Abstract: A single shell taco fry mold device to enable a user to deep fry a single taco shell. The single shell taco fry mold device includes an open end, a connected end, an outside layer, an inside layer, and a handle. A handle rest of the handle includes a twist or angled bend, thereby allowing the user to rest the handle on an edge of a pan or deep fryer within which it is placed. The outside layer includes at least one support rung to adjoin the outside layer to the inside layer to act as a stopping barrier on the connected end that prevents the tortilla from sliding through or out of the single shell taco fry mold device. The handle grip is made from rubberized plastics to retain the single shell taco fry mold device in a secure and comfortable manner.

Abstract: A steamer accessory for steam-heating and/or steam-cooking food contained in a container carrying the steamer accessory, includes a steam generator including a steam production chamber connected to at least one steam distribution outlet provided in a lower part of the steam generator, the steamer accessory including a bearing surface intended to rest on the container. The bearing surface has an indentation providing a vent capable of bringing the inside of the container into communication with the outside of the container when the container is carrying the steamer accessory.

Abstract: A dispensing basket includes a pair of opposed side walls and a back wall that extends between the opposed side walls. A pair of front walls extend from the side walls in a direction towards each other and angled away from the back wall. The pair of front walls form a funnel with an opening between the pair of front walls. A floor extends between lower ends of the side walls, the back wall, and the front walls.

Abstract: The invention relates to a kitchen utensil, comprising a base (4) including a bottom (14) and a peripheral wall (16) defining a space (18). The wall (16) has an edge (20) opposite said bottom (14) and two through-openings (22-24) in the vicinity of the edge (20), opposite one another. A container (10) is suitable for being housed in said space (18). Said container has two opposite peripheral lugs (44-46), received in one of the through-openings (22-24). At least one (24) of said through-openings (22-24) leads onto the edge (2) into a notch (28) for receiving one of said lugs (44). A grasping device (6) is provided with a bearing portion (8) at least partially covering the lug (44) that it receives. A fastening element (8) maintains the grasping device (6) in the position in which the lug (44) is at least partially covered.

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 system for delivering a cooking medium of a cooking apparatus includes one or more cooking vessels. The system also includes a drain manifold in fluid communication with the cooking vessel, and a fill manifold having input valves, and output valves in fluid communication with a corresponding cooking vessel. A first flow path is connected to the fill manifold. A filter container selectively is in fluid communication with the fill manifold. A filter pump is positioned between the filter container and the fill manifold and conveys a recycled cooking medium. An overflow pump selectively is in fluid communication with the fill manifold via a second flow path and a portion of the first flow path. The overflow pump conveys a new cooking medium to the fill manifold. The first flow path conveys one of the recycled cooking medium and the new cooking medium to the fill manifold.

Abstract: A steamer for foodstuffs has a lidded pot enclosing a stepped steaming platform adapted to support various foodstuffs at different levels dictated by the intensity and duration of their cooking requirements.

Abstract: An outdoor food frying apparatus includes a frame having a pot support, a burner element supported upon the frame, and a pot that removably fits the frame. The pot has end walls, a rear wall, a front edge portion, and a bottom wall that gradually increases in curvature from said rear wall to said front edge portion. A basket is pivotally attached to the pot rear wall with one or more hinges. The basket is correspondingly sized and shaped to fit the pot interior. The basket is movable about the hinge between cooking and food discharge positions. The lid is pivotally attached to the pot. The lid is movable between a cooking position wherein the lid covers the pot upper opening and food discharge position wherein the lid rotates at least 180 degrees from said cooking position, forming a tray for receiving food discharged from the basket.

Abstract: Apparatus for cooking foods such as pasta rice including a container which receives a liquid to be heated and a cooking strainer-basket partially submerged in the liquid for cooking within the container, the container and the basket configured to have cooperating selectively engaging support members for alternatively positioning of the basket in the liquid for cooking of the food and repositioning of the basket above the liquid to provide for straining of the food.

