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The art of sous vide cooking shows no signs of slowing down, at least if Lana In Dubai, chef Javier Malelos has something to do with it.
“Sous video cooking is a game-changer because it eliminates the uncertainty of undercooked or overcooked 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 degree of doneness. It’s also ideal for meal preparation. Because the food is cooked in vacuum-sealed bags, it stays fresh in the refrigerator for days without losing its quality.”
Those looking to raise the bar on sous vide cooking may want to consider this Oko machine: A pressure cooker with temperature control of Korean origin.
“In recent years, it has become popular as a versatile tool for different preparations,” says Paco Perez, chef and founder of the Michelin-starred restaurant. Paco Perez wine shop in Arts Hotel Barcelona. “The most common include black garlic and century eggs.”
The OCOO machine allows for simultaneous vacuum and pressure cooking, achieving “fine dining results with minimal intervention.”
“It extracts deep flavors and perfect textures in dishes like stocks, legumes or desserts and is ideal for those looking for healthy, efficient cooking with professional-quality results at home,” Perez adds of the device that has also become a star in fermentation and pickling.