Quote:
Originally Posted by GrowingCoastal
'Dug up some horseradish'
I did that yesterday to make seafood sauce. The radish was not as hot as I would like, a surprise after its being frozen for almost two weeks outside in its pot.
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Let it rest and 'cure' a few weeks in a cold cool place. It does, i find, get more 'spicy' not only a day after grating, but more spicy after some time curing in your chosen larder.
It stores really well and cures more intense. I then freeze mine in thick slices if i'm overloaded. Big chunks that fit into my cuisinart grater. Heat up a bit of vinegar and water 50/50 and add your grated horseradish, chill and fridge. That bit of warm heat brings out yet another good flavor for sauce and creams.