| Preparing Fresh Horse Radish | |
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The important thing to keep in mind is that the volatile compounds that give horseradish its flavor are released by enzymatic activity as soon as the roots are crushed. Quality rapidly deteriorates with exposure to air. Wash and peel roots and cut into small chunks. Process in blendar with a little cold water. Add vinegar to stop the enzymatic action and preserve. The timing of the vinegar addition is important to the "heat" of the final product. For the hottest horseradish, add vinegar 3 minutes after grinding, as this allows the maximum enzymatic activity to occur. If you wait longer, quality will begin to degrade. If sooner, less activity occurs and the horseradish will be less hot. Refrigerate in clean, tightly covered jar. You may want to do this outdoors. It's HOT stuff!
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