Verjuice
Verjuice is the sharp juice pressed from unripe grapes, and sometimes from crab apples or other sour fruit. Medieval cooks used it where later kitchens reached for vinegar or lemon.
Ingredients
1086 articles on substrates, cultures and additives.
Fruit, vegetables and seaweedsFruit, vegetables, roots, alliums, seaweeds and algae.
Grains, legumes and nutsGrains, flours, malts, starches, beans, pulses, nuts, seeds and the coffee, cocoa and tea crops.
Mushrooms and fungiCultivated and wild mushrooms, truffles and other edible fungi, and lichens.
Meat and fishMeat, offal, fat, casings, fish, shellfish and insects.
Dairy and eggsMilk by animal, cream, butter, milk powders, rennets, dairy additives and eggs.
Cultures and startersYeasts, bacteria, moulds, koji, SCOBYs, grains and kept starters that begin a ferment.
Salt and mineralsCooking, named and curing salts, brines, alkalis and mineral additives.
Sugars and sweetenersRefined and unrefined sugars, honeys, syrups, molasses and malt sugars.
Herbs and spicesHerbs, seed and bark spices, peppercorns, chillies, aromatic roots, brewing botanicals and resins.
Oils, sauces and drinksPlant oils, condiments, vinegars, waters and the wines, beers and pickles other recipes use.
Additives and aidsFood acids, sulphites, preservatives, enzymes, leaveners, gelling agents, brewing additives and wrapping leaves.
All additives21
Brewing and wine additives8Food acids5
Chemical leaveners2
Enzyme ingredients2
Sulphites2
Flavour additives1
Wrapping leaves and covers1
Brewing and wine additives8Food acids5Chemical leaveners2Enzyme ingredients2Sulphites2Flavour additives1Wrapping leaves and covers1Food acids
Tartaric acid
Tartaric acid is a crystalline food acid associated with grapes and wine; it gives sourness and is distinct from its potassium salt, cream of tartar.
Cream of tartar
Cream of tartar is a grape-derived potassium tartrate salt used as a dry baking acid, foam aid and measured syrup ingredient.
Acid blend
Acid blend is a commercial mixture of food acids for winemaking. Supplier formulas differ, and pH, titratable acidity and tartness describe different effects of an addition.
Citric acid
Citric acid is a sour, crystalline food acid found in fruit and made industrially by fermentation. In quick mozzarella it directly acidifies milk before the rennet set.