:eevis
11-25-2008, 05:05 PM
Making fresh ground Horseradish is really easy.
Start of with a whole roots and peel it
Cut the root into cubes and set it aside.
In your food processor, add just enough water to cover the blades and put in a few crushed ice cubes
Put the cube into the blender with about 1/2 teaspoon of salt.
run the processor until it is the consistency that you like.
Now comes the important part.
Once the horseradish is ground, a chemical reaction begins that creates the heat. For mild, let the horseradis blend sit for one to two minutes and then add 2-3 tablespoons of white vinegar.
For hotter, let it sit longer, for my hot one, I usually let it sit for about 5 minutes before I add the vinegar
The acid in the vinegar stops the reaction, ain't chemistry wonderful!
I usually make a couple differt heat levels, so do the mild one first, and adjust the resting time from there to get the heat that I want.
Wonderful on beef, ham and especially Keilbasa, must be a Polish thing. But my favorite thing to have it on is just a spoon!
Start of with a whole roots and peel it
Cut the root into cubes and set it aside.
In your food processor, add just enough water to cover the blades and put in a few crushed ice cubes
Put the cube into the blender with about 1/2 teaspoon of salt.
run the processor until it is the consistency that you like.
Now comes the important part.
Once the horseradish is ground, a chemical reaction begins that creates the heat. For mild, let the horseradis blend sit for one to two minutes and then add 2-3 tablespoons of white vinegar.
For hotter, let it sit longer, for my hot one, I usually let it sit for about 5 minutes before I add the vinegar
The acid in the vinegar stops the reaction, ain't chemistry wonderful!
I usually make a couple differt heat levels, so do the mild one first, and adjust the resting time from there to get the heat that I want.
Wonderful on beef, ham and especially Keilbasa, must be a Polish thing. But my favorite thing to have it on is just a spoon!