Ninja CREAMi: Pacojet Killer?
Вставка
- Опубліковано 19 тра 2024
- CHAPTERS
0:00 Intro
0:45 History of the Pacojet
2:27 A look inside the machines
3:25 How the Pacojet is engineered
4:24 How the Ninja CREAMi is engineered
4:58 When the Pacojet's motor is an advantage
6:29 Basic operation of both machines
7:29 Durability considerations
8:11 What is ice cream anyway?
10:37 How to win a Ninja CREAMi
11:31 Conclusion
LINKS
The Pacojet: pacojet.com/en/pacojet_produc...
The Ninja CREAMi: amzn.to/3LKpOMm
FIND ME HERE
Twitter: / chefchrisyoung
Instagram: / chrisyoungcooks
CURRENT WORK
Predictive Thermometer and Kitchen Timer at
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PAST WORK
ChefSteps: chefsteps.com
ChefSteps Joule: amzn.to/3jSxpvg
Modernist Cuisine: amzn.to/2MXB5zR
The Fat Duck: thefatduck.co.uk
As a former pastry chef who used to fantasize about having a Pacojet at home (and also had reservations about the Ninja brand), this is a fantastic review. Thank you
@@TheAdventuresofRL I will! Being able to turn merely canned fruit into creamy sorbet? Its freaking impressive.
@@serlancerlot315 and smoothies, milkshakes, add crunchy items to ice creams - the list goes on :)
i just got the creami deluxe which is the same size as the pacojet and its one of my best purchases
Ninja products have awesome features and functionality, but they don't last. I'm on my second blender, second air fryer, and soon-to-be second toaster oven in a year.
@@cory531 I was gonna say this, it seems like every Ninja product I buy has issues within 2 weeks. I think it's more of a QA issue than a design one, as I do have a weird reverse food processor and spice grinder that have both held up for a couple years. Probably worth the gamble to have this functionality for under 1k.
I had no idea that Pacojet’s patent expired!! I wonder if Breville will get in on the action.
I'm so impressed with the in-depth, scientific approach to this review. No nonsense, no wasted time, just an informative comparison with pros / cons. As someone who was already 90% convinced to purchase a CREAMi, this nudged me the rest of the way.
Also just a side note - for me personally, one of the biggest hindrances with the CREAMi is the small, 16 oz batch size. I wanted to point out that there's actually a "Deluxe" model of the CREAMi, which has additional program modes, and more importantly - a larger, 24 oz batch size. The model number is the Ninja NC501, and it costs about $30 more.
No nonsense and no unboxing! 😂
27l⁸0jigcrr
Well done. Thank you for making this.
Should I buy this
didn't think I'd find you here tbh lol
@@bobfuckingsmith he’s been making ice cream at home for the past couple of videos. Also he doesn’t seem to bust out the sous vide machine as often. Would love to seem some smoker recipes.
I hate that UA-cam just recommends everything you comment on to me, makes me feel like a stalker.
The man himself.
What an incredibly excellent review. No chaff, cuts to the chase. Detailed and thorough, but accessible and straightforward. I must check out more of your videos
This is incredible quality. Unheard of production quality out of a channel this size. Well done to you and your team.
His channel is not "small"... Look up ChefSteps ;) This is a guy who's very wealthy and extremely knowledgeable about marketing!
@@leefcommunity You'd imagine such a knowledgeable to get camera focus at least once or twice right...
At $6500 vs $200, I don't think the motor or cup capacity differences are major issues. If you buy 3 of the Ninjas for $600, at 10% of the price, you can run all three machines at once, diving up your workload into a pipeline that can do more than the original Pacojet. This assumes you have the countertop or floor space to set up a rack to house these things, of course.
@@monkeykodersorry , Ninja any day of the week
@@monkeykoder The difference in quality between a high quality commercial electric motor and medium to low quality motor is usually 5 to 1 (You get 5 times the life). Considering the price difference, that nowhere near makes up the price difference. The Pacojet's price is just beyond awful. If you compare the price difference to that of other products like a vacuum sealer for example, you typically only have to pay 2x the price for the commercial upgrade. High quality motors cost more but not 35 times the price of the entire unit more. Most likely a semi-professional variant of this can be made and sold for $500.
@@monkeykoder did you run Ninja as much as a Pacojet just for experiment? Did you try it? Will the lifespan be shortened to 3% of the life span of a Pacojet? Otherwise the 30x price difference can't be justified. Yeah, I understand the Pacojet has a larger container etc etc.. So what? a five dollar increase of the material cost to manufacture? I bet you the cost of manufacture of those two machine is not diffenrent by 3000%. But the selling price is. And you need to undertand, for Ninja to success, the 200$ selling price already generate a good amount of revenue. Think about that!
