How to twist horseradish so as not to cry. Recipes for self-cooking horseradish. Cooking horseradish with beets at home

Housewives who use their kitchen for cooking various dishes, horseradish root, know firsthand about the special properties of the root that cause tears. Grinding the rhizome of a plant and not crying is another task.

Why do we cry when we rub horseradish?

Grated horseradish is able to knock out a tear even from the most courageous and persistent person. The spirit is such that "brains break through." Grate horseradish, especially when there is a lot of it, will be a more serious task than chopping onions.
The thing is that the essential oils that enter the air when the rhizome of the plant is crushed irritate the mucous membranes. Hence such burning in the eyes, and most importantly - in the nose. Have you heard the expression "strong"? So, this is the best comparison.
When you clean the rhizome, then the concentration essential oils, secreted by the root, is not so great as to make you cry. Therefore, naturally, you will be able to clean the horseradish without tears, like any other root crop. But when the spine is crushed, it will not work to grate horseradish without tears.

About the features of the horseradish plant - Wikipedia article.

How to grate horseradish at home without tears.

If you read how to properly grate horseradish at home, then not a single tear will appear in your eyes during this “hellish” process.

• if you have the opportunity, then, in order not to cry, it is better to rub horseradish in the fresh air. The concentration of essential oils emitted by the spicy plant is minimal outside. Oils evaporate faster and do not irritate the mucosa. That is why, many housewives prefer to make preparations for the winter (where horseradish is put according to the recipe) in summer cottages.
• in apartment conditions, you can grate horseradish on a grater both with the window open and with the hood turned on at full power. The effect, of course, is not the same as in the open air, but one stingy tear, you see, these are not streams of tears.
• the most difficult is grinding the horseradish root with a grater. It will be easier to grind the root in a meat grinder. However, how best to cook horseradish on a grater or in a meat grinder is a matter of taste for everyone. But remember that not always the option with a meat grinder is ideal. Because the necessary mushy state of a spicy plant can only be achieved with the help of an ordinary fine grater. We offer you a method of grinding with a plastic bag. We take a small grater, a plastic bag (food), and, in fact, the spine itself. After we have prepared the root for grinding (washed and cleaned), we put the root itself and the grater in the bag. We tie the bag at the top, and very tightly. Then we take the rhizome with our hand over the polyethylene and rub it inside the bag. Everything.
• Is it possible to grate horseradish without a bag and not cry? Yes, but you will need to wear goggles. And if someone from the household starts laughing at your appearance, give him the root of the plant with a grater.
• you can achieve the same result as with a grater using a blender or food processor. Here the main attention is when opening the bowl with crushed rhizome. The smell can blow your mind.
• twisting in a meat grinder is a faster process. If you are satisfied with the consistency of chopped horseradish with a meat grinder, then in order not to sob, first put the peeled rhizome in the freezer. Freezing makes the spine much softer and less pungent. AND useful properties the root of the plant, while not losing.

to twist horseradish in a meat grinder without tears, the roots should be kept in the freezer for at least five hours.

• In our opinion, the most successful way to grind horseradish roots without tears is to use an electric meat grinder and a plastic bag. We put a bag on the nozzle of the meat grinder, which outputs the crushed mass. We wrap its edges around the branch pipe, tie it and, for reliability, fix it with a rubber band. The crushed particles of the plant root immediately fall into the food bag and deprive you of the “joy” of meeting with essential oils. After grinding in a meat grinder, either pour the horseradish from the bag into the necessary container, or leave it in the bag until required.

so that the horseradish does not darken in the air, put it in a bowl of cold water.

• the most interesting way to rub the roots will be of interest to those who roll horseradish into jars for the winter. As in the previous method, we take a plastic bag. And cut off the bottom of it so that you get a cellophane sleeve. We fix one edge of the sleeve on the nozzle of the meat grinder, and the other - we put the jar on the neck and also fix it with a rubber band. Turn on the meat grinder and twist the roots. The crushed rhizome immediately enters the jar from the meat grinder.

Since there are a huge number of ways to process horseradish without crying, you should not cry again for no reason. You need to cry only from happiness!

In the fall, before the onset of frost, it's time to harvest horseradish root for future use. A traditional Russian seasoning is prepared from it, no less spicy than Caucasian adjika, and as vigorous as mustard. It goes equally well with meat and fish dishes, warms in cold weather and strengthens the immune system. However, not all housewives know how to make horseradish at home, and are forced to buy this seasoning in the store. Meanwhile, gourmets claim that purchased horseradish is significantly inferior to home-made horseradish in terms of its burning and taste qualities. So it makes sense to learn how to cook this spicy food Houses.

