I love your videos, but I would like to see more recipes, etc for the everyday cook. I love my gadgets, but I like knowing how I can use them on an everyday type process.
Noted! Most of our recipes are designed for all cooks. Check out our blog which has hundreds of recipes for all levels of cooks: blog.modernistpantry.com
I definitely wouldn't mind seeing a stress test on some of the better hand blenders. It'd be nice to know which are most effective and good value. The range of quality is so wide in that market.
We should revisit savory ice creams at some point... here's a great recipe for savory parmesan ice cream blog.modernistpantry.com/recipes/savory-parmesan-ice-cream/
Thanks for doing this test, I've had a creami for several months and had been curious about its abilities beyond making ice creams. For the mousse test though it seems a respin on the creami would have improved the texture significantly and possibly match the paco. Even for full-fat ice creams processed on the light ice cream setting I've found the need to do a respin to get the texture to be just right. Have you tried that?
@@Modernist_Pantry How much research did you guys do before making the video? The crumbly texture is mostly due to temperatures being slightly too-low combined with the water/fat/sugar ratio of the mixture. Thats why for icecream a dash of milk solves it as that just needs a few degrees more heat. (The more water there is vs fat/sugar, the higher the temperature it needs to end-up at after final spin) It's not rocket science, but it is quite simple chemnistry.
For a home cook, rather than a chef/caterer/etc., I’m struggling to understand the appeal of this over something like a high end blender (i.e., VitaMix). If a thicker soup is first cooked, then puréed in the blender, I understand it’s not as smooth as from a PacoJet. But if the blender puréed soup is frozen, do you think the Ninja Creami would succeed in a finer purée? At that point, there wouldn’t be any chunks, though it could still be quite dense.
The pacojet not only make a smooth and whipped texture but it also rapidly changes the temperature from -21 c to -8c, which is the perfect ice cream temperature to enjoy it right away
We had ordered the Ninja Creami, got it, set it up, and nothing. It was DOA. So we sent it back and haven't looked back since. I'm not sure it's worth the money or counter space for what is essentially a one-trick pony. I'd still like to get some time working with a Pacojet just to see what kind of results it can produce.
Curious whether the Ninja and the Pacojet have similar powered motors and the blade and overall construction isn't as good in the Ninja. Seems like you really do get what you pay for in this case.
The Ninja is way less powered than the Pacojet. One is designed for moderate home use, and one is designed for commercial kitchens where they could be run for hours on end for service.
Are you satisfied with the performance of the different programs on the Creami at its price point? The Creami underperforms the PacoJet in general, but is one of it's weakness that it sort of only really does one thing since it does not have the breadth of attachments that the Paco does? In other words, does the Creami oversell itself with its claim to be able to make all the different recipes around the dial?
![Seafood Mousse Smackdown: Pacojet vs. Ninja Creami - The Verdict Is In! [WTF - Ep. 368]](http://i.ytimg.com/vi/SK0AOJopGv8/mqdefault.jpg)
![Waffle Batter Preservation: iSi Whipper + Potassium Sorbate [WTF Ep 375]](/img/1.gif)
I love your videos, but I would like to see more recipes, etc for the everyday cook. I love my gadgets, but I like knowing how I can use them on an everyday type process.
Noted! Most of our recipes are designed for all cooks. Check out our blog which has hundreds of recipes for all levels of cooks: blog.modernistpantry.com
Thank you for doing this test. I was thinking about using the cremi for food stuffs and now I know to be very cautious about what to use with it!
Glad it was helpful!
Love the videos. Getting fun ideas.
Thank you!
I definitely wouldn't mind seeing a stress test on some of the better hand blenders. It'd be nice to know which are most effective and good value. The range of quality is so wide in that market.
Great suggestion!
I have a Creami and I love it for low carb ice cream, but I haven’t noticed any difference between any of the “modes”.
The harder the mix, the longer it works. Real ice cream is softer. Sorbet is the hardest.
