verjuice

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Examples
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  • Verjus (pronounced vair-ZHOO), sometimes spelled verjuice, is a French term that when translated into English mean "green juice. Used wherever vinegar and white wine are used in cooking, Verjuice is versatile, delicious and refreshing. — “Verjus, Verjuice, Veraison, Medieval Juice, Wine Friendly”,
  • verjuice ( ) n. The acidic juice of crab apples or other sour fruit, such as unripe grapes. Sourness, as of disposition. — “verjuice: Definition from ”,
  • Verjuice is an ancient product dating back to medieval times, with culinary, practical and medicinal uses. According to French food historian, Jean Louis Flandrin, verjuice was used in 42% of all recipes in the early 15th century French cookbook Viandier de Taillevent'. — “Verjuice”, .au
  • Brief and Straightforward Guide: What Is Verjuice? Traditionally, verjuice is made from unripened grapes, and many definitions describe it as being made from grapes, but it can also be made from apples and other fruits. — “What Is Verjuice?”,
  • In Cooking with Verjuice, Maggie Beer introduces us to Verjuice, a product that she is very passionate about. To demonstrate the versatility of verjuice, you need only look at the wide range of recipes that are present in Maggie's book. — “Cooking with Verjuice”,
  • Verjuice – The Vine's Premium Flavour Enhancer Will Add Zest To All Your Cooking. Used By Gourmet Chefs Worldwide. Click Here To Order Online NOW! Verjuice is the premium food flavour enhancer, as it's a much milder alternative to cooking with vinegar, lemon juice and white wine. — “South African Verjuice in the UK”,
  • Find dictionary definitions, audio pronunciations, and spellings for verjuice in the free online American Heritage Dictionary on Yahoo! Education. — “verjuice - Dictionary definition and pronunciation - Yahoo!”,
  • Passchendaele Verjuice is a small family business established in 2000. Our grapes are hand picked and processed the same day, which allows the Verjuice to retain its natural flavour. — “PASSCHENDAELE VERJUICE”, .au
  • Verjuice. Wine. Fine Dining. Healthy Food. Igourmet. Gourmet Salad Dressing. Related Searches Wine. Fine Dining. Healthy Food. Igourmet. Gourmet Salad Dressing. Search: Offer. — “ | Ver Juice | verjuice | wine | fine dining”,
  • The Verjuice Co | Green Harvest. VERJUICE. The unfermented juice. of unripe red and white grape varieties. will enhance flavours. and add zest to your cooking. — “The Verjuice Co”, verjuice.co.za
  • Verjuice: The acidic juice of crab apples or other sour fruit, such as unripe grapes. — “verjuice - definition and meaning from Wordnik”,
  • Litterally verjuice means 'green juice'. It is the juice from unripe grapes, unripe apples, sorrel, goose berries, whatever, as long as it is sour. It is a common ingredient in medieval recipes, and even in later recipes up to the seven***th century. — “Verjuice”,
  • Verjuice definition, an acid liquor made from the sour juice of crab apples, unripe grapes, etc., formerly much used for culinary and other purposes. See more. — “Verjuice | Define Verjuice at ”,
  • Definition of verjuice from Webster's New World College Dictionary. Meaning of verjuice. Pronunciation of verjuice. Definition of the word verjuice. Origin of the word verjuice. — “verjuice - Definition of verjuice at ”,
  • verjuice is a zesty juice and is enjoyed as an elegant, delicate culinary condiment for a range of dishes and heightens the flavours of any fish, chicken, game, red meat, vegetable and fruit dishes. — “Verjuice | Cooking Sauce | Salad Dressing | Culinary Condiment”, verjuice.co.nz
  • Verjuice (from Middle French vertjus "green juice") is a very acidic juice made by pressing unripe grapes. This is because verjuice provides a comparable sour taste component, yet without "competing with" (altering the taste of) the wine the way vinegar or lemon juice would. — “Verjuice - Wikipedia, the free encyclopedia”,
  • Page 3 of a history, explanation and review of verjus. THE NIBBLE, Great Food Finds, is an online gourmet food magazine with thousands of reviews of gourmet foods plus informative articles. Sign up for the Top Pick Of The Week to get a food. — “Verjuice”,
  • Ing verjuice (ibat king amanung Frances o French a verjus "aluntyang katas"), metung yang katas a misnang kaslam a gagawan da kapamilatan ning pamanapsal kareng bubut a uvas. Neng kayi, katas ning limon o w:sorrel ing magagamit, o daragdagan dang yerba o dikut bang m***iwa ing kayang lasa. — “Verjuice - Wikipedia”,
  • Verjuice (verjus) is the juice of green grapes, used instead of lemon or vinegar in cuisine. Its sourness is mild and its scent much more fragrant than that of lemon. — “Verjuice – Fuchs wine estate”, weingut-
  • Definition of verjuice in the Online Dictionary. Meaning of verjuice. Pronunciation of verjuice. Translations of verjuice. verjuice synonyms, verjuice antonyms. Information about verjuice in the free online English dictionary and encyclopedia. — “verjuice - definition of verjuice by the Free Online”,
  • Verjuice Manufacturers & Verjuice Suppliers Directory - Find a Verjuice Manufacturer and Supplier. Choose quality Verjuice Manufacturers, Suppliers, Exporters at . — “Verjuice-Verjuice Manufacturers, Suppliers and Exporters on”,
  • Verjuice is used in preparations like sauces and mustards to heighten flavor, much as lemon juice or vinegar Not widely used since medieval and Renaissance times, verjuice is now enjoying a comeback in many dishes. — “verjuice Definition in the Food Dictionary at ”,
  • A salad with a vinaigrette dressing can't be served with most wines, but a dressing made with Verjuice can because it doesn't have the acetic acid that vinegar does, which is what clashes with wine. In California, some wineries are now testing the market with Verjuice (as of 2004. — “Verjuice”,
  • Information about Verjuice food on , the cooking encyclopedia everyone can edit. Verjus is the juice from unripe green grapes it is used in cooking to add a mild lemony acidity to dishes. — “Verjuice”,

