I am wondering about prepared horseradish. I saw a video today and the creator mentioned that you need to let the pulp, salt, and water rest for a couple of minutes before for you add the vinegar. He said if you add it to soon it won't be as hot. My questions:
1. Is this due to the horseradish releasing oils that the vinegar stops or slows?
2. Will it get stronger (more hot) if I let it rest longer?
I wish I could offer something, but I've never done this. Sorry...
Illegitimi non carborundum
I don't know yet. I'm not sure if I need to create a general cooking area or if we'd put this in tips & hacks. Right now, I wouldn't get overly concerned about it. This is the very reason I'm doing a phased rollout of this community.
Illegitimi non carborundum
I modified the Recipe Request forum title so that it makes more sense for something like this to go in there.
Illegitimi non carborundum
So I've been doing z little digging. Apparently I was correct about the oils being released making it stronger (i.e. hotter) The vinegar apparently stabilizes the chemical release.
Whilst I absolutely love the taste of horse radish with roast beef, I am not a fan of nose-searing strength. I like it strong but not to the point of overpowering the taste of beef so your observations are quite helpful. I am a meatatarian - it's a lifestyle choice.
Cooker of Good Food and Stuff