![]() ![]() ![]() Tartaric acid, better known as cream of tartar when used in baked goods, is responsible for its flavor poured over ice and drunk straight, verjus is a refreshingly tart grape juice. Before lemons were imported into Northern Europe after the crusades, verjus added sour and acid flavors into food. This is the third is a series of posts I’m doing about Medieval cooking I’ve already eaten dishes from the earliest known English cooking manuscript and dabbled in Martha Washington’s historic recipes now, I want to focus on an interesting medieval ingredient: verjus, verjuice, or literally “green juice.” The HistoryĪ byproduct of the wine industry, grape vines are thinned midway through the season, producing a haul of unripe grapes which can be pressed for their juice. ![]() Long Island’s Wolffer Estate Verjus, a tart coking ingredient made from the juice of unripe grapes. ![]()
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