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I also doubt that any ' regular ' here on eG has a PacoJet.
you would also have to have a blast-freezer for the full effect.
on Great British Menu they used the TMX for very complex sauces , and smooth beginnings of IceCream
which then went into the Paco-Cups and the Blast-Freezer.
in my Younger Days , when I made complex sauces
had I been able to afford one , and it worked well back then
I would have been all over it.
I also doubt that any ' regular ' here on eG has a PacoJet.
you would also have to have a blast-freezer for the full effect.
on Great British Menu they used the TMX for very complex sauces , and smooth beginnings of IceCream
which then went into the Paco-Cups and the Blast-Freezer.
