Awesome recipe. I'm doing it this weekend! If I pacotize the entire beaker, what do think the fridge life of fhe mousse is? Also, xan i refreeze pacotized portions to then defrost on demand? Thanks!
The shelf life is still standard since there's no preservatives added. So generally 7 days or less is what we use personally. The newer Pacojets allow you to pacotize portions instead of the whole thing. Generally constantly freezing/thawing is not good for any dish.
@@Modernist_Pantry Thank you for your reply. Actually I was aiming at another topic with my question. I see that you used the repeat function that only the Pacojet 4 and Pacojet 2 Plus possess. With the repeat function you gave it 4 consecutive pacotizing spins to add additional aeration. Since my Pacojet Junior does not possess the repeat function, how would you suggest to achieve multiple spins with the Junior?
Not a fair comparison. You said you spun the product 4 times and introduced air in the Pacojet. It looks like you only processed it once in the Ninja C why didn’t you do at least another re spin?
Before re-spin in the NC did you add a couple of tablespoons of cream. I’m sure that would eliminate the sandy texture you’re showing in the video. Anyway, I’ve purchased product from MP and love your site.@@Modernist_Pantry
Airy mousse it’s a difference but also it does recipe optimization for your machines… I mean you could also served on the siphon too like whipped cream but at the end the creami can do results close to a 10 times more expensive machine and I’m not a restaurant owner…
Not entirely sure why you keep compairing a domestic ice cream maker to a Pacojet - its not like anyone who is buying a device that costs 50x less is making seafood mousse, and not like anyone buying and using a pacojet in a professional environment is going to get more than a weeks use of a domestic ice cream maker
Some people with Creamis are looking to do more with them than just ice cream. But since it's a home device it's important to know what its capabilities are so they don't break it and have to get a new one. Like all of our content, it's information for people to be able to experiment with new recipes if they choose to.
Yes, one is a professional machine, and so it is more durable, but as Chris Young pointed out in his original video, the ninja is 1/40th the price and that is its own kind of durability. Nothing about a pacojet justifies it's $8000 price tag other than it once had a market monopoly. Also, there are features on the Ninja that the pacojet simply didn't have until the Ninja did it (like mix in settings). The comparison is justified.
@@RoryStarr but every video recently is pacojet vs creami essentially saying the same thing - pacojet beats creami (big surprise) because it's not a pacojet. It's kind of boring compared to videos of old.
![Shell Shock! Asian Flavors Meet Scotch Eggs. [WTF Ep 389]](http://i.ytimg.com/vi/JTvSJGGHShU/mqdefault.jpg)
A seafood mousse sounds absolutely delicious.
It was!
This is going to be an excellent summer dish! It is nice to know that it can me made in an appliance that doesn't cost over $7k! Love "spitoula!"
Hope you enjoy!
Awesome recipe. I'm doing it this weekend! If I pacotize the entire beaker, what do think the fridge life of fhe mousse is? Also, xan i refreeze pacotized portions to then defrost on demand? Thanks!
The shelf life is still standard since there's no preservatives added. So generally 7 days or less is what we use personally. The newer Pacojets allow you to pacotize portions instead of the whole thing. Generally constantly freezing/thawing is not good for any dish.
When using the pacojet, do you re-freeze between the pacotizing iterations?
If you're not going to pacotize the whole canister then freeze what's left. Once you've pacotized it you don't want to keep refreezing/repacotizing.
@@Modernist_Pantry Thank you for your reply.
Actually I was aiming at another topic with my question.
I see that you used the repeat function that only the Pacojet 4 and Pacojet 2 Plus possess.
With the repeat function you gave it 4 consecutive pacotizing spins to add additional aeration.
Since my Pacojet Junior does not possess the repeat function, how would you suggest to achieve multiple spins with the Junior?
Did you spin a few times in creamy?
at least twice: blog.modernistpantry.com/recipes/seafood-mousse/
Nice testing! Thanks!
You bet!
Not a fair comparison. You said you spun the product 4 times and introduced air in the Pacojet. It looks like you only processed it once in the Ninja C why didn’t you do at least another re spin?
We did, we just cut it all out for time. It's not exciting to watch it spin 4 times
Before re-spin in the NC did you add a couple of tablespoons of cream. I’m sure that would eliminate the sandy texture you’re showing in the video. Anyway, I’ve purchased product from MP and love your site.@@Modernist_Pantry
Airy mousse it’s a difference but also it does recipe optimization for your machines… I mean you could also served on the siphon too like whipped cream but at the end the creami can do results close to a 10 times more expensive machine and I’m not a restaurant owner…
We like to offer options
Janie (5m25s): If somebody doesn't have a sous vide at home... Me: If such people exist in 2024, then we should pray for them.
🤣
Not entirely sure why you keep compairing a domestic ice cream maker to a Pacojet - its not like anyone who is buying a device that costs 50x less is making seafood mousse, and not like anyone buying and using a pacojet in a professional environment is going to get more than a weeks use of a domestic ice cream maker
Some people with Creamis are looking to do more with them than just ice cream. But since it's a home device it's important to know what its capabilities are so they don't break it and have to get a new one. Like all of our content, it's information for people to be able to experiment with new recipes if they choose to.
@@Modernist_Pantry YES!🙌🙌🙌
Yes, one is a professional machine, and so it is more durable, but as Chris Young pointed out in his original video, the ninja is 1/40th the price and that is its own kind of durability.
Nothing about a pacojet justifies it's $8000 price tag other than it once had a market monopoly. Also, there are features on the Ninja that the pacojet simply didn't have until the Ninja did it (like mix in settings). The comparison is justified.
@@RoryStarr but every video recently is pacojet vs creami essentially saying the same thing - pacojet beats creami (big surprise) because it's not a pacojet. It's kind of boring compared to videos of old.
Wow. Nice of you to assume that because I cannot afford a pacojet that I cannot possibly afford to attempt a nice mousse at home....