veg-hrb-juice-msg - 6/22/10
Obtaining vegetable and herb juice. Use in period recipes.
NOTE: See also the files: vegetables-msg, onions-msg, herbs-msg, flavord-butrs-msg, spreads-msg, sauces-msg, herb-mixes-msg, spice-mixes-msg.
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This file is a collection of various messages having a common theme that I have collected from my reading of the various computer networks. Some messages date back to 1989, some may be as recent as yesterday.
This file is part of a collection of files called Stefan's Florilegium. These files are available on the Internet at: http://www.florilegium.org
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Stefan at florilegium.org
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Date: Fri, 6 Feb 2009 17:15:51 -0500
From: Guenievre de Monmarche <guenievre at erminespot.com>
Subject: Re: [Sca-cooks] Coriander Juice???
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Do you have a food processor? When I needed coriander juice, I processed
everything to as fine a pulp as possible, then strained through a coffee
filter or the like.
Guenievre
On Fri, Feb 6, 2009 at 5:05 PM, Elaine Koogler <kiridono at gmail.com> wrote:
<<< Thanks...I found that reference. I guess part of my problem is figuring
out how to juice leaves without purchasing a veggie juicer...which I really
can't afford right now. I also will need mint and onion juice...same idea!
So I'm not sure what I'm going to do. But thanks for your response!
Kiri >>>
On Fri, Feb 6, 2009 at 4:54 PM, Susan Lin <Shoshanna at caergalen.org> wrote:
<<< A quick google search mentions corriander leaves - which are also known as cilantro. If you juice cilantro leaves you will definately get green
juice. Perhaps this is what they are referencing.
Shoshanna >>>
On Fri, Feb 6, 2009 at 2:49 PM, Elaine Koogler <kiridono at gmail.com>
wrote:
<<< I have a recipe that calls for green coriander juice. Anyone have any
ideas as to where I might obtain this? Or would I use coriander leaves (?)
to make the juice??
Kiri >>>
Date: Fri, 06 Feb 2009 17:21:25 -0500
From: "Phil Troy / G. Tacitus Adamantius" <adamantius1 at verizon.net>
Subject: Re: [Sca-cooks] Coriander Juice???
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
On Feb 6, 2009, at 5:05 PM, Elaine Koogler wrote:
<<< Thanks...I found that reference. I guess part of my problem is
figuring out how to juice leaves without purchasing a veggie juicer...which I
really can't afford right now. I also will need mint and onion juice...same idea! >>>
If you need it for any purpose other than as a flavoring, the
technique is a little different. Part of my mise en place at Bouley
involved lots of a rather thin parsley puree, essentially the kind of
bright green stuff in squirty bottles so beloved of chefs in the 90's.
I'm not sure if it works with mint, but you can take cilantro and deal
with it approximately like flat parsley: get a bunch or two, or more,
hold it by the stem end, dunk it into salted, boiling water until it
turns a brighter green and wilts slightly, then plunge it into ice
water for few minutes, until it's good and cold.
Drain, puree in a blender, and strain the juice out through cheesecloth.
If, OTOH, it's a small quantity and it is not for some cosmetic
purpose, you can skip the blanching and just puree or chop finely,
then strain/squeeze through cheesecloth.
Come to think of it, I recall parsley juice in smaller quantities
being sort of a by-product in chopping fines herbes; the mixture
lasted longer without turning black when the chopped parsley had its
juice squeezed out. Probably it also had less flavor, but I guess most
of life is making choices like this...
Adamantius
Date: Fri, 6 Feb 2009 15:30:21 -0700
From: Susan Lin <Shoshanna at caergalen.org>
Subject: Re: [Sca-cooks] Coriander Juice???
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
I think you have received some very good advice regarding blending and
straining - any variation would probably work.
As for the onions I just put them in the food processor and blend the heck
out of them, then I put them in a sieve. It's worked well for me.
-S
On Fri, Feb 6, 2009 at 3:25 PM, Elaine Koogler <kiridono at gmail.com> wrote:
<<< Thanks everyone. I did purchase at the grocery store some time back some
cilantro (another type of coriander, IIRC) that was a puree kind of stuff
in a tube. I wonder if that would work...especially if I could drain it
through fine cheesecloth or a coffee filter...whaddya think??
Kiri >>>
Date: Fri, 6 Feb 2009 19:03:16 -0500 (EST)
From: lilinah at earthlink.net
Subject: Re: [Sca-cooks] Coriander Juice???
To: sca-cooks at lists.ansteorra.org, kiridono at gmail.com
Kiri wrote:
<<< I have a recipe that calls for green coriander juice. Anyone have any ideas as to where I might obtain this? Or would I use coriander leaves (?) to
make the juice?? >>>
You just put a goodly amount of fresh coriander leaves, aka cilantro, into a blender or food processor with some water, whirl to nearly puree, then put the mess into clean washed muslin over a bowl, let drain briefly, then SQUEEZE.
