Between tradition and innovation, OCOO is a double automatic pressure cooking machine that makes possible to achieve extraordinary textures with any type of produce.
Why OCOO is the Key to develop new recipes?
OCOO is based on an ancient Korean cooking technique, traditionally used to produce extracts of medicinal plants while maintaining intact the properties of food, such as when producing ginseng extracts.
A temperature control probe allows setting and controlling precise cooking cycles. Its menu contains a series of cooking programs for making soups, fermentations, and stews. OCOO cooks legumes without previous soaking, achieving spectacular textures and intense and surprising flavors, impossible to obtain with other cooking techniques.
OCOO combines three different principles: the control of pressure, the low temperature and the infrared emitted by the ceramic pot with Germanium components.
A small amount of water added to the bottom of the pressure bell heats up and at the same time closes the ceramic pot contained inside. The steam produced by the moisture of the food contained in the ceramic pot stews, cooks and ferments without the risk of burning the food. Unlike traditional pressure cooking, OCOO does not let food moisture escape from its ceramic pot due to the pressure created by the bell. The water and the aromatic particles contained in the food are trapped in the pot and are concentrated inside it.
What can OCOO do?
OCOO is totally programmable and very easy to use, comprising several programs with predetermined temperatures and pressure levels for the preparation of soups, creams and clarified broths since they are not made by boiling. Golden broths can be obtained without the need to roast bones or vegetables, just using the specific program.
Cook the legumes without previous soaking and also the dried fruits obtaining a perfect creaminess, without lifting the peels or breaking the structure of the food and conserving all the starch that thickens the texture.
You can extract water from vegetables and fruits by getting concentrated extracts and juices without adding water for cooking. It changes the color of the food turning it black but without bitterness or toasting its flavor in excess and without producing toxins.
There are many more techniques to explore and study from a gastronomic and scientific point of view.
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