Celebrating 20 Years of the Pacojet
In a quest to design the ultimate ice cream maker, Swiss engineer Wilhelm Maurer invented the revolutionary pacotizing process in the 1980s; after further development, the Pacojet system was created and manufactured exclusively in Switzerland. In 1992, Pacojet launched its worldwide market, beginning a successful history. Today the Pacojet system is found everywhere, from the world’s most respected kitchens and catering facilities to non-commercial, residential kitchens.
Expanding far beyond ice creams and desserts, chefs have come to rely on their Pacojet to prepare exquisite savory and sweet creations in each station of the kitchen. From delicious appetizers or main courses, delicate intermediate courses and tempting desserts—the Pacojet is limitless.
Pacojet is proud to celebrate 20 years of worldwide market leadership and also, celebrate our loyal customers by announcing the release of the Pacojet Jubilee Edition, which truly marks this unique milestone. Here’s what you can find in Pacojet 1 Jubilee Edition:
Exclusive, new outer shell
*All the attachments and accessories needed for pacotizing and cleaning are included with the Jubilee Edition, plus value added accessories
*Two (2) Beaker lids “Gold “ instead of “White”
*One (1) Pacotizing Blade “Gold”, titanium nitride hardened for longer durability (instead of “standard pacotizing blade”)
*Whipping/Mixing Disk from the Pacojet Coupe Set*, expanding the application range to whip/mix liquid foods. Whip, Cream, Foam, and/or Mix-in just 60 seconds—without generating heat.
This Pacojet Jubilee Edition with added value of over $200 is available at the SAME PRICE as a Basic Pacojet System! There are only 1000 of these units available worldwid. Hurry and secure your Pacojet Jubilee System today because supplies are limited.
Scott Craig is the Executive Chef at Myers Park Country Club, a Platinum-ranked private property located in Charlotte, North Carolina. Scott is originally from Virginia and attended Virginia Tech as well as the Hotel, Culinary Arts and Tourism Institute at Anne Arundel Community College in Arnold, Maryland. Scott went on to hone his craft at two of the top ten ranked private clubs in the nation, Baltimore Country Club and the Chevy Chase Club. He also staged annually for three years at the Master Chefs Dinner at Rudy's 2900 in Maryland and continued his education at the Culinary Institute of America. Scott's first post as Executive Chef was at River Hills Country Club in Lake Wylie, South Carolina. Currently, when Scott is not behind the range at Myers Park Country Club he competes nationally and is readying for the 2012 International Culinary Olympics in Erfurt, Germany. Scott also maintains a fine dining blog at http://www.ifyoucanstandtheheat.comBacon Broth and Pacotized
Foie Gras Dumpling
Jellied Bacon Broth Filling:
-2 cups bacon stock
-2 cups chicken stock
-1/4 cup low sodium soy sauce
-1 slice of fresh ginger
-1/2 teaspoon of cinnamon
-1 piece of star anise
-1/4 cup of gelatin
Pacotized Foie Gras Mousse:
-1 lobe of grade B foie gras, cleaned and deveined
-Kosher salt, as needed
-Freshly toasted and ground white pepper, as needed
-1 cup balsamic vinegar
-1 cup Bansankan eel coating sauce
-36 wonton skins
-2 egg yolks
-1 tablespoon of cornstarch
-1 teaspoon of water
-12 ounces of grade A foie gras, sliced into 12 portions
-1 tablespoon of unsalted butter
-1 ounce of fresh, thinly sliced scallions
Combine all ingredients for the Bacon Broth Filling, minus the gelatin, in a small sauce pan and simmer on low heat for twenty minutes. Strain the broth through a chinois, then add the gelatin to the warm broth and stir lightly until the gelatin is fully incorporated. Let the broth sit, covered, for thirty minutes to allow the gelatin to bloom. Reheat the broth over a double boiler to melt the gelatin, then strain into a shallow ½ hotel pan and place in the refrigerator. The broth should chill and harden within an hour, and can be sliced into ½ inch cubes.
For the foie gras mousse, season the grade B foie gras liberally with salt and pepper and allow to sit in the refrigerator overnight. The next day, cryovac the foie gras and cook in an immersion circulator at 250 degrees Fahrenheit until the foie gras begins to melt and is warm through the center. Place the foie gras, still packaged, into an ice bath until it has chilled fully. Pacotize the foie gras twice to create the a mousse, then cryovac again to remove any air. Refrigerate the packaged mousse for several hours until solid, then dice into ½ inch cubes.