Not true, you can run a pacojet nonstop. And shave just a small section of the cup. Neither of those are possible with the ninja.
One thing that comes up REPEATEDLY in almost every Ninja Creami review is that they often have to run the system twice to get the creamy consistency that you might expect from a Pacojet (and still doesn't quite get close to the texture). While it's still a viable and great alternative for the home, the Creami can take 5m to process ice cream and still not have the same level of consistency and same small crystal consistency that the Paco has. That doesn't make the Paco worth buying for 99.9% of home use, but it might make the difference for someone choosing machines for a small restaurant or business.
Have wanted a pacojet at home since the first time I used one, so was super happy when the Creami came out and bought it instantly. Having said that, there's a market for a semi-professional version of the Creami (Metal cannisters/larger/more powerful etc...) and if that came out I would instantly upgrade. Price range $500 I think would be reasonable.
That would be an instant hit with smaller businesses as well, since 6.5k for a fast ice cream isn't attractive to some shops that are starting out, but a 500 dollar mid range system might hold them over until they can afford a beefier model.
Ninja could push into the market just by offering metal containers. There are so many issues with plastic getting stripped from the canister walls.
@@davisbradford7438 I've heard of this happening. Seems like everything has to be just so, such as the top being completely smooth, not over filling and making sure it's slightly thawed before processing. That said, some people have no issues and just throw it in with out a care.
You know that there is a Ninja CREAMi Delux? :)
@@iFlojoe the only benefit to the Deluxe is larger containers and a few extra programs which aren't all that useful over the 7 in 1. Still all plastic and awkward attaching mechanism! Unusable in a small businesses!
The dedication on display is incredible - this quality is totally professional. Shocked to see your sub count. Great stuff!
This is some of the highest quality cookware reviews I have ever seen. Hope to see more reviews and comparisons in the future, as this is dope.
Maybe you can make this into a series, your way of comparing and explaining really is superb! Would love to see you compare a Vitamix to a ninja blender.
E
Project Farm actually just did a cheap to expensive shootout that included a vitamix and Ninja mixer. It’s worth a watch!
Vitamix e310 (one of their cheaper blenders) cost between $3-400 and it will probably still work in 20 years if you use it a normal amount. It is better than almost every (if not everyone) ninja blenders and it will work for a much longer time. So if you can afford it even a cheap(ish) Vitamix is a much better investment imo ( I would choose one of their $600-1000 blenders if you could afford it though, but the cheap e310 or e320 is still one of the best blenders you can get).
@@123simenHP its always about the use case. I got mine a few years back on black friday for 80€. I use it almost daily to make protein smoothies with frozen fruit and ice cubes. Its still awesome and the Vitamix would need to last for a loooong time to make up for the Ninja breaking anytime soon.
there is no comparison. ninja blenders are terrible.
This channel is seriously underrated, it's clearly top notch ! Thanks a lot for breaking this through, I'd love more content of that, and def look at your thermometer !
Brings us more cool device like these !
This video sets the benchmark for review videos..This is how the product comparison videos should be..Great work Chris
I remember seeing Chris on one of Heston's shows back in the day, great to see him still doing science-based culinary stuff. I love this
🙏 That was a much younger version of me.
First time hearing about either of these devices, and you've presented everything in such a great way.
I wish your channel the best and hope you pop up in my feed more!
I'm blown away by the production value here. Really great video. Thank you!
I watched a movie yesterday that mentioned a paco jet (The Menu). I've never heard of it before. And now this is in my youtube feed suggestions.They're always listening.
"On the other hand, the Ninja CREAMi is $200. I can have have 32 Ninja CREAMis for the price of on Pacojet, and that's a kind of durability in of upon itself."
This is so well written. I appreciate your brevity.
I hate this trend of shitty electronics that are only meant to last a year or two. I’d rather spend good money on something that lasts than create a ton of waste.
@@devoncantrell3311 if Pacojet can last 10 years and Ninja Creami last 1 year, I will absolutely choose to buy 3 Ninja Creami for my business.
