verjuice การใช้

• It is made from almonds, verjuice, and sugar.
• \cup verjuice ( available in specialty food markets)
• Add verjuice, and simmer until liquid has evaporated, about 5 minutes.
• In general, mustards from Dijon today contain white wine rather than verjuice.
• The acidity is clearer and simpler than lemon, more fresh than grape verjuice.
• 1 / 4 cup fresh lemon, lime, verjuice, or sour green grape juice
• 1 \ cups verjuice or apple cider vinegar
• Add cranberries, verjuice, brown sugar, cinnamon, star anise and bay leaves.
• Verjuice is more acidic and less sweet than wine, but not as sharp as vinegar.
• To make it, I cook the pears in verjuice, unfermented juice pressed from unripe wine grapes.
• It has a strongly acidic flavour, because of the verjuice . ( " Larousse Gastronomique ")
• In medieval and early modern English cookery texts " verjuice " sometimes means apple juice or crab-apple juice.
• He also reduces the juices he gets from pickling fruits and vegetables into a syrup he combines with verjuice and oil.
• Verjuice, a highly acidic juice made by pressing unripe grapes or other sour fruit, is used in various Iranian dishes.
• As a spice, verjuice powder ( " pudr e qure " ) is sometimes reinforced by verjuice and then dried.
• As a spice, verjuice powder ( " pudr e qure " ) is sometimes reinforced by verjuice and then dried.
• Modern cooks most often use verjuice in salad dressings as the acidic ingredient, when wine is going to be served with the salad.
• The South Australian cook Maggie Beer has popularised the use of verjuice in her cooking, and it is being used increasingly in South Australian restaurants.
• You can still learn that pike is brochet and pike-perch is sandre, but not that sea bream is dorade, that woodcock is becasse or that verjuice is verjus.
• 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.