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The art of sous vide cooking shows no signs of slowing down, at least if The Lana in Dubai’s Chef de Cuisine Javier Malillos has anything to do with it.
“Sous vide cooking is a game-changer because it eliminates the uncertainty of under- 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 doneness. It’s also perfect for meal prep. Because the food is cooked in vacuum-sealed bags, it stays fresh in the fridge for several days without losing quality.”
Those looking to elevate sous vide-style cooking even more may want to consider an OCOO machine: a Korean-origin pressure and temperature-controlled cooker.
“In recent years, it has become popular as a versatile tool for different preparations,” says Paco Perez, chef and founder of Michelin-starred Enoteca Paco Perez at Hotel Arts Barcelona. “The most common ones 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 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 star fermenter and pickler.
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