Abstract: A food heating and serving appliance is provided including generally circular upper and base portions with the upper portion being rotatably mounted to the base portion. The upper portion has a plurality of independently controlled heated food containers mounted in cavities on the upper portion. The upper portion is freely rotatable relative to the base portion for rotating a preferred heated container to the front of the appliance for serving convenience. Each of the food containers may include a lid with a handle for covering the heated containers. A pivoting cover attached to the base portion may be folded to engage a pocket on a sidewall of the housing when in alignment for preventing relative rotation between the upper and base portions. The pocket may also serve to store the cord plug when the power cord is retracted into the base portion and the cover is folded into the pocket.

Abstract: Apparatus for cooking foods such as stock or pasta, rice including a container which receives a liquid to be heated and a cooking strainer-basket partially submerged in the liquid for cooking within the container, the container and the strainer-basket configured with cooperating selectively engaging support members for alternatively positioning of the strainer-basket in the liquid for cooking of the food and repositioning of the strainer-basket above the liquid to provide for straining of the food.

Abstract: Apparatus for cooking foods such as pasta and or rice including a container which receives a liquid to be heated, and a cooking strainer-basket that is partially submerged within the liquid and container for cooking of food. The container and basket having an oblong shape wherein the median length dimension is greater than the median width dimension. This shape provides for positioning of the basket within the container for cooking of the food, and then repositioning the basket above the liquid for straining of the food.

Abstract: The present invention relates to a pressure cooker for cooking noodles, wherein a cooking container capable of cooking noodles is formed into a net shape inside a main body of the pressure cooker and a lifting means capable of lifting the cooking container is provided, thereby allowing noodles to be evenly cooked through and enabling cooking of high quality noodles with taut and excellent texture through a dual cooking process comprising the following steps: putting noodles in the cooking container, boiling the noodles, and then lifting the cooking container to the surface of the water using the lifting means to steam the noodles at a high temperature and at a high pressure.

Abstract: A centrifugal bowl (105) comprises a base (3) that can rotate about an axis of rotation. A filter sieve in the shape of a perforated peripheral side sieve wall (151) extends from an open end to the base, and a plurality of vanes (155a . . . 155f) is disposed in a predominantly radial direction on the inner surface of the perforated peripheral side sieve wall (151).

Abstract: A cooking apparatus facilitates cooking with a heated/boiling liquid of a food item by utilizing a cooking bag, a cooking tray, and/or a cooking film. A food product that utilizes the cooking apparatus and food items produces cooked food that may be plateable.

Abstract: A fryer basket having at least one bottom panel that is normally retained in a closed relationship relative to side walls of the basket but which is released to pivot to an open position upon operation of a latching mechanism that is operable adjacent to a handgrip of a handle connected to the basket and wherein a blocking member carried by the at least one bottom panel prevents the latching mechanism from returning to its closed position until the at least one bottom panel is returned to its closed positioned after having been opened.

Abstract: A cooking apparatus includes a frame with an upper section for holding a pot and a lower section for resting upon an underlying support surface. The frame has a burner element that can be a nozzle tube having a commercially available burner nozzle for generating a cooking flame during use. The nozzle can be fueled with propane, butane or the like using a commercially available tank, regulator and supply hose. The frame can include an upper ring, lower rings, the upper ring providing legs, pot support bars or members for holding the bottom of a pot. A heat shield is comprised of multiple specially configured sections that overlap and connect to the frame. The shield is positioned below the flame during use to lessen heat transfer from the flame to the underlying support surface.

Abstract: A pan for making spaetzle that has a shape, a rim, a depth, a collection of holes, a thickness and two handles that allows one to make spaetzle in a manner that is safer and easier than with currently known devices. The shape is a shallow circular shape with an overall curvature of a slice of a sphere. The rim has an open diameter of at least twenty centimeters and no more than twenty eight centimeters. The depth of the pan is from two to eight centimeters. A plurality of holes is located within a central pan portion that has a diameter of no more than 15.3 centimeters, the holes having a diameter of between six and thirteen millimeters. The thickness of the central pan region is not more than three millimeters and handles affixed to the rim each extend outward to a distance less than about five centimeters.

