Dangerous Horseradish

13 years ago

I just bought one horseradish root and looked up a recipe. But, now I don't know if I want to do this. The recipe said wear gloves --- do it outdoors -- don't inhale, unless you want to clear out your sinuses -- it's stronger than wasabi. If you grate it indoors, do it by an open window with a fan blowing the fumes out.

I feel like I have to get a haz-mat suit before I even handle it.

Is it all that bad? How do you handle horseradish?

Is fresh horseradish " better" and worth all the precautions?

--gloria

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Comments (9)

digdirt2
13 years ago
It's like peeling and chopping fresh onions - tears, runny nose, sniffles, etc. so yes do it outside with a good breeze. But yes, it is well worth the pain. ;)

Dave
0
readinglady
13 years ago
It is worth it. I wash and peel inside but grind out on the patio on a breezy day. Believe me, if you don't you'll soon wish you had.

Carol
0
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gardengal19
Original Author
13 years ago
Today's the day! With temps near 70 degrees and a breezy forecast, I have my gloves and box grater ready to go. I'll take that suggestion -Carol - and peel indoors before going out.

Just a few details I'm not sure about. Should I grate on the finest or next to the finest? It seems it would turn to mush on the finest. Is this what I want?
Also, when should I add the vinegar - which stops the horseradish from getting hotter. The recipe said to wait no more than 2 min. Since I don't have any experience at all - I don't know how long it's going to take me to grate just "one" - especially if it's on the finest grate.

The recipe is: 1 firm horseradish
2 Tblsp. Vinegar - white or cider
1/2 tsp. Canning salt
4 Tblsp. Water

Please let me know how fine to grate, which vinegar to use and when to add it.

Many, many "thanks" for your help.

-- gloria
0
gardengalsdaughter
13 years ago
Good luck, mom! I hope your horseradish adventure has a pleasant outcome. It's too bad you are doing this while Em is at work. She's been having sinus trouble lately and it might be good for her to stand down wind from you while you're doing this. Ha!
I'd go next to finest on the grater, but that's just my guess.
0
digdirt2
13 years ago
Hi gardengalsdaughter and welcome!! ;)

Gloria - which grate to use and how long to wait is a personal choice depending on how coarse and how hot you want it. It is a matter of experimentation.

For us, we prefer a very fine grate for a smooth texture but try the next to fine first and see how it looks to you. Try some both ways - fine and not so fine - and see which you prefer.

Adding the vinegar right at 1 min. works for us but we don't want super hot. Keep in mind that it is the combination of the texture and the time that determines the heat so again, try some both ways and see which you prefer. If it is too hot you can always dilute it a bit after opening. ;)

Dave
0
skeip
13 years ago
I've "grated" Horseradish many times, but never with a box grater. Peel, cut into chunks and throw into the food processor and grind until it's as smooth as you like. Not a tear in sight!

Steve
0
readinglady
13 years ago
The grinding or blending releases the volatile oils (the heat). If you want milder horseradish add the vinegar right away. If you like it searingly, blow-the-top-of-your-head-off hot then wait anywhere from 1-3 minutes before adding the vinegar because as soon as the vinegar is added that stops the release of the volatile oils. At three minutes you're at the maximum, so no longer than that.

The size of the shred or grate is up to you. I wouldn't recommend a box grater as the root is tough and it will take you forever. A food processor works. With tough roots you may want to add a bit of water. I use the grinder attachment on my KitchenAid as it's closest to the old hand-operated clamp-on grinder my folks used.

It's basically a case of whatever works, so try some different options until you are satisfied with the results.

Remember horseradish won't keep in the refrigerator forever. (When it turns tan it's lost its "oomph") but those little containers of horseradish and vinegar will freeze beautifully.

Carol
0
skeip
13 years ago
Carol, I never knew about the 3 minute ceiling for heat, or that I could freeze it. Thanks for the info!

Steve
0
gardengal19
Original Author
13 years ago
It's done!! and I'm very pleased with the results! Since this was only "one" horseradish, I didn't mind too much using the hand grater. I did a combination of the grating holes and I love the texture---but, it did take me a long time (maybe 5 min.+) so as soon as it was all grated---I added the premixed vinegar,salt and water which I had with me outside.
After mixing it around, I had to taste it! I was pleasantly surprised to taste some sweetness. Maybe I added the vinegar mixture too soon.
I had enough to fill a half pint jar and it's in the fridge but, I might take half of that out and freeze it.

I have a Kitchen Aid grinder attachment and will use that when I do more than one horseradish. Thanks Carol for the tip! Next question, do you use the small holes or the larger or alternate between the two?

After cutting the top off the horseradish, I noticed some green growth--just like a carrot might do. So I planted it in a container and will wait to see if it grows. I'll keep the humidity high by putting it in a plastic bag. If all goes well, I'll never have to buy another horseradish again. I understand they can be invasive.

Thanks again everyone! It's been fun going through this process with you!
--gloria
0

Dangerous Horseradish

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Dangerous Horseradish

Comments (9)

digdirt2

readinglady

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gardengal19Original Author

gardengalsdaughter

digdirt2

skeip

readinglady

skeip

gardengal19Original Author

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gardengal19
Original Author

gardengal19
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