For strain-free kneading of flour through autolysis. This technique lets the dough relax before kneading, making it more elastic and easier to shape. The shorter mixing time results in less oxidation, which improves colour, flavour and texture.

Tempering or tadka is a process commonly used in Indian cooking where spices are roasted in hot oil to release their flavour. The OPOS bottled tempering technique heats the oil in sealed conditions and soaks the spices in the hot oil in a bottle away from the hob.

Caramelised onions/ tomatoes form the base for a huge range of recipes. This technique cuts the cooking time by over 80% and labour by over 90%.

A technique chiefly used to convert butter into ghee by clarifying in under 5 minutes, a process that takes up to 20 minutes when made traditionally.

The ancient Persian technique of Dum cooking is to seal in everything with minimal moisture and let food cook in a sealed container. The OPOS dum technique is supercharged by increasing both the pressure and heat, achieving in under 10 minutes what can take up to 45 minutes when cooked traditionally.

Indian cuisine relies primarily on natural ingredients like cream and butter for creaminess. In OPOS, we maximise creaminess and minimise oil/ fat usage by various techniques, all based on the French technique of emulsification.

Deep-frying at much lower temperatures than the traditional process. Ingredients are added to cold oil and heated together under pressure to eliminate toxic oil fumes and minimise the production of carcinogens.

The surface area is varied, by varying the cut size and shape to enable different foods to cook together in the same time.

The use of inner vessels (pot in pot) permits us to have multiple heating zones inside the same pot. All OPOS recipes are designed around this key fact. An inner vessel is used to isolate cooking inhibitors, prevent curdling, promote caramelisation, match cooking times, isolate non-edible ingredients from the edible ingredients and so on. 

The ‘Just enough water’ technique arose from OPOS experiments to find out the minimal amount of water needed to cook pasta and other starches. These experiments led to no-water pasta and no-water noodles, which get cooked without any added water.

The Key Building Blocks concept is used to translate one recipe across multiple cuisines. Vegetables, meats and starches are common across cuisines. Only the spices/additives and cooking techniques vary. All OPOS recipes are designed so that the core building blocks can be varied, giving rise to a multitude of recipes across cuisines, from a core theme.

Layering prevents burning in no-water recipes, allows sautéing of onions and tomatoes, helps bypass the adverse effects of cooking inhibitors. 

After cooking time was brought to under 5 minutes for many recipes, we had to minimise the prep time by generating a series of  recipes using ingredients which required no cutting.

PressureBaking is an OPOS technique of cooking food under pressure, in its own juices at the highest possible heat for the lowest possible time. This produces dramatic results. It heightens flavours, colours, textures, tastes and promises greater nutrition.  PressureBaking simulates and deskills stir frying. 

The queued cooking technique allows us to have as many cooking zones as we want inside the same vessel.The outermost vessel, which is the body of the pressure cooker, experiences the highest rate of heat transfer. Each nested vessel experiences lesser and lesser heat transfer.

Retained heat cooking or the process of prolonging cooking after the heat source has been turned off emerged as a core technique for cooking wheat grits, pressed rice vermicelli, eggs and non-gluten flours. Retained heat cooking scales up seamlessly to cook huge quantities of food and saves on fuel while preventing overcooking. 

Sugar syrup is very tricky as sugar does not have a standard melting point. This technique demystifies the exact consistency of sugar syrup by standardising measures and cooking conditions, guaranteeing the same consistency of syrup every time. 

Using this technique, we can now convert a fixed valve pressure cooker to a short term canning device and store cooked food for nearly a week without refrigeration. This very long steeping has an added bonus of infusing flavours deep into food. This is especially relevant in times of pandemics and natural disasters.

Cooking multiple dishes together, in a single pot, in one step was made possible by this technique by the use of dividers.