Hi all -
I'm just about to start a new job for a restaurant that ONLY uses a Paco Jet for their ice creams & sorbets. Although I've always wanted to, I've never used a PJet before, and am looking for any/all advice, tips, recipes, etc. that I can find. I do have a copy of the Migoya "Frozen Desserts" book, and am finding that very helpful, but am still open to any and all suggestions. Can anyone recommend books or websites with tips & recipes, or offer any tips/advice they've learned from using a PJet themselves?
Any help is much appreciated!