OPOS Chef 2.2

The OPOS Story
Traditional recipes do not work for many of us struggling to cope with a fast paced life. We lack the skill, time & support to make them work. Those living abroad face special problems, with even a tadka becoming impossible!

OPOS was designed to address these problems. It is being constantly shaped by the feedback of thousands of volunteers from over 20 countries across the world. An OPOS recipe is frozen only after it has been validated by dozens of volunteers, who have grown up with these recipes. Some recipes have clocked over 200 validations.
It has taken 13 years, 780 blog posts, 11097 volunteers, hundreds of kgs of provisions, 1208 files, 10411 posts, 5601 photos, 181 videos, thousands of arguments, 4 restaurants, 16 chefs, 14 events & 22 corporate demos before the first set of OPOS recipes were created !

Why OPOS?
OPOS is Green. One vessel to wash.
OPOS is Clean. Hygienic by design.
OPOS is Fast. Fresh food in minutes.
OPOS is Liberating. No supervision.
OPOS is Healthy. Less oil & salt used.
OPOS is Flexible. Cook your way.
OPOS is Economical. Saves fuel.
... but OPOS is Addictive! There is no turning back!

Standard OPOS equipment:
A 2 liter stainless steel pressure cooker,
a Stick blender,
Measuring cups & spoons,
Knife, Peeler & Grater,
small weighing scale,
Induction stove (Can use gas/ electric stove after standardising) ... and nothing more!

Important !
Follow the recipe exactly.
Use standard equipment.
Do not scale up or down, atleast the first time.
Understand the core OPOS techniques.
Never force open a cooker.

Core OPOS Techniques:
No water cooking: Cooking with food's own juices.
Pyrolysis: Cooking just short of burning
Flash cooking: No water pressure cooking at high heat for a short time.
Layering: Arranging ingredients layer by layer inside a cooker.
Plug & play: Replacing/ supplementing core building blocks.
.. and many more.

FAQ:
I don't have a 2liter stainless steel cooker/ induction stove!
Buy them - else you need to figure out the right timings.

My cooker does not whistle!
Get it checked. Most Indian cookers whistle.

How can I scale up the recipes?
Most recipes serve 2. When you scale up, cooking time varies, but whistles remain the same.

How to check my cooker?
Add 1/4C water to your 2L cooker. On high heat, first whistle comes in around 1-2 minutes. On medium heat, it takes around 3-4 minutes.

Why no tadka?
It is optional in OPOS.

Common complaints:
Food is overcooked/ undercooked!
Reduce/ increase cooking time.

Food is burnt!
Reduce cooking time/ add more water. Use standard equipment. Do not cook beyond 5 minutes for no water recipes.

Food has a raw smell!
Use roasted spices/ OPOS ginger garlic/ onion pastes.

Recipes do not work for me !
Check your cooker. Cook at 600W/ 900W settings as per the recipe. If using gas/ electric stoves, check timings by heating 1/4C of water in your 2l cooker.

Remember:
1. Pressure cooking is always with whistle on, right from the beginning.
2. Do not use an inner vessel/ add water, unless the recipe calls for it.
3. Preheat electric stove tops before cooking and remove cooker after cooking.
4. Safety first! Understand a recipe before attempting it !

Happy OPOSing. Watch the OPOS magic unfold in your kitchen !