- How to prepare homemade horseradish. The secrets of making hot sauce from hell
How to prepare homemade horseradish. The secrets of making hot sauce from hell
Prefer to buy prepared horseradish in the store? In vain. Knowing some tricks, it can be prepared quickly, easily, and without tears.
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Benefits of horse-radish
Essential oils contained in horseradish have pronounced antiseptic properties, destroying viruses and bacteria is no worse of antibiotics. In fact, horseradish is a natural antibiotic that protects the body from most infectious diseases. In small quantities it increases the appetite and stimulates the bowels.
The horseradish also contains vitamins PP and b group, and vitamin C in it is several times more than in lemon and other citrus. The trace elements sodium, potassium, phosphorus, iron and sulfur make it extremely useful. But he's not useful for everyone. Be careful to eat the fuck are people suffering from diseases of the kidneys and the digestive system, and pregnant women it simply is contraindicated.
A large part of useful substances "lives" in a freshly prepared horseradish is not more than a week. After this time it turns into a spicy seasoning. It is unlikely you will be able to find store-bought horseradish, prepared less than a week ago. This is why further and will be discussed on a separate cooking sauce of horseradish.
For the preparation of hot spices, you need to select a solid, sturdy and luscious horseradish roots, without defects and damages. It is desirable that the thickness of the roots was not less than the thickness of your index finger as a thin sauce made from the roots of horseradish would have insufficiently expressed urgency.
0.5 kg or about 10 medium size roots should be thoroughly cleaned with a sharp knife and then wash under running cold water. Long rinsing and soaking the roots in water will lead to leaching of horseradish searing spice, which is its highlight.
There are fans of horseradish, preferring to grind his roots with the help of fine grater. In addition, this process is time-consuming, it also involves allocation of huge amount of essential oils, causing the air in the kitchen is burning and in a position to abundant secretion of tears.
Not to cry and tears come during this "spicy", it is recommended to use the grinder, as with mechanical drive and electric. The main thing is to put her on the hole plastic bag to secure it to the cowl grinder rubber band. With this approach, the air in the kitchen will be fresh and will not irritate the mucous membrane of the eye.
Crushed horseradish need to shift into a glass jar, add 1 tablespoon sugar and 1 teaspoon salt. In most recipes indicate the need to add in the horseradish and 2 tablespoons of vinegar, however, many prevent the vinegar from the recipe homemade horseradish, believing that without the vinegar, the horseradish has a mild and delicate taste at the same time with a burning urgency. In any case, you need the vinegar in the horseradish or not — you decide.
As for beets. To give the hot sauce an attractive and elegant kinds of beets RUB on a small grater, and then the juice of beet pulp through cotton cloth squeeze in a jar of horseradish. You can add in the horseradish and the slurry. In this case, the pungency and sharpness of the horseradish are significantly reduced.
In any case, the resulting product should mix well and if necessary add boiled water so that the entire prepared horseradish paste was a little covered with water.
It remains to give a fuck to ripen and stored in the fridge for 12 hours. During this time all the ingredients will get the same sharpness, color and taste.
Proper usage of horseradish
Horseradish should be put in the mouth only after a small amount of food in it would be slightly chewed. In this approach, the tears and the catching of breath is completely expelled, while the consumption of even miniscule doses of horseradish without observance of this rule is fraught with very unpleasant sensations.