Abstract: A mechanical apparatus that lowers and raises a turkey, or similar food item, into a large fry pot is herein disclosed. The apparatus has a vertically-adjustable tripod stand that is positioned over the top center of a fry pot. A manual cranking mechanism lowers and raises a steel cable having a grasping hook at the distal end. Additionally, the steel cable can have a basket at its distal end. In operation, the turkey to be fried is placed thereon the hook or therein the metal basket. Then, with the user a safe distance removed, the crank lowers the food into the hot oil in a controlled manner. When the food has finished cooking, the cranking mechanism is reversed to raise the food from the fryer. The apparatus may also be provided having an alternate electric-powered winch.

Abstract: The present invention is a fryer basket or roaster basket constructed with fine wire mesh to prevent food particles from remaining in the fryer oil once the fried food is removed. The fryer basket is preferably constructed of stainless steel, but other materials could be used including but not limited to copper, brass, glass, fiberglass or the like.

Abstract: Deep fryers and associated accessories providing increased efficiency and convenience in the production of deep-fried, steamed and boiled foods. Multiple cooking cycles and versatile food support means to fully cook foods are provided. Special advantages for larger unitary foods, such as for example, a large turkey, are provided. Advantages include without limitation minimizing countertop usage; reduction in the use of frying oil; compact storage; reduced shipping costs; reduced warehousing and manufacturing costs; and being lighter and more easy to handle in the kitchen. Accessory items simplify and facilitate production of deep fried foods, including cutting foods into shapes appropriate to produce French fries and blooming onions. Other accessories facilitate the transference and maintenance of frying oil including: returning frying oil to original containers for storage and disposal; and filtering frying oil to prolong its useful life.

Abstract: Apparatus for cooking foods such as pasta or seafood including a container which receives a liquid to be heated and a cooking strainer basket positioned in the liquid for cooking within the container, the container and cooking basket having cooperating selectively positioned engaging support members for alternatively positioning of the cooking basket in the liquid for cooking of the food and repositioning of the cooking basket above the food to provide for straining of the food.

Abstract: Deep fryers and associated accessories providing increased efficiency and convenience in the production of deep-fried, steamed and boiled foods. Multiple cooking cycles and versatile food support means to fully cook foods are provided. Special advantages for larger unitary foods, such as for example, a large turkey, are provided. Advantages include without limitation minimizing countertop usage; reduction in the use of frying oil; compact storage; reduced shipping costs; reduced warehousing and manufacturing costs; and being lighter and more easy to handle in the kitchen. Accessory items simplify and facilitate production of deep fried foods, including cutting foods into shapes appropriate to produce French fries and blooming onions. Other accessories facilitate the transference and maintenance of frying oil including: returning frying oil to original containers for storage and disposal; and filtering frying oil to prolong its useful life.

Abstract: A steamer for foodstuffs comprises a lidded pot enclosing a stepped steaming platform adapted to support various foodstuffs at different levels dictated by the intensity and duration of their cooking requirements.

Abstract: A fondue set includes a plurality of utensils, a removable heating vessel for holding a liquid to cook or coat food items, and a fondue stand for holding the heating vessel and the utensils. Each utensil has a food attaching portion for holding a food item. The fondue stand includes a lower portion having a central cavity sized and shaped to hold the removable heating vessel, and an end opening that allows the removable heating vessel to be placed within the central cavity. The stand also includes an upper portion configured to hold the plurality of utensils. The upper portion has a top opening that allows the food attaching portion of the utensils to be placed into the heating vessel.