Videos
related videos for verjuice

  • Make Mustard From Scratch The Sauceress shows how to make mustard to your own taste, using mustard seeds or prepared mustard powder. Full details at http
  • Sesame Lavosh, The Free Range Cook series one Annabel heads across the lake in her little jet boat to source green grapes for a batch of Verjuice. She packs a picnic including homemade Sesame and Oregano Lavosh to share among the vines.
  • Verjuice - a case of sour grapes for European cooks | Video of the day Verjuice, an acidic juice made by pressing unripe grapes, has a long but mostly forgotten tradition in Europe. First used by the Romans, it was especially popular in the Middle Ages as an ingredient in sauces, and as a marinade for fish and meat. Now though, Verjuice is making a comeback on the gastronomic scene.
  • Maffra Show Iron Chef Challenge (Recorded Oct 28, 2010, WIN) Independent Member for Gippsland East, Craig Ingram, competed in the Iron Chef Challenge at the 2010 Maffra and District Agricultural Show on Saturday, October 23. Mr Ingram was ably assisted and guided by Christiane Philip, of the Culinaire Cooking School. The recipe of prawns with verjuice dressing and seasonal green salad was a hit with judges and show-goers alike.
  • Holiday Game with Chef Craig Hopson at One if by Land, Two if by Sea When in doubt, pound it out! Watch Chef Craig Hopson take a meat mallet to a pomegranate, where red seeds collect like rubies. A dish as colorful and decadent as Chef Hopson's menu, this D'Artagnan pigeon, pomegranate emulsion and pistachio aioli is perfect for the holidays. Technique: Aioli can easily be made by mixing egg yolks, salt, vinegar and your favorite flavored oil - slowly drizzle grape seed oil on the top for a neutral flavor. Aioli is traditionally made with garlic and oil. Technique: Make sure to dry off all excess blood and remove the gizzards from the pigeon cavity to prevent a bitter flavor. Technique: Drizzle enough olive oil to coat the pigeon evenly, you don't want certain parts to be more crisp or more dry than others. Technique: Generously coat it with salt on the outside and the inside - game always needs to be seasoned generously. Technique: Grill on a low flame, and make sure to obtain a golden brown crisp on each side. Trick: Pistachio oil (made from pistachio nuts) and grape seed oil add flavor to aioli. Tip: Grape seed oil has a neutral flavor and is a perfect emulsifier. Tip: Pour the pomegranate juice slowly so you don't stain your clothes! Tip: Hard-boil the liquid, reduce to half a cup (1/4 of what you started with). Trick: Seeds can be easily removed from pomegranate by tapping it with a meat mallet! Tip: Verjuice is the juice of unripened grapes and a nice addition to the vinaigrette. It adds just the right bite without clashing with the ...
  • What is verjus and how is it used? Napa Valley Verjus or Fusion Verjus comes in Verjus Blac and Verjus Rouge and is used for sauces and dressing. Verjus (pronounced vair-ZHOO) is the tart, fresh juice of unripe wine grapes. It is a culinary ingredient indigenous to the world's wine producing regions that is used in sauce making, for poaching fish and meat, and to dress lettuces, vegetables and fruit. Verjus or "verjuice" as it is sometimes called, literally means green juice in the sense that it's made from fruit that has yet to fully ripen � it's green. It is used to add acidity to foods, an important component in food and in cooking. Red Verjus is wonderful with duck! Try our recipe for Duck Foie Gras Sauteed in Verjus blanc. The verjus blanc and verjus rougeshown in this video are available for purchase on our website: htpp:// Mirepoix USA/ is the premier site dedicated to cooking with and enjoying foie gras, French charcuterie, truffle mushrooms, and caviar: the world's culinary delights. You'll love our premium quality products and our exceptional personal service. We are diligent about delivering the finest luxury foods directly to your door on time and in top condition. We feature a large selection of duck and goose foie gras, including Hudson Valley Foie Gras, Sonoma Foie Gras and Rougie Foie Gras and Pates; summer and winter truffles including top quality Alba white truffles and French Perigord black truffles, truffle butter, truffle oil ...
  • Maggie Beer talks about Verjuice Everything you need to know about Maggie's favourite ingredient. Verjuice is made from the juice of unfermented grapes, use it as a gentle acidulant wherever you might find lemon juice or vinegar too tart - which means whenever you want the gentlest bite of flavour.
  • Wine tasting in McLaren Vale ...don't worry it's only verjuice!
  • Dahl with Leek & Aubergine Tart Tatin Two vegetarian (and nearly vegan) recipes from the ABC TV programme The Cook and the Chef .au DAHL -- Ingredients -- 200g lentils, channa dahl or toor dahl (soak for a few hours) 2 garlic cloves 2-3cm piece ginger (sliced in chunks) 1g brown mustard seeds 1 small red chili 5g cumin seeds 1 onion, chopped 3 tomatoes, chopped 4g red chili powder 5g coriander powder 3g turmeric powder 15g ginger garlic paste (blend equal parts of garlic and ginger in a food processor to a paste) 15ml oil Salt to taste Lemon juice to taste (2 lemons) ½ tablespoon tamarind concentrate 10g coriander, chopped 2 tomatoes, finely diced Chopped chill (optional) Chapatis to serve 2 teaspoons ghee* (Don't use ghee to make the dahl vegan.) -- Method -- Boil the soaked dahl in a saucepan with cold water, whole garlic cloves and ginger chunks. Cook until soft. Drain but keep liquid, and toss out ginger and garlic. Heat a pan with oil. Add cumin and mustard seeds and gently heat till can smell the cumin. Fold in the onions, and fry until soft and lightly browned. Add ginger garlic paste, and stir for 30 seconds. Add the red chili powder, coriander powder, turmeric powder and then chopped tomato and salt. Cook until oil separates. Add boiled dahl to the tomato mix, add more liquid to the consistency you like, a thick soup, and allow it to simmer for 5 to 6 minutes. Season to taste. Add lemon juice / tamarind juice, diced tomato, chopped chili (optional) and coriander and serve with chapatis ...

