[Sca-cooks] Coriander Juice???

[Susan Lin]

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.

-S

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
> in
> a tube.  I wonder if that would work...especially if I could drain it
> through fine cheesecloth or a coffee filter...whaddya think??
>
> Kiri
>
> 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
> is
> > 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
> with
> > it approximately like flat parsley: get a bunch or two, or more, hold it
> by
> > the stem end, dunk it into salted, boiling water until it turns a
> brighter
> > 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
> out.
> > Probably it also had less flavor, but I guess most of life is making
> choices
> > like this...
> >
> > Adamantius
> >
> >
> >
> >
> >
> >
> >
> >
> > "Most men worry about their own bellies, and other people's souls, when
> we
> > all ought to worry about our own souls, and other people's bellies."
> >                        -- Rabbi Israel Salanter
> >
> >
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