Abstract: An improved lid (1) for covering containers for cooking foods (2), includes elements for cooling vapor (3) placed outside and above the lid (1), and support elements (4) for the vapor cooling elements (3). The lid has an extension in the thickness direction so as to provide a plurality of channels (11) through the lid. The channels (11) define a passage path for the vapor coming from the container (2) for cooking the foods outward, causing an acceleration of the vapor, the accelerated vapor contacting through the channels (11) a lower surface (31) of the vapor cooling elements, condensing and flowing again, at a liquid phase, inside the cooking container (2) through the plurality of channels (11).

Abstract: A fryer basket having at least one bottom wall or panel that is normally retained in a closed relationship relative to side walls of the basket but which is released to pivot to an open position upon operation of a latching mechanism that is operable adjacent to a handgrip of a handle connected to the basket.

Abstract: A cooking apparatus includes a frame with an upper section for holding a pot and a lower section for resting upon an underlying support surface. The frame has a burner element that can be a nozzle tube having a commercially available burner nozzle for generating a cooking flame during use. The nozzle can be fueled with propane, butane or the like using a commercially available tank, regulator and supply hose. The frame can include an upper ring, lower rings, the upper ring providing legs, pot support bars or members for holding the bottom of a pot. A heat shield is comprised of multiple specially configured sections that overlap and connect to the frame. The shield is positioned below the flame during use to lessen heat transfer from the flame to the underlying support surface.

Abstract: A domestic fryer assembly and method of using which includes interconnected shell and cooking pot with the shell having an interior cavity receiving the cooking pot. A heating unit as in a resistance bar heater unit is supported by the combination shell and cooking pot and extends down into the cooking pot and features a generally horizontal portion suspended above the cooking pot bottom and preferably having a configuration of a horse-shoe with outer curved sides that generally follow the curvature of the supporting pot. The cooking pot is designed to hold sufficient cooking fluid to provide for deep frying relatively large single item food pieces as in a whole turkey of, for example, 8 to 18 pounds. The food item is preferably retained in a cooking basket that is dimensioned for insertion into the cooking pot. The cooking pot also preferably includes one or more volume reduction step-ins such as a bottom or lower one for doubling as a cooking basket support and/or an upper annular ledge step-in in the pot.

Abstract: A wood chip soaking apparatus has a fluid holding base container having end walls suited for supporting at least one, and suitably two, or even more, wood chip baskets in the container for pre-soaking the wood chips to be added to a barbeque heat source. Wood chips are preferably supported in the base container on handles projecting from the wood chip baskets. The base container preferably is provided with elevated side walls for supporting the wood chip baskets in an elevated position after soaking for draining the fluid from the baskets.

Abstract: A system for pouring liquids from a vessel is provided with a mounting flange that engages an inner surface of a vessel sidewall and a spout that extends from the mounting flange. A biasing member depends from the spout to engage an outer surface of the vessel sidewall and securely engage the mounting flange with the inner surface of the vessel sidewall. Guide walls may extend up from the mounting flange on either side of the spout. A separator plate may be removably secured with the mounting flange to strain solids from the liquid being poured from the vessel. The spout, alone or in combination with the separator plate my form a utensil support.

Abstract: A system for pouring liquids from a vessel is provided with a mounting flange that engages an inner surface of a vessel sidewall and a spout that extends from the mounting flange. A biasing member depends from the spout to engage an outer surface of the vessel sidewall and securely engage the mounting flange with the inner surface of the vessel sidewall. Guide walls may extend up from the mounting flange on either side of the spout. A separator plate may be removably secured with the mounting flange to strain solids from the liquid being poured from the vessel. The spout, alone or in combination with the separator plate, may form a utensil support.

Abstract: An open top fry basket device suited for use in a semi-automated food processing station, system and method is provided that allows cooked food items to be dispensed through a pivotable bottom of the fry basket actuated by the operator. The efficient and ergonomic design permits emptying of the fry basket without necessitating the turning over of the basket to dump the contents into a food storage bin.