Cooking rules

Cooking horseradish has several important features that must be taken into account. Otherwise, the process of preparing horseradish will be remembered as a nightmare, and the result, despite the efforts expended, will not live up to expectations.

• Horseradish roots, dug in September, are suitable for preparing snacks, the length of which is 30-50 centimeters, the diameter is from 3 to 6 centimeters.
• You should not prepare a lot of seasoning from horseradish for future use: after a month of storage, it becomes noticeably less pungent, and lovers of “vigorous” seasonings will no longer like it. The root itself can be stored in a cool and humid place for up to 6 months, so it makes sense to put the roots in the refrigerator and use as needed. However, if you don’t want to bother with preparing snacks every month, you can still prepare it for the winter, as in sterilized, airtight closed banks it can be stored for at least 4 months. In addition, some recipes allow you to prepare a snack from horseradish, which can even be stored in the pantry, and for a very long time (up to a year).
• If the horseradish root has waited too long in the wings, then it has almost certainly dried up. In this regard, before processing, it should be soaked in cool water for several days (from three to seven).
• To improve the storage of ready-made horseradish, it should be laid out in sterilized jars and hermetically sealed.
• The esters released when working with horseradish strongly irritate the mucous membranes and cause lacrimation. Horseradish will be a little less aggressive if you put it in the freezer for a couple of hours before processing. It will be easier to grind it with a meat grinder if you attach a plastic bag to it to collect the finished horseradish mass. Working with horseradish is safer with gloves on.

Even on store shelves you can find horseradish cooked according to different recipes. There are even more recipes for homemade horseradish. It makes sense to cook horseradish seasoning according to at least two or three popular recipes, especially since they are all different.

Classic homemade horseradish recipe

• horseradish - 1 kg;
• water - 0.25 l;
• salt - 30 g;
• sugar - 50 g;
• lemon juice - 20 ml.

Cooking method:

• Peel the prepared horseradish, chop it, passing it through a meat grinder. Use a nozzle that allows you to get the finest and most delicate consistency, similar to mashed potatoes. Do not forget to attach a bag to it to at least partially protect your eyes from the pungent odor.
• Mix chopped horseradish root with salt and sugar.
• Boil water and pour horseradish with boiling water, stir.
• Sterilize very small jars and spread the seasoning over them. Pour a little into each jar lemon juice: no more than a teaspoon per 0.2 liter jar, but not less than two milliliters. The juice will act as a preservative and at the same time will not let the horseradish darken. However, a lot of juice is not needed so that the seasoning does not turn out sour - according to traditional recipe she shouldn't be.
• Close jars tightly and refrigerate.

Horseradish cooked at home according to the classic recipe can be stored for no more than 4 months, but it’s still better not to risk it and eat it in a month or two. If you plan to store the workpiece all winter, it is better to choose a different recipe, with vinegar.

Homemade horseradish with beetroot juice

• horseradish root - 0.4 kg;
• water - 0.15 l;
• table vinegar (9 percent) - 0.15 l;
• sugar - 20 g;
• salt - 30 g;
• beetroot juice - 50 ml.

Cooking method:

• Prepare horseradish roots by soaking them for several days in cool water, peeling and cutting into pieces.
• Screw a nozzle with small holes onto the meat grinder, attach a plastic bag to it, preferably tight (for example, designed for freezing food).
• Scroll through a meat grinder into a package of horseradish.
• Pour boiling water over horseradish, add salt, sugar, stir.
• Finely grate or mince raw (peeled) beets, squeeze out the juice. Measure out 2-2.5 tablespoons of beetroot juice and mix it with vinegar.
• Pour vinegar with beetroot juice into horseradish, mix.
• Prepare the jars by washing them with baking soda and sterilizing them.
• Put the seasoning in jars, close them tightly and put in the refrigerator or just in a cool place.

In the refrigerator, such an appetizer can be stored for a whole year, out of the refrigerator - up to six months. At the same time, you need to be prepared for the fact that vinegar and long-term storage will do their job - horseradish will become softer in taste. But thanks to beetroot juice, the appetizer will acquire a pleasant pink color and will be able to decorate the table.

Horseradish with garlic and tomatoes ("Hrenoder")

• horseradish - 1 kg;
• tomatoes - 1 kg;
• garlic - 3 cloves;
• sugar - 40 g;
• salt - 20 g.

