CARNIVOROUS1,
First let me welcome you to Cheftalk.
I love New York,and have enjoyed many of the citys great steak houses.
Secondly,don't be disgureged, Horseradish root has a pretty high % of starch that if allowed to sit for a few days unstirred at 38/36 degrees it can start to solidify. This has happened to me a thousand times and it is just a stir and a sqeeze of fresh lemon juice that will break down the starch.ketchup and chile sauces also have a degree of gelatanious properties.
I hope this helps and welcome
cc
__________________ Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן |