[Sca-cooks] sea salt vs. white-salt

[Jones, Craig]

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[ Picked text/plain from multipart/alternative ]

The best replacement for verjus I have found is white grape juice, cut 3 parts plus 1 part wine vinegar.  It's sweeter than the real thing, but unless you have a source of tannic acid to dry the flavor, it's probably about as good as you'll get.  We've been working on Markham's boiled chicken with verjuce and parsley - simple, and delicious.  We first tried wine and vinegar as a replacement, but it's not the same.  Think very unripe grapes; that's what you're after in verjus...
Regards,
Brekke
----- Original Message -----
From: Jim and Andi
Sent: Monday, October 07, 2002 5:03 PM
To: sca-cooks at ansteorra.org
Subject: RE: [Sca-cooks] Hello! and questions...

Duh. Okay, I feel like an idiot. I'll try cooking the sauce and see what it
does... and adding both puree of peas and verjuice.

Thanks!
Madhavi

-----Original Message-----
From: sca-cooks-admin at ansteorra.org
[mailto:sca-cooks-admin at ansteorra.org]On Behalf Of johnna holloway
Sent: Monday, October 07, 2002 9:10 AM
To: sca-cooks at ansteorra.org
Subject: [Sca-cooks] Hello! and questions...


I thought you might try a white grape juice for the tarragon vinegar.
Then I checked Scully's notes in the Peter Lang edition. Scully notes
that this is the same sauce as given in recipe 3, excepting the
presentation garnish. He thinks both should show "green color and their
sharp verjuice taste."
Perhaps you should try verjuice and see what difference it makes.

Johnnae llyn Lewis  Johnna Holloway

Jim and Andi wrote:
http://www.daviddfriedman.com/Medieval/Cookbooks/Du_Fait_de_Cuisine/Du_fait_
> de_Cuisine.html
> I have tried to make the sauce three times now, with varying proportions
of
> tarragon vinegar/white wine (to substitute for verjuice) to fresh herbs to
> bread crumbs with little success.
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