Cooking method:

• Wash the tomatoes, pour over with boiling water, peel and cut into 4 pieces.
• Peel the soaked roll, cut into small pieces.
• Peel the garlic and pass through a press.
• Prepare the meat grinder by attaching a tight plastic bag to it.
• Alternately put a few pieces of horseradish and tomatoes into the meat grinder and turn them until they run out. If the bag fills up earlier, change it, and then mix the contents of both bags.
• Add salt, sugar, garlic to the tomato-horseradish mass, stir well.
• Arrange in clean, dry jars, roll them up or screw on the lids. Put in the refrigerator for the winter.

If stored in the refrigerator, the homemade "Khrenoder" will quietly stand for 9 months, if you have time to eat it in six months - even better. The appetizer is spicy, juicy and very healthy.

Horseradish with apples

• horseradish root - 100 g;
• apple - 0.2-0.25 kg;
• meat broth - 100 ml;
• vegetable oil - 30 ml;
• apple cider vinegar - 30 ml;
• salt to taste;
• parsley (optional) - 50 g.

Cooking method:

• Prepare horseradish and pass through a meat grinder.
• Mix with grated apple.
• Chop parsley and add to horseradish.
• Pour in the broth, oil, vinegar, salt and mix.

Such horseradish should be cooked a few hours before serving and in small quantities. It turns out soft, fragrant, but it is stored for a very short time - no more than two days.

Horseradish with sour cream

• horseradish (root) - 100 g;
• sour cream - 100 g;
• sugar - 10 g;
• salt - a pinch.

Cooking method:

• Clean and chop horseradish.
• Mix with sour cream, salt and add sugar.

Horseradish prepared according to this recipe is also not intended for long-term storage. It will not be too spicy and will appeal to those who do not like the too “vigorous” taste of fresh horseradish.

Homemade horseradish is a traditional seasoning for meat and fish dishes. If it is prepared with vinegar, then it can be stored for a long time. However, many housewives do not prepare it for the future, as over time it loses its burning properties.

Thrills bring spice to everyday life. And if this statement is applied to gastronomy, then horseradish as a seasoning or snack can give food a completely unique flavor. For its preparation, it is necessary to take into account a number of nuances associated with peeling. Yes, and ways to wash your hands after contact with such a fragrant plant will also not be superfluous in the arsenal of household life hacks.

Do I need to peel the root of horseradish

Horseradish contains a valuable set of vitamins and minerals, is used for inflammation of the joints, urolithiasis, in cosmetology to remove age spots, freckles and tan marks, and also stimulates appetite and improves digestion.

Thanks to healing properties horseradish was very much appreciated in Russia. Peter I even issued a decree according to which every house had to have several bottles of horseradish vodka.

Both leaves and rhizomes of the plant are eaten. But if the former find their application mainly only in conservation, then the latter are also the basis of unique sauces for meat, fish and jellied dishes. At the same time, the skin is cut off, as it is too hard. The only exceptions are thin young roots - the peel is still quite soft on them, and it is not necessary to remove it.

Seasoning from horseradish in only one parameter is significantly inferior to mayonnaise, mustard or ketchup - a limited shelf life, which is only 14-15 hours.

Horseradish-based seasonings are an integral part of Russian cuisine

How to properly and quickly clean the root

Since horseradish releases substances that cause lacrimation, it is important to minimize the inconvenience associated with this. The only way to do this is to take into account all the subtleties of the preparation and the process of removing the skin.

Horseradish roots about 30-50 cm long and about 3-6 cm in diameter, dug out in September, are ideal for harvesting.

Horseradish dug up in September is considered the most evil

To work, you will need any of the following tools:

• a sharp knife (the skin is thinly cut off with it);

  You need a sharp knife to peel horseradish roots.

• device for cleaning vegetables;

  You can remove the skin from the roots of horseradish with a vegetable peeler, which is usually used to peel carrots or potatoes.

• iron washcloth for dishes (for scraping the peel on young horseradish).

  An iron washcloth can quickly clean young horseradish roots from dirt.

Preparation for work

This stage includes only two steps:

1. Put fresh horseradish in cold water for 5-6 hours, and if the vegetable has already lain down, then soak it in water for 3-7 days. Such procedures will give the skin elasticity and help to better remove dirt.
2. Put the horseradish in the freezer for 1.5–2 hours: this way the skin will peel off faster.

Peel removal

There are several ways to quickly and easily remove the skin from the root.

Peeling horseradish with a knife

Instruction:

1. Soak the vegetable in water, wash it well and cut off the tendrils of the roots and hard-to-reach dirty spots.
2. Soak horseradish with a napkin.
3. Cut off thin strips of skin with a knife.