It is simply more scalable, and most likely faster
@@Hilman_Faiz not true. The pacojet is significantly more powerful and reliable. I’ve heard of them lasting well beyond 10 years without having to spend a dime on repairs or anything. One person used theirs to purée lobster every day for over a decade and only had to sharpen the blade. It’s built differently. The point is that the pacojet is a prep tool. It’s designed for food service to quickly make a semi fresh version of something you can make better at home with a normal ice cream mixer. It doesn’t make a lot of sense to have one. And I highly doubt you’ve worked in or owned a commercial kitchen because the dinky plastic ninja wouldn’t last more than a few months in any kitchen I’ve worked in. Mainly due to being wiped and needing to be taken apart and cleaned with harsh chemicals and very hot water constantly. Let alone the non stop use and less than gentle handling during high stress times. I think any business owner knows that you need to spend money to make money and giving your employees good tools will make them happier and also help them produce better work more efficiently without worrying about quality or constant replacement. Imagine if the ninjas sell out you’d be screwed. And either way, if the pacojet did break, you’d have ten whole years to get it covered. Sure it’s a few grand but even just a dishwasher in a kitchen is $3,000,$7,000. A stove and hood is at least $50,000. I know that for an ice cream place even just the display freezers can cost upwards of $10,000. Heck even the metal “hotel” pans it’s served in are usually $50 a pop. Most places have 200+ of them so that’s $10,000. A lot of restaurants and food service places cost $1,000,000 minimum to open so $5,000 is not all that much to invest in over a decade of not having to think about something to replace. I’ve seen a lot of restaurant owners try and cut corners and cheap out without realizing how hard it is to keep track of that many things to replace and things go to shit every time.
@@devoncantrell3311 well if we are talking about big restaurant with $500k+ capital, go for $6k is no big deal.
But as for those who has only $10k, which is already big for a small business in 3rd world country, it makes much more sense to choose $200 machine and swap it later when the business grow.
@@Hilman_Faiz that’s a good point. I agree with you on that.
I feel like I'm watching a documentary with how incredible the production quality is. Amazing job, and subscribed!
As an engineer, I rarely have seen such a detailed comparison. Fantastic, Thank you!
Even in a commercial setting, I'd just have 2 of the Ninja's. (Provided I had the counter space)
I'll likely never be in the market for either of these products, but after watching your steak searing comparison video, I wanted to reward the algorithm. Keep up the unbiased, invaluable work.
Counterspace? Our Pacojet was bolted to the wall. There's an insane amount of torque in those things. There's no way that the CREAMi comes close at 1/3rd the weight and 500rpm less, no matter how much smaller it is - I don't really buy the "unbiased" either, but eh. We would throw lobster carcasses in it to make bisque, it would atomise them. Perhaps that's the next test with the CREAMi...
Dude's over here comparing a Rational oven with a microwave.
@@graysaltine6035 We get it, you overspent.
@@banksta3 Actually I don't think you get anything at all, or have any idea what to expect from either of these machines. That Pacojet was used 20 times in a row, twice a day for 10 years and it had one blade snap. This plastic garbage will last one use, which is fine because that's exactly how many times the average customer is going to use it anyway. It's pretentious counter-top-filler that will go in the cupboard right next to the margaritaville, the spiralizer and the electric pot-stirrer.
You can stan all you want, but fact is I am actually _very_ familiar with what he's talking about, whereas you don't have a fucking clue.
@@CajunReaper95 And you missed _my_ point. If you want to make ice cream at home, get an ice-cream maker. This is an extremely loud machine that requires you to use it every time you want to eat ice-cream and to store your ice-cream in a proprietary container. Pacojet marketed to chefs, not because they "overspent" like the Ninja-shill says, but because that is the only market that makes any sense for a product like this, regardless of price. Unless you are making 10 different flavours at once, there is almost zero reason to use one of these over any other method of making ice-cream.
IDK what you are getting at rambling about finally having access to sweet treats at an affordable price - you can literally make perfect ice cream at home with nothing but a whisk and a stove for utensils, you can mould it into any shape or container you want and it will stay fluffy and easily scooped/sliced for months, straight from the freezer. This machine is a gadget, a toy version of a professional machine that literally nobody needs in their house for any reason. I already know exactly who is going to end up buying these things and it's not home-cooks. This is the budget pacojet that grifting chefs have been waiting 30 years for, so in that context I am most definitely going to judge it harshly. This is going to be found in the kitchens of guys who cook stuff with an Anova circulator and put salsa verde on everything.
@@graysaltine6035 lobster bisque sounds amazing. I wonder if the Ninja mill would be able to do say, prawn shells for XO sauce. I imagine lobster shells would be out of question.
Great video Chris. We've owned our Creami since release and love it. We've made quite a few video's about it on our channel and have definitely made 6...7...8...over 10 pints at a time while we were perfecting recipes. This thing definitely holds up to the task. Thanks for a great comparison to the commercial big brother, I had no idea of the history of the machines.
I just discovered this presenter having purchased a Ninja Creami. How refreshing to watch a great succinct review, delivered with clear speech, clarity, the confidence of experience AND all
without wild gesticulation. . Thank you. I shall be checking out other Chris Young commentaries. A very grateful UK viewer..
