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- Apr 4, 2011
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I like Lou's Organic at 12.99 a jar and after blasting through bottle.. It is very hard to go back to the cheap stuff.
Any thoughts?
TIA,
Vince
Any thoughts?
TIA,
Vince
I like Lou's Organic at 12.99 a jar and after blasting through bottle.. It is very hard to go back to the cheap stuff.
Any thoughts?
TIA,
Vince
Just be careful when you open the processor. It'll blast your nose.
When I was a kid, my grandmother grew her own horseradish, and a couple times when we visited, we used her hand grinder to grind it. Most of the house (it was a small house) felt like it was full of tear gas! My family all still remembers those times.
Thanks for the instructions--I'd like to give that a try. Any idea how long this is good for (stored in the fridge)?
add a little vitamin C to the mix. The brand Fresh Fruit is readilly available in most grocery stores. Sodium Eythrobate or Mallac Acid work too. A stp will really preserve the color and shelf life to home made condiments.
Is this something you've done specifically for horseradish?
I use Fresh Fruit in all preserves. Really cuts down on off colors even reduces mold spores. Great for keeping fresh garlic paste too stable too
Yes Mike. Try a batch with and a batch without and see what you think.
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.
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