Hi gang,
I want to grind/grate my own horseradish, but haven't done so before. I was about to buy some yesterday, but the roots were a little soft to my touch when applying the squeeze test, and while the root smelled and tasted reasonably pungent and sharp, it seemed that it could have been more flavorful and aromatic. So, the question is, should a piece of horseradish root be very firm, like a nice fresh carrot or some ginger, or is a little "give" normal and to be expected?
tHANKS!
sHEL
I want to grind/grate my own horseradish, but haven't done so before. I was about to buy some yesterday, but the roots were a little soft to my touch when applying the squeeze test, and while the root smelled and tasted reasonably pungent and sharp, it seemed that it could have been more flavorful and aromatic. So, the question is, should a piece of horseradish root be very firm, like a nice fresh carrot or some ginger, or is a little "give" normal and to be expected?
tHANKS!
sHEL





