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Apr 2, 2013 10:56 AM

fresh horse radish??

Finally bought a hunka horse radish root at supermarket today. Wasn't AVOIDING it for any reason, just never bought it before. Looking for tips/hints/advice on use/storage. Have no idea if it'll be hot or HOT until I have at it. Like to use HR in my "pink" cocktail sauce and in yolk mixture for deviled eggs. Usually buy jarred stuff (Keltcher's) but it starts to lose it's ZIP too quickly... flavoe still there but kick dwindles.

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  1. Fresh loses it's kick even quicker once it's grated. And the key is to grate rather than cut to release the heat. Then set it with vinegar within the first 30 minutes after grating.

    1. SHould I just peel about as much of the root that I plan to grate and then just stash back iin veggie drawer in zip bag?

      1 Reply
      1. we just prepare enough for that day, grate and mix. I've never heard of setting it with vinegar

        2 Replies
        1. re: rasputina

          I always add white vinegar to mine - not sure what "setting it" is supposed to be, but I do it for flavor and a more spreadable consistency. I know plenty of others who do it too, think it's traditional Jewish-style.

          1. re: BobB

            The idea of setting is that it will hold the "pop" of the flavor a bit longer - some even say intensify it a bit. Salt should also do some preservation. Most importantly, cover it tightly or the kick will diminish. Sometimes, when I want it to be real bright, I simply grate it on plates at the table as if it was black pepper (especially if it's just me and the Mrs).

            I don't know if it's really "traditional Jewish-style" so much as traditional Eastern European style. Although it's true that horseradish use appears to date to Ancient Egypt and Greece (Oracle at Delphi), I think some of the developments in the way we eat it are more likely more recent. Nonetheless, it's an interesting food history idea to consider.

            Edit - I shoulda added that I love fresh horseradish, to the point I pretty much use it exclusively. I like it to garnish steaks, chops, eggs, fish, liverwurst, etc., not to mention that it is essential in a Bloody Mary.

        2. I make freshly grated horseradish everytime I make gefilte fish.
          for those who like red horseradish add beet juice or grated beets
          i also add vinegar
          and a pinch of sugar

          1. My brother always uses fresh horseradish at Passover time and it's ALWAYS a challenge to keep it hot for any length of time. He's done endless research and tried countless methods of preserving it, but it always loses its punch within a very short time. This much I know for certain -- it MUST be kept in a tightly covered jar. The horseradish at the bottom of the jar will be significantly hotter than the stuff at the top, so dig down for the hottest portion. Vinegar does seem to help to sustain it and it must be added very soon after the horseradish is grated.