To peel horseradish, the knife must be sharp

The advantages of the method are speed, accuracy (no cleanings fly around), and the disadvantage is that the root itself is cut off along with the skin.

Using the vegetable peeler

Instruction:

1. Rinse the roots well.
2. Lightly soak them with a paper towel.
3. Scrape the skin off the horseradish with a vegetable peeler.

It is not difficult to remove the skin from horseradish with a vegetable peeler

The advantage of this method is the reduction in the volume of waste, and the disadvantage is that it is not always possible to control the direction of flight of the skins. In addition, lovers of horseradish blanks claim that the roots are still cleaned with a knife a little faster.

Video: two ways to clean horseradish

original approach

If the young roots are approximately the same size, this method is suitable:

1. Wash vegetables well.
2. With a sharp knife, cut off the tendrils, flaccid ends and other unnecessary parts of the stems.
3. Scrub the remaining dirt with a toothbrush and rinse again with water.

Before cleaning the horseradish root, sluggish edges must be cut off.

The Karcher mini-sink will help you solve the problem even faster. If you have such a device, use it to quickly remove the peel, after placing the washed horseradish roots in a grid with small cells.

Video: horseradish cleaning using the Karcher device

How to wash your hands after handling horseradish

Having cleaned the roots, we are faced with another problem - dirty hands. Dealing with it is quite simple:

Video: how to clean soiled hands

To prepare any dish, it is not enough to choose products, you need to properly wash and clean them. Especially when it comes to vegetables. The following tips will help you easily and quickly remove the peel from horseradish.

The root of this plant contains several times more vitamins than citrus fruits. It is able to have a beneficial effect on the body's immune system, stimulate the digestive system, increase muscle tone and endurance. This is not ginseng, as one might assume, but known to everyone, a simple horseradish root. From it you can prepare various homemade sauces, pickles, soft or "hot" drinks, taking your favorite horseradish recipe from the selection below.

Exists different recipes sauces based on vigorous root, but most appreciate classic recipe table horseradish for ease of preparation and purity of taste.

For a small portion of the sauce you will need:

• 300 g horseradish;
• 200 ml of hot boiled water;
• 5 g salt;
• 20 g sugar.

Recipe step by step:

1. My horseradish roots, clean and finely grate. You can grind them in a blender, but the most reliable way is grandmother's manual meat grinder.
2. V hot water dissolve salt and sugar. When the temperature of the solution becomes 40-50 degrees, pour it into the crushed main ingredient, mix.
3. Arrange dressing in small tightly closed jars. Before use, let the sauce brew for at least 2-3 hours.

It will keep up to 2-3 days. To extend the shelf life, add a little vinegar.

How to prepare for the winter?

The easiest way to prepare horseradish for the winter is to make a “breathtaking” sauce from it with a minimum of ingredients:

• 1000 g of horseradish roots;
• 30 g salt;
• 60 g sugar;
• 1 lemon (can be replaced with a few drops of apple or wine vinegar);
• water.

How to make a blank:

1. Grind the roots into gruel in any way possible, add salt and sugar to it. Mix everything well and add boiling water until sour cream thickens.
2. Arrange the workpiece in sterile containers of small volume, sterilize for five minutes. Then add a few drops of lemon juice or vinegar to each jar, seal with lids and store in a dark, cool place.

So that the flavor of the dressing does not disappear after opening the seam, you should choose containers of small capacity.

Cooking "Hrenoder" at home

Gorloder, horseradish, horseradish - the names of the same sauce with a vigorous taste, the main ingredients of which were only three products: horseradish root, garlic and tomatoes. In addition to excellent taste This dressing also has a number of useful properties, including an increase in the immune functions of the body.

And the proportions of products for its preparation will be as follows:

• 2000 g ripe tomatoes;
• 200-300 g of horseradish roots;
• 30-50 g of garlic;
• 30 g salt.

Cooking method:

1. Wash the tomatoes, dry them, cut into slices and cut off the place of attachment of the stalk. Free the garlic cloves from the husk. Peel, wash and chop the horseradish into pieces that will be conveniently loaded into a meat grinder.
2. Twist all prepared sauce components in a meat grinder with small holes, salt, mix and arrange in prepared sterile jars.

In a day, all the components of the sauce will combine, making it as saturated as possible.

Beetroot juice recipe

Horseradish with beetroot is a combination loved by many spicy lovers, since such an addition to meat and fish dishes not only gives an unforgettable taste experience, but also pleases the eye with a pleasant color.

