How to rub horseradish so as not to cry. Horseradish (horseradish appetizer) is a classic cooking recipe. Equipment for grinding horseradish

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

Many housewives cannot imagine serving jelly without this seasoning. The sauce goes perfectly with the dish, gives aroma and a peculiar spicy taste. However, it can be used with other products as well. Horseradish is important to cook properly, so before cooking, you should study some recommendations.

horseradish cooking

The process of creating a delicious horseradish snack will not seem difficult if you follow all the rules. Cooking horseradish at home involves different recipes. Often housewives use beets, garlic, tomatoes, add butter, mayonnaise or sour cream. The root does not require special preparation, it should only be scraped off the skin and chopped in a way convenient for you.

How to grate horseradish at home

There are several ways to prepare a plant for preservation, which will be a pleasure to season dishes:

Grinding in a meat grinder. The roots will need to be cut into small pieces for convenience.
You can grate horseradish. It is better to do this on small holes in order to get a mushy mass, and be sure to go out onto a ventilated balcony or outside.
Grinding the rhizomes in a blender is the most versatile and safest way. Depending on the time and speed of exposure to the machine, you will get small or large chips.

What can be made from horseradish

Horseradish blanks were popular in Russia. There are many recipes where this ingredient is used. Our ancestors loved to do sauerkraut with horseradish, add it when making kvass, infuse alcoholic beverages on it. Each recipe does not involve a large number of ingredients, but the process is laborious. Modern technologies help to facilitate the work of housewives. The most difficult stage is grinding, this can also be done in a blender. The method is fast, does not harm the eyes.

Classic recipe

Time: 30 minutes.
Servings: 9-10 persons.
Calorie content of the dish: 30 kcal.
Purpose: for a snack.
Cuisine: Russian.

The spicy root has a large supply useful substances, has a tart taste, is in demand among consumers. The classic recipe for horseradish with lemon will help the hostess make a simple, tasty and fragrant snack. The dish, supplemented with spice, acquires spiciness and piquancy. You can store a spicy additive for up to 4 months, but experts recommend eating it earlier so that the spice does not lose its properties.

Ingredients:

lemon juice - 20 ml;
water - 250 ml;
horseradish - 1000 g;
granulated sugar - 50 g;
salt - 1 tbsp. l.

Cooking method:

Peel the roots, grind in a blender or meat grinder. In the second case, put a bag over the neck of the device to protect your eyes.
Add salt and sugar to the resulting slurry, mix.
Water needs to be boiled. Pour the mass with hot liquid, mixing again.
Sterilize jars for storage, put seasoning in them and a little lemon juice. Close the containers tightly with lids, put in the refrigerator.

Preparation for the winter

Time: 30 minutes.
Servings: 8-10 jars.
Calorie content of the dish: 43 kcal.
Purpose: for a snack.
Cuisine: Russian.
Difficulty of preparation: easy.

Save horseradish for the winter will help the addition of vinegar or citric acid. It should be preserved in sterilized jars. Store in a dark, cool place. Under these conditions, you will get a fragrant, spicy and delicious dressing to dishes that can be used instead of mustard or wasabi. Homemade seasoning will add spice to any dish, make the taste more interesting.

Ingredients:

citric acid - 20 mg;
rhizomes - 1 kg;
salt - 1 tbsp. l.;
granulated sugar - 1 tbsp. l.;
water - 250 ml.

Cooking method:

Peel the roots, soak for a day in water. Grind with a meat grinder or blender.
Boil water, add salt and sugar, dissolve. Remove from heat, add citric acid.
Pour finely chopped horseradish with the resulting brine, mix, cover for a few minutes.
Arrange the resulting dish in sterile jars. Try to do it faster so that the spice does not lose flavor. Close tightly, send to storage.

Marinated

Time: 2 hours.
Servings Per Container: 10-12 servings.
Calorie content of the dish: 54 kcal.
Purpose: snack.
Cuisine: Russian.
Difficulty of preparation: easy.

