The Techniques

Our Chef is fanatic about pleasing the senses, both visually and tastefully, and to achieve that he is constantly blending creativity with modern techniques to provide exciting experiences with a single bite. This unique blend of science and art enables our Chef to produce amazing results in his food, offering new textural and flavor variations on food never before experienced. Every dish from our Chef represents a passion for perfection and his desire to create. From creating “caviar pearls” of balsamic vinegar or green grape puree, to the most delicate shaped roulades of chicken or beef, the use of science in our kitchen lends itself to very creative results.  As our Chef develops a new dish, he thinks about the purpose of the dish. The purpose of a dish leads to varying end results in a final product. Modern equipment helps our Chef attain extraordinary results. Without the use of such equipment the exact results in the finished product would be difficult if not impossible to achieve. Below is a short list of some of the exclusive, modern equipment used in our cuisine at Pajo’s Boutique Catering.

Immersion Thermal Circulator – A thermal heating unit used to regulate extremely specific temperatures in a water bath, enabling our Chef to cook foods at extraordinarily low temperatures for very long periods of time. Short ribs cooked sous-vide at 130 degrees for 72 hours result in a meltingly soft texture, a perfect pink center and a pure beef flavor not lost by traditional methods. The low temperature ensures the products retain their natural flavors, juices, vitamins and appearance.

Chamber Vacuum Sealer – An enclosure from which air and gasses are removed by a vacuum pump, resulting in extremely low pressure. With this machine we are able to do many things beyond the norm. We are able to remove 100% of the oxygen out of food while under vacuum, and upon pressure returning to the chamber we are able to force a specific liquid into the food where the air was. The results are amazing, from flash pickling, marinating, infusing flavors and compressing to affect texture, this machine is very unique. It is also used to vacuum the food for sous vide applications.

Paco Jet –A revolutionary machine, which purees deep frozen food to produce a natural tasting product of extremely fine consistency. Used for ice creams and sorbets primarily, you can add whole fruit pieces and process, resulting in the retention of natural flavors and vitamins of raw fruits and veggies. The process produces particles much smaller than a thread of silk, creating a truly unique textural experience.

Anti-Griddle – A griddle cook top surface which does the exact opposite of a hot grill; deep-freezes products instantly. Our Chef creates purees and is able to use this machine to achieve a unique textural result; frozen, crunchy exterior paired with a creamy soft interior.