Matches in DBpedia 2014 for { <http://dbpedia.org/resource/Verjuice> ?p ?o. }
Showing items 1 to 46 of
46
with 100 items per page.
- Verjuice abstract "Verjuice (/ˈvɜrˌdʒuːs/ VUR-jooss; from Middle French vertjus "green juice") is a highly acidic juice made by pressing unripe grapes, crab-apples or other sour fruit. Sometimes lemon or sorrel juice, herbs or spices are added to change the flavour. In the Middle Ages, it was widely used all over Western Europe as an ingredient in sauces, as a condiment, or to deglaze preparations. It is still used to some extent in the American South.It was once used in many contexts where modern cooks would use either wine or some variety of vinegar, but has become much less widely used as wines and variously flavoured vinegars became more accessible. Nonetheless, it is still used in a number of French dishes as well as recipes from other European and Middle Eastern cuisines, and can be purchased at some gourmet grocery stores. 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.Modern cooks most often use verjuice in salad dressings as the acidic ingredient, when wine is going to be served with the salad. 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. Its acidity is very mild.Verjus, called husroum (حصرم) in Arabic, is used extensively in Syrian cuisine. In Syria, much of the production of husroum is still done over the course of several days by female members of land-owning clans—even if many of them live in cities. The husroum produced during this time will be distributed to various households within the extended family and used throughout the year. The same is true for the production of olive oil and tomato paste.Verjus, called ab-ghooreh in Persian, is used extensively in Northern Iranian and Azerbaijani cuisine.".
- Verjuice thumbnail Fabrication_du_verjus_BnF_Latin_9333_fol._83.jpg?width=300.
- Verjuice wikiPageID "2241599".
- Verjuice wikiPageRevisionID "587405999".
- Verjuice b "fr:Livre de cuisine/Verjus".
- Verjuice commons "no".
- Verjuice hasPhotoCollection Verjuice.
- Verjuice n "no".
- Verjuice q "no".
- Verjuice s "no".
- Verjuice species "no".
- Verjuice v "no".
- Verjuice wikt "no".
- Verjuice subject Category:Condiments.
- Verjuice subject Category:French_cuisine.
- Verjuice subject Category:Medieval_cuisine.
- Verjuice type Condiment107810907.
- Verjuice type Condiments.
- Verjuice type Flavorer107809368.
- Verjuice type Food100021265.
- Verjuice type Foodstuff107566340.
- Verjuice type Ingredient107809096.
- Verjuice type Matter100020827.
- Verjuice type PhysicalEntity100001930.
- Verjuice type Substance100020090.
- Verjuice comment "Verjuice (/ˈvɜrˌdʒuːs/ VUR-jooss; from Middle French vertjus "green juice") is a highly acidic juice made by pressing unripe grapes, crab-apples or other sour fruit. Sometimes lemon or sorrel juice, herbs or spices are added to change the flavour. In the Middle Ages, it was widely used all over Western Europe as an ingredient in sauces, as a condiment, or to deglaze preparations.".
- Verjuice label "Verjuice".
- Verjuice label "Verjus".
- Verjuice label "Verjus".
- Verjuice label "Verjus".
- Verjuice label "Verjus".
- Verjuice label "Вержус".
- Verjuice label "فيرجوس".
- Verjuice label "酸葡萄汁".
- Verjuice sameAs Verjus.
- Verjuice sameAs Verjus.
- Verjuice sameAs Verjus.
- Verjuice sameAs 버주스.
- Verjuice sameAs Verjus.
- Verjuice sameAs m.06yl6f.
- Verjuice sameAs Q1060458.
- Verjuice sameAs Q1060458.
- Verjuice sameAs Verjuice.
- Verjuice wasDerivedFrom Verjuice?oldid=587405999.
- Verjuice depiction Fabrication_du_verjus_BnF_Latin_9333_fol._83.jpg.
- Verjuice isPrimaryTopicOf Verjuice.