Many housewives are interested in how to pickle horseradish. To do this, you can use the recipe for preparing a delicious seasoning. It includes other vegetables that add useful qualities to the snack. In addition to taste and aroma, it has a beautiful, attractive, appetizing color, so you can safely offer it to guests, serve it on festive table as a sauce.

Ingredients:

green apples - 1 kg;
water - 1l;
salt - 4 tbsp. l.;
horseradish - 500 g;
carrots - 1 kg;
granulated sugar - 5 tbsp. l.

Cooking method:

Seasoning roots must be peeled, chopped on a grater or using a blender.
Free the carrots and apples from the peel and grate with large holes. Mix all prepared ingredients and arrange in jars so that the mass occupies 4/5 of the vessel.
Engage in the manufacture of brine. Pour salt and sugar into boiling water, mix well until the crystals dissolve.
Pour liquid into jars. Cover the preserves with lids. Store in the basement.

With beets

Time: 1 hour 20 minutes.
Servings: 5-7 persons.
Calorie content of the dish: 56 kcal.
Purpose: appetizer / seasoning.
Cuisine: Russian.
Difficulty of preparation: easy.

Horseradish products are well-deservedly popular on the Russian table. This seasoning is useful, has a specific aroma, and is indispensable for meat dishes. Making beetroot sauce at home will help soften the taste of the main component a little. Preparing a filling is not difficult. Making the famous supplement right will help you step by step recipe with photo.

Ingredients:

vinegar (9%) - 2 tbsp. l.;
granulated sugar - 1 tbsp. l.;
beets - 100 g;
horseradish - 200 g;
water - 0.2 l;
salt - 1 tsp

Cooking method:

You need to start the cooking process by creating a marinade. Mix sugar, salt and vinegar in water. Put the contents of the pot on the fire, boil and cool.
Beets need to be peeled and rubbed on a fine grater.
Roots (one large horseradish) should be cleaned, chopped using a blender or grater.
Mix the prepared ingredients, pour the warm temperature marinade. Arrange in sterile vessels, close. After waiting for the preservation to cool, send it for storage in the refrigerator.

horseradish

Time: 40 minutes.
Servings: 8-10 persons.
Calorie content of the dish: 82 kcal.
Purpose: refueling.
Cuisine: Russian.
Difficulty of preparation: easy.

Cooking horseradish at home for the winter is a short process. However, it should be remembered that when twisting a sharp root, you will need to put a plastic bag on the meat grinder. Otherwise, the pungent aroma will burn the eyes. The recipe allows you to change the ratio of ingredients to taste. If you really want spicy snack, add more main component.

Ingredients:

sharp root - 100 g;
mayonnaise - 400 g.

Cooking method:

Rinse the roots thoroughly, clean. Then grate the product on a grater with small holes.
Pour boiling water over the resulting mass, cool.
Mix the substance with mayonnaise. Divide the hot dressing into clean, dry jars and store in the refrigerator.

Time: 30 minutes.
Servings: 10 persons.
Calorie content of the dish: 129 kcal.
Purpose: for the holiday.
Cuisine: Russian.
Difficulty of preparation: easy.

How to make horseradish tincture has been known since the time of Peter the Great. Then such a drink relied on people who worked in the cold or were engaged in hard physical labor. Horseradish vodka is easy to make at home. You can insist the drink on fresh or canned raw materials. However, the first option turns out to be tastier and more aromatic than when using semi-finished products.

Ingredients:

lemon juice - 2 tbsp. l.;
vodka - 500 g;
sharp root - 7-10 cm;
grain mustard - 1 tbsp. l.

Cooking method:

The plant must be freed from the skin and grated.
Combine mustard, horseradish and lemon juice inside a glass container.
Pour vodka into the resulting mixture, close and shake well several times.
It will take 3 days to infuse the drink in a dark place with a warm temperature. Shake the bottle once a day.
The finished infusion will need to be filtered through gauze and cotton wool. Pour into a suitable bottle, cork. The strength of such alcohol home recipe is 36-38 degrees. You can store the mixture for 2-3 years in a closed form in a dark place.

Canteen

Time: 1 hour 30 minutes.
Servings: 20 persons.
Calorie content of the dish: 54 kcal.
Purpose: snack.
Cuisine: Russian.
Difficulty of preparation: easy.

