Cooking with Verjuice
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Mustard, Dijon Smooth Product Information SKU 25100 Brand Esprit De Paris Pack Size 6/8.8Lb Country of Origin Canada
PRODUCT SPECIFICATIONS FORM January 2018 Mustard, Dijon Smooth Product Information SKU 25100 Brand Esprit de Paris Pack Size 6/8.8lb Country of Origin Canada Packaging Specifications Net weight per unit 8.8 lbs Net weight per case 51 lbs Gross weight per case 60 lbs Case Dimensions (LxWxH) 18.5 x 12.5 x 9.75 TiHi 7 x 4 Case Cube 1.43 Product UPC 0 46274 25100 7 Case GTIN 600 46274 25100 9 Primary: tin Packaging Material Secondary: carton box Physical Properties Tolerances for Defects* 0% non-organic foreign material Preservation Method retort *tolerance must meet all federal standards Sensory Properties - Organoleptic Appearance smooth Dijon mustard Color deep yellow to light brown, characteristic Aroma characteristic to Dijon mustard - heat, sharp Flavor characteristic to Dijon mustard - heat, sharp Microbiological Properties Value Method Product commercially sterile, exempt from microbiological testing Chemical Properties Value pH <4 Salt 5.5 - 6.5 % Acidity 2.2 - 2.8% Sulphites <10 ppm Moisture 66.5 - 69.5% Ingredient Statement water, mustard seeds, vinegar, salt, citric acid Ingredient distribution proprietary Total: 100.00% * values subject to variance Nutrition Facts Per 100g (unrounded) Calories (Kcal) 167.93 Calories from Fat (Kcal) 98.55 Total Fat (g) 10.95 Saturated Fat (g) 0 Trans Fat (g) 0 Cholesterol (mg) 0.13 Sodium (mg) 2218.94 Total Carbohydrates (g) 8.68 Dietetic Fiber (g) 5.37 Total Sugar (g) 0.48 Added Sugar (g) 0 Protein (g) 6.94 Vitamin D (mcg) 0 Calcium (mg) 54.03 Iron (mg) 0.35 Potassium (mg) 64.87 *disclaimer: values -
Cooking with Verjuice
Cooking with Verjuice Tallagandra Hill Wines 1692 Murrumbateman Road Gundaroo NSW 2620 www.tallagandrahill.com.au Verjuice Verjuice is derived from the French for green juice, "vert jus". Historically it is found in French recipes from the Middle Ages .It was added as we would use lemon juice or vinegar today, as an acidulant adding sharpness to the flavour of food , sauces or a dressing. Think of Verjuice as a gentle acidulant. Its great advantage is adding acid without dominating flavours. It is like a lemon or wine vinegar but can be used in almost any application that these stronger flavours are used. Verjuice can be reduced to a syrup to replace wine or vinegar in the making of a hollandaise or beurre blanc to give a classic sauce another dimension, particularly when serving these sauces with seafood. It is a natural marriage of flavours. Tallagandra Hill Verjuice Made from unripened Shiraz grapes, the juice is stabilised and bottled without fermentation. Available in 375ml bottles from the Tallagandra Hill Cellar Door or by mail order. Page ii Verjuice Cocktail .................................................................................... 1 Verjuice Granita .................................................................................... 1 Millionaire's Dressing for Salads & Vegetables ..................................... 2 Vinaigrette of Walnut Oil and Verjuice ................................................. 2 Verjuice Beurre Blanc or Butter Sauce .................................................. 3 Pan frying vine -
White Castle System, Inc., Its Subsidiaries and Employees Do Not Assume Responsibility for a Particular Allergy Or Sensitivity to Any Food Provided in Our Restaurants
