However, after privately acquiring one from a restaurant that was closing, I realized that it’s worth every penny!

Pacojet is basically a system concept

consisting of a technologically sophisticated machine and a variable number of chrome-seel containers or also called “beakers”. The user must process a deep freezer capable of temperatures below -20 degrees centigrade (about -4 degrees Fahrenheit) or colder in which the containers (beakers) must be frozen before they can be processed (pacotized) with the Pacojet machine.

Essentially, what Pacojet does is to purée (mousse) any food or combination of foods with which a beaker has been filled and which beaker was subsequently frozen to the required sub-zero processing temperature indicated above.

 The Beakers

Beakers must be left to freeze for at least 24 hours in a standard freezer before processing

A “beaker” produces up to 1.2 quarts of “mousse”. An electronic portion control lets you make as little at a time as you like, or process the entire beaker. Whatever remains in the beaker is untouched and stays deep-frozen, so that the processed portion is simply removed after which the partially used beaker can be returned to the freezer, ready for future use. One portion takes 20 seconds, a full beaker about 4 minutes.

You can make sorbets, icecream like you haven’t tasted yet! Smooth and silky, I couldn’t believe the first taste! You can also make vegetable mousses, patés, quenelle mixtures, soup concentrates, fine farces for terrines, the uses are unlimited! The best part of it is there is no waste whatsoever!

I am not getting a commission nor a kickback for mentioning this great gadget, I just feel when one comes across a good thing it’s worth spreading the word!

If you like to know more details about PACOJET, here is their website: Pacojet. co