Ocoo Pro 100% Chef automatic stainless steel and black porcelain pot lt 4.5

It's called OCOO Pro stainless steel and black porcelain automatic cookware lt 4.5 but it reads revolution in the kitchen!

'With the impact of low-temperature cooking in our market, OCOO is undoubtedly the next revolution that will mark our era'
Or so says those who have tried it firsthand.

FERMENTATIONS AND PICKLING

OCOO comes with several programs for fermentation.
It allows you to make quick pickles in just an hour and a half; ferment yogurt, paste and batters; create traditional long-fermenting pastes such as Korean Gochujang or soybean paste in just a few hours instead of months.
With OCOO, you will start fermentation in a controlled environment for precise and food-safe results. You will also be able to pasteurize jars, as the operation of the OCOO, among other features, is similar to that of a small autoclave.

IN A NUTSHELL: HOW OCOO WORKS

OCOO combines three different principles: pressure control, low temperature, and infrared emitted by the ceramic pot with germanium components.
A small amount of water is added to the bottom of the pressure bell while the food is placed in the ceramic pot: the steam produced by the moisture cooks and ferments the food without the risk of burning it.

COOKBOOKS AND INSTRUCTION MANUAL

Inside the box you will find several publications, in two languages (English and Korean):

- instruction manual,

- 100 kinds of herb foods: healthy cooking in double boiling,

- baby food,

- healthy food.

Of these, the only one translated into Italian is the instruction manual.

NEVER BOIL.

Thanks to the external pressure, the liquid does not boil, even if the temperature rises to 118°C, and the product does not break down during cooking, retaining its shape.
Unlike traditional pressure cooking, OCOO does not let moisture escape from its ceramic vessel due to the pressure created by the bell, and the water and organoleptic qualities contained in the food remain 'trapped' in the pot and concentrate inside the food, making it better.
OCOO is fully programmable and very easy to use: thanks to a temperature probe, you can set and control precise cooking cycles that save time and energy.

PREPROCESSING FOR COOKING, BAKING AND COCKTAIL PREPARATION

The broths cooked in the OCOO are already clarified.
You will be able to produce preprocessing for cooking, pastry and cocktail preparation, as well as extracts, decoctions, concentrates and infusions.

TEXTURE

The fibers are perfectly cooked with softer textures than traditional cooking methods. At the same time, the product retains its shape: if almonds are cooked, the end result is an almond butter with evenly cooked seeds that can be used as a base ingredient for other preparations.

DOUBLE AUTOMATIC PRESSURE COOKER

Unlike conventional pressure cookers, the steam created inside OCOO does not escape but binds with the food's flavors, imprisoned inside the cooker.
It operates at a low temperature with extreme precision, preserving the food's organoleptic characteristics, a goal now pursued by any culinary professional.
OCOO can be used and adapted to make hundreds of preparations; it guarantees unique results that would be virtually impossible to achieve without this system.
In addition, it combines different cooking techniques such as double pressure cooking and temperature controlled cooking.

COOKING TECHNIQUES WITH OCOO

Do you want to discover them? They are many and allow you to experiment with new ways of cooking or refine the ones you use daily.

• Flavoring with liquid: steeping, infusion, decoction, extract,
• syrup or oil confit, pickles and pickles,
• stews and stews,
• fermentation of dough, produce or dairy products (yogurt),
• cooking all kinds of dough, including steaming (Bao),
• cooking legumes without soaking them first,
• pressure cooking with liquids or steam and control of temperature and time,
• bain-marie: creams, such as custard, plus pates and fillings,
• black garlic and honey confit,
• centenary egg,
• jams but also syrups,
• clarified reductions, broths and consommé,
• soups and vegetable creams,
• pasteurization.

Choosing OCOO you will never go back, it is truly exceptional.The courses it allows you to experiment with are exceptionally varied and complex and the results guaranteed! You can achieve finished dishes or simple condiments, accompaniments, and finishing touches that would be difficult to achieve without this tool.
OCOO raisesthe level and brings it to 120°C WITHOUT EVAPORATION, because it creates a hood of heat that stays inside.

3 COMBINED ACTIONS

OCOO allows three different cooking methods to be combined easily and automatically. Pressure, low temperature, and infrared emitted by the germanium ceramic pot are the actions that enable special and innovative cooking.

OCOO IN HAUTE CUISINE

Disfrutar could be considered one of the most important centers of culinary creativity today.
Led by Oriol Castro, Eduard Xatruch and Mateu Casañas, this Barcelona restaurant has its eyes set on the unexplored. Thanks to this, the three chefs were able to take the OC'OO, a domestic machine of Korean origin, and glimpse into a new world of culinary possibilities.
The first dish that arrived on the restaurant's menu created using the machine surprisingly was kale.
"We were shocked by the result we got and we started from there to do trials with a thousand products: vegetables, fruits, ..." Oriol Castro tells Saber Y Sabor, a magazine specializing in the culinary sector( You can read the article in the original languagehere ). All this working without any kind of reference except a manual to translate from Korean. "I must say that other great cooks in the country were using this machine. We were not the first to use it, however, we were the ones who worked the most with it, analyzing its potential."

HOW OCOO BEGAN TO BE USED

The device, which is very present in Korean homes, makes it possible to combine pressure cooking with low-temperature cooking. All this with stable and very controlled parameters, without letting out the steam that is generated during cooking.
Since it was not enough for Oriol, Eduard y Mateu to achieve excellent results, they sought to go further and delve into the causes that brought them there. In the article they explain that OC'OO works with pressure and temperature: "The machine can reach from 40° to 95° more or less, although with pressure this temperature can increase slightly."

THE HEALTH QUALITIES OF OCOO

Another possibility that the machine offers at the culinary level concerns the emanation of liquids from the ingredients. And, as the chefs explain, since there is no evaporation, a very interesting juice extraction is generated. An extraction that Disfrutar uses, for example, to make an almond vinaigrette or a reduction of black cauliflower in dishes.
This machine is so committed to healthy processing that, of the three recipe books that have been published concerning its use, two of them are aimed at special groups: children and the elderly.