Table horseradish is a familiar dish of Russian cuisine. It is customary to apply such an additive to meat and jelly. Seasoning from this root with a vigorous aroma is not difficult to prepare, it can be stored for a long time. Canning does not require specific skills and a large number of ingredients. finished product can be used to prepare sauces, for example, with sour cream or with tomatoes and garlic.

Ingredients:

boiled water - 450 ml;
wine white vinegar- 180 ml;
sugar - 1 tbsp. l.;
horseradish root - 0.4 kg;
salt - 1 tbsp. l.

Cooking method:

To make horseradish, soak the root in water for a couple of hours to absorb moisture. Then remove the skin with a knife and cut into small pieces to make it easier to chop.
Place the workpiece in a blender, chop.
Pour boiling water over the resulting mass, let it brew for a few minutes. Then, add vinegar, sugar, salt, mix until smooth.
Transfer the table horseradish prepared according to a homemade recipe to a clean container, place it in the refrigerator for storage.
You can use horseradish with horseradish for several months, then it will begin to lose its taste and sharpness, so experts do not recommend cooking a lot at once.

With vinegar

Time: half an hour.
Number of servings: 10-15 persons.
Calorie content of the dish: 43 kcal.
Purpose: snack / seasoning
Cuisine: Russian.
Difficulty of preparation: easy.

Horseradish with vinegar is a godsend for those who want to save seasoning for the winter. Acidic liquids are an excellent preservative. Adding sugar and salt will help brighten up the taste of the product. The sauce is suitable for giving other dishes spiciness, piquancy and aroma. The use of spices is recommended during the cold season: recovery will be faster due to its warming and antibacterial properties.

Ingredients:

horseradish - 0.5 kg;
boiled water - 1 tbsp.;
sugar - 3 tbsp. spoons;
vinegar (5%) - 1 tbsp.;
salt - 2 tsp

Cooking method:

Wash the rhizomes, peel, pass through a fine grater.
Mix vinegar, salt, water and sugar to the resulting mass.
Arrange the finished horseradish in jars, close tightly, leave for 2-3 days, then refrigerate.

For jelly

Time: 70 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 54 kcal.
Purpose: seasoning.
Cuisine: Russian.
Difficulty of preparation: easy.

Horseradish sauce for jelly is suitable not only for this dish. They can pour food from meat and fish,. It has a pleasant color, bright aroma and unusual taste. Beetroot juice in the composition will help soften the sharpness of the crushed spicy root. You can store the product for a long time, but after a couple of days it will begin to lose its taste and sharpness, so it is not recommended to cook a large volume at once.

Ingredients:

horseradish - 3-4 pieces;
beets - 1 pc.;
water - 0.2 l;
sugar;
salt.

Cooking method:

Peel the roots, rinse, put in a bag and place in the freezer for 15-20 minutes.
Boil water, cool to 20-30 degrees. Add salt, sugar.
Frozen spice grate or chop in a blender.
Using a special grater, grate the beets. Fill the resulting chips with water, leave for 5-10 minutes.
Separate the beetroot juice from the pulp, gradually introduce the liquid into a container with a grated root until it becomes moderately thick.
Pour the jellied meat with a prepared sauce according to a homemade recipe.

With tomatoes

Time: 60 minutes.
Servings: 10-12 cans.
Calorie content of the dish: 55 kcal.
Purpose: snack.
Cuisine: Russian.
Difficulty of preparation: easy.

Horseradish with tomato and garlic is one of the classic combinations for creating homemade sauce. Tomatoes slightly dilute the spiciness and give a fluid consistency. This dressing is convenient and tasty to add to meat dishes. If you like very spicy food, you will need more roots. If you want to get a gentle aromatic seasoning, increase the number of tomatoes.

Ingredients:

tomatoes - 2000;
salt - 2 tbsp. l.;
horseradish - 300 g;
garlic - 200 g;
sugar - 1 tbsp. l.

