PacoJet vs Ninja Creami
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- Опубліковано 14 чер 2024
- We put the new Ninja Creami to the test against the Pacojet to see how well it performs when making ice creams, sorbets, and gelatos. See how easy it is to make superior ice cream, and a few tips on getting an even better bite with our frozen treats enhancers. Scott and Janie reveal the tasty frozen results… on this week’s episode of WTF.
Full episode: blog.modernistpantry.com/wtf/... - Навчання та стиль
One costs 8k and the other 150. No comparison.
The fact of the ninja creamy is so divine, at such a huge price difference.....
Which one costs 150?
@@ama_nema Ninja had 150 the time I wrote it. Now it's 260.
@@AChairInspace that's why Paco Jet is mostly used in restaurants because it's multi-purpose and fast. They can churn ice-cream, sorbets, cold butter, etc... Even though that price is crazy, it's built to last
Yeah well one is meant for feeding a family and the other is meant for feeding *families*. A lot of 'em.
It's actually amazing Ninja managed to cut the cost of a >$6K machine down to ~$200 while maintaining all the core function. Perfect for home use
just home use. but if you tried using the pacojet, you will see a big difference 😅.
for commercial use the pacojet is a good investment. saves time and quality is more consistent
@@heizecherie6518Of course you would
@@imdvaduh
they pattented how the machine works. They used to be the only able to manufacture it. So they kind of choose the price of it. Shouldnt cost more than 1.5-2K honestly
Geez! They’re 8gs now?! Ya… I’ll hit that respin button a few extra times instead thank you 😆
I thought it be around the 1000s but I was clearly wrong how much the pacojet costs 💀
literally buy 60+ ninja creami’s for the same price and let me know which $8k setup churns out more ice cream 🤣🤣🤣
@@johnlocke3481 Ben & Jerry’s has deployed missiles.... 😅
I just purchased the ninja creamy and I am very happy with it. I haven’t had anything turn out wrong and all the things that I have made are absolutely delicious! Also,I don’t have any ice crystals in mine.
Great to hear!
Do it has an App or a recipebook?
Have you ever had ice cream from a Pacojet though? 🤔 My wife loves the Creami, but for me, it's OK but it's still got very fine ice crystals. Once you've had Pacojet ice cream, everything else just pales in comparison... I understand how people get addicted to crack now 🙈
To prevent the ice crystals in the creami, just use guar gum.@@jordy46682
How?!? I always have ice crystals!! Now don't get me wrong it's delicious and I love it but I do notice the ice crystals. I use milk coffee creamer (I use Rice krispie treat and eggo waffle flavored creamer. Also, I use blueberry cobbler creamer. It just helps give the ice cream the flavor of the creamer) and pudding mix (just a little 😊) powdered sugar, whipped cream and a little bit of condensed sweet milk and my ice cream comes out creamy, delicious and awesome. But I do notice some ice crystals and didn't know that there was a way to get them out
this is basically "should I get a vitamix or a ninja blender?" all over again 😂
vitamix obviously.
Maybe if the Vitamix cost $8000 like the Pacojet
I found letting the container for the Creami sit for a little bit at room temperature to allow it to get to the right temperature before spinning helps.
great tip!
I just read a post on Reddit and they said that they run the sides of the pint under hot water for 75 seconds(“not less, trust me” they said) 🤷♂️
@@andrewgoldstein6271 not sure about time, but the idea makes sense. It's always the sides of the container that don't get blitzed and produce ice crystals
For the ninja creamy you have to add a little milk after the first churn cycle than d on it one more time
If that works for you, but you shouldn't need to add anything else unless the original base is very icy.
What i do, is add a little bit of liquid on my first spin to make it creamy and smooth. For my mango ones, I use mango juice, or sometimes water, just a little to get it creamy!
nice tip!
If your ice cream was powdery when it came out it was simply too cold. Just let it thaw out for 5-10 before spinning and it gets perfect smooth results every time
Or you use more professional ingredients. Like glucose, xantangum, and fats. Always consistent.
@@TheCooknChemist xanthan gum isn't as readily available everywhere, and the other things you mentioned naturally occur in ice cream. Adding more sugar or fat does help, but you don't always want it sweeter/fattier. The powdery-ness is almost always just temperature
A pacojet is also not readily available. We are talking about comparing a product for professionals compared to a product designed for use in home. The video talks about the shortcommings of this homeproduct. I respectfully disagree the store that sells this pacojet also sells all the stabelizers you need to make your icecream amazing icecreams in the ninja creami. They sell it to consumers so the readily availability is not a real concern. The same goes for sugars or fats. If you dont want to eat sugars or fats then dont eat icecream.. the thawing you said does work but you never get the same results. Its inconsistent and the texture is completely different. And here is a secret. Professional icecream makers all use stabelizers in forms of fats, proteins and sugars. You simply can not expect the same results without understanding the basics of icream making
@@TheCooknChemist Yes we are comparing a professional product versus a home product, which is why you can't just assume that everyone has "professional ingredients" in their home. Also all ice cream uses fats and sugars to stabilise, it's the basic ingredients? Adding other stabilisers like xanthan gum aren't part of that and you can make perfectly smooth ice cream without them, with both machines.
