RocketMan said:
I've tried using horseradish in a sauce and while the horseradish flavor was still in there, that nose hit you take with a bite of the good fresh stuff wasn't. That burn comes from enzymatic activity. Here's how it's explained on the Silver Spring Foods website:
[SIZE=13.3333px]"Horseradish has a relatively high concentration of glucosinalates stored in its roots. When the root cells are crushed by cutting, chewing or grating, enzymes are released that convert these glucosinalates into highly volatile oils called isothiocyanates. It is the isothiocyanate that gives horseradish its characteristic bite.[/SIZE]
Finer grinds of horseradish are usually hotter than courser grinds because more volatile oils have been released.
If freshly grated horseradish is exposed to air for long periods of time, kept out of refrigeration or stored improperly, it will lose its heat quickly."
[SIZE=13.3333px]From my experience trying to work it into a sauce, heat will destroy most all of the character of the horseradish. You'll still retain some of the flavor of the root however it will be much reduced from what you get with the raw ground root. My concern for keeping everything safe and processing the sauce properly kept me from adding a cold blend of the root to the cold sauce. Some professionals who have more experience and the proper equipment could probably pull it off.[/SIZE]
[SIZE=13.3333px]JMHO
[/SIZE]
[SIZE=13.3333px]RM[/SIZE]
Hawaiianero said:
recipe/pics?
Are you fermenting the horseradish too?
I ferment almost all of my sauces. On top of that, I'm probably one of the few here who does not cook any portion of it at any time. Its just not needed, and I want the beneficial bacteria to remain in it. Perhaps because it never gets cooked it explains why it still has some of that nasal heat. When I make this version I use raw horseradish. My process is to put all ingredients in a food processor, then ferment. Once fermented, its right back into the food processor, which breaks it down as good(or pretty damn close) as cooking. If it does not break down, its a que for me to continue fermenting it. A properly fermented sauce will almost turn into liquid when done this way. I do use a somewhat coarse strainer to remove some of the solids, but not every time. I will have to look for the recipe as I cannot remember all the ingredients off the top of my head, but I remember some of them. Superhot peppers and other very hot varieties, horseradish, mustard greens, a type of seed I cannot remember that has heat, a hot spicy heirloom garlic, and a few more that I cannot remember at the moment. I think I am missing another hot ingredient. This sauce gives heat in a few ways, and perhaps the mustard greens lend some of the nasal heat as well. Everyone who has tried it, thought it was unique and had a hard time handling it. The combination of heat in the mouth and throat, and in the nasal passages at the same time is something else to deal with, lol.
A lot of people worry about bacteria, but fermentation without cooking has been done for thousands of years without too many problems. Anything I ferment, I do not cook. I am picky about cleanliness, and salt ratios which are very important. The salt retards growth of harmful bacteria, but allows the good ones to flourish. This is what people did before refrigeration.
The Hot Pepper said:
It is usually Gold's. That stuff is pretty good. But fades fast, probably because of the airspace created in the jar as you use it...
Yeah in a sauce it's not going to work. That's why most bloody mary mixes don't have it. If they did, it would just be floating bits of nothing. If they do, it's just a selling point.
Your going to compel me to make it again just so I can prove I'm not lying, lol. I'll send you some. Once you try it, I will be surprised if you are not impressed.
