Pasta
Andreas Lorbeck; Recipe for 1 Pacotizing Beaker.
Step 1: Filling the Pacotizing Beaker
Preparation Time: 5 minutes
(1) Mix all ingredients, (2) pour into a pacotizing beaker and (3) freeze at -22°C / -8°F for at least 24 hours. (4) Pacotize twice to make the base recipe.
Step 2: Preparing the Pacotized Menu; 10 Portions @ 100 g
(1) Mix the base recipe with 200 g cream, (2) use a hand blender to add 11 g agar and 3 g gellan, (3) bring to boil, (4) pour into cooking moulds and (5) allow to cool.
Step 3: Plate and Regenerate
(1) Remove from mould, (2) plate, (3) regenerate at 85°C / 185°F until reaching 70°C / 158°F core temperature and (4) serve.
Ingedients per Pacotizing Beaker
|
|
|
|
|---|---|---|
| 350 | g | Noodles cooked |
| 450 | g | Noodle cooking water |
WHEN COOKING BECAME SWISS.™