Can you test out savory ice creams or sorbets? That elote soup could be a really delicious Ice cream with some fried masa mix ins.
We should revisit savory ice creams at some point... here's a great recipe for savory parmesan ice cream
blog.modernistpantry.com/recipes/savory-parmesan-ice-cream/
Thanks for doing this test, I've had a creami for several months and had been curious about its abilities beyond making ice creams.
For the mousse test though it seems a respin on the creami would have improved the texture significantly and possibly match the paco. Even for full-fat ice creams processed on the light ice cream setting I've found the need to do a respin to get the texture to be just right. Have you tried that?
yes the crumbly texture was after the respin
@@Modernist_Pantry How much research did you guys do before making the video?
The crumbly texture is mostly due to temperatures being slightly too-low combined with the water/fat/sugar ratio of the mixture. Thats why for icecream a dash of milk solves it as that just needs a few degrees more heat.
(The more water there is vs fat/sugar, the higher the temperature it needs to end-up at after final spin)
It's not rocket science, but it is quite simple chemnistry.
For a home cook, rather than a chef/caterer/etc., I’m struggling to understand the appeal of this over something like a high end blender (i.e., VitaMix). If a thicker soup is first cooked, then puréed in the blender, I understand it’s not as smooth as from a PacoJet. But if the blender puréed soup is frozen, do you think the Ninja Creami would succeed in a finer purée? At that point, there wouldn’t be any chunks, though it could still be quite dense.
It will really depend on the density of the pre-blended frozen soup whether the Creami would be able to handle it.
The pacojet not only make a smooth and whipped texture but it also rapidly changes the temperature from -21 c to -8c, which is the perfect ice cream temperature to enjoy it right away
Would you be able to blend the soup first and then pour into the ninja creami just to help it out ?
yes it definitely would help
I was going to ask the same thing. Except pineapple cut in 1/4 inch cubes, everything in the creami should be puree first.
Freeze the soups into ice cubes and then blend it with a vitamix. I think it will be just as smooth but more airy
We had ordered the Ninja Creami, got it, set it up, and nothing. It was DOA. So we sent it back and haven't looked back since. I'm not sure it's worth the money or counter space for what is essentially a one-trick pony. I'd still like to get some time working with a Pacojet just to see what kind of results it can produce.
Ninjas are a good machine for the home user who makes ice cream some times. Anything else we would recommend the Pacojet.
@@Modernist_Pantry That was understood when we made the purchase, however when the unit arrived it was non-functional so we returned it immediately.
It would be cool to see some testing of what you can do with a vitamix mixer. Can you really make hot soup in one?
good idea! The Ninja makes one of those too, we haven't personally used it.
I want a Ninja Creami, but I'd like someone else to pay for it. :D
🤣
but its not that expensive?
Curious whether the Ninja and the Pacojet have similar powered motors and the blade and overall construction isn't as good in the Ninja. Seems like you really do get what you pay for in this case.
The Ninja is way less powered than the Pacojet. One is designed for moderate home use, and one is designed for commercial kitchens where they could be run for hours on end for service.
the new pacojet is even better
We're waiting for our test model!
Can you put the soup in a blender before you freeze it and then ninja that?
Hm... that could very well work if the blender purees it first.
Why not just use hand blender or regular blender wich works well for soups
This is next level smoothness
Why not put soup in bullet for 2 seconds before freezing?
It would definitely help, the test to was to see if you can not have to use another device.
Are you satisfied with the performance of the different programs on the Creami at its price point? The Creami underperforms the PacoJet in general, but is one of it's weakness that it sort of only really does one thing since it does not have the breadth of attachments that the Paco does? In other words, does the Creami oversell itself with its claim to be able to make all the different recipes around the dial?
We have been able to make different recipes in the Creami - it's basically just different levels of ice creams and slushies.
I was thinking about getting the Creami but on second thought...no
It's good for ice creams!