Horseradish Cooking Tips and Measures
• Horseradish is best used freshly grated and raw.
• Scrub with a stiff brush and peel off the dark skin before using horseradish.
• In larger roots, the core may be fibrous and bitter. Remove and discard the core, along with any green spots.
• Horseradish is like the allium family -- the finer it is chopped or grated, the more pungent the flavor.
• When grating horseradish, it is easiest to use a food processor. Cut the peeled root into cubes, and pulse to the desired consistency. The fumes will be quite strong and can actually burn your nose and eyes. Be sure to open a window, remove the lid at arm's length, and turn your head away.
• For homemade prepared horseradish, just add white vinegar and salt to taste while processing. Store in a lidded glass jar in the refrigerator up to 6 weeks.
• Fold 1 tablespoon fresh grated horseradish into a stiffly whipped heavy cream and salt to taste for a classic horseradish sauce to accompany beef dishes. Dill weed is also a tasty addition.
• Add 1 tablespoon fresh grated horseradish to 1 cup applesauce for a piquant condiment to pork dishes.
• When serving horseradish, do not use silver. Horseradish will tarnish silver.
• If you grow your horseradish, the young, tender green leaves are edible in salads and may also be cooked.
• If you want to retain the spicy zing of horseradish in cooked dishes, add it at the end of the cooking process, after the dish has been removed from the heat.
Horseradish Measures, Weights, and Substitutions
• 1 tablespoon grated fresh horseradish = 2 tablespoons bottled prepared horseradish
• 2 tablespoons prepared horseradish = 1 tablespoon dried + 1 tablespoon vinegar + 1 tablespoon water + salt to taste
• 10 tablespoons prepared horseradish = 6 tablespoons dried powdered
• 1 1/2 pounds fresh root = 2 3/4 cups peeled and grated
• 1 8-ounce bottle prepared horseradish = 1 cup