[Sca-cooks] Verjus replacement
Daniel Myers
doc at medievalcookery.com
Mon Oct 7 18:49:14 PDT 2002
On Monday, October 7, 2002, at 09:08 PM, Carol Eskesen Smith wrote:
> --
> [ 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...
On the other hand, real verjuice can be purchased online at a
reasonable price from Navarro wineries in California.
http://www.navarrowine.com/
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Edouard Halidai (Daniel Myers)
http://www.medievalcookery.com/
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