Verjuice / Verjus
Posted: Sat Aug 06, 2016 6:43 pm
I've read a bit about this & out of interest bought some! It's like the Roman equivalent of fish sauce, giving an unknown depth of flavour to cover the 'sour' element in dishes sweet & savoury! (Replaces lemon juice & vinegar in recipes).
Not tried it as only came today, but the Aussie's are mad on it! Then remembered an old cookbook I bought in a table top sale that mentioned it somewhere, only to find they have how to make it at home, which is not quite the same as the vineyards do. It is just green grapes squished when just starting to swell. Vineyards ferment the juice a bit, but you can just freeze it with same effect.
Anyone tried it? I will of course but would be interested in whether others had & what they think. As my grapes never grow big as I don't really know what to do with them & no way am I going to take my nail scissors down to thin the bunches it might be my new enterprise - if it is any good! (Pawty take note, big bucks to be made as all imported & nearly £9 for a 1/2 size wine bottle - good way to clear the surplus from the family vineyard)??
Westi
Not tried it as only came today, but the Aussie's are mad on it! Then remembered an old cookbook I bought in a table top sale that mentioned it somewhere, only to find they have how to make it at home, which is not quite the same as the vineyards do. It is just green grapes squished when just starting to swell. Vineyards ferment the juice a bit, but you can just freeze it with same effect.
Anyone tried it? I will of course but would be interested in whether others had & what they think. As my grapes never grow big as I don't really know what to do with them & no way am I going to take my nail scissors down to thin the bunches it might be my new enterprise - if it is any good! (Pawty take note, big bucks to be made as all imported & nearly £9 for a 1/2 size wine bottle - good way to clear the surplus from the family vineyard)??
Westi