Guys,
Is there a known, utilized conversion formula for determining citrus peel amounts or weights between fresh and dried?
Does the intensity or flavour profile change ( in maceration / vapour path )
between the "peel of one orange" whether it be fresh, or dried?
If so, how?
I'm sure that I am not alone in having pondered this question.
Thanks.
Citrus peels.....dried vs fresh conversion?
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