Ci spiace, ma questo articolo è disponibile soltanto in Olandese.
Today we’re going to take a brief look at a flour substitute that was once common, but which few have any knowledge of today. It can be used alone or combined with other types of flour and its claims to fame are that it is naturally slightly sweet, gluten-free, and has a low oil content.
This week, V is for verjus: a sour medieval staple that is suddenly having a revival.
It’s commonplace for recipes to come and go in the cycle of food fashions. But for a stock ingredient to disappear from recipe books, only to be resurrected centuries later, is almost unprecedented.
This is what has happened to verjus. The acidic juice made from pressing unripe grapes or crab apples was something of a storecupboard staple in medieval kitchens. …
See on www.telegraph.co.uk