including foreign price from a million rubles, elena shevtsova, the owner of a fish restaurant in thew, began using acoustic freezing a couple of months ago, she tried it was pasta. it felt like i had just cooked. i consider this the future. exactly whether there is such a big difference for an independent assessment, we invited gastro-experts portions of pasta with porcini mushrooms frozen in three ways in the usual way. shock and acoustic technology development director in russia igor klimashevsky restaurateur elena shevtsova and the culinary specialist lena yartseva don’t know where everything is. and they all try blindly first, the ocustica has a consistency, by the way, the dough is very good egg, straight homemade pasta is elastic correctly, cooked in pasta after shock freezing, which is considered very advanced, there was no such taste and smell. and that the third of the usual freezer has a very weak and mushroomy smell. i do not feel at all, very strongly such a starchy aftertaste unanimously and without hesitation tasters. the acoustically frozen dish was named the best. we