Also stores don't sell pacojets, they quote businesses directly
Pacojets are for professionals that exaclty what i said. However yes there are stores that sell them to consumers like the one in that made this video.
Yes the basic ingredient in icecream is the fats, in icecream and the sugars in sorbets. Thats exactly what defines them and their texture. Whenever they are natural occurring or added. Try freezing plain water and you will understand what im saying. Making icecream is a balancing act. Adding sugars to lower the freezing point for example. Theres a reason sorbet icecream uses fruit. Because they contain sugars. And icecream as the name implies uses the fats to incorporate air and a creamy texture.
After lots of trial and error here’s how I found to remove ALL ice crystals
Add 1 tbsp of Cream cheese I promise it won’t taste like cheesecake (I don’t like cheesecake) you won’t even notice it because it’s 1tbsp for every pint it removes all tablespoons and makes it more creamy
Great tip!
Just add .5 gr xantan gum.. thank me later
@@senorfuego9688 the cream cheese is a replacement for the xantham gum making it thicker and removing ice crystals, try it so you don’t have to turn your kitchen into a lab, thank me later
Never had anything from a paco jet so wouldn't know the difference but just gotna ninja cremi and it blows my mind how a tin of pineapple can turn into literally silky smooth ice cream at just 250 calories a pint. Absolutely unreal how good it is. Even if inhad thebchance to try something from a paco jet I wouldn't as im never gonna pay 8k for a machine.
The patent on the Paco jet ran out. Ninja jumped on it and adapted for home use. That's why they're almost the same
Finally some comparisons. Been waiting for this a long time.
Hope you found it useful!
@@Modernist_Pantry Very useful. Thank you. I have been thinking about selling my PacoJet and buying the Ninja Creami instead, but now I know not to.
@@iPat6G i also have both.
the paco looses more temp. (meens after (-21°C freeze) turning you have -8°C (from -18° it would go to -6°C)
the ninja looses less (means after (-21°C freeze) turning you have -12°C (from -18° it would go to -10°C)
conclusions:
1. freezing at -18°C (normal) for ninja is enough
2. balancing recipes for ninja could take a little more sugars for same creaminess. (same result also in cristals)
I was expecting the $350 ice cream maker to outperform the $15000 one
Tips from a chef for smoother ice cream or sorbet add powdered glucose in your ice cream or sorbet when you make a sorbet you make a simple syrup dissolve the glucose in the boiling syrup then incorporate in your fruits using a blender you can also add xanthan gum 1/3 of a teaspoon to help keep the structure of ice cream or sorbet when left outside for a couple of minutes 50 grams of powdered glucose per 500 gr of total sorbet base is enough 🎉
good tips!
What I’ve noticed is that if I use liquid nitrogen or dry ice powder and a stand mixer to pre-freeze the ice cream, then store in a creami canister, I can get excellent results that rival paco jet. One caveat is to make sure to push the product down into the canister so it catches well on the indentations on the bottom lest it will all spin around which could be dangerous.
Very interesting!
One thing I have noticed with the creami is that freezing things too cold actually hurts your results. I rarely have to respin now since I started freezing my pints in a slightly warmer freezer
Yes, 0 is too cold for frozen treats.
It's genuinely crazy to me that ninja made a product like this, my jaw dropped when I saw that pacojet like designs are becoming consumer friendly
the patent ran out so I wouldn't be surprised if in the next few years we saw more scaled down models.
Sorry I’m not paying 8k for ice cream lol
Ok so if you are doing commercial ice cream work of course you would not use the ninja for that. Ninja creamy only cost at two hundred bucks. Big difference from$ 8,000 for the Parco jet lol. That's like comparing a Lamborghini to a Honda Civic lol
Just bought a Ninja Creami and it's been the best thing I've bought this year. I got it on sale at Sam's Club and it comes with 3 containers and I've been experimenting with different ingredients such as coconut milk, bottled protein drinks, protein powder, sugar free instant pudding... it's really great if you are trying to watch your diet and would like lower sugar high protein ice cream. I love it so much I've bought extra containers just in case.
Thanks for sharing! We just recommend not running too many batches in one day on the Creami so you don't burn out the motor
@@Modernist_Pantry Omg haha yah I can't eat that much ice cream in one day.
Where did you get the extra containers?
How much was the deal for?
Who else saw the Menu and wants to know what a Packo Jet is?