Abstract: The current invention teaches a cooking structure with unique abilities of frying, staging, draining and warming foods. This cooking device comprises an oil reservoir, a staging/draining flange, and a warming flange. The cooking structure further includes a cooking stand/burner structure with quick release removable legs & support arms with safety locking connections which lock onto the said cooking device. The invention also has a uniquely designed safety plate in cases where users may cook with the cooking device on a stand that they may already have in their possession. Understanding this creates a potentially unsafe cooking situation, we invented the safety plate. This safety plate employs the adjustable safety locking connections to “lock” the safety plate onto an existing burner and “lock” the cooking device onto the safety plate. This invention allows for the safe operation of the cooking device with other stands/burners and still maintains the integrity of the cooking device.

Abstract: A steamer insert apparatus is disclosed. The steamer insert apparatus includes a steaming platform. The steaming platform is generally round and configured to self-adjust and to suspend from a rim of a cooking pot. The steaming platform is located within the cooking pot in a suspended manner to provide a surface area on which to place a first food item for steaming. The steamer insert apparatus includes an operably coverable opening defined in the steaming platform and through which to access a second food item to cook in water located below the steaming platform. In at least one embodiment, steaming platform includes a pair of risible extensions. A food item larger in diameter than the cooking pot can be placed upon the risible extensions.

Abstract: A cooker having a base unit and a cover. The cover including a top and bottom ends. The bottom end having a circular edge extending straight and upwardly therefrom to form an annular wall. The annular wall further extending inwardly to form a top portion.

Abstract: A cooking apparatus with an information exchange system that involves an assembly featuring a cooking apparatus such as a smoker or an electric turkey fryer and an information exchange system that provides for local and/or remote monitoring of cooking characteristic that preferably includes food item temperature probing that is displayed externally on the cooking appliance as in a local remote cooking characteristic information conveyance device that are preferably either in unidirectional of bi-directional.

Abstract: A cooking apparatus enables a user to cook bu boiling, steaming or frying food items. The apparatus includes a burner having a base that is specially shaped to cradle a pot. The pot has a valved flowline that enables the user to drain any fluid that was used for cooking (eg. water, oil, seasoned water, stock, etc.). An upper section above the support surface of the burner for engaging the sidewall of the pot should the pot be tipped inadvertently. The burner includes upper members that are supported above the bottom of the pot and a lower member that engages an underlying supporting surface. The upper pot support members include a ring with a bent, U-shaped section that extends on opposite sides of and under the valved drain flowline. The burner frame can have a plurality of circumferentially spaced radially extending legs. Radial and circumferentially spaced struts define part of the frame and are shaped and cradle the bottom of the pot and its sidewall respectively.

Abstract: Frying ingredients are fry-cooked within a frying oil layer used for fry cooking, under the conditions meeting a relationship of HA/SA1/2=0.6 to 3.5, where SA denotes the surface area of the frying oil layer and HA denotes the height from the bottom to the surface of the frying oil layer.

Abstract: A method and apparatus are provided for steaming and blending food products such as baby food. The apparatus includes a base including a steam chamber and a drive shaft. A container assembly can be mounted to the base in an inverted position for steaming the food and in an upright position for blending the food. The apparatus may further include a baby bottle sterilizing unit and a bottle warmer.

Abstract: This invention relates to a method of and an apparatus for thawing an object to be thawed. The method of thawing an object to be thawed according to the present invention comprises a step of generating a first stream (F1) inside of a reservoir (8) containing liquid by supplying additional liquid into the reservoir. The first stream flows to surround the object to be thawed introduced into the reservoir (8). The method further comprises a step of thawing the object to be thawed introduced into the reservoir (8) while it is rotated on its axis by the first stream (F1).

Abstract: The invention relates to silicone steamers and covers for the steamers, specifically molded silicone steamers and covers, such as lids and tagines, and methods of making of the silicone steamers and covers. The silicone steamers and covers may have heat resistant and retain shape after deformation.

