Cookbook:Horseradish
| Horseradish | |
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| Category | Herbs and spices |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients
Horseradish is a pungent root in the mustard family, used largely as a seasoning and condiment.
Characteristics
editThe horseradish root is thick and long (on the order of 18 inches/45 cm) and slightly tapered,[1][2] with tan skin and white flesh.[3] The root does not exhibit its characteristic pungency until the flesh is damaged.[1] Much like garlic, horseradish root contains a compound (in this case, sinigrin), that is normally sequestered from certain enzymes in the flesh.[1] When the flesh is damaged, such as by cutting or grinding, these enzymes convert sinigrin into pungent isothiocyanate compounds.[1][3][4][5] The pungency of prepared horseradish decreases over time, which makes it necessary to preserve it for long-term storage.[1] Cooking also decreases or eliminates the pungency.[3] The pungency of horseradish can vary from plant to plant,[4] so you may get more or less than bargained for when purchasing fresh horseradish on a small scale.
Seasonality
editHarvest of the roots takes place in autumn,[3] and they are generally available from late autumn to early spring.[2]
Selection and storage
editWhen buying fresh horseradish roots, look for those that are firm, with no wrinkling or soft spots.[2] Avoid sprouting, greenish tinges, blemishes, and shriveling. The inner flesh should be white.[4] Store the root in a plastic bag or a towel for up to a couple weeks in the fridge.[2] Horseradish can also be frozen after preparation (e.g. grating) to extend the shelf life.[2]
Preparation
editTo prepare fresh horseradish, scrub the root, trim away any green portion, and peel the brown skin, which has a bad flavor.[2] The inner core may also be unpleasant, so it should be removed as well.[1][5] Finally, cut up, grate, or grind the flesh as required by your recipe. Note that, for a short time after grinding the horseradish, the pungency will increase as more of the strong compounds are produced; adding vinegar will halt this process.[4] Adding acid can also help prevent enzymatic browning.[2]
Use
editThough it is sometimes cooked as a vegetable,[1] horseradish is most commonly used today as a seasoning and condiment.[2] It is also mixed into a variety of sauces like cocktail sauce and horseradish cream sauce,[1][3][6] combined with mustard for extra pungency,[3] and blended into other condiments. It is often served with meat and seafood.[1][5][6][7]
If you are seeking horseradish's pungency, make sure to add it only at the very end of cooking to prevent loss of flavor from the heat.[1][3][5]
Substitution
editIf you cannot find fresh horseradish root, the next-best option is prepared preserved horseradish in a jar. Note, of course, that the preserved product may produce a different effect due to the vinegar and other additives.[7]
Horseradish is often colored green and used as a substitute for wasabi.
Recipes
editReferences
edit- ↑ a b c d e f g h i j Davidson, Alan (2014-01-01). Jaine, Tom (ed.). The Oxford Companion to Food. Oxford University Press. doi:10.1093/acref/9780199677337.001.0001. ISBN 978-0-19-967733-7.
- ↑ a b c d e f g h Kipfer, Barbara Ann (2012-04-11). The Culinarian: A Kitchen Desk Reference. Houghton Mifflin Harcourt. ISBN 978-0-544-18603-3.
- ↑ a b c d e f g Van Wyk, Ben-Erik (2014-09-26). Culinary Herbs and Spices of the World. University of Chicago Press. ISBN 978-0-226-09183-9.
- ↑ a b c d "Homemade Preserved Horseradish Recipe". Serious Eats. Retrieved 2024-11-17.
- ↑ a b c d Labensky, Sarah R.; Hause, Alan M.; Martel, Priscilla (2018-01-18). On Cooking: A Textbook of Culinary Fundamentals. Pearson. ISBN 978-0-13-444190-0.
- ↑ a b McGee, Harold (2007-03-20). On Food and Cooking: The Science and Lore of the Kitchen. Simon and Schuster. ISBN 978-1-4165-5637-4.
- ↑ a b Ruhlman, Michael (2008). The Elements of Cooking: Translating the Chef's Craft for Every Kitchen. Black Incorporated. ISBN 978-1-86395-143-2.