Wednesday, 09 February 2011 15:23
Ice Cream in Reverse: The Pacojet Procedure and FAQWritten by Kriss Harvey
Since the early days of ice cream making, batch freezers always spun liquid ice cream and sorbet base into frozen, creamy ice cream and sorbet. The Pacojet hit the market and did something completely different. It makes the ice cream in reverse. You make the ice cream in the same fashion as you would for any machine, but you freeze it first then lock it into the machine and the Pacojet spins it into fresh and creamy ice cream every time. I always say that the best ice cream will ever be, is fresh from the batch freezer. It is a perfect texture for quenelles and tasting. I always wanted to serve the ice cream in that manner to my guests. But then you deep freeze it, it gets hard and it has a life of a few days. The Pacojet allows me to serve perfect ice cream every time. Simply put, I was able to serve a superior product with the Pacojet.
The following are questions I hear over and over:
Q: "You placed the canister in the machine. What is going on right now?"
A: "I have attached a blade to a shaft that is being pushed into the product in a downward motion at 2000 RPMs. It is shaving it in millimeters and sucking in air to create overrun."
Q: "What is overrun?"
A: "Overrun is the amount of air that is introduced to the ice cream and/or sorbet that allows it to increase in volume and improve its creamy texture."
Q: "Does the Pacojet freeze the ice cream?"
A: "Apparently you never have seen a compressor before. I am not sure where we would hide a compressor so no, it does not freeze."
Q: "What breaks on these machines?"
A: "If you follow the suggested method of cleaning the machine and respecting the beaker fill line, the machine will last a long time. Have it serviced every 18 months with Advanced Gourmet to prevent more costly repairs. Most machine failures are human error due to placing the blade on incorrectly, not cleaning the machine and overfilling the beakers."
Q: "The manual says you don't have to use unnatural stabilizers. Why are you using stabilizers?"
A. "The designer of the Pacojet is not an artisan cream maker. Products made and tested in laboratories are used differently in the real world. Ice creams in general are unstable mixtures and need stabilisation. This prevents deflation and melting in the intermediate moments after removing from machine and deep freezing. Stabilizers also improve the texture and mouthfeel and are indeed, all natural."
Q: "The Pacojet instructions say I can make ice cream instantly. But the Pacojet runs my ice cream too soft. WTF?"
A: "You can't use the ice cream immediately after extracting from a batch freezer. You have to put it in the freezer to harden for a bit. Depending on the freezer you store your canisters, the same rules apply for the Pacojet. If your ice cream or sorbet is to soft to scoop, back in the freezer it goes."
Q: "Can I get a double tall soy mocha please?"
A: "It isn't an espresso machine!"
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