To prepare the sauce with beetroot juice you need to take:

• 400 g of horseradish roots;
• 150 ml of water;
• 150 ml of vinegar;
• 50 ml beetroot juice;
• 30 g salt;
• 20 g sugar.

Progress:

1. The main ingredient of the sauce must be prepared: cleaned, washed and soaked for two days in cold water. After such preparation, the horseradish is ground as finely as possible (in a meat grinder, blender or on a grater).
2. Pour sugar and salt into the gruel from the roots, pour boiling water and mix. Grind a certain amount of beets and squeeze out the amount of juice required by the recipe through gauze folded in several layers.
3. Mix beetroot juice and vinegar, pour into horseradish, mix. Arrange the finished dressing in prepared sterile jars, close tightly with lids so that the aroma does not disappear, and store in the refrigerator for up to six months.

In order not to wash yourself with tears when grinding a vigorous root through a meat grinder, you need to tie a tight plastic bag (for example, for freezing food) to the grill of the device.

Homemade with apples

This sauce is perfect not only for jelly, boiled tongue or sala. A small spoonful of dressing in a bowl of borscht or okroshka will have an "incendiary" effect on taste buds.

The composition of apple-horseradish sauce includes:

• 200 g of horseradish;
• 100 g sweet and sour apple;
• 5 g of powdered sugar;
• 3 g salt;
• 15 ml apple cider vinegar;
• 30 g sour cream.

How to cook horseradish with apples:

1. Grind the prepared horseradish root with the smallest grater. Do the same with the peeled and cored apple. So that the sharp aroma of the root does not irritate the mucous membranes, you can grind the components of the sauce in a blender bowl.
2. Add salt, sugar, sour cream and vinegar to the gruel of apple and horseradish. Mix the sauce well. Store the snack in a tightly closed container in a cool place.

Option with sour cream

Homemade horseradish-based sauce with sour cream is good because its spiciness can be independently adjusted by increasing or decreasing the amount of dairy product.

The basic ratio of dressing components:

• 250 g of horseradish root;
• 100 ml of vinegar;
• 400 ml of water;
• 20 g salt;
• 20 g of sugar;
• sour cream to taste.

Cooking sequence:

1. Grind the vigorous root with a grater or meat grinder, pour it with boiling water in the amount indicated in the recipe, and leave to cool completely.
2. Add salt, sugar and vinegar to the cooled horseradish. Mix well and refrigerate for at least 2-3 hours.
3. Further, just before serving, mix a small amount of the workpiece with sour cream to taste, for example, in a ratio of 1:2.

The easiest way to cook horseradish roots

Among all the options for horseradish-based sauces, perhaps the simplest is Pechora horseradish with honey. Such a sauce can be stored for up to three months, since both honey and cranberries act as natural preservatives, but you should not cook it for future use. The taste of vigorous root becomes softer with time.

To make Pechora sauce, you need to prepare:

• 200 g of horseradish roots;
• 200 ml of water;
• 50 g cranberries;
• 50 g honey.

Cooking algorithm:

1. Grind prepared fresh horseradish roots. Together with them, pass cranberries through a meat grinder.
2. Dissolve honey in warm but not hot water. The water temperature should not be more than 70 degrees in order to preserve all the beneficial properties of the bee product.
3. Next, you just need to pour the honey solution into the crushed products, mix them and arrange them in prepared jars.

Sauerkraut with horseradish at home

The benefits of such a snack for the human body are invaluable: fermentation products have a beneficial effect on the microflora of the stomach, and a piquant root will help to cope with harmful bacilli, which often cause colds.

For its preparation you will need:

• 2000 g of white cabbage;
• 1500 ml of water;
• 200 g carrots;
• 100 g of horseradish root;
• 100 g of sugar;
• 50 g of salt;
• 3-4 bay leaves;
• 8-10 black peppercorns

How to ferment cabbage with horseradish:

1. Cut the stalk from the cabbage fork, and chop the leaves into thin strips. Grind carrots with a coarse grater, and horseradish root - on a fine grater.
2. Mix all the vegetables well, add spices and pack tightly in a glass or enameled container.
3. Boil water, dissolve salt and sugar in it. When the solution has cooled, pour it over the prepared cabbage.
4. Cover the container with a lid and leave at room temperature for fermentation.

After three or four days, the cabbage is ready. For further storage, it is transferred to the refrigerator.

Horseradish recipe step by step

By decree of Peter the Great, this drink was to be given out (of course, in small quantities) to all people working in the cold. But even those who do not spend much time in the cold will like horseradish tincture, as honey makes the drink soft, and horseradish completely deprives it of its alcoholic smell.

