Everyone is going crazy on OCOO
28/06/2018
A small selection of the articles published this last week about OCOO and its presentation at Madrid Fusión.
Back to Tradition: OCOO and the Art of Slow Cooking
Víctor Núñez Jaime
January, 23 2018
Original article published on BURGOSCONECTA.ES
Mateu Casañas, Oriol Castro, and Eduard Xatruch, the trio of chefs behind Barcelona’s Michelin-starred restaurant Disfrutar, recently demonstrated the incredible possibilities of the OCOO machine, a versatile Korean appliance widely used in homes across Korea for slow cooking, infusions, porridges, soups, stews, aging, confit, and fermentation.
The chefs used the “black egg program” on the OCOO to prepare a cauliflower that, after 10 hours, emerged caramelized, thick, and dark. They paired it with a classic béchamel sauce.
Next, they dehydrated celery stalks in the same machine until they resembled vanilla pods. They applied the same technique to fruits, achieving perfectly caramelized results, and then moved on to nuts. Almonds were crushed and paired with softer ones alongside a creamy praline. Onions were slowly melted into a liquid, bittersweet caramel, and finally, they prepared a concentrated chicken broth, black garlic confit with rosemary honey, and white chocolate that, after five hours of slow cooking, transformed into dark chocolate due to the temperature concentration.
No magic—just advanced culinary technology.
Oriol Castro y Eduard Xatruch en Madrid Fusión 2018
Madrid January, 23 2018
Original article published on ELADEREZO.COM
At Madrid Fusión 2018, Oriol Castro and Eduard Xatruch of Compartir and Disfrutar, together with Mateu Casañas (who was unable to attend), presented “OCOO: Juices, Extractions, and Caramelizations”, showcasing the Korean slow cooker.
The OCOO is an electric slow cooker inspired by traditional Korean clay pots. Castro and Xatruch, both protégés of Ferran Adrià, demonstrated how slow cooking can modify, ferment, or age simple ingredients such as cauliflower and celery. Using the black egg program, cauliflower transforms over hours at low temperatures without burning, achieving a deep, black caramelized finish.
Celery stalks also turned black and, after dehydration, resembled vanilla pods. Almonds became tender enough to melt at the touch, and the chefs also prepared caramelized fruits and other vegetables with similar precision.
Other creations included a concentrated chicken broth, black garlic confit with rosemary honey, and white chocolate slowly converted into dark chocolate, demonstrating the OCOO’s versatility in haute cuisine.
From OCOO to Flavored Fried Eggs
Marta Fernández Guadaño
January, 22 2018
Original article published on GASTROECONOMY.COM
Oriol Castro and Eduard Xatruch, partners with Mateu Casañas at the two-Michelin-starred Disfrutar, showcased at Madrid Fusión 2018 how a domestic Korean appliance can elevate high-end cuisine, including innovative fried eggs with flavor spheres mimicking yolk.
Sixteen years after the launch of Madrid Fusión, a period dominated by Ferran Adrià and elBulli, the culinary world has evolved. Yet, chefs like Castro and Xatruch continue to inspire, offering practical, creative, and technically precise contributions to haute cuisine.
The OCOO is a traditional Korean appliance used for soups, rice, and the famous black or “thousand-year” egg. Initially introduced to Disfrutar three years ago via Sempio, the chefs experimented with simple and complex recipes and have since incorporated the machine into at least six dishes on their current menus.
The OCOO is described as a pressure cooker that never burns, featuring a ceramic pot, optional strainer, and lid. It allows chefs to select cooking time and temperature with manual or 13 preset programs for herbs, teas, soups, stews, aging products, confits, fermentation, or black egg preparation.
At Disfrutar, OCOO is primarily used for vegetables like cauliflower and celery, as well as for highly concentrated broths, opening up new possibilities for creative culinary exploration. In Spain, OCOO is distributed by 100% Chef, priced at €450 plus VAT.
The Korean Machine Revolutionizing Kitchens
Paz Álvarez – January, 30 2018
Original article published on CINCODIAS.ELPAIS.COM
The OCOO appliance is the latest innovation to enter Spanish kitchens, following tools like Adrià’s siphon, Roca’s Roner, and Ángel León’s Clarimax. Combining ceramic slow cooking with precise pressure and temperature control, OCOO offers 13 programs for diverse culinary techniques, from macerations and dough fermentation to black garlic and honey confits.
At Madrid Fusión, Eduard Xatruch and Oriol Castro demonstrated its versatility with dishes such as almond creations inspired by ajo blanco, proving that tradition and technology can combine to create truly innovative haute cuisine.
You can read HERE the balance of Madrid Fusión International Chef Summit by Balfegó.
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