Pacojet Carrot Variation

Carrot Variation

Rolf Caviezel; Recipe for 1 Pacotizing Beaker.

 

Step 1: Filling the Pacotizing Beaker

Preparation Time: 10 minutes

(1) Peel and chop the carrots into pieces, (2) mix all ingredients, (3) pour into a pacotizing beaker and (4) freeze at -22°C / -8°F for at least 24 hours. (5) Pacotize twice to make the base recipe.

Step 2: Preparing the Pacotized Menu; 7 - 13 Portions

Cream: (1) Gently heat 100 g of the base recipe, (2) thicken with gelling agent as desired and (3) serve.

Flan: (1) Mix 100 g of the base recipe with 50 g pasteurized whole eggs, (2) pour mixture into cooking moulds and (3) steam at 85°C / 185° F for 40 minutes.  

Slices: (1) Bring 100 g of the base recipe, 50 g vegetable stock and 2 g agar to boil, (2) pour into cooking moulds, (3) allow to cool, (4) unmould, (5) slice and (6) serve. If preferred, use gellan instead of agar.

Ingedients per Pacotizing Beaker




360 g Carrots
375 g Vegetable stock
 
 
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