Pacojet class

Rafael_Poggi__204581

Hello, does anyone know if there are online Pacojet classes ? Or perhaps autodidactic material like books, videos or tutorials? I don’t think so, but maybe some one can give some advice.

For a small Italian restaurant we are buying a PJ II in order to include sorbets in our menu.

Thanks in advance,

Rafael

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tshewman

Other than the pacojet site, youtube, their recipe book and cookbooks, I'm not aware of any, but please share if you find one. I pretty much just try to modify according to some of my favorite gelatos and such. Veggie purees are straight forward and amazing. If you want a pesto without crunch, or herb oil it's a good way to go as well. I'm assuming you have a blast freezer which speeds up the necessary freezing process, but if you don't dry ice and a cooler also works well.

Rafael_Poggi__204581

Thanks Todd! We don't have a blast freezer, first the PJ, try to produce what we have in mind and then a blast freezer. I know it will be slower during the creating and testing process, but our budget is kind of short after the PJ.

A main concern are to use the right stabilizers for PJ sorbets, if we don't find literature, will have to try and try and try.... as everything!...

We are ordering this book as well, hopping to find PJ tips: https://www.amazon.com/gp/product/0470118660/ref=ox_sc_act_title_9?smid=ATVPDKIKX0DER&psc=1

Thanks again and regards,

Rafael

tshewman

Hi Rafael, I don't have a blast freezer (yet) either. :-) The dry ice use came out of desperation one day. Thanks for the link to the book, will take a look! Look forward to seeing what you do with the PJ!

Rafael_Poggi__204581

Hello, in case you did not see this old, but useful forum posts with some interesting tips for PJ users, here it is: https://forums.egullet.org/topic/110946-using-a-pacojet/

In one of the replies there is a reference to Torre Blanca’s book Paco Torreblanca https://www.amazon.com/Paco-Torreblanca/dp/8492244348/ref=sr_1_sc_1?ie=UTF8&qid=1517658553&sr=8-1-spell&keywords=Paco+torre+blanca saying that it has icecream and sorbets PJ receipts, I was lucky enough to find it locally. So for those who are interested, I can share the receipts.

Greetings,

Rafael

rafaelpoggi@gmail.com

goxy20

Hey Todd, we have blast freezer but according to Pacojet it needs to be frozen 24h no matter how you do the freezing part (regular in the cooler or with blast freezer). To be honest we have not tried to spare few hours with blast freezer we always leave it for 24h. I am going to test it because if we can have few hours shortage of procedure it would be great.

goxy20

Rafael we use Pacojet in a restaurant... Regarding the sorbets, we are not doing them at the moment because they tend to melt really fast during the summer. Where we also struggle is when we have a lot of customers and we are not able to pacotize the product a la carte... I have heard that many chefs pacotize everything prior the dinner and keep it on a temp of -12 to -15C. The issue is that we still did not find a freezer which will keep this temp precisely. This is why I experience that in 8 out of 10 restaurants who are using Pacojet, the product is not like it should be...

tshewman

Great! Let us know how it goes.

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