🙏
I’m glad you made this video. Pacojet was in my dreams for so long, but I just couldn’t justify it’s cost even for work. If my pastry section was bigger or I was a dessert shop maybe, but it isn’t and I am not. It found it’s way into the vault deep in my brain, to never be thought of again, until today with your video. I hope pacojet will innovate like vitamix to get into the home market, but I will for sure be looking at this ninja creami. Cheers.
I recently got a Ninja Creami and I love this machine. I never owned anything from Shark/Ninja before. I also really enjoyed this video because I hadn't heard of the Pacojet until just today. It's interesting about the patent and how Ninja came in to make one for the home. I like the metal of the Pacojet. I would have loved that option for the Creami. Anytime I have an option for less plastic, I'm happy. Anyway, very well done, this video. You explained things well. Cheers, Ivy.
their vacuums are awesome too
@@f_youtubecensorshipf_nazis Very cool. I've heard good things about Shark!
@@TheHappyWhisk The Shark Apex vacuum I bought performs far better than the $400 Dyson it replaced. Shark makes good products.
@@Juggernautdemon That is good to know because I'm currently annoyed at my cordless Dyson. Thank you. Not in the budget to replace right now but I'll note this for sure. Thank you. Cheers, Ivy.
@@f_youtubecensorshipf_nazis so are their sewing machines! I have a vintage, all metal, beast of a machine Singer & the entry level Shark. I use the Shark more.
Definitely think your channel is gonna blow up here soon. Quality info and production. Subscribed
Man... I have to congratulate you on making maybe one of YT's best videos (IMO)... You're such a master at explaining. Amazing channel. Congrats again.
Restaurants can now save 6500 on a piece of equipment that could break or be stolen, and spend 1000 on 5 of them for every station or kitchen. Thanks for this video, great research and incredibly well put together
I would TaKe paco over any lower standard machine every time, even if I could have three against one paco
@@Klester1881 You should watch the movie “The Menu” hahah
@@Klester1881 also I’m glad that you have 7k to spend on a pacojet, if only everyone had that privilege
Honestly I slouched the first time I saw this, then watching the commercial I was confused that there was now a lower priced pacojet in the market. Working in and out of higher/fine dining spots and messing around with one in my free time. I got super excited , this I think may be the only ninja product I buy just for the shear awesomeness of having a consumer Pacojet and for only 200 bucks if I use it a couple times a month, I will get the use I need . Thanks for the awesome side by side I was super curious
Just fyi they go on sale a lot too. I got mine for about $140
Very fantastic video, amazing production quality, clear speaking, and great showcase. Really great stuff, keep up the good work! I appreciate your effort.
I just stumbled over this channel. This was an exceptionally well done review with pretty much all the points covered and then some!
Mine just arrived and I absolutely love it. As a home enthusiast cook who loves experimenting and dreamed for years of a pacojet this works great for me. In first few days made a classic vanilla ice cream, mango sorbet, pineapple sorbet, a raspberry ice cream, a chocolate ice cream, bacon ice cream, asparagus ice cream, avocado ice cream…all tuned out pretty good. Would be interested to hear
Your tips though on recipe design for these types of devices. So far my recipes have all turned out respectably, but one challenge is estimating the final flavour and texture a particular base will create.
Okay, explain the bacon ice cream please!
@@josephgrasso6802 made a cream anglaise and added a load of chopped fried bacon as a mixin. Found it to be pretty good combo although would like to get even more bacon flavour throughout next time. Have been thinking of trying the same with honey soy bbq chicken . In any case it is really fun experimenting with flavours relatively easy with this ninja device. I also just experimented with just using full cream milk + cocoa powder + sugar and even that was pretty decent. It did seem to melt faster and loose shape more quickly then when using egg yolks & cream in the base but for a quick & easy ice cream fix was still enjoyable and creamy
In October they released a new PacoJet 4 with lcd display and lots of other goodies. Would be cool if you could review it.
Also I only disocovered what a pacojet was after watching 'The Menu'
I think the time difference is bigger than you make out, because it's 'pacotising' more mixture. So 2:30 for 400mL is 6:15 per litre, over Paco's 2:00 mins for 700mL equating to 2:51 per litre. Making it by volume, more than twice as fast
Awesome review! We got one for Christmas and my daughter has fallen in love. We all are getting great joy from finding different combos.
One of the most fire comparison and reviews I've seen, I don't jack about any of this but the way you broke it all done and provided expert opinion is amazing. This is amongst the highest tier of reviews I've seen.
How'd I fall asleep watching clips from "The Menu" and wake up to this?
absolutely love the approach you've got when comparing/contrasting these two ice cream machines (plus the conventional churner). this is like the mechanical engineering counterpart to 'Good Eats'. I am now subscribed!
Yea except his explanation of more air equals melts slower was completely wrong and backwards. Ice cream with more air melts faster.
