apparatus, for applying a spreadable basting material (e.g., sauce) held in the container. The container provides a stable support of the tool, such as the pair of tongs, to prevent cross contamination of working surfaces and basting material on the basting apparatus, while at the same time providing a holder from which the tongs/baster efficiently can be retrieved for use.

Abstract: An insertion tool for food preparation includes an elongated substantially planar cover having arcuate lateral edges, a gripping means fixedly attached at one end of this cover member for the purposes of holding, inserting, and removing the insertion tool, and a rigid trough member having one beveled end and flared lateral edge flanges slidingly engageable with the arcuate lateral edges of the cover member. An optional part of the tool is an end cap having at least one sharp edge and removably disposed on the beveled end of the trough member.

Abstract: The present invention provides an apparatus for roasting skewered food in which a raw material of skewered food can easily be set on a skewer holder, so that a skewered roasted food can be cooked easily and quickly, and the skewer holder can easily be dismounted within a short period of time. The apparatus for roasting skewered food 1 comprises a skewer holder carrying mechanism 2 which carries a raw material of skewered food C prepared by setting food materials B on a skewer A with skewer holders 20 mounted on an endless rotary chain 7 in the vertical posture, heating devices 3, 4 for heating the raw material C from the both sides while the raw material C are being carried, a sauce storage tank 5 for immersing the raw material C in sauce, and a control unit 6 for actuating and stopping the skewer holder carrying mechanism 2 and also for controlling a carrying speed.

Abstract: A dry cooking fryer (1) comprising a main body (2) receiving food items that are to be fried, and a stirrer (6) automatically coats the items with a film of fat by mixing the food items with fat. The coated food items are cooked within the fryer without immersion in a cooking fluid.

Abstract: An accelerated cooking air fryer is disclosed comprising a cavity, controller, thermal heating source, blower assembly, gas directing means and a vent assembly. Hot gas is circulated by the blower motor assembly into the air fryer cavity where the hot air is directed in a manner wherein a conflicting, colliding turbulent gas flow is directed at a food product providing for the accelerated cooking of the food product.

Abstract: An improved, leak resistant, siphoning device that includes an elongated hollow body member, a means for filling and emptying the hollow body member, such as an elastomeric resilient suction bulb and a valve placed between the hollow member and the filling/emptying means. The suction bulb defines a chamber therein, so that when it is squeezed and released it will create suction to direct fluid up through the first open head end into the elongated hollow body member using pressure differential. Squeezing the suction bulb can release the liquid and partial solids held within the elongated hollow body member out of the first open head end. The suction bulb also has an optional opening for venting heated air from the bulb, and a means to selectively close the opening for creating vacuum or pressure required to draw or expel liquid from the tube.

Abstract: A seasoning implement composed of an elongated hollow member loaded with a seasoning and having a plurality of axially spaced openings for inserting into a food mass. The hollow member provides a driving force to expel the seasoning. The hollow member may be a two-component assembly. A first component includes a hollow shaft defining a plurality of holes and has a point on one end and is open on its other end. The second component includes a cap. The two components are mutually engageable in a secure coupling. The seasoning is in the form of a powder or solid mass composed of a binder matrix holding a seasoning or mixture of seasonings. The binder disintegrates during heating of the food to release the seasoning and enable the implement to expel the seasoning into the food.

Abstract: An automatic basting apparatus is provided. The apparatus has a base that defines a cavity. A basting fluid dispensing member is present and defines a passageway in communication with the cavity. The basting fluid dispensing member is rigid. The basting fluid dispensing member is configured for dispensing basting fluid out of an outlet of the passageway at an end of the basting fluid dispensing member. The outlet is oriented to have a component in both the horizontal direction and vertical direction.

Abstract: The present invention provides a basting device comprising an elongate body portion defining a first passageway therethrough and having a distal and a proximal end and a resilient and flexible squeeze bulb having a collar portion located therein for removable attachment to the distal end of the body portion.

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.