Pacojet core recipes

chefcipollone_51421

I recently purchased a pacojet after quite a deal of research for a new 60 seat restaurant. I have used churn style machines before but I was interested in the savory applications that the pacojet can be used for. As for ice cream and sorbet, has anyone had extensive practice? I am looking for some core recipes that I could start with, and any tips would be very much appreciated. It seems like sorbet is pretty simple but an ice cream or gelato is a bit more involved.

grant

Just start putting things in it. Chorizo or cured meat purée, frozen raw beef for a fine tar tar, small amounts of horsradish with a little water for a horseradish snow. There are lots of things you can do with them, just have the mind frame of, "what is normally hard to make into powder, whip, or purée." The pacojet will usually take care of it.