[Sca-cooks] souring agents

[Ana Valdés]

By the way, speaking about souring agents, in Uruguay we lack creme
fraiche, same sour cream was made before, it was called russian cream and
it was very similar smetana, the creme the Russian use to make bortsch. I
read in some place you can achieve same consistence and flavour if you add
some spoon of vinegar to cream. Does anybody know if it's true? If it's
not, does anybody have any advice to get creme fraiche?
Thanks in advance
Ana


On Tue, Feb 25, 2014 at 12:28 AM, Stefan li Rous <StefanliRous at austin.rr.com
> wrote:

> Galefridus replied to me with:
> <<< Both verjuice and vinegar were common souring agents in the medieval
> Islamic kitchen. I'm at work, so I can't do the whole statistical
> analysis thing, but they loved their sweet and sour dishes, using the
> juice or pulp of lemon, bitter orange, pomegranate, citron, and several
> varieties of vinegar (al-Warraq gives a number of recipes for preparing
> different kinds of vinegar).>>>
>
> What kinds of vinegar does al-Warraq speak of? We've discussed vinegar
> before, but I've not been sure which types were period vs. modern or even
> what can make a successful vinegar. Since the term comes from "wine", at
> one time I thought that wine vinegar was likely the only period vinegar.
> However, I suspect these others might be:
> white wine vinegar
> red wine vinegar
> apple cider vinegar
> balsamic vinegar  (post period)
> rice vinegar (not period for Europe)
> ale or beer vinegar? Is this the same as malt vinegar?
>
> Can you make vinegar from orange juice? Although if you can get sour
> oranges, why would you?
>
> <<< Verjuice/sour grapes are still part of
> Middle Eastern cookery -- my local Syrian market sells bottled verjuice
> at about 1/6 the cost of the fancy gourmet stuff (about $6 a quart), and
> I've bought fresh sour grapes from them (available late summer/early
> fall) and made my own. >>>
>
> How do you make verjuice? Just squeeze out the grape juice and use that?
> Wait a while to age it, and use that?
>
> Thanks,
>    Stefan
> PS: Maybe I should move the vinegar and verjuice files in the Florilegium
> FOOD section to the FOOD-CONDIMENTS section? Or are they more of an
> ingredient than condiment? Where would you look?
>
> --------
> THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
>    Mark S. Harris           Austin, Texas
> StefanliRous at austin.rr.com
> http://www.linkedin.com/in/marksharris
> **** See Stefan's Florilegium files at:  http://www.florilegium.org ****
>
>
>
>
>
>
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