@@hermanmunchther3082 nope
@@smol.miniatures yep
Getting into the engineering and taste science, while having top notch presentation and editing makes you the top youtuber for kitchen reviews hands down
I don’t like videos very often but this was so informative and well made that I had to. Thank you for this
I have long dreamed of having a pacojet in my home kitchen, but for the price and such a very specific use case, impossible to justify. Looking forward to experimenting with a ninja creami ...
Your disassembly of the Ninja sold me on it
I was kinda worried about the longevity but the Ninja looks pretty solidly built
Plus I just realized I’ve had my Ninja blender for like 8 years now and it still works 😆
I just want to parrot all of the other comments commending you on this video. Informative, no fluff, entertaining and the added comparison of traditional ice cream machines. You deserve to have way more subs than you do, but you've certainly gained one more
🙏
great video my guy, got yourself a sub. Love how in depth you go into the machines themselves.
Being using Pacojet for years in restaurants, and I always wanted one at home, but it is really expensive. Now I have a solution, thanks!
May I please ask for some of the best recipes or things to make with this? Because I'm definitely going to pick up one of these at home
He seriously went in depth about a couple of soft serve machines for ten minutes like he was explaining quantum physics to rattlesnakes and I sat and listened to all of it despite having zero interest in making my own ice cream.
I literally live next door to a grocery store! I'm still here
Wish you did more reviews in other product categories. Really well worded and explained. Thanks.
Just got yourself a new subscriber, absolutely wonderful review and comparison. The breakdown was thorough but not too much so that it was hard to follow or got bored. Genuinely wonderful, thanks for taking the time to provide this content. Looking forward to watching more of your videos
Really great video! Always amazing to find a new food UA-camr I haven’t seen before but is exactly what I like!
Fantastic…..very informative comparison video. Thank you so much!
Great review! I see now that PacoJet have produced a junior version, but still quite pricey at about $4500
I have had the ninja one for over a year and havent even opened the box! You got me excited to finally use it lol
Super clear and detailed enough to understand the salient elements. Thank you. Great job.
Might be worth noting that Costco has had this on sale a few times for less than $150. Also, I'm kind of curious since you seemed to be a bit skeptical of the Ninja brand. I've bought a few of their items over the years, and for the most part, they've been pretty good overall. Probably the family favorite has been the Ninja Foodi air fryer. It's biggest benefit is that it's flippable, so while that does heavily restrict the height, it's extremely useful for smaller items. I think the one that we haven't been terribly fond of as much is the Ninja Foodi Grill. It isn't bad, but also not terribly impressive.
You have to try the ninja woodfire grill. Ive smoked whole chickens, ribs, reverse seared steaks. Pretty amazing device and so much easier than a pellet smoker. I‘ll be getting a creami after this excellent vid.
@jeffgrabowski706 or you can get a real smoker like a normal person and not that fake garbage
A fantastic addition to the list of kitchen gadgets I didn't know I needed.
Very detailed review! I like how you described the product, you researched deeply prior this video & you didnt rush thru the video!
first time watching this channel, i loved the video and the way you present information, it was well organized and fun to watch.
UA-cam recommend me this after I watched "The Menu", weird....
same here
I think this was my first exposure to a Creami, after several subsequent videos about making "healthier" alternatives, I grabbed one for Black Friday and it feels like Dark Sorcery. The quicker flavor release of a Pakojet or Creami is interesting, particularly in my context of using it for lower calorie ice cream where the less fat and sugar is going to make a duller flavor and I wonder if that helps fill the gap. This thing is magical though
If you want to make ice cream, that is healthy, just ditch the sugar for erytrithol, and just go with full fat cream. Animal fats are not unhealthy.
I went from learning about these devices existing, from this video, to ordering the shark ninja one in about 20 minutes.
Told my wife about it, and got the “oh yeah I’ve wanted one of those for a while”. Found a killer deal since the algorithm showed this too my on cyber Monday and here we are.
Nicely done on the video.
I like how you point out the fact that the ninja is a home divice, the fact that much more soft materials are build in is so important in a professional kitchen.
This was an all around phenomenal video. Well done!
🙏
I just got mine this week.
Did not expect the noise to be *that* bad :D Earplugs are mandatory. Also the device wobbles and shakes a good bit during operation which is a bit disconcerting.
Re-spin definitely makes much more of a textural difference than just stirring with a spoon, without I get some chunks of ice that stuck to the side, the respin pulverizes those too.
Cleaning the lid and drying it is the most annoying bit.
Yes, the noise is loud!
One thing I’m learning from the comments of other owners is that the CREAMi seems less tolerant of a less than perfectly formulated sorbet or ice cream base. If the dissolved solids and fat content isn’t in adequate, or if the mix is frozen a bit too cold, then it can end up icier or in need of a second pass in the machine.
