Pacojet/Dry-ice/Liquid Nitrogen replacements

Discussion in 'Food & Cooking' started by maxime, Aug 12, 2012.

  1. maxime

    maxime

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    Private Chef
    Dear all,

    I am new to this forum, and hereby I want to introduce myself and at the same time ask a very important question which has been bugging my mind for a while.

    My name is Maxime and I am a Dutch private chef, cooking at people's homes.

    A lot of recipes I really want to incorporate into the menu's consist of smooth and silky ice-cream or sorbets. I am very fond of the PacoJet for the use of many things in the kitchen, but I just can not afford one yet.

    I want to personalize the 'Flambé Apple Sorbet' made by Heston Blumenthal, which incorporates Gellan into his sorbet for the heat resistant effect when the whiskey-blend is lit. This requires for a very quick freezing method to minimize the size of the ice-crystals forming, with the pacojet for example.

    My question therefore is:

    "Is there any method out there to have the smallest ice-crystal texture without having to use either the pacojet/dry-ice/liquid nitrogen stuff? In other words, with mostly domestic kitchen machines?"

    Thank you, and I am glad to have joined this forum!

    p.s. When I do have the money to invest in a PacoJet, I definetly will!  
     
  2. maxime

    maxime

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    As sorbets are a high risk for ice-crystal forming,

    Is there anybody that got an idea of how to get the smallest ice-crystals with just domestic electronics? Or with a small investment maybe?