Place the Cilantro, parsley, garlic, lime juice, shallot, fresno pepper, red wine vinegar, salt, olive oil, and sodium bisulfite into a Pacojet beaker.
Place the beaker into the Pacojet and blend for a full cycle.
Scrape down the sides and cover.
Place the pacojet beaker in the freeze and freeze solid. About 10 hours.
Once frozen place the beaker into a Pacojet and churn for one more cycle.
Thaw and serve over steak.
December 22, 2020 7:22 am
Hi are you saying in 1. to pacotize without freezing or are you saying use the coupe set ?
December 27, 2020 2:20 pm
Pacotize once, freeze, then pacotize again.
July 7, 2021 3:06 pm
As I understand it, pacotizing is done with the pacotizing blade on frozen product. So the first pass of processing in this recipe should be done with one of the Coupe Set blades — is that correct? Or can unfrozen product also be pacotized with the pacotizing blade?
July 9, 2021 10:35 am
Yes you could use one of the coupe set blades, but you can also use the pacotizing blade as well if that is all you have available.