Pacojet info on usage and risks

Discussion in 'Cooking Equipment Reviews' started by Davebefood, May 24, 2019.

  1. Davebefood


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    12 years
    To all the pacojet masters out there, i just got a brand new pacojet in my kitchen, i've seen many times collegues using it however I dont how to use it properly and what I should not do.
    I know for a fact that all sorts of liquid final state products are fine to do, my questions aim to different usage for example:
    -What will happen if I put in only solids with no liquid at all?
    -Does pacojet work only if the ingredients are completely frozen at -22 or even non frozen as any food blender?
    -Snow: what's the best way to get the best frozen powders?

    That's to all that will help my with my doubts!
    Have a fun day at work!!