INGREDIENT LIST Provided below is a listing of the components used to make our menu items along with the ingredient statements for each component. Allergens contained within these components are indicated in capital type at the end of each respective ingredient statement. We encourage customers to check these statements regularly as ingredients in menu items may change. SANDWICH BUNS Traditional Bun Enriched Bleached Wheat Flour (Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Sugar, Soybean Oil, Contains 2% Or Less Of Each Of The Follwing: Yeast, Salt, Vital Wheat Gluten, Calcium Stearoyl Lactylate (Csl), Guar Gum, Monoglycerides, Monocalcium Phosphate, Sodium Alginate, Ascorbic Acid (Vitamin C), Enzymes. CONTAINS: WHEAT Impossible Slider w/Smoked Cheddar Cheese Hamburger Bun [Enriched Flour (Bleached Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Yeast, Sugar, Soybean Oil (With Citric Acid Added As A Preservative), Contains Less Than 2% Of Each Of The Following: Wheat Gluten, Salt, Monoglycerides, Antioxidants (Ascorbic Acid (Vitamin C), Citric Acid), Calcium Sulfate, Enriched Wheat Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Calcium Stearoyl Lactylate (Csl), Guar Gum, Monocalcium Phosphate, Sodium Alginate, Calcium Propionate And/Or Sorbic Acid (Added As Preservatives), Enzymes (Contains Wheat)], Impossible Burger* (Water, Textured Wheat Protein, Coconut Oil, Potato Protein, -
Mediterranean Cooking Recipes
Mediterranean Cooking Recipes Feel like you’re “over the sea” with these meals! With Mary Spencer • Moroccan Chicken Tagine with Prunes and Almonds • Za’atar Roasted Carrots with Labne • Greek Salad • Tiramisu Moroccan Chicken Tagine with Prunes and Almonds _____________________________Serves 4 Ingredients: • 3-4 lbs. chicken thighs, skinless and boneless • Salt and freshly ground pepper • 2 tsp. ground cumin, or more to taste • 12 oz. moist prunes, pitted • 2-3 tsp. ground cinnamon • 2 large yellow onions, halved and sliced lengthwise • 1 tsp. ground turmeric • 1 tsp. ground ginger • Vegetable oil for sauteing • 1 cup almond slivers, toasted • Couscous, for serving Directions: • Pat the chicken dry and rub with salt, pepper, and cumin. Let stand for 1 hour. • Cover the prunes with cold water in a small saucepan and add the cinnamon. Bring to a boil, reduce the heat, and simmer for 10 minutes. Set aside. • Place the onions in a wide, shallow casserole, with the turmeric, ginger, salt and pepper to taste, and ¼ cup water, cover and steam for 15 minutes. • Brown the chicken evenly on all sides in the vegetable oil, then transfer to the steamed onions. Cover with a sheet of parchment paper and cook over the lowest possible heat for about 1 ¼ hours. • Discard the parchment paper, add the cooked prunes to the casserole and bring to a boil. Remove from the heat. Sprinkle with the almonds and serve over couscous. Za’atar Roasted Carrots with Labne ___________________________________________Serves 6 Ingredients: • 2 ½ tbsp. extra virgin olive oil, divided • 5 cups (2 inch) diagonally cut carrot • 1 tbsp. -
Arby's® Menu Items and Ingredients
Arby’s® Menu Items and Ingredients LIMITED TIME OFFERS Half Pound French Dip & Swiss/Au Jus: Roast Beef, Au Jus, Buttermilk Chicken Cordon Bleu: Buttermilk Chicken Fillet, Cinnamon Apple Crisp Swiss Cheese (Processed Slice), Sub Roll. Pit-Smoked Ham, Mayonnaise, Swiss Cheese (Natural Slice), Star Cut Bun. Cinnamon Apple Crisp, Whipped Topping. Arby’s Sauce® Buttermilk Buffalo Chicken: Buttermilk Chicken Fillet, Coke Float Horsey Sauce® Coca Cola, Vanilla Shake Mix. Parmesan Peppercorn Ranch Sauce, Spicy Buffalo Sauce, Three Cheese: Roast Beef, Parmesan Peppercorn Ranch Shredded Iceberg Lettuce, Star Cut Bun. Sauce, Swiss Cheese (Processed Slice), Cheddar Cheese Chicken Tenders SIGNATURE (Sharp Slice), Cheddar Cheese (Shredded), Crispy Onions, Smokehouse Brisket: Smoked Brisket, Smoky Q Sauce, Star Cut Bun. Tangy Barbeque Sauce Buffalo Dipping Sauce Mayonnaise, Smoked Gouda Cheese, Crispy Onions, Star Fire-Roasted Philly: Roast Beef, Roasted Garlic Aioli, Swiss Cut Bun. Cheese (Processed Slice), Italian Seasoning Blend, Red & Honey Mustard Dipping Sauce Traditional Greek Gyro: Gyro Meat, Gyro Sauce, Gyro Yellow Peppers, Sub Roll. Ranch Dipping Sauce Seasoning, Tomatoes, Shredded Iceberg Lettuce, Red Onion, Flatbread. TURKEY SLIDERS Turkey Gyro: Roast Turkey, Gyro Sauce, Gyro Seasoning, Grand Turkey Club: Roast Turkey, Pepper Bacon, Swiss Pizza Slider: Genoa Salami, Pepperoni, Swiss Cheese Red Onion, Tomatoes, Shredded Iceberg Lettuce, Flatbread. Cheese (Processed Slice), Tomatoes, (Processed Slice), Robust Marinara, Split Top Bun. Roast Beef Gyro: Roast Beef, Gyro Sauce, Gyro Seasoning, Leaf Lettuce, Mayonnaise, Harvest Wheat Bun. Buffalo Chicken Slider: Prime-Cut Chicken Tenders, Red Onion, Tomatoes, Shredded Iceberg Lettuce, Flatbread. Roast Turkey Ranch & Bacon Sandwich: Roast Turkey, Parmesan Peppercorn Ranch Sauce, Spicy Buffalo Sauce, Loaded Italian: Pepperoni, Genoa Salami, Pit-Smoked Pepper Bacon, Red Onion, Tomatoes, Leaf Lettuce, Split Top Bun. -
