Pacojet help

[Audis5b9]

I have a new toy... (Pacojet junior)

Does anyone know what recipes mean by 'with over pressure'?

This is when your beaker requires multiple pacotizing runs... does that basically mean dont release the pressure between pacotizing runs?

[sherman]

Never heard of this machine

Found this for you though.

https://youtu.be/SkJROGIKUhY

[Audis5b9]

sherman said:

Never heard of this machine

Found this for you though.

https://youtu.be/SkJROGIKUhY

thanks but sadly that is the very fancy Pacojet 4, whereas mine is an older model without the auto pressurisation release feature...

[21TonyK]

Rare bit of kit, the pressure setting determines how much air is incorporated but thats about the end of my experience with it. Over pressure incorporates more air for things like mousses. I'd suggest best contacting paco jet themselves but I would have thought that between runs releasing the pressure would have no impact as its incrimentally incorporating more air?

Nice toy, one step up from a thermomix

[Mobile Chicane]

What are you making, as a matter of interest?

I'm wondering if there might be other ways around it, to eg. 'hold' a structure.

[Audis5b9]

Mobile Chicane said:

What are you making, as a matter of interest?

I'm wondering if there might be other ways around it, to eg. 'hold' a structure.

Ice creams, sorbet, parfait etc.

I can't remember what the recipe was that called for the variable pressure, will have to go back through my bookmarked recipes

[Mobile Chicane]

Audis5b9 said:

Mobile Chicane said:

What are you making, as a matter of interest?

I'm wondering if there might be other ways around it, to eg. 'hold' a structure.

Ice creams, sorbet, parfait etc.

I can't remember what the recipe was that called for the variable pressure, will have to go back through my bookmarked recipes

Ah, nice one.

I haven't found it that useful for sweet stuff as the beakers are small. However where it comes into its own (imho) is savoury.

Herb butters, tomato sorbet, etc

[Audis5b9]

Mobile Chicane said:

Ah, nice one.

I haven't found it that useful for sweet stuff as the beakers are small. However where it comes into its own (imho) is savoury.

Herb butters, tomato sorbet, etc

I guess you are using it commercially? As this is just for fun for me, I think quantities wont be an issue.

Do you know of any good resources for recipes? There is very little online...

Any recipes you are willing to share, gratefully received!