OPOS Vs Traditional Pressure cooking

Traditional Pressure cooking                  OPOS®  
Food is cooked with added water.Food is cooked in its own juices, with little or no water.
The only technique used is ‘dump all in a cooker’.Uses a set of validated techniques to bring the best out of food.
Exercises very little control over texture, flavour or colour.Exercises complete control over texture, flavour and colour.
Is chiefly used for mushy foods like dal, potatoes and kichidi.Is used for almost all food.
Causes vegetables to get overcooked, become colourless and textureless.Makes vegetables come alive.
The goal is quick cooking.The goal is to maximise colour, texture, flavour and nutrition.
Most recipes call for cooking on low/ medium heat.Most recipes call for cooking on high heat.
Cooking conditions need not be standardised for recipes to work.Both the cooker and the heat source need to be standardised for the recipes to work.
Seen as a necessary evil. Many households frown on pressure cooked food.Seen as a boon. Babies love OPOSed food.
Is limited to a pressure cooker.Is universal.
Is about using the cooker.Is about using the technique.
Difference between Traditional cooking & OPOS

Start with lessons here

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