Dehydrated citrus is a wonderful garnish that goes well on almost every cocktail.
They are visually appealing and have a huge shelf-life.
and the best thing is, that they are really easy to make.
of course, you will need some special tools just to make your life easier and the process much faster.
Dehydrated Citrus – Why do we love them?
To those who are not familiar with this garnish.
dehydrated citrus is a really cool way to save citruses that are about to spoil.
Therefore they are a big part of bar sustainability and lowering our waste volumes.
At professional bars when the circuses are no longer good enough to juice into a cocktail, we put them aside.
once a week we make a big batch of dehydrated garnishes.
Its good to mention that citruses aren’t the only thing that can be dehydrated.
you can also use fruits like pineapple and apples that make a beautiful garnish for margaritas and other fruit-based cocktails.
If you plan to make some garnishes for your bar program or maybe for your own home bar.
it is best to be equipped with a tool that will make your life much more easier.
The problem with Dehydrated citrus is, for them to dehydrate enough you’ll need to slice your citruses really thin.
unless you are a professional chef or a really good samurai, you’ll find the task of slicing thin wheels with a knife, a pain in the butt.
To overcome that problem you’ll want to use a tool called a Mandoline slicer.
this tool is used to slice vegetables in commercial kitchens.
what’s so good about it is that, if you use it right, you can’t cut yourself.
above all that you’ll get uniform and thin wheels that will dehydrate evenly and much more faster.
I personally own the Swissmar Borner, his knives are built to last and by far the best mandoline I have ever had.
if you’re not planning on doing this every week or even month you can get the Mueller he is cheaper but still a very nice tool.
Just do yourself a favor and get a mandoline!
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