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- Verjuice abstract "Verjuice (/ˈvɜːrˌdʒuːs/ 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 (آبغوره) in Persian, is used extensively in Northern Iranian and Azeri (i.e., native Azerbaijan) cuisine, such as in Shirazi salad.".
- Verjuice thumbnail Fabrication_du_verjus_BnF_Latin_9333_fol._83.jpg?width=300.
- Verjuice wikiPageID "2241599".
- Verjuice wikiPageLength "4407".
- Verjuice wikiPageOutDegree "31".
- Verjuice wikiPageRevisionID "700470052".
- Verjuice wikiPageWikiLink Ardèche.
- Verjuice wikiPageWikiLink Australia.
- Verjuice wikiPageWikiLink Category:Condiments.
- Verjuice wikiPageWikiLink Category:French_cuisine.
- Verjuice wikiPageWikiLink Category:Medieval_cuisine.
- Verjuice wikiPageWikiLink Cider.
- Verjuice wikiPageWikiLink Condiment.
- Verjuice wikiPageWikiLink Deglazing_(cooking).
- Verjuice wikiPageWikiLink France.
- Verjuice wikiPageWikiLink Grape.
- Verjuice wikiPageWikiLink Herb.
- Verjuice wikiPageWikiLink Lemon.
- Verjuice wikiPageWikiLink Maggie_Beer.
- Verjuice wikiPageWikiLink Malus.
- Verjuice wikiPageWikiLink Medieval_cuisine.
- Verjuice wikiPageWikiLink Middle_Ages.
- Verjuice wikiPageWikiLink Middle_French.
- Verjuice wikiPageWikiLink Persian_language.
- Verjuice wikiPageWikiLink Riesling.
- Verjuice wikiPageWikiLink Salad.
- Verjuice wikiPageWikiLink Sauce.
- Verjuice wikiPageWikiLink Shirazi_salad.
- Verjuice wikiPageWikiLink Sorrel.
- Verjuice wikiPageWikiLink Spice.
- Verjuice wikiPageWikiLink Syrian_cuisine.
- Verjuice wikiPageWikiLink Taste.
- Verjuice wikiPageWikiLink Vinegar.
- Verjuice wikiPageWikiLink Wine.
- Verjuice wikiPageWikiLink File:Fabrication_du_verjus_BnF_Latin_9333_fol._83.jpg.
- Verjuice wikiPageWikiLinkText "Ab ghoreh".
- Verjuice wikiPageWikiLinkText "Verjuice".
- Verjuice wikiPageWikiLinkText "Verjuyce".
- Verjuice wikiPageWikiLinkText "agresto".
- Verjuice wikiPageWikiLinkText "verjuice".
- Verjuice wikiPageWikiLinkText "verjus".
- Verjuice b "fr:Livre de cuisine/Verjus".
- Verjuice commons "no".
- Verjuice n "no".
- Verjuice q "no".
- Verjuice s "no".
- Verjuice species "no".
- Verjuice v "no".
- Verjuice wikiPageUsesTemplate Template:Cn.
- Verjuice wikiPageUsesTemplate Template:Condiments.
- Verjuice wikiPageUsesTemplate Template:IPAc-en.
- Verjuice wikiPageUsesTemplate Template:Larousse_Gastronomique.
- Verjuice wikiPageUsesTemplate Template:Reflist.
- Verjuice wikiPageUsesTemplate Template:Respell.
- Verjuice wikiPageUsesTemplate Template:Sister_project_links.
- Verjuice wikt "no".
- Verjuice subject Category:Condiments.
- Verjuice subject Category:French_cuisine.
- Verjuice subject Category:Medieval_cuisine.
- Verjuice type Food.
- Verjuice type Food.
- Verjuice type Ingredient.
- Verjuice comment "Verjuice (/ˈvɜːrˌdʒuːs/ 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 sameAs Q1060458.
- Verjuice sameAs Verjus.
- Verjuice sameAs فيرجوس.
- Verjuice sameAs Abqora.
- Verjuice sameAs Agràs.
- Verjuice sameAs Verjus.
- Verjuice sameAs Verjus.
- Verjuice sameAs آبغوره.
- Verjuice sameAs Verjuis.
- Verjuice sameAs Verjus.
- Verjuice sameAs Verjuso.
- Verjuice sameAs 버주스.
- Verjuice sameAs Verjus.
- Verjuice sameAs m.06yl6f.
- Verjuice sameAs Вержус.
- Verjuice sameAs Koruk_suyu.
- Verjuice sameAs Вержус.
- Verjuice sameAs Q1060458.
- Verjuice sameAs 酸葡萄汁.
- Verjuice wasDerivedFrom Verjuice?oldid=700470052.
- Verjuice depiction Fabrication_du_verjus_BnF_Latin_9333_fol._83.jpg.
- Verjuice isPrimaryTopicOf Verjuice.