"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Sauces, Marinades, Rubs > Condiments
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 04-16-2019, 05:12 PM   #1
Executive Chef
 
dragnlaw's Avatar
 
Join Date: Feb 2013
Location: Montreal
Posts: 3,129
Caperberries, how to?

Capers are defined in recipes in so many ways - it is frustrating or actually more 'annoying'.

According to Mssr Wiki, I quote:
''Capers are categorized and sold by their size, defined as follows, with the smallest sizes being the most desirable: non-pareil (up to 7 mm), surfines (7–8 mm), capucines (8–9 mm), capotes (9–11 mm), fines (11–13 mm), and grusas (14+ mm). If the caper bud is not picked, it flowers and produces a caper berry.''

I know them basically as non-pareil, small, medium, large and caper berries. Saw the 'berries' for the first time today and bought a jar. A quick peek on my phone came up with a recipe for chicken breasts (got), lemon (got), and caper berries (got'em now!).

Come home and check out the recipe in depth and they are actually using just capers - not the large berries, which are more the size of a small grape.

Very annoying to find that many bloggers just do not know the difference in sizes and label all capers as 'caperberries'... grrrr

Not to say I can't still make the recipe but there is a fundamental difference in 'sprinkling tiny capers' in/over a recipe and plunking down a couple of "grapes" on top.

From more that I finally dug into they're not chopped up to be served but left whole.

any one have experience or ways of using them?

__________________

__________________
Meddle not in the affairs of dragons for you are crunchy and taste good with ketchup.
dragnlaw is online now   Reply With Quote
Old 04-16-2019, 05:22 PM   #2
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 45,166
If they're too big, chop them up.
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 04-16-2019, 05:54 PM   #3
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 22,356
Quote:
Originally Posted by Andy M. View Post
If they're too big, chop them up.
Yup. What he said. I always hold one jar up to another and compare size that way. And if you are only finding one size on the shelf, well so what if they are larger than you want. Just make sure you rinse them off. They are usually packed in brine.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 04-16-2019, 06:09 PM   #4
Executive Chef
 
dragnlaw's Avatar
 
Join Date: Feb 2013
Location: Montreal
Posts: 3,129
Don't think you realize... caper berries are not actually the capers you are thinking of.

The most common capers as you know them are flower buds. If these buds are allowed to flower, then the flower produces the 'fruit' - which is the "berry".

they are different.
__________________
Meddle not in the affairs of dragons for you are crunchy and taste good with ketchup.
dragnlaw is online now   Reply With Quote
Old 04-16-2019, 06:22 PM   #5
Executive Chef
 
dragnlaw's Avatar
 
Join Date: Feb 2013
Location: Montreal
Posts: 3,129
I was really just wondering if any one here had used them and in what way.

It is my understanding that they are milder than the capers. Supposedly quite seedy inside but don't want to open the jar yet.
Attached Thumbnails
Click image for larger version

Name:	20190416_191210.jpg
Views:	36
Size:	61.7 KB
ID:	34436   Click image for larger version

Name:	20190416_191228.jpg
Views:	32
Size:	75.9 KB
ID:	34437  

__________________
Meddle not in the affairs of dragons for you are crunchy and taste good with ketchup.
dragnlaw is online now   Reply With Quote
Old 04-17-2019, 03:11 AM   #6
Master Chef
 
CraigC's Avatar
 
Join Date: Jan 2011
Posts: 6,139
We use the little ones in several dishes, picadillo, chicken marsala and on top of a bagel with Nova or tuna salad. I always rinse and drain them first.
__________________
Emeralds are real Gems! C. caninus and C. batesii.
CraigC is online now   Reply With Quote
Old 04-17-2019, 03:38 AM   #7
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 22,356
Quote:
Originally Posted by CraigC View Post
We use the little ones in several dishes, picadillo, chicken marsala and on top of a bagel with Nova or tuna salad. I always rinse and drain them first.
The first time I ever tasted them a friend of mine want to go out to one of those hoity toity ritzy towns outside of Boston. Bobby Flay was going to be at the Williams and Sonoma store out there signing his latest cookbook. She want to get an autograph book for herself and one for her daughter. So she asked me to go along to get one and she would gladly pay for it. He autographed both books. Then we went out to eat at a fancy restaurant for lunch. Her plate had the capers on it. I asked her if I could taste one of them. "Sure!" I was hooked. I now look for dishes I can add them to. I love to add them to gravy. Specially in chicken gravy. That little crunch is just what gravy needs to perk it up. They are on my grocery list every month. Drain and rinse them first. I even have Pirate hooked on them.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 04-17-2019, 07:15 PM   #8
Executive Chef
 
Roll_Bones's Avatar
 
Join Date: Oct 2013
Location: Southeast US
Posts: 4,021
The best ones I ever had came in a wooden box packed with salt.
Roll_Bones is offline   Reply With Quote
Old 04-17-2019, 08:37 PM   #9
Master Chef
 
caseydog's Avatar
 
Join Date: Jan 2017
Location: Dallas
Posts: 5,107
I wish I could be helpful, but I've never seen capers, or caperberries, this size of the ones in your photo. I guess the first thing I would do is get some and taste one, to see if it astes the same as the tiny capers we are used to.

CD
__________________
“People say nothing is impossible, but I do nothing every day.” Winnie-the-Pooh
caseydog is offline   Reply With Quote
Old 04-17-2019, 09:51 PM   #10
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 20,532
Send a message via Skype™ to taxlady
I'm very curious to hear what they taste like. I had never heard of them before, but it makes sense that there would be a fruit.
__________________

__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Reply

Tags
how to, non-pariels, other

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 06:25 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, Jelsoft Enterprises Ltd.