The invention involves silicone devices and a method for using the
silicone devices for food preparation and for cooking. The silicone
devices come in a variety of shapes: bands, string, mesh, perforated
sheets, connected double-Os, and film. The silicon devices may be used
when food is prepared, then frozen and later cooked; to support food
during cooking; or in food preparation when the food is not heated. The
silicon devices may be stretched and placed over a food item prior to
cooking and will support the food item during cooking. The silicone
devices retain their elasticity when exposed to heat and continue to hold
the food in shape while cooking. After cooking is complete, the silicone
devices are quickly and easily removed from the food without sticking to
the food.