Abstract: An insert for a kitchen pot that facilitates the steaming of hot dog buns while providing access for inserting and retrieving hot dogs into boiling water in the pot is disclosed. The steamer insert releasably attaches to a kitchen pot and has an opening that is dimensioned for insertion and retrieval of at least one hot dog through the insert into boiling water in the cooking container, where the top of the boiling water is positioned below the bottom of the insert. The steamer insert has pivoting handles that: fold for compact storage of the insert; adapt to different diameter pots, accommodate the placement of the pot lid on the handles.

Abstract: The invention concerns a utensil for slow-cook cycles, comprising an annular wall (14) enclosing a cooking vessel (15), and a lid (30), the annular wall and the lid being designed to be arranged on another annular wall (12) pertaining to the steam-cooker. The invention is characterized in that the lid (30) forms with the cooking vessel (15) a sealed cooking chamber (13), the lid (30) comprising at least a vent (31) provided outside the cooking chamber (13).

Abstract: A cooking apparatus, as in a domestic fryer, includes a stacked shell, cooking pot and basket combination. A heater element extends into the cooking pot and has a generally horizontal portion suspended above the pot bottom and supported by a support platform as in a volume reduction step-in region in the cooking pot and/or a removable basket support platform. The pot holds sufficient cooking fluid to provide for deep frying large food items as in a whole turkey (e.g., 3.63 Kg to 8.16 Kg). An embodiment includes a drain spigot with adjustable drain spigot cover assembly. The heating device includes a combination control unit and heating element that is releasably supported by the shell with a fail-safe electrical disconnect connection. The basket support platform and one or more temperature sensors are connected to the heating element and thus removable as well. The cooking pot has an edge recess for receipt of the heating element and for pot drainage.

Abstract: A steamer for warming food includes a silicone base and a silicone cover. The silicone base has a bottom surface, a side surface and a rim. The bottom surface is designed to receive food to be heated, and the side surface extends upwardly from a perimeter of the bottom surface to the rim. The silicone cover is designed to be disposed on the base and sized to fully cover the rim. The cover provides a frictionless coupling with the base, but produces a hermetic seal with the base during heating of food contained within the steamer.

Abstract: A cooking basket holder comprises a hand gripping section that allows a user to hold the cooking basket holder by inserting four fingers and grasping thus providing a firm grip. An elongated hook section is cylindrical and is tapered having a smaller diameter at the insertion end and gradually increasing in diameter longitudinally. A locking notch is formed at the distal end therein and has a smaller diameter than the insertion end. Additionally, in another embodiment of the present invention, semi-circular arms are provided to add extra stability. In another embodiment of the present invention, the insertion end is surrounded by flexible spring leaves to lock the cooking basket holder in place. In yet another embodiment of the present invention, a mechanical catch arm is provided to lock the cooking basket holder.

Abstract: A cooking device and method for cooking food items by boiling and by steaming is provided. The method of cooking the food items includes placing an amount of liquid in a recess of the cooking device, heating the recess to heat a liquid therein to a cooking temperature, and receiving the sidewalls of a bowl having apertures in a bottom surface thereof in the recess, in a first position, for cooking by boiling. The bowl is supported in a second position over the recess on an intermediate member for cooking the food items by steaming.

Abstract: An improved outdoor cooking apparatus features a pot with multiple cooking inserts and burner frame that supports a burner element. One insert can be used for cooking an entire poultry carcass. Other inserts are perforated baskets that can be used to fry items.

Abstract: The cooking device has a tank with an electrical heater means containing a basket for the food connected to an actuator suitable for moving it between a position inside and a position at least partially outside the tank. A first temperature sensor of a portion of the tank and a timer are connected to a control for moving the basket in relation to the signals which the control receives from the temperature sensor and from the timer. In the cooking procedure when the first sensor detects the cooking temperature, the basket is lowered and, at the same time, the timer is started for a preset time period. At the end of the time period the control deactivates the heater and commands the removal of the basket from the tank.