Blogs & Forum
blogs and forums about verjuice

  • “On Thursday I had fun at Harvey Nichols presenting some seriously good South Australian wines paired with light bites Aussie style. Aussie style because cucumbers, peeled and roughly chopped and 3/4 cup of verjuice and blend until combined. Adjust with enough verjuice to form a soup consistency”
    — Joseph d'Elena Pinot Grigio 2009 & Maggie Beer's cucumber,

  • “I've never seen this product in my area before. I hear it's a decent sub for wine in many cases and would be interested in trying it out. I've seen some online and it”
    Verjuice - Community,

  • “Verjuice Is Very In - Know The Benefits blog, article on ifood.tv - food videos and recipes community. Verjuice is very in – but what is this actually? This is actually an acidic juice”
    Verjuice Is Very In - Know The Benefits | ifood.tv, ifood.tv

  • “Verjuice Cheryl O'Connor, 27-Jun-2000 01:11. Verjuice Craig, Montreal, Verjuice Cheryl O'Connor, 27-Jun-2000 02:42. Verjuice Cheryl O'Connor, 27-Jun-2000 02:32”
    — Verjuice,

  • “Whale Cottage Portfolio Blog. Whale Cottage Portfolio Blog. Entries tagged with "Verjuice". Did you find what salt caviar, sea pearls, smoked salt, truffle salt), and products of the Verjuice company (verjuice, vino cotto, preserved ginger in verjuice)”
    Verjuice | Whale Cottage Portfolio Blog,

  • “If you're looking for the total food experience, then walk through our doors where you'll be greeted by our friendly staff who will introduce you to award winning gelati and sorbet, a fromagerie stocking over 200 cheeses and delicious coffee and”
    — Colin James Fine Foods :: Fromagerie Cheese Shop, Gelati, .au

  • “Forum. Forum. Forum List. Message List. New Topic. Search. Log In. Thread: Previous Next. Current start a thread on verjuice as we had a query about it in the vincotto”
    verjuice , Foodlovers Forums , Foodlovers Food Talk, foodlovers.co.nz

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