Decided to do a quick experiment from necessity.
I have a nice green seedless grapevine growing in the back yard. There are always more grapes on it than it can support so they start falling in the middle of summer. It's a sad waste.
I had to take down some of the grapes bunches so the rest could hopefully ripen to sweetness. So now I have a bowl of green grapes.... what to do?
Little time for research on this when you have a perishable sitting on the table. Thankfully, someone else did the research: https://coquinaria.nl/en/verjuice/
Verjus it is!
Also that site noted a sorrel and parsley variety, both of which I'm growing...so, maybe later?
Cleaned up the grapes. Put them through the blender and pressed the juice by hand through a cloth.
The dregs we'll use with a meat marinade, for less waste.
And got a bottle of verjus. Very sour. Nice lemon substitute flavor wise.
Some of this is to be shared. As I suspect this is too much for me to use before it goes bad. I have about a month and not a lot of time for cooking experiments as there's other crafting to be done.
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