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Horseradish Help
Posted:
Tue May 29, 2007 9:29 pmby welsh wizard
Try as I may I cannot get my Beef and Horseradish sausages to taste of the raddish - I get the hot bit but not the raddish taste!
Any suggestions
Cheers WW
Posted:
Tue May 29, 2007 9:50 pmby Bad Flynch
This is only a guess...
The fresher the horseradish, the better the taste and the hotter it is, so try grinding your own from freshly dug root. It is best "ground" by scraping on one of those four-sided shredders/slicers. Perhaps one of the very fine shredders for a food processor would work, but I do not have one to try.
Posted:
Wed May 30, 2007 7:13 amby welsh wizard
Thanks BF - good point
Cheers wW
Posted:
Wed May 30, 2007 5:40 pmby saucisson
I think it may be the cooking process. I just tried some standard Tesco Hot Horseradish, just a bit on the end of a teaspoon and it was hot and radishy
I dumped a heaped teaspoon on the microwave plate and gave it 30 secs on full. Then tasted it, there was only a touch of fire and it tasted very bland, the flavour had all but gone...
Dave
Posted:
Fri Jun 01, 2007 8:09 pmby welsh wizard
Yes I agree - I have come to the conclusion that when you cook HR the flavour dissapates. When I am mixing it into the pork mix I cry it is so pungent but it never comes through - well with me anyway!
cheers WW
Posted:
Fri Jun 01, 2007 8:16 pmby jenny_haddow
Hi WW
Have you tried wasabi? I did a recipe recently which called for it in the cooking and it was very strong.
Just a thought
Jen
Posted:
Fri Jun 01, 2007 11:52 pmby TJ Buffalo
I had thought that too, Jenny, it might even work out in powdered form.
Posted:
Sat Jun 02, 2007 4:14 pmby saucisson
I ordered some Wasabi from Franco in November... It's June now...
Posted:
Sat Jun 02, 2007 5:43 pmby welsh wizard
Hi all, do you know where I can get Wasabi from and can you tell me what it is please.
Cheers WW
Posted:
Sat Jun 02, 2007 5:56 pmby aris
Posted:
Sat Jun 02, 2007 6:30 pmby welsh wizard
Many thanks Aris, right on the button.
Can anyone now tell me how much of this they would use per Kg?
Cheers WW
Posted:
Sat Jun 02, 2007 7:03 pmby aris
Never used it in cooking, but have eaten it in japanese restaurants. It is pretty potent stuff - but quite enjoyable. A bit stronger than horseradish - but the "burn" goes away quite quickly compared to horseradish.
I think you will have to experiment.
Posted:
Sat Jun 02, 2007 7:44 pmby saucisson
I've seen it in the exotic section in Sainsburys. I would try it same as but be prepared to reduce on a taste test.
Dave
Posted:
Sat Jun 02, 2007 8:55 pmby TJ Buffalo
I think that you'd have to experment with the wasabi; the only recipe for a beef and horseradish sausage that I ever saw advised (by percent)
Beef Trim 68.0
Chilled Water 15.0
Rusk 11.5
Horseradish 4.5
Strong Beef Seasoning 2.0
Posted:
Sat Jun 02, 2007 10:42 pmby welsh wizard
Thanks one and all and TJ that recipie is almost the one I already follow, but many thanks for posting it anyway.
Cheers and night night WW