What is 'vergoise'? Substitutes?
Ben Dinglasan
>I'm trying to make a fabulous looking apricot tart from a french recipe
>book. One of the ingredients is 'vergoise.' Judging by the context it must
>be some kind of sugar but I don't know what kind. Can anyone help? Which
>American sugar would come closest?
>
>Thanks,
>Andrew Queisser
>
Hi Andrew!
I'm not sure what "vergoise" is. Are you sure it's not "verjus" or "verjuice"?
If so, it is the unfermented juice of unripened grapes. It is very acidic and
is used as vinegar is in many recipes. How much is called for in your recipe?
Would this make sense? If so, you could probably substitute apple cider
vinegar or some such thing. Would you post your recipe? I'm always on the
lookout for fabulous tarts.
Hope that helps!
--Ben
S.Dunlap
news:8i30qs$jl4$1...@hpcvnews.cv.hp.com...
> I'm trying to make a fabulous looking apricot tart from a french recipe
> book. One of the ingredients is 'vergoise.' Judging by the context it must
> be some kind of sugar but I don't know what kind. Can anyone help? Which
> American sugar would come closest?
Are you sure that is spelled correctly? I cannot find that word in any print
French/English dictionary or any online French to English translator.
--
Sandi Dunlap
Isabelle.Cecchini
andrew queisser <andrew_...@hp.com> a écrit dans le message :
8i30qs$jl4$1...@hpcvnews.cv.hp.com...
> I'm trying to make a fabulous looking apricot tart from a french
recipe
> book. One of the ingredients is 'vergoise.' Judging by the context it
must
> be some kind of sugar but I don't know what kind. Can anyone help?
Which
> American sugar would come closest?
>
> Andrew Queisser
>
>
>
"Vergeoise" is a kind of brown sugar, made from the syrup of the sugar
cane or the sugar beet. It looks like demerara sugar, but it's rather
moist. It's often used on pancakes or crępes, on which it melts down
instantly. There are two kinds: vergeoise blonde and vergeoise brune.
The brune (= brown) is darker and the flavour is more marked.
I've no idea what equivalent there is in America, I suppose brown sugar
might be used instead.
I'm sure your apricot tart will be fabulous!
Isabelle Cecchini, writing from Northern France, home of the vergeoise.
andrew queisser
brown sugar here and it is quite moist.
Andrew Queisser
Isabelle.Cecchini <Isabelle...@wanadoo.fr> wrote in message
news:8i39q1$hra$1...@wanadoo.fr...
andrew queisser
seems to be brown sugar (see other reply to my original post.)
Sorry!
Andrew Queisser
S.Dunlap <mal...@gte.net> wrote in message
news:lE815.1312$wX2....@dfiatx1-snr1.gtei.net...
> andrew queisser <andrew_...@hp.com> wrote in message
> news:8i30qs$jl4$1...@hpcvnews.cv.hp.com...
> > I'm trying to make a fabulous looking apricot tart from a french recipe
> > book. One of the ingredients is 'vergoise.' Judging by the context it
must
> > be some kind of sugar but I don't know what kind. Can anyone help? Which
> > American sugar would come closest?
>
Michel Boucher
<8i39q1$hra$1...@wanadoo.fr>:
>There are two kinds: vergeoise blonde and
>vergeoise brune. The brune (= brown) is darker and the flavour is
>more marked. I've no idea what equivalent there is in America, I
>suppose brown sugar might be used instead.
Cassonade (in French) and Brown Sugar in English.
---------------
"Eating fries with cheese make sense, mon eustsi."
Guy
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Nathalie Chiva
>
> I'm trying to make a fabulous looking apricot tart from a french recipe
> book. One of the ingredients is 'vergoise.' Judging by the context it must
> be some kind of sugar but I don't know what kind. Can anyone help? Which
> American sugar would come closest?
>
> Andrew Queisser
Vergeoise is brown sugar, powdered.
Nathalie in Switzerland