dehydrating Feed

Rooftop Gardening, Beekeeping, Composting for the Bar at Charlie Parker's in Sydney

Charlie Parker's is a cocktail bar downstairs from restaurant Fred's in Sydney, Australia. Above both of them is a rooftop garden where they have a 20,000-resident beehive, lots of edible produce, and composting. Our compost bins take care of 90% of all bar waste and our top to tail plastic free approach has seen major success from exclusively using grain straws (or no straws), to all drink prep being stored in food safe mason jars that double as epic sous vide vessels. Our garnishes are made out of the by products from our preps and, our citrus soda is the... Read more →


Dehydrated Citrus Wheel Garnish - Fast Versus Slow Dehydration

In a Facebook conversation about making nicer-looking dehydrated citrus wheels, Jessey Qi posted a picture; a comparison of citrus wheels on a higher heat setting in a dehydrator versus a lower one. I think the "low and slow" ones on the bottom look much better than the burned-looking ones on top. So if your food dehydrator (or oven) offers multiple settings and you can set it below 200F/95C, then that's worth a try to make fresher-looking citrus wheels for long-lasting garnishes. Read more →


Make candied citrus peels from oleo saccharum

Oleo saccharum is citrus sugar extracted from citrus peels. You can then take those sugar-coated peels and put them in a food dehydrator to make dried candied peels as a garnish or snack. Simply: Peel citrus Cover peels with sugar and let sit overnight. The sugar will pull out citrus oils and turn into syrup The next day or two, use your fingers and wipe off the syrup from the peels and place in a dehydrator (or in your oven on the lowest setting) Reserve the flavored sugar syrup to use in cocktails. I use mine in Old Fashioneds (orange... Read more →


Many Tips from Nicholas Box of Acorn in Vancouver

The following missive comes from Nicholas Box of The Acorn restaurant in Vancouver. This post has tons of information in it, so if you followed a link here you might have to scroll a bit to find the particular section where it's mentioned. "I run the bar at The Acorn restaurant in Vancouver - that is up until the great closure of many many businesses. We are a 44-seat vegetarian restaurant focused on local ingredients. Now citrus isn't very local, but at least we can still order in organic. I'm a believer in getting organic when possible, especially if the... Read more →