Am looking for some info from working chefs who use the PACOJET for ice cream. I am adding home made gelato to my menu and am looking to get started cheaply then grow into the more expense alternatives (maybe a NitroCream). The PACOJET definitely caught my eye as it seems very versatile in other kitchen applications. My questions are: Is it durable? Will hold up to 7 day 12/16 hour use? And finally can you pacotize your ice cream in advance and keep frozen without getting grainy or is it better to use per application? Thanks in advance for all replies.
Join Now
Be a part of the community.
It's free, join today!
Recent Reviews
-
I bought one of these just for making osso buco. I found myself using it for a lot more than just that. I make tomato sauce in it, chili, any excuse I have to bust it out, I do. I absolutely... -
I have always loved Indian food but like many who have never travelled to india itself i have often wondered how authentic the Indian food i have eaten actually is. This book has convinced... -
One of my first internet knives. Great blade. I mean *great* but the handle was a bit weird. Right now it just sits at the bottom of my knife kit. -
I've owned one of these for over 3 years now, using it daily. I've never had to sharpen (grind) it, just an occasional run along a fine steel, and it's held a wonderful edge for everyday prep.... -
I purchased my first Smart grinder nine months ago. I was thrilled with it and thought I had found the perfect grinder for a French press grind that would change settings quick and...