Versatile South African Verjuice Launches Nationwide Submitted By: Food&Drink Towers Thursday, 18 February 2010
Versatile South African Verjuice Launches Nationwide Submitted by: food&drink towers Thursday, 18 February 2010 --UK foodies finally get their hands on the ‘must-have’ restaurant ingredient to enjoy at home—- “Many chefs rate it as their favourite ingredient and it is used in a surprising number of recipes, but until now, Verjuice has been an expensive and tricky product to track down.” Jayson Hunter, Director at Venator Investments importing South African Verjuice into the UK and Ireland The UK launch of the new South African Verjuice range has got passionate home cooks and leading chefs talking – and experimenting – in their kitchens. Fast becoming a staple ingredient for foodies ‘in the know’, the UK is catching on to the popularity of Verjuice in South Africa. Verjuice (also known as ver jus) is featured in the latest recipes by creative chefs such as Nigel Slater and Skye Gyngell, who are always on the look-out for inventive ways to enhance the flavours in their food. Yet, for passionate home cooks, delicious Verjuice has been almost impossible to obtain in the UK – until the introduction of the South African Verjuice range in February 2010 and the launch of http://www.verjuice.co.uk. Peter Sidwell, up and coming celebrity chef and founder of the Simply Good Taste (http://www.simplygoodtaste.co.uk) cookery school and cafe in Keswick (Lake District), has been experimenting with the South African Verjuice range. He said: “It has been really great fun cooking with the South African Verjuice, as it gives a clean finish to a dish when you really want it. -
Dogfish Recipes
Recipes for Zesty Blue Cheese and IPA Dipping Sauce, and Witty Cilantro Mussels reprinted with permission from “Beer or Wine? - Great Food Pairings from Burgers to Brie.” by Sam Calagione (forthcoming, Penguin/DK, April 2008) ************* Zesty Blue Cheese and IPA Dipping Sauce The subtle bitterness of the hops in the IPA comes forward in the cooking process and complements the sharp cheese flavors to give the sauce a zesty bite. Ingredients 2 ounces (55 g) butter 5 tablespoons (40 g) flour 6 ounces (175 ml) IPA (room temperature and flat) 2/3 cup (158 ml) half-and-half (room temperature) 1/2 cup (80 g) chopped fresh chives 2 tablespoons (30 g) Dijon mustard 8 ounces (115 g) cream cheese 12 ounces (180 g) crumbled bleu cheese 8 ounces (115 g) shredded cheddar cheese 20 hard breadsticks Process 1. In a large sauté pan, melt the butter until simmering then add the flour and stir. 2. Add the IPA and half-and-half and stir while simmering for 3 minutes. 3. Add the chopped chives, Dijon mustard, and cream cheese and continue stirring while simmering for 1 minute. 4. As you add the chunks of bleu cheese and cheddar a few ounces (grams) at a time, continue to stir. Wait until each addition of cheese melts into the sauce before making the next addition. 5. After the last cheese addition is fully melted, shut off heat source and transfer sauce into a mixing bowl. Each guest gets five breadsticks for dipping and a pint of hearty, hoppy IPA. Remember, you are among friends, so feel free to double dip. -
Aten 50 Year Virtual Feast Menu & Recipe Guide