My current theory of why this is the case is that the velocity of the blade tips is slower than a PacoJet, so there is less shear force near the edges if the container. Put simply, the RPMs need to be higher.
@@ChrisYoungCooks I've just had the opposite effect that my standard gelato recipe was too high sugar and fat so it became softer than soft serve after creami-fying. Similar for the sorbet, I went higher sugar than recommended for pacojet recipes because I underestimated how sweet blueberries are and didn't bother getting the refractometer out, and there it simply was icy bits stuck to the container that didn't get ripped loose by the blades, as well as some of the very first chunks it ripped out on top
@@tommihommi1 high sugar being too soft can be offset a bit if you freeze the base to a lower temperature before blitzing, but high-sugar bases from a PacoJet or Creami are always going to tend to melt fast IME. Since there is no churning action, you don't build up a whipped fat droplet structure that stabilizes the ice cream, like a churned gelato would have. Makes a big difference in how quickly things melt.
The icy bits along the container wall are interesting. I had a bit of a problem with that when I just did the classic Pacojet demo recipe of a can of pineapple in syrup poured into a container and frozen. But I didn't have that problem with my go to recipes for strawberry sorbet and sweet cream base for Pacojets. BUT, I've definitely heard other people say this is a problem and needs a second mix. So it seems like there is a very narrow sweet spot for the Ninja doing a perfect job in one pass.
@@ChrisYoungCooks it would be neat if there was a program that just does it automatically, with how many buttons it already has
If u keep these vids consistent with the quality and straight to the point like u did with this one ur definitely gonna get more subs
Extraordinarily professional and thorough. Well done!
If I was really in the habit of making frozen treats, I might consider this. However, as I already have a KitchenAid stand mixer, their ice cream maker attachment is just, if not more, attractive for the relative amount of space taken up to add a new function.
The loading system of the creami isnt just for convenience, it also provides more support so it could use cheaper plastic material instead of metal.
The detail man took in engineering the review is comprehensive definitely deserves a like!! hey don’t just scroll through 💀
I think this is the best compare review I have ever seen. You have really done your homework. 10/10. Thank you
My friend made me avocado ice cream, a can of coconut milk, two avocados, honey, lime juice and the zest. Mixed it with a hand blender. She pulled a frozen one from the freezer, and put it her Ninja, and two minutes later VOILA! Avocado ice cream. Never ever would I have thought of that.😁
nIce! How was the texture and taste, soft and creamy?
@@Streamcatcher super creamy. Except for the toasted macadamia nuts she sprinkled on top.
I have the Creami and it works great for me. I like that I can make ice cream the way I want it with any add-ins I want. I tweak the ingredients for the base to give it more flavor. The cons are the noise level and the 24 hour wait to freeze the base. Overall, they are not that important compared to the convenience. Thanks for your video.
You have a 6000 thousand dollar machine at home just to make ice cream?!?! That's pretty fucking cool!
@@christianterrill3503 I don't. I have the Creami. The video author has it.
Thanks. This machine will help me immensely ❤️ Your review has me squashing my reservations about the need for getting one. And your right, The cost is so small in comparison, it just makes sense now. Wow. I'm glad I found your review.
Wow, that video is made very professional.
With just the right amount of information and arguments.
You should really have more subscribers.
Very interesting machines, I wouldn't mind the Ninja Creamy having a model that is a bit more expensive but has better materials, other than that it seems great.
I learned about the Pacojet from "The Menu".
this was such a precise and thorough review, thank you for putting in the hardworking.
We have a Paco in our commercial kitchen. We had it for over 10 years, been repaired a few times but it’s still going strong. That ninja thing would be burned out and in the trash in 2 weeks or less. 6500 is a truly crazy price though.
So true…
I usually rate cook books on a „pacojet index“. If not at least one recipe requires a pacojet it is probably a bit boring. The problem with this was that I have not been able to make a lot of the recipes. I guess I’ll be facing a huge backlog shortly 😃 and holy cow, that thing really is under 200€
You do what you do very, very well. Hope the probe is coming along. Can't wait to give it a shot
🙏
Great breakdown, I appreciate the context around the patent - I was curious why the pacojet was still so highly priced
I think the answer is that the serve a very small professional niche that is willing to keep paying the premium because they use the heck out of the machine.
I think the Pacojet's motor is a lot more powerful as well.
@@previll surprisingly, it’s not a lot more powerful. When I measured peak power the PacoJet motor could pull up to about 1000 Watts, while the Ninja pulled 900 Watts. The PacoJet motor can deliver this power for longer without overheating, but it’s not actually a more powerful motor.
