[Sca-cooks] Coriander Juice???
Shoshanna at caergalen.org
Fri Feb 6 14:30:21 PST 2009
I think you have received some very good advice regarding blending and
straining - any variation would probably work.
As for the onions I just put them in the food processor and blend the heck
out of them, then I put them in a sieve. It's worked well for me.
On Fri, Feb 6, 2009 at 3:25 PM, Elaine Koogler <kiridono at gmail.com> wrote:
> Thanks everyone. I did purchase at the grocery store some time back some
> cilantro (another type of coriander, IIRC) that was a puree kind of stuff
> a tube. I wonder if that would work...especially if I could drain it
> through fine cheesecloth or a coffee filter...whaddya think??
> On Fri, Feb 6, 2009 at 5:21 PM, Phil Troy / G. Tacitus Adamantius <
> adamantius1 at verizon.net> wrote:
> > On Feb 6, 2009, at 5:05 PM, Elaine Koogler wrote:
> > Thanks...I found that reference. I guess part of my problem is figuring
> >> out
> >> how to juice leaves without purchasing a veggie juicer...which I really
> >> can't afford right now. I also will need mint and onion juice...same
> >> idea!
> >> So I'm not sure what I'm going to do. But thanks for your response!
> > If you need it for any purpose other than as a flavoring, the technique
> > a little different. Part of my mise en place at Bouley involved lots of a
> > rather thin parsley puree, essentially the kind of bright green stuff in
> > squirty bottles so beloved of chefs in the 90's.
> > I'm not sure if it works with mint, but you can take cilantro and deal
> > it approximately like flat parsley: get a bunch or two, or more, hold it
> > the stem end, dunk it into salted, boiling water until it turns a
> > green and wilts slightly, then plunge it into ice water for few minutes,
> > until it's good and cold.
> > Drain, puree in a blender, and strain the juice out through cheesecloth.
> > If, OTOH, it's a small quantity and it is not for some cosmetic purpose,
> > you can skip the blanching and just puree or chop finely, then
> > strain/squeeze through cheesecloth.
> > Come to think of it, I recall parsley juice in smaller quantities being
> > sort of a by-product in chopping fines herbes; the mixture lasted longer
> > without turning black when the chopped parsley had its juice squeezed
> > Probably it also had less flavor, but I guess most of life is making
> > like this...
> > Adamantius
> > "Most men worry about their own bellies, and other people's souls, when
> > all ought to worry about our own souls, and other people's bellies."
> > -- Rabbi Israel Salanter
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