Aten 50 Year Virtual Feast Menu & Recipe Guide A Roast with 3 Sauces Roast a Fowl, Beef or Pork, or substitute. Sauces for Dipping or Drizzle: Lumbardy Mustard Camaline Sauce Green Sauce Vegetable Course Quick Pickled Cabbage Starch Fried Turnips Dessert Almond Pudding In the interest of “sharing” a meal at the event feast (and the excellent cooking knowledge within our Kingdom), the above menu has been selected and the below instructions provided. All are encouraged to make the entirety or part of this menu as so interests them, and we shall enjoy the fruits of our individual labors together. Note: The menu is designed for everyone to be able to participate. Simple recipes, which should be easy to add substitutions for your own dietary restrictions. Most of these recipes can be found here: http://medievalcookery.com/recipes/ Special thanks to all the contributors to the website A Roast of Meat (Beef or Chicken) Roast a Fowl, Beef or Pork using your favorite method Sometimes the simplest is the best, Salt, Pepper and roast it! Roast beef to an internal temperature of 145 (Medium) to 160 (Well) Roast chicken to an internal temperature of 165 Season as you wish Sauces Camaline Ingredients 1 ½ cups White bread crumbs ¼ tsp. cloves 1 ¼ cup red wine 2 tsp. sugar ¼ cup red wine vinegar pinch ground saffron 1 tsp. cinnamon Salt (or more to taste) ½ tsp. ginger Method Place the breadcrumbs in a bowl with the wine and vinegar. Let it soak for 3 minutes then stir and let soak for 2 more. All the bread crumbs should be soft. -
Nest Catering Vegan, Gluten-Free Recipes
Nest Catering Vegan, Gluten-Free Recipes Lunch i. Chickpea Salad (Vegan, GF) ii. Grain-Free Crispy Sesame Cauliflower (Vegan, GF) iii. Buffalo Chickpea Wraps (Vegan, can be made GF) iv. Open-Faced Sprout Sandwich (Vegan, GF) v. Spiced quinoa and eggplant rolls (Vegan, GF) vi. Quinoa salad with tomatoes and spinach (Vegan, GF) vii. Falafel fattoush (Vegan, can be made GF) viii. Vegan Eggplant Crunch Burger (Vegan; GF) ix. Delicious Deviled Eggs (Vegan; GF) Dinner i. Spiced Lentil Soup (Vegan; GF) ii. Braised Harissa Eggplant With Chickpeas (Vegan, GF) iii. Vegan Stuffed Eggplant With Sunflower Romesco (Vegan, GF) iv. Creamy White Bean Soup (Vegan, GF) v. Sweet Potato Carrot Dal With Coconut Leeks (Vegan, GF) vi. One-pot butternut squash-quinoa chilli (Vegan, GF) vii. Caramelized Shiitake Mushroom Risotto (Vegan, GF) viii. Pasta with mushrooms, herbs and beet greens (Vegan, GF) ix. White Bean Fettuccine Alfredo (Vegan, GF) x. Black Eyed Peas Veggie Medley (Vegan, GF) Lunch i. Chickpea Salad (Vegan, GF) https://ohsheglows.com/2015/07/21/chickpea-salad/ Yields: 3 servings Prep Time: 15 min Cook Time: 0 min Ingredients: ● 1 (15-ounce/425 grams) can chickpeas, drained and rinsed ● 2 stalks celery, finely chopped ● 3 green onions, thinly sliced ● 1/4 cup finely chopped dill pickle ● 1/4 cup finely chopped red bell pepper ● 3 tablespoons store-bought or homemade vegan mayonnaise ● 1 clove garlic, minced ● 1 1/2 teaspoons yellow mustard ● 2 teaspoons minced fresh dill (optional) ● 1 1/2 to 3 teaspoons fresh lemon juice, to taste ● 1/4 teaspoon fine sea salt, or to taste ● Freshly ground black pepper Directions: 1. -
Effect of Thermal Processing Time on the Physicochemical and Sensory
International Journal of Environment, Agriculture and Biotechnology, 5(3) May-Jun, 2020 | Available: https://ijeab.com/ Effect of thermal Processing Time on the Physicochemical and Sensory Properties of Lebanese Tfayfiha Verjuice Variety Bayan El-kaderi1, Sami Tlais1, Ali Alkhatib2, and Rasha Hamdan1,3,* 1Lebanese International University, Nutrition and Food Sciences Department, P.O. Box: 5 Jeb-jenine Bekaa, Lebanon 2The International University of Beirut, Lebanon 3Lebanese University, Faculty of Science, Lebanon *Corresponding author Abstract— Verjuice is an unfermented, acidic, and sour-tasting juice abundant in beneficial bioactive compounds obtained from the mechanical pressing of unripe grapes. The effect of prolonged traditional thermal processing (for 0, 0.5, 1, 2, 3, 4, and 5 hours) on the physicochemical properties of ‘Tfayfiha’ verjuice was investigated. Polyphenol content and antioxidant capacity increased