Does anyone have experience with using a Pacojet in the home? I may have access to one, and while I appreciate it would be very difficult to justify based on cost, I nevertheless am debating its practical value in a home environment cost aside. Questions I have are:
Is its real value primarily as an icecream maker or are there other practical uses?
I have read various concerns re whether home freezers are cold enough to sufficiently freeze cannisters, particularly as regards ending up with "slushy" icecream. ( I have read a number of temperatures, but I think consensus is -22C / -7.6F is the recommended range while home freezers are typically -18C / 0F maybe -20C / -4F). Not so much of an issue if final product not to be served frozen.
Icecream recipes need to be modified?
Just how noisy?
Is Pacojet 2 worth the extra cost over version 1?
Aside from icecream and gelatos, I was thinking it would be useful to have frozen stock which then could be individually portioned for making pan sauces etc. with out having to have multiple small frozen containers or having to partially thaw larger portions. Same for soups. Interested in how others have made use of it at home.
Thanks in advance!