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Posted
On 11/16/2023 at 1:51 AM, Dave the Cook said:

You can't really get rid of the graininess, but you can hide it. I'd try something in the fat category. My first choice would be heavy cream.

Or chicken skin?

 

Posted
16 hours ago, Maison Rustique said:

I've never tried to grind it, but what if you pureed it while raw, then gently cooked and re-ground? Seems like it might take some of the graininess out.

Possibly, like in a Thermomix, it can cook and blend at the same time?

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Posted
14 hours ago, Paul Bacino said:

Try running it through/over a tamis sieve,  with like a cake scraper.   Its a fine mesh screen

I think this would still result in teeny particles causing the graininess.

Posted
12 hours ago, heidih said:

My question is what are you trying to make/acheivein terms of a dish?

Literally a puree, a smooth moist paste, nothing special otherwise.

Posted

What do you intend to do with said puree ? I assume you don’t consume it raw, so when do you encounter the „graininess“ ? It is a visual thing or a mouth-feel thing and if the latter, what is the final product in which you feel the graininess ?

Posted
22 hours ago, gilbertlevine said:

Sous vide the chix breast @ 145 degrees F then purée 

That bit of equipment was on the cards a while ago.  It might be time to bring it up again.

Posted
On 11/17/2023 at 6:39 AM, Duvel said:

What do you intend to do with said puree ? I assume you don’t consume it raw, so when do you encounter the „graininess“ ? It is a visual thing or a mouth-feel thing and if the latter, what is the final product in which you feel the graininess ?

It's to do with mouth-feel really, but also it would look nicer as it normally has a split sort of look. 

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Posted
36 minutes ago, Susanwusan said:

That looks brill.  How much would something like that cost?  A quick look doesn't show prices.

 

On 11/17/2023 at 5:50 AM, Kerry Beal said:

Sounds like you need a Pacojet. 

 

Chicken farce

Do you think that it could be done with the ninja creami ?

Posted
17 minutes ago, gilbertlevine said:

 

Do you think that it could be done with the ninja creami ?

Quite likely - if you look on the creami thread, I think I might have shown making pate in it - that or somebody else did

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Posted (edited)
1 hour ago, gilbertlevine said:

 

Do you think that it could be done with the ninja creami ?

 

49 minutes ago, Kerry Beal said:

Quite likely - if you look on the creami thread, I think I might have shown making pate in it - that or somebody else did


I think it could be done. I made a chicken liver pate in the Creami following a PacoJet recipe. The liver went in the blender before freezing with chunks of butter. Then it took a couple of spins, first from frozen to pulverize everything. The second spin was at 60°F to emulsify it. 

 

Edited to add that obviously meat is doing to have tougher connective tissue than liver but I still think it's worth a try.  I'd definitely try it if I wanted to make a scallop or shellfish mousse and chicken might need one more spin.  Here's a PacoJet recipe for a chicken mousse

 

 

 

Edited by blue_dolphin (log)
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Posted
1 hour ago, Susanwusan said:

It's to do with mouth-feel really, but also it would look nicer as it normally has a split sort of look. 


Please consider posting a picture of your dish - I imagine steamed broccoli with chicken purée dressing …

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Posted (edited)
6 hours ago, Susanwusan said:

That looks brill.  How much would something like that cost?  A quick look doesn't show prices.

About eight grand I think that’s Canadian, of course.

Edited by Kerry Beal (log)
Posted
7 hours ago, Susanwusan said:

That looks brill.  How much would something like that cost?  A quick look doesn't show prices.

 

IIRC, the original is US$4500 - 5000. V2 was about eight grand. It seems like I recently heard about a new version, PacoJet 4, which cost slightly less, like US$7000 - 7500?

Dave Scantland
Executive director
dscantland@eGstaff.org
eG Ethics signatory

Eat more chicken skin.

Posted
16 minutes ago, Dave the Cook said:

 

IIRC, the original is US$4500 - 5000. V2 was about eight grand. It seems like I recently heard about a new version, PacoJet 4, which cost slightly less, like US$7000 - 7500?


Yeah, Modernist Pantry has a price of US$7299.00 for the PacoJet 4 but darn, it’s out of stock!

 

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