8 Kitchen Tools That Are Overlooked and Underrated, According to Chefs
The art of sous vide cooking shows no signs of slowing down, at least if the chef de cuisine at Lana in Dubai, Javier Malillos, has anything to do with it.
“Sous vide cooking is a game changer because it takes the guesswork out of undercooking or overcooking food,” he says of the temperature-controlled water bath cooking process. “With a little patience, you can cook meat, fish and vegetables to your desired doneness. It’s also perfect for meal prep. As the food is cooked in vacuum bags, it stays fresh in the refrigerator for several days without losing quality.
Those looking to elevate sous vide cooking even further may want to consider an OCOO machine: a pressure cooker of Korean origin that is pressure and temperature controlled.
“In recent years it has become popular as a versatile tool for different preparations,” says Paco Perez, chef and founder of the Michelin-starred Enoteca Paco Perez at Hotel Arts Barcelona. “The most common are black garlic and century eggs.”
The OCOO machine allows simultaneous cooking under vacuum and pressure, thus achieving “gastronomic results with minimal intervention”.
“It extracts deep flavors and perfect textures in dishes such as broths, legumes or desserts and is ideal for those seeking healthy, efficient cooking with professional-quality results at home,” adds Perez of the device that has also become a featured fermenter and pickler.