reaching their maximum (8348.6 mg/L) at 4 hours and (77.30%) at 3 hours respectively; indicating that the ideal processing time to obtain a nutritious functional food ingredient with high bioactivity is between 3-4 hours. At 5 hours, verjuice had the lowest pH (1.09), lowest moisture content (26.94%), and thus the highest shelf-life, density (1.187 g/mL), soluble solids content (60.06°Brix), color intensity, and sensorial scores on the preference test. Caloric content was below detection limits (in all samples) and thus neglected. Verjuice boiled for 1 hour can be used as an excellent alternative to fresh lemon juice, where only 16.6% of the participants recognized the difference in taste between tabbouli made with fresh lemon juice and that made with verjuice boiled for 1 hour. -
Week of 12/08
BMK BREAKFAST BREAD BMK BAJA BREAKFAST BURRITO BMK KAHUNA KRAB CAKES BMK PHILLY CHEESESTEAK Serving Size 1 Bread (150g) Serving Size 1 Breakfast (300g) Serving Size 1 Entree (300g) Serving Size 1 Entree (300g) Amount Per Serving Amount Per Serving Amount Per Serving Amount Per Serving Calories Calories 280 Calories from Fat 50 Calories 400 Calories from Fat 140 Calories 440 Calories from Fat 110 470 Calories from Fat 90 %Daily Value* %Daily Value* %Daily Value* %Daily Value* Total Fat Total Fat 6g 9% Total Fat 16g 24% Total Fat 12g 18% 10g 15% 15 Saturated Fat 3.5g 17% Saturated Fat 2.5g 12% Saturated Fat 2g 10% Saturated Fat 3g % Trans Fat 0g Trans Fat 0g Trans Fat 0g Trans Fat 0g Cholesterol Cholesterol 0mg 0% Cholesterol 0mg 0% Cholesterol 0mg 0% 0mg 0% Sodium Sodium 320mg 13% Sodium 500mg 21% Sodium 520mg 22% 470mg 20% Potassium Potassium 380mg 11% Potassium 1,190mg 34% Potassium 1,510mg 43% 1,160mg 33% Total Carbohydrate Total Carbohydrate 44g 15% Total Carbohydrate 50g 17% Total Carbohydrate 72g 24% 60g 20% 24 Dietary Fiber 7g 30% Dietary Fiber 13g 52% Dietary Fiber 16g 64% Dietary Fiber 6g % Sugars 5g Sugars 5g Sugars 10g Sugars 6g Protein 14g Protein 24g Protein 22g Protein 45g Vitamin A 0% Vitamin C 8% Vitamin A 60% Vitamin C 30% Vitamin A 180% Vitamin C 200% Vitamin A 10% Vitamin C 60% Calcium 6% Iron 15% Calcium 35% Iron 35% Calcium 40% Iron 70% Calcium 10% Iron 90% * Percent Daily Values are based on a 2,000 * Percent Daily Values are based on a 2,000 * Percent Daily Values are based on a 2,000 * Percent Daily Values are based on a 2,000 calorie diet. -
A Study of Medieval Mustard As Sauce & Seed
(Photo: Mustard plant growing in a vineyard in California’s Napa Valley) A Study of Medieval Mustard as Sauce & Seed by Baroness Hannah Schreiber PROJECT GOAL Presented before you is a study of the use of different mustard seeds in the making of sauces based on period methods. Having never presented a competitive A&S entry before I was challenged with a topic and chose to review something that I was indeed curious of on my own. In my past experience making mustard, I had only used a combination of both the white and brown seeds since that’s what tasted best to me. The goal of this study is to present research on the uses of and differences between the three types of mustard seed — white, brown, and black. A Study of Medieval Mustard as Sauce & Seed by Baroness Hannah Schreiber TYPES OF MUSTARD There are over 40 varieties of mustard plant, only three of which are used for cooking purposes.1 These types of mustard seed are: black (Brassica nigra), brown (Brassica juncea), and white or “yellow” (Sinapis alba). 2 White, or what we now refer to as “yellow”, mustard seed is the most commonly used seed today.3 These are pale beige to tan in color — and, when ground turn bright yellow. They originated from the coastal areas of the Mediterranean and were introduced into Europe around 400-800. This appears White mustard seed (Sinapis alba) to be the “common variety” mustard plant which was grown for both feed and fertilizer.3 This variety of seed was said to be the first mustard used in food perparation.4 Black mustard originated in the Middle East and Asia Minor.