Have you ever used this for horseradish?
I'm just asking for a "yes" or "no" answer.
Yes Mike. Try a batch with and a batch without and see what you think.
One thing you can give and still keep...is your word.
Mike it's an antioxidant as is vinegar, salt, citrus, tomato, vinegar, soy sauce..
One thing you can give and still keep...is your word.
Whole Foods has Lou's Organic for 3.99 a jar!
In FL my go to brand is "Seminole". Avail at most grocery stores across state and have bought it in GA.
Older and wider..
Horseradish takes attention, timing is very important.
When you shred the horseradish, you break open cells and start a chemical reaction. Enzymes are released which start producing the "spicy" flavor.
The enzyme breaks down sinigrin to produce allyl isothiocyanate (mustard oil).
the reaction will continue until you add something acidic, like vinegar, which de-activates the enzyme.
So the longer you let the shredded horseradish sit before adding the vinegar, the hotter it will get. I know people who use a stopwatch to get consistent results.
Yup. Thanks for something else for me to obsess over!