Roll_Bones
Master Chef
I am tired of buying prepared horseradish in the jar. It looses its potency as soon as you open the jar it seems.
I watched a show on TV about packaging horseradish. Maybe it was this show that has me buying a new jar every time I need some.
I bought a jar Last Saturday for my shrimp cocktail to serve during the game, but found two other jars in the fridge already open and almost full.
Even the brand new jar had no heat! It had taste, but it was not spicy hot as I wanted. I had to heat up the cocktail sauce with Cayenne.
I usually buy the brand thats in the refrigerated section.
Whats the low down on horseradish? Must one buy fresh? What kind do you use and how do you make certain you have fresh tasting horseradish when you need it?
Storage? Can it be stored after opening?
To have two jars of opened horseradish and new jar, it seems I need some help. TIA........John
I watched a show on TV about packaging horseradish. Maybe it was this show that has me buying a new jar every time I need some.
I bought a jar Last Saturday for my shrimp cocktail to serve during the game, but found two other jars in the fridge already open and almost full.
Even the brand new jar had no heat! It had taste, but it was not spicy hot as I wanted. I had to heat up the cocktail sauce with Cayenne.
I usually buy the brand thats in the refrigerated section.
Whats the low down on horseradish? Must one buy fresh? What kind do you use and how do you make certain you have fresh tasting horseradish when you need it?
Storage? Can it be stored after opening?
To have two jars of opened horseradish and new jar, it seems I need some help. TIA........John