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Anyone have their opinion on using fresh fruit, cooked down fruit, frozen fruit, freeze dried fruit?
In pastry, I like to use freeze dried fruit, the natural flavor is more intense without having to add any additional liquid. I brewed a chocolate milk stout that I want to add the cherry and vanilla to.
In pastry, I like to use freeze dried fruit, the natural flavor is more intense without having to add any additional liquid. I brewed a chocolate milk stout that I want to add the cherry and vanilla to.