List of products used:

• 500 ml of vodka;
• 50 g fresh root horseradish;
• 50 g honey.

Tincture preparation technology:

1. In a container of a suitable size, put the horseradish peeled and cut into small pieces and pour the honey. Fill everything with vodka.
2. Next, take an immersion blender and kill everything as thoroughly as possible. Pour the resulting mixture into a container of a suitable size, cork tightly with a cork and put it in a dark place for 4-5 days.
3. Every day you need to shake the contents of the bottle and check if the smell of alcohol is gone. As soon as this happens, you should strain the tincture through a paper towel to get rid of not only the crushed root, but also the honey, since it tends to precipitate in flakes.

Horseradish should be stored in the refrigerator.

Homemade horseradish kvass

The benefits of a vigorous root are invaluable not only in the cold season. Even on hot summer days, it can give such a welcome coolness. Those who do not believe in its refreshing effect can try making kvass from rye bread and shit.

This drink contains:

• 6000 ml of water;
• 1400–2100 g rye bread;
• 250 g of horseradish root;
• 250 g sugar;
• 50 g of pressed yeast;
• 50 g of honey (it is better to take meadow or herbs);
• 30 g white raisins.

We prepare a soft drink as follows:

1. Rye bread cut into small pieces and dry in the oven until crackers with a dense crust. Put the bread in an enameled or glass container and pour boiling water over it. Insist 3-6 hours.
2. Strain the cooled and infused wort, dissolve sugar and yeast in it. As soon as foam appears on the surface of the liquid - the result of the activation of yeast fungi - add grated horseradish and honey.
3. After insisting kvass for three hours, filter it and bottle it, putting a few raisins in each. After that, the drink should ripen for another two or three days in a cool place. Then it can be put in the refrigerator.



For a spicy horseradish root sauce with spicy notes of cinnamon and cloves, you need to take:

• 600-800 g of horseradish roots;
• 500 ml of water;
• 55 ml table vinegar;
• 25 g salt;
• 45 g sugar;
• 4 carnation buds;
• 5-10 g cinnamon powder.

Cooking procedure:

1. Put the peeled, washed and chopped roots into a dry glass jar of a suitable size. After that, you can start preparing the spicy filling.
2. After dissolving the crystals of sugar and salt in water, bring this mixture to a boil. We send clove buds to the bubbling solution and boil for three minutes.
3. When the fill cools down to room temperature, it must be filtered and introduced into it with cinnamon and vinegar. Let it brew for a day.
4. Pour fragrant spicy filling into grated horseradish and leave for a day or two.

Horseradish is a useful plant that is widely used in cooking. The leaves are used in preserves, and the root is used in the preparation of all kinds of dishes and sauces. You can also buy ready-made pasta in the store, but it is known that the crushed plant loses most of its useful properties within 14-15 hours. For this reason, it is more rational to cook the mass yourself and eat it as quickly as possible. Before cooking, the root needs to be grated, but this is the main problem. Is it possible to do this at home without tears?

Why is it so hard to grate horseradish root

Grate horseradish without tears is much harder than onions. Irritated red eyes, salty streams flow down the face, and even twists in the nose. Such unpleasant side effects can beat off any desire to cook dishes from this useful plant. The fact is that it contains essential oils, which, when the root is crushed, quickly enter the air, making it burning and irritating to the mucous membranes. That is why it is so difficult to rub it by hand, especially in large quantities. In addition, the roots must be washed from dirt and cleaned.

Peeling horseradish is much easier than grating, if only for the reason that fewer burning substances are released to the outside. To facilitate cleaning, it is advisable to pre-soak the roots in cold water for 5-6 hours. It is best to wash under the tap using a brush or a kitchen sponge. The peel is removed with a sharp knife, vegetable peeler or steel wool.

Turning a horseradish root into small chips is not an easy task.

To learn more about how to clean horseradish, follow the link: https://legkovmeste.ru/poleznye-sovety/kak-pochistit-hren.html

Grinding tools and optimal working conditions

To prevent this process from turning into a real test of endurance, we recommend doing it outdoors. On the street, the smell of essential oils disappears faster, so there is less discomfort. If you decide to grind at home, then at least open the window or turn on the hood at full power.

The following tools and devices are suitable for grinding:

• sharp knife;
• small grater;
• meat grinder;
• blender;
• food processor;
• juicer.