It's pretty commonly called for in Medieval Andalusi cooking.
--
Urtatim (that's urr-tah-TEEM)
the persona formerly known as Anahita
Date: Fri, 06 Feb 2009 19:03:37 -0500
From: "Phil Troy / G. Tacitus Adamantius" <adamantius1 at verizon.net>
Subject: Re: [Sca-cooks] Coriander Juice???
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
On Feb 6, 2009, at 5:25 PM, Elaine Koogler wrote:
<<< Thanks everyone. I did purchase at the grocery store some time back some
cilantro (another type of coriander, IIRC) that was a puree kind of stuff in
a tube. I wonder if that would work...especially if I could drain it
through fine cheesecloth or a coffee filter...whaddya think??
Kiri >>>
This wouldn't be a Latino product known as recaito or culantro, would
it? If so, it's a sort of sofrito-type mixture, containing stuff like
onion and garlic in addition to recau, which is a close relative of
what most Americans know as cilantro, but a slightly different plant.
The flavor is similar, though. If you're just trying to get the
general effect, no problem, but I can envision some SCA circumstances
where it might be cause for concern or question.
Adamantius
Date: Fri, 6 Feb 2009 19:16:24 -0500 (EST)
From: lilinah at earthlink.net
Subject: Re: [Sca-cooks] Coriander Juice???
To: sca-cooks at lists.ansteorra.org, kiridono at gmail.com
Let me expand a bit on what i wrote...
Kiri wrote:
<<< I have a recipe that calls for green coriander juice. Anyone have any ideas as to where I might obtain this? Or would I use coriander leaves (?) to make the juice?? >>>
And i replied:
<<< You just put a goodly amount of fresh coriander leaves, aka cilantro, into a blender or food processor with some water, whirl to nearly puree, then put the mess into clean washed muslin over a bowl, let drain briefly, then SQUEEZE. >>>
The medieval Andalusi recipes don't suggest blanching, as Adamantius did. So I don't know if they did that. I suspect not, but who knows. Sounds like a reasonable idea for a modern recipe.
I take the leaves off the firm center stalks, but I leave them on their little branchlettes. If they don't puree, it's no big deal to strain them out. And not compulsively removing every little leaf saves some time.
The reason I add some water - just a little - is so that the blender or food processor will have enough liquid to thoroughly puree the greens. One does not want too much water. It's there primarily to assist the process, not to be too much of the product.
--
Urtatim (that's urr-tah-TEEM)
the persona formerly known as Anahita
Date: Fri, 6 Feb 2009 20:42:27 -0500
From: Elaine Koogler <kiridono at gmail.com>
Subject: Re: [Sca-cooks] Coriander Juice???
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
No, it's not a Latino product, but it is kind of a mushy mixture whose first
ingredient (and the only herbal one) is cilantro. The rest of things that
make it so that it can be squeezed out of a tube, keep it green and keep it
reasonably fresh. I'd prefer not to use it but it was a possibility. I'm
not even sure I could squeeze a juice out of it! But it was a thought...
Kiri
On Fri, Feb 6, 2009 at 7:03 PM, Phil Troy / G. Tacitus Adamantius <
adamantius1 at verizon.net> wrote:
<<<< This wouldn't be a Latino product known as recaito or culantro, would it?
If so, it's a sort of sofrito-type mixture, containing stuff like onion and
garlic in addition to recau, which is a close relative of what most
Americans know as cilantro, but a slightly different plant. The flavor is
similar, though. If you're just trying to get the general effect, no
problem, but I can envision some SCA circumstances where it might be cause
for concern or question.
Adamantius >>>
Date: Fri, 6 Feb 2009 21:03:46 -0500
From: Elaine Koogler <kiridono at gmail.com>
Subject: Re: [Sca-cooks] Coriander Juice???
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
I'm using for one of the dishes I'm serving at our Middle Eastern feast. I
need about 7 tablespoons, so that's not too bad. And yes, Urtatim, the
feast is mostly Andalusian dishes...some are ones you had already redacted,
others I pulled directly from the Anonymous Andalusian cookery book online.
This year, I'm only doing the feast...my assistant from last year is doing
the Mezze on his own. So this event essentially has two head cooks! Should
be interesting.
Kiri
On Fri, Feb 6, 2009 at 8:48 PM, Johnna Holloway <johnnae at mac.com> wrote:
<<< How much do you need exactly? I could see using lots of herbs for very
little juice. Especially in the off season at that if you need it soon.
Johnnae >>>
<the end>