OPOS is about standardisation. Standard recipes. Standard equipment. Cooking conditions inside a pressure cooker can be standardised. Not possible with open pot cooking.

So that we can all be on the same page.

Do not use bigger cookers for vegetables as it overcooks them. Use multiple 2L cookers instead.

Curries for 6 adults. Rice for 2. Use bigger cookers for rice alone.

Not for vegetables. Try sauteeing veggies at high heat for 3 minutes. Try slow boiling same veggies for 30 minutes. Compare both.

Slow cooking is ok for tough meats and dals.

No. Intensity of heat matters less than duration of heat. Tandoori veggies are full of life. Slow boiled veggies are dead.

Learn the technique. Alter the proportions /ingredients as per your choice.

OPOS works with any cuisine. OPOS reaches you the best way to cook vegetables. Meats. Rice. Pasta. By changing flavouring and additives, you can create any cuisine you like.

Breads (Rotis, naan, phulkha, Dosa, etc)

10 minutes. But it takes months to sink in. Years to unlearn, especially if you have been cooking the traditional way for a long time.

This is one question repeatedly asked.

The reason is simple. Pressure baking is very similar to Tandoori cooking, grilling and stir frying. In all these cases, we cook food in its own juices, at the highest possible heat for the lowest possible time. The goal is to transfer maximum heat into food at the shortest possible time. This ensures the best colour, texture, flavour and taste.

In a Tandoor, you don’t dump a huge load at once. You cook a small amount of food at one time.

In stirfrying, you don’t overcrowd the wok with too much food. You cook a small amount of food at one time.

You can ofcourse overload a tandoor, grill or a wok. But you won’t get the best results.

Same is the case with pressure baking. The more food you add, the less is the colour, taste and texture.

The solution is not using a larger pot, but multiple small pots.

There is one reason why we use a pressure cooker in OPOS – it guarantees standard cooking conditions, irrespective of where on earth you might be. What happens in my pot, has to happen exactly the same way in yours. This is not possible in open pot because atmospheric pressure varies from place to place. So cooking time also changes from place to place, based on atmospheric pressure and room temperature.

There is nothing to be worried about pressure as long as you stick to standard recipes and don’t do anything stupid like forcing open a pressurised pot.

The pressure inside your pot ( 15 psi) is less than the pressure inside your car tire or a bottle of cola. In OPOS, as we cook with virtually no water, the biggest fear is pressure not building up!