OCOO – Cauliflower
Discover how chefs Oriol Castro, Eduard Xatruch, and Mateu Casañas, from the Disfrutar Restaurant in Barcelona, have developed new culinary applications for cauliflower using OCOO. This innovative double-cooking and automatic pressure pot transforms the way you cook, offering results that were once only possible with cutting-edge techniques.
Unlike traditional pressure cookers, OCOO does not release steam during cooking, allowing aromas to concentrate within the pot and enhancing the flavour of the ingredients. With its combination of pressure cooking and controlled temperature, OCOO works at low temperatures with absolute precision, preserving the organoleptic characteristics of the food.
Thanks to OCOO, you can explore hundreds of recipes and create unique preparations, like cauliflower, which would be virtually impossible to achieve without this technology.
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