Cooking method:

Rinse the tomatoes, dry with paper towels, remove the stalks, cut into several pieces. Twist in a meat grinder, drain the juice to the total mass.
Peel the garlic and the burning root, place in a blender, grind to fine crumbs.
Place the crushed ingredients inside a deep container, add salt and granulated sugar, mix.
Distribute the resulting mass into clean and dry vessels. Store in refrigerator.

For you to get delicious seasoning horseradish, you should follow some recommendations:

It is necessary to prepare horseradish for food in September, selecting rhizomes 3-6 cm in diameter, 30-50 cm long.
Do not make many blanks at once, as the plant will lose its sharpness in a month.
The whole root can be stored in the refrigerator for about six months, using it as needed.
If you decide to salt the spice for some time after extracting it from the ground, hold it in water before preparing the seasoning. This will help restore the lost moisture to the roots.
It is required to store horseradish after processing in sterilized jars under an airtight lid.
The secretions that appear when the horseradish root is crushed irritate the mucous membranes. To protect yourself from this phenomenon, place the product in freezer for a couple of hours. If the recipe requires it to be twisted, fasten a plastic bag to the neck of the meat grinder. The use of a closed blender can save you from pain in the eyes.
You can avoid damage to the skin if you work with gloves.
So that the horseradish mass does not darken after manufacturing or during the preparation of the component, you can sprinkle it a little with juice squeezed from a lemon.
Ready dressing is ideal for cold appetizers, meat and fish dishes. You can use horseradish dressing to spice them up.
For a real Russian seasoning, do not use vinegar, as its sour taste drowns out the original flavor of the spice. Since ancient times, horseradish dressing has been prepared just before serving the dish on the table, so that guests can enjoy the sharp taste to the fullest.

Video

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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 a plant in a crushed form loses most of it within 14–15 hours. useful properties. 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 discourage any desire to cook dishes from it yourself. 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. There is a smell outside 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:

Cut off the soldered end of the bag so that you get a "sleeve".
Put one end of the "sleeve" on the neck of the jar and secure with an elastic band.
Move the jar closer to the outlet of the meat grinder.
Put the free end of the "sleeve" on the outlet and also secure with an elastic band.
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 fast 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. dried in 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:

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.
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.
Hydrogen peroxide. Apply the product to a cotton pad and rub your hands until they are clean and beautiful again.
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!

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 discourage any desire to cook meals 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.

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

To learn more about how to clean horseradish, go to:

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.

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.

Grinding methods at home, their pros and cons

Grinding with a food bag

Step-by-step instruction:

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

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

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:

Wash and clean horseradish.
Cut into pieces, 3-4 cm long.
Put in a plastic bag and put in the freezer for 4-5 hours
Peeled roots are put in a bag and sent to the freezer.
.
Remove from freezer and defrost.
Substitute a sufficiently deep container under the outlet of the meat grinder.
Pass horseradish through a meat grinder.
When all the pieces are ground, start cooking.
With the help of a meat grinder, it will not be possible to grind the root into gruel

Twisting in a meat grinder + package

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:

Cut pre-washed and peeled horseradish into pieces.
To make the root easier to grind in a meat grinder, it must be chopped into small pieces.
Put the bag over the outlet and tie off the ends.
The package must be tied tightly so that it does not slip off during twisting.
Turn on the meat grinder and twist the horseradish.
Due to the fact that the ground particles immediately fall into the bag, discomfort does not occur.
Unzip the bag and remove from the device.
Pour the crushed root into a suitable container.
It is better not to store chopped horseradish for more than 15 hours - it begins to lose its beneficial properties.

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

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

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.

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

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.

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 to make 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:

Wash and clean the roots.
Cut into thin circles.
Finely chopped roots are suitable for drying.
Lay out on a baking sheet in a single layer.
Send the baking sheet to the oven preheated to 50 ° C.
Leave the oven door slightly ajar so that the moisture can evaporate freely.
To make moisture come out faster, you can put a wooden stick between the door and the oven itself
Raise the temperature to 60°C after 3 hours.
After 2 hours, remove the baking sheet and turn off the oven.
If you see that the pieces are not dry enough, extend the drying for another hour.
Let the shit cool down.
Dried horseradish flour can be stored for 2 years

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 glass jars all winter and used 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

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.
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.
Hydrogen peroxide. Apply the product to a cotton pad and rub your hands until they are clean and beautiful again.
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.

