[Sca-cooks] sour grape juice vs. verjus?
David Friedman
ddfr at daviddfriedman.com
Fri Apr 1 14:24:32 PDT 2011
The only recipe I know of for making verjuice, from a 17th century
English cookbook, I think May, uses crabs.
Meaning crab apples.
>That is what I use and is completely period. I cook Renaissance
>Italian and that is the verjuice they use in the Banchetti (1549).
>A sour apple juice (and other kinds of sour fruit or berries) would
>be used more often in Northern Europe, but both
>are period.
>
> Master B
>
>
>> Date: Fri, 1 Apr 2011 18:16:10 +1300
>> From: dama.antonia at gmail.com
>> To: sca-cooks at lists.ansteorra.org
>> Subject: Re: [Sca-cooks] sour grape juice vs. verjus?
>>
>> On 1/04/2011 3:11 PM, Jim and Andi Houston wrote:
>> > Does anyone know if there is a significant taste difference between French
>> > or American verjus/verjuice and the "sour grape juice" sold by Sadaf and
>> > other Persian and Turkish brands? The Sadaf sour grape juice is 1/5th the
>> > price of the verjuice. I'm doing a feast next month and need to
>>order quite
>> > a bit of it.
>>
>> I don't know about the brands you've seen, but I've bought Persian sour
>> grape juice that was labelled 'verjuice' and certainly seemed to be
>> verjuice.
>>
>> --
>> Antonia di Benedetto Calvo
>> ----------------------------------------------
>> Dulce et decorum est pro patria pavlovam coxi.
>>
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David Friedman
www.daviddfriedman.com
daviddfriedman.blogspot.com/
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