Yes, I am talking about horseradish. Seems so often recipes call for "prepared" horseradish vs. fresh. I suspect that is because it is just more convenient to have handy for cooking, and I am learning it has to do with the flavor--how hot it is. I am going to make "prepared" horseradish this weekend, maybe Friday night, as one of my recipes calls for it...and what the heck, the root I have is HUGE.
They say you should make it outside because of the fumes...it is 15 degrees...so I think I will just crack the window and send the kids outside.
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