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 useful tips (household). It is very important for me that readers, customers and, of course, myself like my texts!

14 12.18

Fuck no tears. How to quickly and easily grate at home?

Horseradish is used in cooking for the preparation of various dishes and sauces, it is part of many spices.

In addition to its spicy and interesting taste, horseradish is very useful, but after lying for 10-12 hours it loses its nutrients. Therefore, it should be used as soon as possible after cleaning. But to rub it is not so easy without tears.

Grate horseradish is even harder than chopping onions. The root crop contains essential oils, which quickly evaporate and get on the mucous membranes of the eyes. Therefore, redness, itching and other unpleasant phenomena occur. Therefore, grating horseradish is problematic, especially in large volumes.

Before you start grinding the roots, they need to be washed and cleaned. To reduce the amount of essential oils and facilitate cleaning, the roots are placed in cold water for 4-6 hours.

Equipment for grinding horseradish

To reduce the effect of oils on the mucous membranes, it is better to clean and rub the horseradish in the fresh air. If this is not possible, then during operation you need to open the window and turn on the hood so that the particles evaporate faster.

For work, you may need any grinding devices that are in the kitchen.

The most difficult way is to grate, but unlike other devices, it is in every home. Especially if you need to grate a small amount of horseradish. It must be rubbed on the smallest grate so that it can be used to prepare various sauces.

Methods for grinding root crops

What culinary specialists do not go to in order to reduce the negative consequences of working with horseradish. Someone puts on goggles and respirators, this process turns into fun entertainment for the whole family. But there are also simpler options.

Grater and plastic bag

A simple and budgetary method, but relatively laborious and time-consuming. The process consists of:

Root cleaning;
The roots and grater are placed in a bag that closes tightly;
The root is taken in hand and rubbed, while trying not to damage the integrity of the package;
At the end of the work, the package is untied and the resulting chips are transferred to the desired container, in which horseradish will be stored or used for further cooking.

The disadvantage of this method is the complexity of the work and rubbing in the bag is inconvenient. But, despite this, the mucous membranes will not be exposed to burning oils.

Meat grinder to help

In a meat grinder, horseradish is processed quite quickly, but with large volumes, you can resort to two main methods of grinding horseradish:

Freeze the roots first, then grind them in a meat grinder. At the same time, it is better to cut the roots into thin strips and put them in the freezer for 3-5 hours, then defrost them a little and process them;

When working with a modern electric meat grinder, processing problems should not arise, the main thing is to put a food-grade plastic bag on the hole from which the twisted horseradish will come out and tie it tightly.

Blender

It is better to use a stationary blender with a power of more than 700 watts. Roots are washed and cleaned. For convenience, they are cut into small plates and put in a blender bowl. The fruit is quite hard and fibrous, so you can add a little water to it and not fill the bowl to the top. Water is not added immediately, if the roots are crushed well, you can not add water.

When the horseradish is crushed, it can be transferred to a suitable container, and the blender should be thoroughly washed with warm water. The advantage of the method is the speed of processing and the ability to use roots of any size and shape.

Preparation of dry seasoning

It is convenient to store horseradish in the form of a dry seasoning. To do this, the roots are cleaned and cut into thin plates. In a preheated oven to 50 ° C, horseradish is laid out in one layer on a baking sheet and sent to dry for 4-6 hours. After that, the horseradish is allowed to cool and ground into powder using a blender, meat grinder or in another convenient way. Everything, seasoning is ready for use and storage.

Instead of an oven, you can use an electric dryer.

We can conclude that it is quite possible to grate horseradish at home without tears, and at the same time it is quite fast and convenient.

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 say: according to their burning and palatability Purchased horseradish is significantly inferior to homemade. So it makes sense to learn how to cook this spicy snack at home.

Cooking rules

Cooking horseradish has several important features that must be taken into account. Otherwise, the process of cooking 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 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 lemon juice into each jar: 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 a month or two in advance. 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.

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