@@ChrisYoungCooks Yeah I read something similar in the specs. However, wattage is not a very accurate measure of motor power, as more factors come into play, such as build quality, motor efficiency, design, part quality, durability, etc.
Anyhoo, a direct comparison of the results speaks for itself, although you did not show it in the video. Modernistpantry has an excellent video review on this.
The Pacojet turns out far superior there with a much creamier consistency, but at 30x the price I suppose consumers don't really have a choice.
Though I would just go for a Vitamix blender, it can do essentially the same thing (puree frozen stuff), except it can do a lot more besides that. I also don't expect these CREAMers to last very long, given Ninja's brand reputation.
@@previll so motor power doesn’t change the final texture of the mix. Either the motor is powerful enough to drive the blade or it’s not. The particle size is a function of the RPMs and feed rate of the blade, and both machines end up creating a 0.5mm “chip” size and then smashing the chip into small bits. The PacoJet, with its faster RPMs can put a bit more kinetic energy into smashing the chip, but it’s not a lot. And when tasted side-by-side blind, the CREAMi resulted in very slightly icier mix, but it was a very slight difference. The difference between a churned ice cream and a Pacotized mix is a much bigger difference.
A video for everyone watching The Menu
Brilliant review as one would expect from you Sir. Black friday sale here in Australia I scored one for $269, a very cheap piece of tech to add to the sous vides, new air fryer & other tech I own. Plus I did also purchase your temp probe & monitor, been waiting for that for ages as well.
Very great review. I learned everything I needed to. From knowing nothing to feeling confident about my knowledge about these cool machines
I think a consumer centrifuge is one of the last remaining inaccessible fancy kitchen things that could use a consumer version. I think Dave Arnold made one that was technically very cheap but it was still $800.
It’s a bit of a hard problem because of the forces involved. Managing that much kinetic energy safely requires a hefty amount of expensive raw material and not-terribly-cheap manufacturing processes. And you’re not going to get economies off scale from making millions of units every year.
I'd kill for a home version of the Breville Control Freak. I'd buy one but, they are HUGE and I am afraid it would blow out all the circuits in my house.
@@SummaGirl1347 The Breville Control Freak doesn't draw more electricity than other 120V induction burners. The popular Duxtops ($50 and up) are 1800W, just like the Control Freak. Your home electrical wiring won't tell a difference. Same maximum power draw, the general US standard. Like a toaster oven or electric kettle.
Given the cost of the Control Freak, I think there probably should be 240V compatibility, to make it as powerful as a proper induction stove. But that would involve a different plug that wouldn't fit in your typical US outlet. But it could be a popular feature for commercial use and enthusiasts.
vaccum chambers are also very useful in the kitchen!
@@jek__ They're widely available for two or three hundred dollars. "Chamber vacuum sealers". They're most popular for vacuum sealing food in plastic, which is very useful for freezing, but they can also be used to alter foods by sucking out air. This can be useful in food preservation, cooking, or to make unique foods. For example, vacuumed watermelon is a popular novelty people try with their home vacuum chambers.
The Achilles Heel for the Creami is the blade has to cut through a solid block of ice (more or less). The motor on these cheaply mass manufactured kitchen appliances can burn out. I have found that to extend life of motor save/reuse those one pint paper ice cream containers pour your ice cream base into it and freeze. To remove frozen base from container soak in very hot water then remove onto cutting board. Rough chop base and ad to Creami pint container. Add a little liquid to lube the cutting blade and just use "Re-spin" button. This keeps base from becoming grainy. This gimmick has worked well for my machine.
Top tip, thanks.
Took me a whole munute to realize this is an ice-cream machine and not a coffee machine. Gotta say: the production quality is amazing. I really don't care about either machines but i just love looking at the screen. Hope to see more videos soon.
Waow Chris, Thanks for a what I would call a real demonstration and comparison! The first day I worked with Pacojet, I felt in love with it and it was a dream to get one at home (even if it's expensive, big and heavy). I have to admit that Ninja blows me away with that machine and its performances (come on Ninja, if you read me, send me one 😅!), they even think about to put the cup properly without effort (can be tricky the first tries with Paco). You're right about the richer ice-creams with conventional machines but if you want a great ice-cream maker, you will have to spend 600$+, machines around 250-300$ have often a problem with the cristallisation process and air incorporation (because of plastic blades). Another is the time, you have to wait 30mn for a classic ice-cream and when you want to use it, you have to wait a little bit to scoop it. With a Pacojet process, in 2mn you have an ice-cream ready to use, an amazing texture and incredible flavors because of the less of oxydation : it's really incredible with sorbets. Btw, you have a great potential on UA-cam and I subscribed on the channel. Keep up the good work!
