Restaurants' chefs use some cool toys to make distinctive dishes
There are many moving parts grinding away inside a restaurant's kitchen: the chef's skill, the quality of the ingredients, and of course, the equipment.
Professional chefs work with the best kitchen toys, from modern marvels to timeless appliances that are hundreds of years old. Diners rarely get to sneak a peak behind the scenes. After all, they're there to eat.
Take a tour through a few Milwaukee's restaurant kitchens and some of the tools used within to work their wonders.
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The technology: Pacojet
The location: SURG Restaurant Group
The job: Creates ice cream, sorbets and other puréed goodies.
Why it's cool: At first glance, the Pacojet looks like a fancy coffee maker. But this $4,000 little wonder spins out boutique batches of frozen goodness, often under the tender ministrations of pastry chef Kurt Fogle, who uses its ice cream and sorbet as the foundation in several decadent desserts.
"We can process a scoop of ice cream to order if we want," Fogle says. "Everyday the ice cream is freshly spun. It's all integrated into our desserts."
The Pacojet isn't your average ice cream machine, Fogle says. This gadget churns freshly frozen ingredients - without thawing them - by using a blade that spins its way through them like a drill. The benefit of having such a beaucoup device is that ice cream is made in minimum quantities and "ultra fresh" instead of in mass quantities sitting in a freezer growing ice crystals, which drastically denigrate the texture, Fogle says.
The result: Super-smooth ice cream and sorbet with intense flavors and a velvety, silken texture. Pacojet creaminess makes its way into the decadent desserts from SURG establishments, including the cream cheese ice cream on the carrot cake plate from Carnevor; the "spring melon" featuring cantaloupe sorbet from Umami Moto; and the luscious strawberry sorbet starring in the "strawberry lemonade" from Distil.
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