Apparatus and methods for at least semi-autonomous meal storage and cooking

Abstract

A method of using a fluid-immersion storage and cooking device having a thermal container that defines a first volume and a second volume includes disposing a first food item in the first volume. A second food item and a third food item are disposed in the second volume in a first position and a second position, respectively. A volume of fluid having a first temperature is circulated through the first volume to transfer thermal energy to the first food item. After a predetermined time, at least a portion of the volume of fluid is heated to a second temperature. A portion of the volume of fluid is conveyed to the second volume such that (1) the second food item is substantially submerged in the portion of the volume of fluid and (2) the third food item is disposed substantially outside of the portion of the volume of fluid.

1 . A method of using a storage and cooking device, the device including a first container, a second container, and a circulation system, the method comprising:
 circulating a volume of water through a cold flow path of the circulation system to cool the volume of water to a cold storage temperature, the volume of water at the cold storage temperature cooling a first food item disposed in the first container and a second food item disposed in the second container for a first time period;   circulating the volume of water through a hot flow path of the circulation system to heat the volume of water from the cold storage temperature to a first cooking temperature, the volume of water at the first cooking temperature cooking the first food item for a second time period;   circulating a portion of the volume of water through the hot flow path to change a temperature of the portion of the volume of water to a second cooking temperature different than the first cooking temperature; and   conveying the portion of the volume of water at the second cooking temperature to the second container, the portion of the volume of water at the second cooking temperature cooking the second food item for a third time period.   
     
     
         2 . The method of  claim 1 , wherein at least a portion of the third time period is concurrent with the second time period. 
     
     
         3 . The method of  claim 1 , wherein the second time period is based at least in part on a desired cook time associated with cooking the first food item via the volume of water at the first cooking temperature. 
     
     
         4 . The method of  claim 1 , wherein the third time period is based at least in part on a desired cook time associated with cooking the second food item via the portion of the volume of water at the second cooking temperature. 
     
     
         5 . The method of  claim 1 , wherein the third time period is based at least in part on a desired cook time associated with cooking the first food item and a desired cook time associated with cooking the second food item. 
     
     
         6 . The method of  claim 1 , wherein circulating the volume of water through the cold flow path includes circulating the volume of water at the cold storage temperature around the first food item disposed in the first container. 
     
     
         7 . The method of  claim 6 , further comprising:
 transferring thermal energy from the second food item disposed in the second container to the volume of water at the cold storage temperature circulating around the first food item, thereby cooling the second food item.   
     
     
         8 . The method of  claim 1 , wherein circulating the volume of water through the hot flow path to heat the volume of water from the cold storage temperature to the first cooking temperature includes circulating the volume of water at the first cooking temperature around the first food item disposed in the first container such that the volume of water at the first cooking temperature transfers thermal energy to the first food item to cook the first food item for the second time period. 
     
     
         9 . The method of  claim 1 , wherein the second food item is submerged in the portion of the volume of water at the second cooking temperature conveyed into the second container, the portion of the volume of water at the second cooking temperature transferring thermal energy to the second food item to cook the second food item for the third time period. 
     
     
         10 . The method of  claim 9 , further comprising:
 receiving a first data set from a first identifier associated with the first food item, the first data set including instructions for cooking the first food item; and   receiving a second data set from a second identifier associated with the second food item, the second data set including instructions for storing and cooking the second food item.   
     
     
         11 . The method of  claim 1 , further comprising:
 draining the second container at an end of the third time period.   
     
     
         12 . A method of using a storage and cooking device, the device including a first container, a second container, and a circulation system, the method comprising:
 circulating a volume of water through a cold flow path of the circulation system to cool the volume of water to a cold storage temperature;   circulating the volume of water at the cold storage temperature around a first food item disposed in the first container to cool the first food item at the cold storage temperature for a first time period;   transferring thermal energy from a second food item disposed in the second container to the volume of water at the cold storage temperature during the first time period;   circulating the volume of water through a first hot flow path of the circulation system to heat the volume of water from the cold storage temperature to a first cooking temperature;   circulating the volume of water at the first cooking temperature around a first food item disposed in the first container to cook the first food item at the first cooking temperature for a second time period;   circulating a portion of the volume of water at the first cooking temperature through a second hot flow path of the circulation system to heat the portion of the volume of water at the first cooking temperature to a second cooking temperature; and   conveying the portion of the volume of water at the second cooking temperature to the second container, the portion of the volume of water at the second cooking temperature cooking the second food item at the second cooking temperature for a third time period.   
     
     
         13 . The method of  claim 12 , wherein at least a portion of the third time period is concurrent with a portion of the second time period. 
     
     
         14 . The method of  claim 12 , wherein the second time period is based at least in part on a desired cook time associated with cooking the first food item via the volume of water at the first cooking temperature. 
     
     
         15 . The method of  claim 12 , wherein the third time period is based at least in part on a desired cook time associated with cooking the second food item via the portion of the volume of water at the second cooking temperature. 
     
     
         16 . The method of  claim 12 , wherein the storage and cooking device includes a thermally conductive wall forming a portion of the first container and configured to transfer thermal energy between at least one of the first food item or the second food item and the volume of water circulating around the first food item. 
     
     
         17 . The method of  claim 12 , further comprising:
 receiving a first data set from a first identifier associated with the first food item, the first data set including instructions for cooking the first food item; and   receiving a second data set from a second identifier associated with the second food item, the second data set including instructions for cooking the second food item.   
     
     
         18 . The method of  claim 12 , wherein the storage and cooking device is in communication with at least one remote electronic device, the method further comprising:
 receiving, at the storage and cooking device, a signal from the at least one remote electronic device, the signal including data associated with at least one of the first food item or the second food item.   
     
     
         19 . The method of  claim 12 , wherein the second food item is submerged in the portion of the volume of water at the second cooking temperature conveyed into the second container, the portion of the volume of water at the second cooking temperature transferring thermal energy to the second food item to cook the second food item for the third time period. 
     
     
         20 . The method of  claim 19 , further comprising:
 draining the second container at an end of the third time period.   
     
     
         21 - 30 . (canceled)