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Verjuice?

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MadMel

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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.
 

MadMel

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Was actually wondering if anyone has cooking experience with this thing. How it actually taste like, how it affects the food etc.
 

BertMor

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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
 

Chef Niloc

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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

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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

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Thanks for the tips, imma buy it sometime this week for a tryout at home.
 
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