Grate horseradish is the hardest thing to do. Here both the risk of injury and discomfort arise to a greater extent. A grater is best used if you need to grate a small spine, or when there are no other tools.

It is necessary to rub on the smallest grater, the one on which onions are usually rubbed. Then it will be in a state of slurry and is suitable for making spicy pasty sauces.

You can approach the process with humor and wear swimming goggles, which will save your eyes from burning.

It is much easier to twist the root in a meat grinder, but it will not work to achieve a mushy consistency. Pre-peeled root crops are cut into small portioned pieces. The ideal option is a blender or food processor. The machine will do everything for you efficiently and, importantly, quickly and without tears.

Grinding methods at home, their pros and cons

What inventive chefs just do not come up with to minimize the discomfort when grinding this sharp, burning root. And they put on a diving mask, and goggles, and even a gas mask. The whole process of chopping horseradish turns into a comedic performance to the delight of those present in the house. But there are less amusing ways to turn a burning root into a pulp without tears and sobs. Let's consider each of them.

Grinding with a food bag

This is probably one of the oldest ways. Modern housewives practically do not use it anymore due to its laboriousness and time-consuming compared to other methods. If in the kitchen there was nothing other than a grater from suitable tools, then you will also need a regular food bag for storing food. Of course, that it should be transparent, clean and quite spacious.

Step-by-step instruction:

Do not use packages that are not intended for storage food products. The ideal option is a spacious transparent cellophane bag, in which vegetables or bread are usually placed.

The disadvantage of this method is that it is quite difficult to grate a large amount of horseradish. In addition, it is not very convenient to do this in a package. The advantage lies in the fact that the substances irritating the mucous membranes remain in the bag and the grinding process takes place practically without tears.

It is better to use a grater only if you need to grate a small piece of horseradish

Freezing and twisting in a meat grinder

It is much easier to twist horseradish in a meat grinder. So that during grinding it does not eat out the eyes, it must first be frozen. When frozen, it does not lose its beneficial properties, it becomes soft and less burning.

Before sending the peeled roots to the freezer, it is advisable to immediately cut them into small pieces. Then they are taken out, defrosted and proceed to grinding. How to do:

The big advantage of this method is that after defrosting, the root becomes softer and much easier to twist. This is doubly good if you have an old Soviet meat grinder and you have to work with your hands. The downside of this method is that manually twisting a large amount of horseradish is not as easy as it seems. In addition, you first need to freeze the root, then defrost, etc.

Twisting in a meat grinder + package

If you are a happy owner of a modern electric meat grinder, then grinding horseradish is not difficult at all. In addition to the miracle device, you will also need a spacious food bag. It is he who will save you from the pungent aroma and tears. The bag is put on the opening of the meat grinder, from which the crushed mass comes out. The ends are tightly tied or fixed with an elastic band.

Since peeled horseradish tends to darken in the air, we advise you to put it in a deep bowl and pour cold water over it.

So that the peeled root does not darken, it is poured with cold water.

Step-by-step instruction:

As you can see, with the help of a modern electric meat grinder and a little trick, you can really grind horseradish really easily and, importantly, without tears. In this way, you can use a conventional manual meat grinder.

To make this method even easier, put the bowl directly into the bag. The crushed pieces will fall directly into the container.

With the help of such a trick, the chopped horseradish root immediately falls into the bowl

Another way to twist

There is a very interesting know-how on chopping horseradish. You will need a modern electric meat grinder, a narrow plastic bag without handles, a half-liter glass jar and two rubber bands. You do not need to freeze the root, just cut into small pieces. Do the following:

1. Cut off the soldered end of the bag so that you get a "sleeve".
2. Put one end of the "sleeve" on the neck of the jar and secure with an elastic band.
3. Move the jar closer to the outlet of the meat grinder.
4. Put the free end of the "sleeve" on the outlet and also secure with an elastic band.
5. Turn on the appliance and twist the horseradish.

With the help of such a simple method, the crushed root goes directly into the jar. You don’t suffer at all and don’t cry, but just quickly pour the chopped root into the meat grinder and enjoy the process. The method is good if you need to twist a large amount of horseradish, and requires almost no effort on your part.

Video: How to quickly twist horseradish in a meat grinder without tears

Easy grinding in a blender

You will need a stationary blender with a glass or plastic mixing bowl. Pay attention to its power - devices with a power of less than 700 W are unlikely to cope with this task.

Important: you can not fill the bowl to the very top, stuffing tightly with pieces of horseradish. The device will not grind the roots completely and may even break. It is also useless to throw in a few pieces and turn on the blender - it will not grind them.

