We made strawberry shards. We planned on using them to top our doughnuts in place of sprinkles. That did not happen. It has taken 2ish years for us to come back around to the idea and be able to put the idea into action. We take our flavorful glazes and spread them thinly on parchment paper. Acetate would work better. We let the glaze air dry for several days, remove the paper and let the glaze finish drying. When we break it up, the glaze becomes tangy shards of flavor that can be put to good use. What has changed? Now that we are producing several different flavors every weekend, leftover glazes can be converted immediately into a secondary product, maximizing our ingredients, flavors and time.
Raspberry
Boiled Cider
Blackberry
Passion Fruit-Blood Orange
Years Past
Ideas in Food: Great Recipes and Why They Work
Maximum Flavor: Recipes That Will Change the Way You Cook
Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