To prepare the dumplings an egg wash will be needed. Combine the egg yolk, water and cornstarch in a small bowl and mix thoroughly. To assemble the dumplings, brush the wonton skins with eggwash then place a cube of foie gras mousse and a cube of jellied soup in the center of each wonton. Fold the wrapper over and carefully press out any air surrounding the filling. The wontons can be sealed either with the back of a fork or by crimping the edges. At this point the dumplings can be frozen for further use if desired, there is no need to thaw before boiling.
To prepare the sauce, combine the eel sauce and balsamic vinegar and reduce by one third. The sauce should just reach nappe.
Drop the dumplings into simmering water for about two minutes; the wonton skins will change from white to opaque and you will be able to see the filling become liquid. Toss the dumplings with whole butter and season as needed with salt and pepper. Season the portioned grade A foie gras with salt and pepper and sear very briefly on high heat without any fat added to the pan. The slices of foie gras can then be cut into thirds. Drizzle the plate with the reduction, place the dumplings on the reduction, top with the sliced foie gras and garnish with the scallion after refreshing it quickly in ice water.
Huckleberry Fennel Dessert
This is a great light dessert with hints of savory intertwined with sweet and sour. The sorbet would also make a great intermezzo.
Fennel Huckleberry Sorbet
1 fennel, large dice
1 cup water
1 cup sugar
1 cup huckleberries
Bring sugar and water to a boil and dissolve sugar. Place fennel in a Pacojet beaker and cover with sugar water. Freeze for 24 hours to -4F. Pacotize the sorbet then fold in huckleberries. Return to freezer and freeze for half hour before serving.
4 cups huckleberry juice
1 cup sugar
10 teaspoons powdered gelatin
Place gelatin in a small bowl and mix with 1 cup juice. Bring remaining 3 cups of juice and sugar to a boil. Add gelatin to boiling juice and dissolve. Pour onto a half sheet pan and chill. When gelatin is set cut into rectangles and reserve for plating.
Whipped Pastry Cream
2 cups heavy cream
4 ounces sugar
1.5 ounces cornstarch
1 teaspoon vanilla bean paste
Bring cream and vanilla to a simmer. Whisk together sugar, cornstarch, and egg. Temper cream into egg mixture and return to stove. Stirring continually bring mixture to a simmer and remove from heat. Chill pastry cream. Place cream into a Pacojet beaker. Using the whipping disk pacotize beaker to airate.
3 cups all purpose flour
Dash of salt
12 tbs or 1 ½ sticks chilled butter
3-4 tbs cold water
½ cup chopped pinenuts
Mix the flour, pinenuts and salt in a food processor. Add the butter in pieces and pulse until the flour begins to thicken. Add eggs and the water, pulse until small clumps of dough begin to form.
Form two balls with the dough, flatten into disks. Roll out the dough on a lightly floured surface into a thin sheet and cover the sheet pan with dough.
Pre-heat the oven to 400 F, line the shell with foil and fill with beans or baking beads for about 20 minutes, just until the edges begin to get some color.
2 cups pinenuts
¼ cup olive oil
Place ingredients in a Pacojet beaker. Pacotize using the four blade cutter. Remove beaker and scrape down contents, pacotize once more.
Huckleberry Fennel Compote
2 cups huncleberry
½ cup minced fennel
½ teaspoon lemon zest
¼ teaspoon grated ginger
½ cup honey
Mix all ingredients.
Live sea scallops lightly cured with young redwood shoots / sour buttermilk and frozen coconut / red seaweed / native coastal plants and succulents
1 live sea scallop
200g sea salt
30g young redwood shoots, stems removed
100g raw buttermilk
8g grated young ginger
1 finger lime, cells removed
1 mature coconut, shelled and peeled, white flesh only
30g salt-cured red seaweed, rinsed well
4 each wild sand leeks
8 small pieces wild salicornia
1 small bunch wild agretti
1 small bunch wild watercress
Place the salt and redwood shoots in a pacojet canister, using four blad cutter spin 1 full cycle. Sprinkle the scallop with this mixture, cover and let cure for 20 minutes. Rinse off the cure, dry the scallop then rest uncovered in the cooler for 30 minutes. Slice into 8 thin slices. Reserve.
