Parsley paste
Parsley paste
Recipe-Ingredients
Ingredients for 1 pacotizing® beaker
1 pacotizing® beaker = 10 portions
| 600g
parsley 300g sunflower oil |
Recipe preparation
| (1)
Blanch the parsley in boiling water and immediately shock in ice water.
Squeeze out, chop coarsely and mix with oil or water. Pour into a Pacotizing®
beaker, close the lid and label it. (2) Freeze at −20 °C for at least 24 h. (3) Pacotize® twice if needed. |
Pacojet settings
Mode: Pacotizing®Pressure settings: Overpressure
Number of automatic repetitions: 2
Jet®-Mode suitable: no