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Cayenne/Horseradish sauce


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#1 PtMD989

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Posted 08 January 2018 - 11:23 AM

I started up new sauce with cayenne, horseradish, garlic and onion and about 4% salt and water . I used SD hooch for my starter. All the ingredients are raw with the peppers being previously frozen. The horseradish seems really mild in heat but with a touch of sweetness.
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The night before using the blender 6314c59141fdb9c3c09bbfeb5cb87c2e.jpg
After the blender



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#2 dragonsfire

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Posted 08 January 2018 - 12:36 PM

Nice ! I still have some horseradish Im trying to figure out what to do with it, probably dipp.



#3 The Hot Pepper

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Posted 08 January 2018 - 12:42 PM

Horseradish fades fast it's always best to use fresh grated, and if making a sauce like cocktail to consume fast. It loses potency within days or weeks and just becomes a sawdust like filler. In a ferment I would think it will not work well.

 

Or, that's finished product right? So will work but will fade. Was it fresh grated or jar? Those jars only last a few weeks, max.


You'll turn a three hand job into a one hand sausage cranking, one hand sausage guiding machine.


#4 PtMD989

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Posted 08 January 2018 - 12:49 PM

My first thought was, I want
to make a “medicinal ,sinus clearing sauce “ but the horseradish is really mild. I guess I’ll find out.


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#5 PtMD989

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Posted 08 January 2018 - 01:01 PM

Horseradish fades fast it's always best to use fresh grated, and if making a sauce like cocktail to consume fast. It loses potency within days or weeks and just becomes a sawdust like filler. In a ferment I would think it will not work well.
 
Or, that's finished product right? So will work but will fade. Was it fresh grated or jar? Those jars only last a few weeks, max.

Yeah it’s fresh root. I think it faded before I bought it. It’s more mild than I expected. I should have just bit off a chunk of it , to check it out before I bought it but I think they have rules against doing that at the grocery store.
It’s not a finished product yet, just started it on1/2/18.


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Edited by PtMD989, 08 January 2018 - 01:08 PM.


#6 dragonsfire

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Posted 08 January 2018 - 01:23 PM

I grated fresh root and was extremely powerful, once i jarred it and tried it a few days later it was mild heat, disappointing, need to figure out how to retain the heat.



#7 The Hot Pepper

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Posted 08 January 2018 - 01:26 PM

Almost impossible to retain the heat. It needs to be ground super fine for max heat and consumed fast. In a ferment it will just turn to a flavorless annoying texture.


You'll turn a three hand job into a one hand sausage cranking, one hand sausage guiding machine.


#8 dragonsfire

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Posted 08 January 2018 - 01:31 PM

Just been reading on horseradish;

 

"According to the University of Minnesota Extension, the longer you let the horseradish sit grated before adding the vinegar, the hotter it will get, up to about 3 minutes. At that point, it will have hit maximum hotness, if that is what you are after, and you add the vinegar.1 It won’t get any hotter after 3 minutes."



#9 The Hot Pepper

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Posted 08 January 2018 - 01:36 PM

Also the thinner the hotter. But that stall time is interesting, cool.


You'll turn a three hand job into a one hand sausage cranking, one hand sausage guiding machine.


#10 PtMD989

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Posted 08 January 2018 - 02:36 PM

What would the shelf life of fresh picked horseradish be, in your opinion? The stuff I bought did not have a “use by “or “picked on” date. I’m actually kinda disappointed in it.


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#11 The Hot Pepper

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Posted 08 January 2018 - 02:54 PM

The Gold's stuff in the refrigerator section always has a date. If you've had it opened a month, toss it. It will not taste like anything. The max would be a couple weeks imo.


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#12 dragonsfire

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Posted 08 January 2018 - 02:56 PM

Mine I made last summer and its still good, Im guessing once the vinegar and salt are in then its preserved, the store bought stuff usualy has some chemical preservative. EDTA and High Fructose Corn Syrup are common , some companies just use vinegar and salt.



#13 The Hot Pepper

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Posted 08 January 2018 - 02:57 PM

The internet says a year unopened from bottling date and four months after opening, but keep in mind that whole time it fades. On the fourth month you will get barely a hit of heat. And always get the freshest jar. I've found a few weeks and no go. I like it hot.


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#14 The Hot Pepper

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Posted 08 January 2018 - 02:59 PM

Mine I made last summer and its still good,

 

I don't believe that! :lol:


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#15 PtMD989

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Posted 08 January 2018 - 03:19 PM

I’m sorry. I was wondering about raw root horseradish. Not prepared, in a jar type , horseradish.


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#16 The Hot Pepper

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Posted 08 January 2018 - 03:20 PM

Before grating or after? In a vinegar solution or not?


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#17 The Hot Pepper

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Posted 08 January 2018 - 03:21 PM

PS. Of course there was no date on a horseradish root. :P


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#18 dragonsfire

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Posted 08 January 2018 - 03:23 PM

yup, the root just drys out, had that when i forgot it in the cupboard.

natural Apple Cider Vinegar is a great preserver :D



#19 The Hot Pepper

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Posted 08 January 2018 - 03:33 PM

Expensive sushi restaurants they grate the wasabi root at the table. The standard joints, green dyed horseradish. But they do get it very fine! It's like a play-doh texture.


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#20 PtMD989

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Posted 08 January 2018 - 03:39 PM

yup, the root just drys out, had that when i forgot it in the cupboard.
natural Apple Cider Vinegar is a great preserver :D

I’ll have to put what is left in ACV when I get home. When I bought it it was shrink wrapped.


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