Layered ingredients according to moisture levels. No added water or a tiny amount of added water. Cooking on high heat for the entire duration.
On Fri, 1 Mar 2019, 00:00 Suresh Ramasubramanian, <sur...@hserus.net> wrote: > Newbie question but how does this one pot thingy differ from a plain old > pressure cooker? > > On 28/02/19, 2:20 AM, "silklist on behalf of Huda Masood" > <silklist-bounces+suresh=hserus....@lists.hserus.net on behalf of > hudamas...@gmail.com> wrote: > > I haven't really tried sous vide for the same reason - i.e. plastic and > leaching. > > I'm a big fan of the OPOS method - One pot One shot. A gentleman in > Chennai > who goes by Sir Ramki came up with it and I really think it's the bees > knees. It basically utilizes the inherent moisture in the ingredients > themselves to cook under pressure (std 15 psi, 120 degrees centigrade, > moist heat) and there is none to little addition of water. He's got a > great > primer book explaining the science behind it on Amazon kindle - called > OPOS > primer. > > I make a ridiculously lip smacking (I have to say so myself because > only I > and the husband have ever eaten it, we never got as far as to share it) > spaghetti sauce - comprising of beef mince, whole tomatoes, whole > garlic, > onions, butter, salt and pepper. It cooks on high heat for 40 minutes > and > comes out like it's been going on the fire all night. > > I think I've made myself quite hungry. > > Let me know if anyone has tried it out or wants to come over for a > demo ! > > H.M. > > On Thu, 28 Feb 2019 at 11:18, Jitendra Vaidya < > jitendra.vai...@gmail.com> > wrote: > > > Bruce, > > > > Thanks a bunch for the detailed posts. I think you (and Naren and > Ashim) > > have finally convinced me to take the plunge. > > > > I will report back results, and possibly ask more questions, soon. > > > > -Jiten > > > > > -- > Huda Masood > +91 9886796967 > > > > >
