3 combined actions: Pressure, Low temperature and precise temperature control
Cooking techniques with OCOO double boiler:
Aromatization with liquid: maceration, infusion, decoction, extract
Syrup or oil confit, pickles and escabeche
Stews and hot pots
Fermentation of dough, produce or dairy (yogurt)
Cooking any kind of dough, even steamed (Bao)
Cooking legumes without soaking them previously
Pressure cooking with liquid or steam with controlled temperatures and time
Bain Marie: custard, Royale custard, pâtés and stuffing
Black garlic and honey confit
Millennium Egg
Jams and syrups
Clarified reductions, broths, and consommés
Soups and vegetable creams
Pasteurization
To know more about the uses of OCOO, take a look at our Recipe section.