[Sca-cooks] Query about verjus...urgent!!

[stefanlirous at austin.rr.com]

Ian of Oertha replied to my inquiry with:
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uh.....brown verjuice?

Just kidding.

maybe fuzzy, rancid verjuice.  I do note that modern producers of verjuice
do put "refrigerate after opening" on the bottle....
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You say, just kidding, but maybe.

But how would adding some bread keep this from happening?  Some of the earlier commentary on verjuice here was suggesting that the verjuice would keep for most of a year.  But yes, now I'm wondering just how long it would last. I would think it wouldn't take much in the way of natural sugars or carbs to make it spoil and adding bread to it sure doesn't seem as likely to inhibit spoilage as to accelerate it.

Stefan


On Wed, Dec 22, 2010 at 12:16 AM, Stefan li Rous <StefanliRous at austin.rr.com
wrote:

Back on Dec. 6, Thorvald quoted this recipe:
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"216. Green Verjuice [Sauce].
Take sorrel including the stem, steep in some other verjuice, strain
[through
cheesecloth], and add a bread crust so that it does not turn. (A 1490
printed
edition quoted by Pichon et al., p. 194.)"
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Any idea what this green verjuice would "turn into"?

How could adding a piece of bread crust keep this from happening? Why the
crust and not the non-crust area?