Mix the buttermilk together with the ginger and marinate for 1 hour. Strain through a chinois then add the finger limes. Refrigerate.
Grate the coconut with a box grater. Pack firmly into a pacojet canister and freeze for several hours. Pacotize to a fine powder using standard blade.
Roll up the scallops and arrange in a large circle pattern in the middle of a bowl. Artfully arrange the seaweed, sand leeks, salicornia, agretti, and watercress on top. Place a large spoon of the coconut powder in the middle and make a well in the center of the powder. Spoon the buttermilk in the middle of the coconut powder.
We were lucky enough to have Jordan Kahn from Red Medicine in LA work on a few recipes for us. Jordan is a chef who takes his plates to a whole new leavel when plating. Jordan developed a three course meal for us. This is the first course. We will post other courses over the next month. After recieving these recipes from him I knew I had to visit the restaurant. I was not disappointed, in fact I was so overwhelmed that it is in the top three meals I've had this year.
Aerated Sonoma county Foie gras / abalone mushroom / raw cauliflower and burnt cream / snake beans cooked with a jam of dried scallops and sweet soy / virgin walnut oil
1 lobe grade A foie gras, cleaned and de-veined
1 L whole milk
10g curing salt
300g whole milk
1 medium abalone mushroom, thinly sliced
1 head cauliflower
1 liter cream
100g sweet echiré butter
70g virgin fish sauce
200g snake beans, blanched in salted water
20g canola oil
100g smoked bacon, ground
4g dried Chinese red chili
30g dried scallops, ground
200g sweet soy sauce
15g minced garlic
100g black vinegar
virgin walnut oil
Soak the foie gras in milk for 12 hours. Rinse under cold water, then dice the foie gras into 2-inch cubes. Toss with the salt, sugar, and curing salt. Cover and refrigerate for 12 hours. Gently warm the foie gras in a medium bowl until very soft. Strain through a chinois and scale to 500g, add the 300g of the milk and cream. Transfer to a pacojet canister and refrierate. Using the whipping blade, pacotize once, then store in the cooler until use.
Take the head of cauliflower and shave 10 thin slices on the mandoline. Take the remaining cauliflower and chop into small pieces. Scale out 500g of cauliflower trim. Cook the cauliflower peices and cream together in a medium pot over low heat for about 1 hour until the cauliflower is very soft. Meanwhile, heat the end of a hot iron poker over a direct flame for about 20 minutes, or until the metal becomes a light orange color. Plunge the tip of the hot poker in the cream for about 30 seconds until the cream takes on a smoky, burnt flavor. Transfer to a blender and blend on high until smooth. Add the butter to the blender while running. Strain through a chinois and add the fish sauce.
Sweet soy jam
In a small pot begin rendering the bacon until brown and crispy. Add the garlic and dried scallops and sauté until lightly browned. Add the chili, sweet soy, and black vinegar and cook for about 30 minutes over medium heat. Season with salt.
In a large sauté pan, sauté the snake beans over high heat until charred but still have texture. Add the sweet soy jam and toss to coat.
Arrange snake beans in a wreathlike shape on a plate. Place mushrooms and shaved cauliflower around. Place a spoonful of the foie gras in the center. Pour the hot cream over the foie gras and drizzle with the walnut oil. Garnish with the wild herbs.
(Recipe from Chef Francis Ang)
6 oz. corn milk (juiced corn)
3 ½ oz. sugar
13 oz. heavy cream
2 ½ oz. toasted corn tea (available in Asian markets)
6 egg yolks
2 sheets gelatin
Place gelatin in ice water and let soak until bloomed and soft (about 10 min). Heat cream, corn milk and corn tea. Steep for 30 minutes and strain into bowl. Whisk egg yolks and sugar in a stand mixer until well incorporated and pale yellow. Remove gelatin from ice water. Bring the cream mixture to a boil and remove from heat. In the same pot, add the gelatin to the cream mixture, combine well. Slowly drizzle contents into the mixer. Pour the entire mixture into a small pot and cook on low heat, while stirring simultaneously. Cook to 180⁰F. Pour into individual molds and chill before serving.
