SC - Verjuice

[Anne-Marie Rousseau]

re: storebought verjuice

just like wine and anything else, the brand you use will greatly change
your end product, of course! The Fusion Foods stuff (available through Dean
and DeLucca and other upscale mail order stores) is very tart and ascerbic,
especially when compared to the stuff we got from the Navarra winery in
Northern California, which was rather sweet.

I find the "sour grape juice" from middle eastern markets rather sour, but
lacking in the ascerbic quality from the Fusion Foods brand as well.

vinegar/grape juice substitutions make take care of the sweet/tart factor,
but do they carry the ascerbic quality? how can you duplicate that without
adding a ground up aspirin tablet? :)

just my experience,
- --Anne-Marie


At 03:15 PM 3/30/01 -0800, you wrote:
>>I use wine vinegar cut with unsweetened white or red grape juice (generally
>>tarter than Concord), about three parts vinegar to one of juice.  Cider
>>vinegar and unsweetened apple juice, in similar proportions works well, too.
>>
>>Rudd Rayfield
>
>The verjus i bought was drinkable. I even drank about 4 oz. While i 
>like things tart, i would consider 3 parts vinegar to one part juice 
>not very drinkable. In my experience, a verjus substitute should be 
>tart, but not as sharp as fresh lemon juice.
>
>Of course, i don't think i can determine whether my modern California 
>verjus has the same degree of acidity as the Medieval...
>
>YMMV,
>
>Anahita amina al-maktabah
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