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Grape stems

jason_shapiro_17222

Had an inspirational moment when I was picking grapes today. I might be off the reservation, but has anyone tried cooking the grape stems after picking fruit off? Sousvide then tempura? Dehydrated? Liquid nitrogen? I'd like to keep the integrity of the shape but am torn on what path (if any) I should travel down. Any input would be a big help! Find me on Instagram "tha_letterj" THANK YOU!

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Comments

brian_martin2001

Honestly, i have no idea why you'd want to. It's basically like chewing on wood. Personally, the path I'd take with them is the one that leads to the compost pile. If you really want to, you're probably going to want long high heat to soften the fibers, you'd probably have best luck with a pressure cooker.

jason_shapiro_17222

I said I might be crazy lol. If im going to recreate something like the grape stem I would want some sort of acknowledgement that, as crazy as it sounds, you're eating the stem. Not necessarily just the stem itself, but to hold that shape utilizing something from the whole fruit too would be pretty interesting. I've wrote down a ton of conceptual ideas revolving around the shape of the stem cluster after picking the fruit. Just wondered if anyone else has gone THAT far with it. Would there be any other application for the stem? Something like juicing sugar cane? Idk...Wheels are turning.

lfmichaud

They use it in winemaking sometime to add astringency/tannins.

mattpope

Jason, I live in the Napa/Sonoma area, and have never heard that come up on the local menus or my conversations with home cooks. I have a couple of rows of pinot in my yard, but unless you are talking about new spring time growth the vine would be woody by crush/harvest time. That said I don't want to discourage you and look forward to hearing about what you come up with.

Good luck!