Corn Ice Cream
Yield: 1 quart
18 oz. heavy cream
9 oz. milk
6 oz. sugar
3 ½ oz. chunk of Parmesan cheese (the cheese rinds are better)
7 egg yolks
Take half of the heavy cream, and mix it in a saucepot with the milk, parmesan rinds and half of the sugar. Bring to a boil and cover for 10 minutes. Whisk egg yolks and combine with the remaining sugar in another pot. Drizzle the hot liquid mixture into the egg and sugar mixture while whisking quickly so that the eggs do not cook. This is called tempering. Using a thermometer cook the custard on low heat while simultaneously scraping with a spatula on the bottom of the pot. The mixture should reach 180 degrees Fahrenheit. When it does, turn off the heat and steep for 10 minutes. Strain the custard through a sieve into the remaining cream. Chill and Freeze in a Pacojet container for 24 hours to -4f. Pacojetize the next day.
Suggested serving: Scoop ice cream in a bowl, spoon blueberry jam and sprinkle granola.
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EXECUTIVE PASTRY CHEF
Currently the executive pastry chef at the acclaimed Fifth Floor restaurant, Francis Ang originally joined the team on the savory side as a line cook. When executive chef David Bazirgan recognized Ang’s passion for desserts, Bazirgan worked closely with Ang to hone in on his pastry skills and quickly promoted him to pastry chef.
Ang was recently named Food & Wine magazine’s West Coast “People’s Best Pastry Chef” as well as one of Zagat’s “30 Under 30” in San Francisco.
Finding inspiration from his travels throughout Asia, Ang creates desserts such as rum baba with pineapple three ways, kaffir leaf-coconut sorbet, basil seeds; and a chocolate mousse bombe with orange cream, hazelnut crunch, mandarins, and hazelnut ice cream.
Prior to joining the Fifth Floor, Ang was working at the acclaimed Gary Danko restaurant in San Francisco, where he was lucky enough to train under Gary Danko himself, learning about pastries and desserts—making ice creams, sorbets, mousses, soufflés, etc.
Ang grew up in the Philippines and still remembers the delicious dishes his dad and grandmother use to cook when he was growing up. He moved to San Francisco when he was 19, where he enrolled in the City College of San Francisco’s culinary program. An internship at the Copenhagen Bakery in Burlingame was an early indicator that Ang was meant to be working as a pastry chef.
When not at work, Ang finds himself eating at other local San Francisco restaurants, reading cookbooks, or traveling.
Mustard Ice cream is the popular frozen savory item. Two of our favorite chefs have it on there menus. Maya Erickson of AQ in San Francisco was just nominated for Food and Wines Best New Pastry Chef. Nick Sullivan is Chef de Cuisine at 610 Magnolia, Edward Lee’s, from Bravo Top Chef, Restaurant in Kentucky.
Both Mustard Ice creams would pair well with wild game, pates or try with a sweet strawberry dessert.
Mustard Ice Cream By Maya Erickson of AQ
2 each Eggs
3 each Egg Yolks
200g Heavy Cream
1175g Whole Milk
7g Dijon Powder
225g Smooth Dijon
20g Tumeric Powder
30g Ice Cream/Sorbet Stabilizer
Scald the Milk and Cream Mixture. Add the sugars to the egg mixture, add the dijon(smooth and powdered) to the mixture. Whisk in the stabilizer to the egg mixture. Temper the milk mixture into the egg mixture and cook until thickened. Chill down the mixture and freeze in a pacojet beaker for 24 hours to -4. Pacotize the next day when you are ready to serve.
"Mustard Ice Cream" By Nick Sullivan of 610 Magnolia
2L Whole Milk
665g Heavy Cream
180g Non-fat Milk Powder
6g Ice Cream Stabilizer
300g Whole Eggs
1T Mustard Powder
250g Dijon Mustard
Combine all ingredients except eggs in a medium sized pot. Bring up to a boil and slowly temper in your eggs. Cook until thickened. Strain, pour into Pacojet beakers and freeze for 24 hours to -4. Pacotize when ready to serve.
With such a warm winter I haven’t stopped thinking about ice cream (not that we every really do). But now that it is getting chilly I am starting to think of that hearty rich winter food. Perfect time of the year to make a pate to snack on. The pacojet’s coupe set is the perfect tool for helping with this. The two- cutter blade purees the duck breast to an almost smooth texture for a delightful country pate. Try the four- cutter blade on foie gras to make a smooth creamy torchon.