So, you have a good stationary blender and horseradish roots that require processing. In this case, it is important to completely cut off the hard skin when cleaning - it will be easier to grind and you will get a uniform consistency. You will also need a cutting board and a knife, since the peeled roots must be cut into circles. If the root is large, then it is better to cut it lengthwise into two parts, and then cut into pieces.

With a powerful blender, you can quickly chop horseradish without spilling a tear

Since the horseradish root itself is dry and hard, it is quite difficult to grind it. To make it easier for him, we advise you to add a little water.

Instruction:

You can not immediately pour water. Look at the situation and how the chopper copes. If the motor turns easily, then do not add water.

To grind horseradish faster and better, add a little water to the bowl

A huge advantage of this method is that even small roots are suitable for processing. There are practically no disadvantages. But if you decide to add water, then keep in mind that the crushed mass will be a little watery and not suitable for every dish.

You can also use a regular immersion blender that has a chopper attached to a motorized handle.

Grinding in a food processor or juicer: how to do it right

Probably the easiest and fastest way. A food processor will easily cope with this task. A big plus is that it is not necessary to pre-cut the root into small pieces. This will save a lot of time.

So, you will need a nozzle with small holes. Instruction:

As you can see, everything is very simple, fast and without tears.

If you do not have a food processor, but have a powerful juicer for hard fruits and vegetables, feel free to use it. The roots can be cut into pieces, or you can leave it as is. As in the case of fruits and vegetables, you will get juice and cake separately. After you have chopped all the horseradish, just mix everything together in a bowl until you get a uniform consistency. The big advantage of this method is that horseradish is ground very finely, literally into gruel. No deficiencies found.

Preparation of dry seasoning in powder form: recipe

Horseradish is also prepared in dry form. Most often, the dried roots are ground into a powder and used for cooking. hot sauces. Dry in a conventional oven at a temperature of 50–60 ° C or in a special electric dryer for fruits and vegetables. Grind into flour using a manual or electric coffee grinder, blender. It can also be crushed in a mortar.

Step-by-step instruction:

You can first crush the horseradish in a mortar, and then grind it in a blender or coffee grinder. This seasoning is stored in tightly closed containers. glass jars throughout the winter and use as needed. Before you start cooking, the powder is diluted in water to the desired consistency.

In order to obtain fine flour without pieces, we recommend sifting the resulting powder through a sieve. If there are a lot of hard pieces, grind them again or grind them in a mortar.

You can also dry the root grated on a coarse grater or in a food processor using a nozzle with larger holes. Then the drying process will be reduced by at least two times.

Video: how to make horseradish powder

How to wash your hands after handling horseradish

Perhaps it is superfluous to say that when working with horseradish you need to wear gloves. Since most housewives do not do this, after cleaning, rubbing and other manipulations, the hands are usually dirty. The fact is that horseradish juice tends to darken in the air, because of this, the skin of the hands and nails get dirty in a dark color. The pigment penetrates into cracks and burrs, so completely washing your hands with warm water and soap will not work. Lemon juice, table vinegar, hydrogen peroxide, ammonia will help restore purity. Here are some effective ways:

1. Lemon. To remove minor impurities, rub the skin of your hands with a slice of lemon. To whiten nails, cut a lemon in half and dip your fingers into both parts for a few minutes. If there are wounds and burrs on the hands, then it is better not to use this method. The acid irritates the lesions on the skin and a strong burning sensation is felt.
2. Vinegar. Apply a little table vinegar to a clean sponge and treat your hands. Do not use this method if there is damage to the skin.
3. Hydrogen peroxide. Apply the product to a cotton pad and rub your hands until they are clean and beautiful again.
4. Hand bath. Make a warm hand bath with 2 tbsp. water, 1 tsp. ammonia, 2 tsp. hydrogen peroxide and 3 tbsp. spoons of dish detergent. Soak your hands in the solution for 10 minutes, and then scrub with a brush. If you can't stand the smell of ammonia, then use only peroxide.

A brush will help wash your hands after cleaning horseradish

Video: how to clean and rub horseradish

As you can see, grating horseradish is not as difficult as it seems at first glance. Thanks to our advice, grinding this burning root crop can even turn into a very interesting activity. Therefore, feel free to cook horseradish dishes and delight your loved ones with delicious, healthy food.

My name is Olya, I am 29 years old. I like to write articles, make artistic product descriptions for websites. The following topics are in priority: jewelry, clothing, interior items, cooking, as well as helpful tips(life). It is very important for me that readers, customers and, of course, myself like my texts!