THE COLLECTION · 10 NOTES

Ingredient technique notes

Specific preparation techniques for fruit, spices and pastes.

THE FIELD NOTES

01 / Ingredient technique notes

Pit Cherries Before Weighing Drink Fruit

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THE FIELD NOTES

02 / Ingredient technique notes

Prepare Guava for a Strained Drink

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THE FIELD NOTES

03 / Ingredient technique notes

Strain Passion-Fruit Pulp by Weight

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THE FIELD NOTES

04 / Ingredient technique notes

Remove Citrus Zest Without a Heavy Pith Layer

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THE FIELD NOTES

05 / Ingredient technique notes

Measure a Smooth Nut Butter From a Separated Jar

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THE FIELD NOTES

06 / Ingredient technique notes

Make a Cold Starch Slurry Before Heating Milk

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THE FIELD NOTES

07 / Ingredient technique notes

Keep Cooked Oat Weight Separate From Dry Oat Weight

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THE FIELD NOTES

08 / Ingredient technique notes

Prepare Melon Before Cutting Serving Pieces

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THE FIELD NOTES

09 / Ingredient technique notes

Choose Plain Puree Instead of Sweetened Filling

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THE FIELD NOTES

10 / Ingredient technique notes

Loosen Cocoa or Carob Without Adding Extra Liquid

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