4 duck breast, skin and fat removed and reserved
2 duck hearts and livers
1 red onion, minced
2 cloves garlic, minced
¼ cup diced apricots
¼ cup dried Bing cherries
¼ cup toasted pistachios
1 tablespoon dried tarragon
Salt and pepper
Place duck skin and fat, fat side down in sauté pan. Place on low heat and render fat. Remove skin. Sauté red onions and garlic in fat till tender. Place duck meat, onions, and fat in a pacojet beaker. Chill till fat is cold. Using the two-cutter blade pacotize once. Fold in dried fruit, pistachios, tarragon, and salt and pepper. Line a terrine mold with bacon. Place duck mixture in terrine mold and cover with bacon. Tightly cover mold with foil. Place terrine mold in a water bath. Bake at 325f till pate reaches 158f in center. Remove from oven. Place a weight on top of terrine, such as a soup can. Allow to cool. Refrigerate for 12 hours, remove pate from mold. Remove bacon, slice and serve.
Foie Gras Torchon
1 whole grade A or B foie gras lobe
1 teaspoon vanilla paste
¼ cup apple liquor, calvados or other
Cover lobe of foie gras with milk and refrigerate for 24 hours. Remove lobe from milk. Remove any visible veins from lobe. Place lobe into a pacojet beaker with vanilla, liquor, and salt, use two if needed. Using four cutter blade Pacotize. Place foie gras on to a long piece of plastic wrap. Roll into a log about two inches wide. Refrigerate for 24 hours. Bring a large pot of water to a boil and have an ice bath ready. Place torchon into boiling water, still in plastic wrap, for 90 seconds. Remove and place in ice bath. Allow torchon to cool. Refrigerate for 12 hours, slice and serve.
Smoked Ice cream
Over the last year desserts with a smoke flavor have become popular. I wanted to make a plan vanilla smoke ice cream and find the best way to impart a smoke flavor. From there you could add all types of flavors. I made my simple vanilla base (recipe at bottom) and tried several ways to impart smoke flavor.
Smoking the milk and cream
I cold smoke the milk and cream in a small electric smoker for two hours. I then made my base as usual and froze in beaker. When the base was spun it had a light smoke flavor and very pleasant after taste.
Smoked the finished base
I prepared the vanilla base then chilled down to 40 degrees. I then cold smoked the base for two hours in an electric smoker. This had a stronger flavor and a hint of the wood flavor than smoking the cream and milk prior to preparing the base. The smoked flavor stayed on the pallet longer. I think this would be fantastic with a roasted pear dessert. Or smoke an alcohol flavored base.
Smoked the base using the smoking gun
I prepared the vanilla base and chilled to 40 degrees. I then added smoke to the beaker using the smoking gun from Poly Science and placed the lid on immediately. I then chilled in the refrigerator for 4 hours before freezing. This had the lightest smoke flavor out of the three natural smoked methods but still were present. I do not think the flavor would hold up on a plated dessert but would be nice in a single ice cream flavor or a savory intermezzo.
I generally do not like artificial flavoring agents and stir away from them but I realize not everyone has a smoker. I added 1/8 teaspoon of liquid smoke to the base.The flavor was smoky but the wood flavor was a little strong. I may try cutting back to just a few drops. I have to say this was my least favorite flavored method but not bad. In a pinch it would work.
I made my vanilla base. I took a piece of untreated wood and toasted it, not burned, with a blow torch, a cream brulee torch would work. Lolly pop sticks or wood skewers would work also. Then placed the wood in the beaker with bas and let sit for 8 hours before freezing. This was by far my favorite flavor. It was smoky, nutty, and had a great woodsy flavor. You can control the amount of smoke flavor by toasting more or less. Customize the wood used for different flavors also. I am going to try pear bourbon with cedar wood this week.
3 cups milk
1 cup cream
8 egg yolks
1 cup sugar
1 tablespoon vanilla paste
pinch of salt
Nut butters can be very expensive. They only come in a few select nuts and are very inconsistent in quality. The pacojet four cutter blade from the coupe set makes fresh nut butters in less than four minutes. Toast any variety of nut and fill beaker. Pacotize three times with the four cuter blade. You will have fresh, fragrant nut butter. I love hazelnut on a croissant in the morning.