Chinese recipes
Filet mignon with Chaozhou Compound butter
Recipe-Ingredients
Ingredients for 1 pacotizing® beaker
1 pacotizing® beaker = 10 portions
15 g dried mandarin peel, soaked in water overnight
30 g dried scallops (Conpoy)
5 g star anise, crushed
3 g cloves, crushed
7 g Sichuan pepper, crushed
3 g ground cinnamon
8 g salt
2 g ground white pepper
500 g butter
Recipe preparation
(1) Melt the butter and add all the other ingredients. Purée with a hand blender. Pour into a pacotizing® beaker.
(2) Close with a lid and label. Freeze at −20 °C for at least 24 hours.
(3) When needed, pacotize® 3 times at normal pressure.
Recipe by Christian Yang
Pacojet settings
Mode: Pacotizing®Pressure settings: Normal pressure
Number of automatic repetitions: 3
Jet®-Mode suitable: no