My first rib roast cook is underway.
- Thread starter WilliamKY
- Start date
Maynerd
Is lookin for wood to cook with.
Thanks!
Clay-b-que
is Blowin Smoke!
ModelMaker
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Method
1) If you have raw horseradish root, wash it thoroughly and with a peeler, scrape it until only milky while shows. Then grate it fine or beat the heck out of it in a processor or blender. Add just enough distilled white vinegar to make it slushy and spreadable, and then a pinch of salt to taste. I've tried it with other vinegars and the results are very good, but not as versatile. Let it age a few hours to reach a full gallop.
As I understand it, grate, salt, let set until it reaches your proper pain level, then add your vinegar as that's what stops any further heat.
"The bite and aroma of the horseradish root are almost absent until it is grated or ground. During this process, as the root cells are crushed, isothiocyanates are released. Vinegar stops this reaction and stabilizes the flavor. For milder horseradish, vinegar is added immediately. "
Ed
1) If you have raw horseradish root, wash it thoroughly and with a peeler, scrape it until only milky while shows. Then grate it fine or beat the heck out of it in a processor or blender. Add just enough distilled white vinegar to make it slushy and spreadable, and then a pinch of salt to taste. I've tried it with other vinegars and the results are very good, but not as versatile. Let it age a few hours to reach a full gallop.
As I understand it, grate, salt, let set until it reaches your proper pain level, then add your vinegar as that's what stops any further heat.
"The bite and aroma of the horseradish root are almost absent until it is grated or ground. During this process, as the root cells are crushed, isothiocyanates are released. Vinegar stops this reaction and stabilizes the flavor. For milder horseradish, vinegar is added immediately. "
Ed