A lot of chat about The Menu lately!
SAME! I have no idea still how they made the snow stuff with the Pacojet.
im so jealous of anyone that owns the ninja creami
No one is buying the pacojet given the price, except maybe millionaires and restaurants.
The Creami is about 3% of the price of a pacojet. So the fact it's probably 80% as effective is a pretty huge win for the Creami.
This is also still 1st gen product, whereas paco has been around for quite a while. Be interested to see where it could go with a 2nd gen model.
I've been impressed with it, was skeptical about buying one because, well, every other ninja product is hot garbage, but just bought one. I'll see how it goes. Made a mango sorbet yesterday, came out pretty great.
Sounds yummy!
They just came out with a second generation. They call it "ninja creami deluxe"
@@robotortoise Well that explains why I picked the old model up for such a cheap price.
Haven't been able to see much difference besides the user interface on what I've looked up. I imagine the motor is probably better.
Gotta say, compared to the rest of the ninja line up, it's pretty decent quality, I hope I'm not jinxing it, but it seems well made. Something that can't really be said for anything else that they make, but I suppose that's why it has sold pretty well.
@@cheeseypie5555 i loved my nutri ninja until the bearings/ shaft of the blades went to $hit. I refuse to pay a fortune to replace that part, so now...i don't have a blender. Been using my creami for months, it works well, really can't fault it. It's so easy and pretty much anything goes.
PacoJet: $7,999.99
“No thanks, bro.” -Leon S. Kennedy
PacoJet looks waaay smoother. Less ice crystals and more dense
It sure is
Honestly maybe a bit TOO smooth, it almost looks like baby food or like a peanut butter / marshmellow fluff appearance.
Comparing 10k machine to a 150$ machine is crazy
They both look good to me. Ice cream is ice cream.
Facts.
No comparison - its like comparing a tractor to a sedan car.
Price
Ahhhhh. Everybody wins.
Also one is $6,000 and the other is $200.
BUT IS IT 6K DIFFERENCE BETTER HELL NO!!!!
It depends on your needs. If you are using it in any type of commercial setting the creami wouldn't last a week.
its not for poor people.
Well, cost wise. The Ninja Creami is king.
….. UM….. YEAH…
It’s a freakin PACO JET!!!!
Uh yea duh.
I'm seeing way too many build complaints about the Paco Jet on Reddit.
Vitamix i have im not going no where and i can do so much with it
8k ☠️
I mean, one is two months of income. The other is part of a days
Not everyone has the same income.
@@Modernist_Pantry the average Americans income after tax
@@bob77576 Pacojet is not targeted at the average American. Also not really targeted at individuals but more businesses that use it to generate revenue. The creami would not last one day in a production environment. The point is there is more than one perspective, so saying one costs a lot more is a very facile perspective.
@@christopheranderson949 that implies the entire video is as such, the video compares the two devices as two competing products, so price is extremely vital
I didn’t say price wasn’t important. I said it wasn’t the only deciding factor for everyone as it seems to be for you. You could say a Rolls Royce is a lot more expensive than a Kia, so everyone should buy a Kia because they will both get you from point A to point B. But that is not the choice that everyone would or should make depending on their needs and their means.
Churn? Or turn
churn
lol my guy, you're comparing a ferrari to a ford focus
So pacojet is unbeaten
It's not really apples to apples since a Pacojet can do a lot more than a a Creami
Whats the secret in the paco? Juwt better components and speed or is there any special diff to make it creamier
The Pacojet originated the technology of micro pureeing. The motor and parts are far more powerful and high quality compared to the Creami. When the Pacojet patent expired the Ninja folks made a home user version.
Is Paco Jet as loud as the Ninja creami? Because it’s very loud
It's louder because the motor is much more powerful
You're acting like someone who's looking at the creami will even consider the pacojet 😂😂 ones $160 and the other is thousands
Actually a lot of people are interested in a comparison of the two despite the price difference. There are a lot of people who can afford either of them and want a comparison. Don’t assume what may be true for you applies to others.
I wanted to know. Didn't want to purchase the pacojet, but it's important to know differences as a consumer, to see what is a lie and what isn't between brands.
What the fuck ☠️ 8 thousand dollars 😮 even if i was filthy rich i wouldnt buy that thing
How can second hand ivecream maker cost $3000…………..
A Pacojet is way more than an ice cream maker.
@@Modernist_Pantry What else is the paco made for exactly?
The creami gives better results.
Ok so pacojet bout to go out of business..
Nope. They target different markets. And the machines are not equal.
big lol. ofc you wouldn't know. you never tried churning your icecream in a pacojet 😅.
The pacojet looks ugly! I would never buy it on that basis alone nomatter how good it worked.
Still going to buy the paco jet 🤍🤍