I currently use the dry ice method, and I like that I don’t need a whole extra kitchen appliance. That said, I’m tempted by the Ninja, and I’m curious about logistics/planning. Does pacotizing affect how hard the finished product sets up in the freezer vs other methods? I’ve heard I might need to re-pacotize after a day or so in the freezer.
I wouldn't necessarily say that it changes how it sets up, like any ice cream or sorbet in a cold freezer the mix will harden again. And I find just re-pacotizing it immediately returns it to the ideal scoop able texture much faster than letting it temper.
@@ChrisYoungCooks in a professional setting, many choose pull the frozen base and pacotize portions to order. You can set it to do as little as one portion - up to the full canister. The idea is that you can get the absolute perfect serving consistency every time.
Ok this is the content I’ve been wanting for but assumed would never be made!!
More to come. I had fun doing this one. So now I need to buy, and take apart, all the things.
You are an amazing speaker and reviewer of items. Wow that was informative and easy to listen to
Fantastic, high-quality, concise information. Great channel!
I use a Paco at work and I own a Ninja at home. The many features of the Ninja, plus the much nicer design (mine is red and black) and the unbeatable price (for both machine and extra beakers), purchasing it is a non-brainer: if you love ice cream, smoothies and milkshakes, get yourself one!
The two things that bother me in comparison to the original design of the Pacojet: Ninjas are louder (really loud!) and there is no way of rinsing and scrubbing the shaft. I worry about splatters, sugar build up, cross-contamination and bacteria growth. I really love this feature about Pacojet.
I’m okay with waiting a few years for vitamix to come clutch with their version. Ninja seems to be the innovator in the game latel. Till companies like vitamix and breville follow suite with sturdier versions of ninja’s top notch consumer instincts.
any recipes you can pass on that you do at home?
So this is what Tyler is rambling about.
Was looking to buy the CREAMi and this is the best quality review out there!! Keep it up!!
Great review! This brought me back to the old chefsteps days. ROCHER EVERYTHING
Guys, if you don't have a Creami (and you're priced out of a Pacojet -- hee hee), then I say you absolutely MUST get one. Whenever I spin up a pint and serve it to people, EVERYONE raves. They were $139 at Amazon during their Cyber Monday a couple months ago and I used the opportunity to give a couple out for Christmas.
Finally, a serious review of the CREAMi (I have one). Thanks Chris! Looking forward to getting my 2 Combustion thermometers.
I've been trying to get this video out for months, but keep getting delayed because we're are running fast with scissors to get the thermometers shipping. Thanks for the support!
@@ChrisYoungCooks Got my CREAMi after I saw you tweet that you were impressed months ago!
Excellent video! As far as ninja's challenge of convincing people why they might want this -- at time of posting the Creami has thoroughly exploded all over social media and this thing is selling out everywhere. Mission accomplished for Ninja.
This guy is the AvE of food!
What a comprehensive, well considered and professional review. Thank you for sharing
Thank you for this profound review and comparison. However, what you are showing is the old Pacojet first generation and there are two advanced generation available now. I think the fist generation is out of build since 2013 or so. The second generation has a much improved setup with a brushless motor and the pressure and vacuum system is also enhanced. I haven't worked with the newest Plus version but you even get fancy new features like 3D shape milling the frozen content.
For the price given you get a generation two model this time not the first generation. The market prices are a bit lower as well, so around 5000 for a brand new model. Used ones are less with a little bit of luck you can get a good machine for half of the price. In addition there is also a little brother of the big Pacojet called Pacojet junior for around 3500 in new condition I think. Of course no competition for the Ninja in price but significant less than the big boys. So your introduction that Pacojet hasn't improved over the time isn't hundred percent correct. However, your conclusion that this machines are not priced for the home market I can absolutely agree.
I wanted to mention that the Pacojet isn't made for ice cream only. You can make farces, pesto or even soups and sauces. There are accessories like the coup set which will replace and enhance your food processor for cutting non frozen ingredients as well. There is a very profound knowledge base with many recipes from professional chefs and a professional oriented community. If you really want to endeavor the culinary would and want to do something beyond simple ice cream the Pacojet has its value even if you are only a serious hobby chef who see this as a hobby and is willing to spend some serious money for the the hobby.
For everybody else, who simply what to learn about this new / old concept for processing food and loves sorbets the Ninja seems to be a fantastic beginner machine with a price point which doesn't scare away the ordinary home chef. It reminds me a little bit to the sous vide sticks which popped up ten years ago for the home use. You can do exiting new things with it but if food and cooking is your passion as a serious hobby the expenses for a real Pacojet might still be worth it. Even for this price.
Just watched "The menu" and this popped up in my recommendations 💀