SC - horseradish root
Robin Carroll-Mann
rcmann4 at earthlink.net
Mon Apr 23 07:27:14 PDT 2001
On 23 Apr 01,, Philip & Susan Troy wrote:
> I wonder if perhaps the hot-rock thing in this recipe has to do with
> protecting the ultimate consumer against off-flavors in reactive containers.
>
> Adamantius
Maybe, but when Nola wants a non-reactive pot, he usually seems
to specify earthenware. A recipe for pickled eggplant, for instance,
instructs the cook to use vessel of earthen ware and *not* of iron.
For some recipes he calls for a new pot that has never been used,
or one that has been recently glazed or tinned.
I figured that there had to be something about this method of
heating (and I do think this is a sauce served warm) that is different
from heating it over a fire or in an oven. I know that cooking
reduces the bite of horseradish. Maybe this sudden-shock method
affects the flavor less than a gradual, lengthy warming over coals?
Lady Brighid ni Chiarain
Settmour Swamp, East (NJ)
mka Robin Carroll-Mann
now at a new address: rcmann4 at earthlink.net
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