Butter mixtures and spreads
Chestnut and herb crust
Recipe-Ingredients
Ingredients for 1 pacotizing® beaker
1 pacotizing® beaker = 10 portions
| 120 g
chestnuts 150 g toast 200 g butter 50 g parsley smooth 20 g thyme fresh 20 g rosemary fresh 20 g oregano fresh 10 g garlic clove 14 g salt |
Recipe preparation
| (1)
Bake the chestnut at 180° for 30 min. Dice the toast. Remove the coarse,
woody stalks from the herbs and chop. Mix all ingredients together and pour
into a pacotizing® beaker. smooth the surface. (2) Close and label with the lid. Freeze at −20 °C for at least 24 h. (3) When needed, pacotize® twice. with normal pressure, directly on the seared meat, e. g. B. spread the chicken breast and gratinate it or roll it up in baking paper and refrigerate until ready to use. |
Pacojet settings
Mode: Pacotizing®Pressure settings: Normal pressure
Number of automatic repetitions: 2
Jet®-Mode suitable: yes