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MadMel
05-14-2011, 12:19 PM
Hi, I was wondering around in my supermarket, looking for new stuff and stumbled upon something called verjuice. Description says its "semi-ripe grape juice, with less acidity then lemon juice or vinegar"
Have not seen it used in the F&B industry here in Singapore though and was wondering if anyone has used it? Or am I falling behind.

Eamon Burke
05-14-2011, 08:26 PM
Its Unripe grape juice (http://en.wikipedia.org/wiki/Verjuice).

GIYF!

FryBoy
05-14-2011, 11:28 PM
Navarro Vineyards sells some:

http://www.navarrowine.com/shop/productdetail.php?prodid=949

MadMel
05-15-2011, 05:33 AM
Was actually wondering if anyone has cooking experience with this thing. How it actually taste like, how it affects the food etc.

BertMor
05-15-2011, 01:06 PM
The ancient Romans used it extensively, as did the Ancient Regime chef's like Careme. Its making a comeback nowadays. Basically its like a mild vinegar

FryBoy
05-15-2011, 01:52 PM
Was actually wondering if anyone has cooking experience with this thing. How it actually taste like, how it affects the food etc.
Read this: http://www.navarrowine.com/review.php?r=19

Chef Niloc
05-16-2011, 11:00 PM
I have been using it for years. Great for fish and seafood I use in in place of wine, lemon, and or vinegar in recipes. Use it in place of vinegar in a vinaigrette recipe and use it on scallops, that's my #1 tip.

AnxiousCowboy
05-16-2011, 11:46 PM
I have been using it for years. Great for fish and seafood I use in in place of wine, lemon, and or vinegar in recipes. Use it in place of vinegar in a vinaigrette recipe and use it on scallops, that's my #1 tip.

It's almost as sour as vinegar. A great ingredient in the above as well as if you're making your own dijon style mustard from seed.

MadMel
05-17-2011, 01:34 AM
Thanks for the tips, imma buy it sometime this week for a tryout at home.