What is OPOS?
OPOS - One Pot One Shot is the cleanest, greenest, healthiest, tastiest and fastest way to cook just about anything. OPOS works for anyone, anywhere, anytime!
OPOS (One Pot One Shot) is a scientific cooking technique to cook food in lowest time, highest heat and under pressure using a PressureBaker – an equipment specially designed for OPOS. All OPOS recipes use One Pot and all cooking is done at One Shot.
This is the OPOS promise. Sounds too good to be true? We mean every single word!
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TECHNIQUES

Why do we insist on OPOS?

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.

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Get started with OPOS today!

OPOS is not a fancy word for pressure cooking. It is a brand new cooking technique. OPOS (One Pot One Shot) is a scientific cooking technique to cook food in lowest time, highest heat and under pressure using a PressureBaker – an equipment specially designed for OPOS. OPOS recipes use One Pot and all cooking is done at One Shot!

                                                                                                                                                                     read more…

OPOS Vs TRADITONAL PRESSURE COOKING

There is a world of difference between the two! Know more here

Do OPOSed foods retain nutrients?

Our aim is to make food a non-issue to every human in this world. Nutrition retention being our prime concern, we decided to get PressureBaked food (vegetables) tested…

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Be it an experienced cook or total fresher, OPOS helps. By forcing one to measure and cook for specified times, everyone gets consistent results every time with the perfect taste replicated. Time and labor savings are tremendous. Hail to OPOS!

Lakshmi Anand

Now anyone can cook without fear. A big time and energy saver, sure shot easy method with guaranteed results .... And with absolutely no compromise on taste! Not messy at all and less dishes to wash. Fun way to cook good food. Very happy to go the OPOS way.

Sharadha Nrsmhn

OPOS is a kind of thrilling game! If you follow the rules you win! If you don't follow the rules you are out of the game! OPOS has made cooking very interesting.

Mahalakshmi Vijayan

OPOS has broken all barriers associated with cooking and made cooking effortless and enjoyable.

Suresh Ramanathan

What's there to complain, when cooking and cleaning time is faster and easier than prepping time??

Ashwini Bee

OPOS is Ek Dum easy... Dum tea to Dum Aloo to Dum Biriyani... Saves me time, effort and dishes have so much variety yet so simple to make with the super hacks.

Indira Manoj

OPOS has taken the stress out of my mind about cooking. It’s a scientific and healthy technique of cooking recipes in a short time with less or no oil, enhancing the natural taste of vegetables. It is the sure and perfect answer to fast and easy cooking in today's fast world.

Janaki Sundararaman

Absolutely positive experience for me so far, lot to learn though. Saves time, energy, less mess and I feel totally bored to do non OPOS.

Suba Lakshmi

Saves enormous time and fuel. OPOS preparation time is actually more than doing cooking. No doubt one day we all will forget traditional cooking. One thing to be frank is we plan for one item, due to more time and easy methods we end up with making more number of dishes at the same time.

Geetha Rangarajan

OPOS techniques make life very much easier. Some recipes considered difficult, can be made at home with much ease. It gives so much satisfaction and it has raised my self belief that I am a better cook now.

Shobana Nippani