This is a shot of the texture that is produced in the pacojet. It was amazing, almost like chicken liver ice cream. The plan is make rillets in little jars with flavored gelatin on top, served with awesome toast.
Archive for Pacojet
Chicken liver mousse in the pacojet
Posted in Chef with tags chicken liver mousse, Pacojet on August 30, 2009 by wilburcoxjrNew Technology And Sneak Peeks
Posted in Chef with tags B+O Brasserie, Cryovac, Immersion Circulator, Pacojet, sous vide on July 25, 2009 by wilburcoxjrThe Cryo-vac machine, Immersion Circulator, and the PacoJet.
