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FREEZE DRYING & DEHYDRATION Smoking and flavouring Pacojet4 TWIN STONES & PREMIER GIROVAP Confi Kit OCOO VOM Edible Cloud SQUASHER Machines Sous Vide CLICK IT Nitro & CO2 Tool Concepts Glass Concepts Moulds Catering COMAS FLAVOUR BLASTER

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OCOO

OCOO - Lemon Pie

OCOO - MUSHROOMS JUICE ( LACTARIUS DELICIOSUS ) WITH STEWED PINE NUTS

OCOO-PRO - Technique

OCOO CHICKEN CONSOMME

OCOO - Scallop, by Dstage Restaurant

OCOO BLACK GARLIC

OCOO - ALMOND LUPINE

OCOO - ASSORTED FRESH CHEESES

OCOO - DISFRUTAR FRESH CHEESE

OCOO - PIGEON WITH CORN COATING AND MOLE

OCOO - FERMENTED CAULIFLOWER WITH COCONUT BECHAMEL AND LIME

OCOO - BUTTERY TREE NUTS

OCOO - BLACK ENSAIMADA

OCOO- HOMEMADE DOUBLE CREAM

OCOO - FISH CONSOMMÉ

OCOO - HARE ROYALE WITH SEA URCHINS

OCOO - CONTROLLED MAILLARD REACTION:

MULTIPLE VACUUM COOKING IN OCOO

OCOO - CARAMELIZED MILK CURD

OCOO - OUR STEAK

OCOO - REDUCED BLACK STRAWBERRY JUICE

OCOO - TOMATO SEED SALAD WITH MANGO VINAIGRETTE

OCOO - SUPERTENDER ALMONDS

OCOO - BLACK FRUITS

OCOO - BLACK VEGETABLES

OCOO - ONION BLACK CARAMEL

OCOO - CELERY PODS

OCOO CAULIFLOWER

Home > Youcook > OCOO - OUR STEAK

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OCOO - OUR STEAK

Recipe to make steak consommé using the OCOO, it also includes and suggestion of professional plating

OCOO allows to extract a pure consommé from a steak by cooking it at high temperatures, without allowing it to evaporate or burn and keeping all the flavor in it. The video also shows us a suggestion of professional plating with this ingredient.