Go to the Recipe: Horseradish Cream
My yield after straining the cream is 283g, do I need to adjust the amounts of salt and xantham?
EDIT: no response from Chefsteps… I used the amounts as listed, turned out fine
Can I use Daikon ?!? And Maybe add some wasabi powder…
Used Wasabi oil instead of fresh root, slightly less "fresh"... the bad news
Entire process took five minutes... the good news.
You can add other items to the dish that rapidly make up the very subtle decrease in freshness. works well
Hello, if not using xanthan gum can it be as smooth as in the video? but besides xanthan gum is there another ingredient that is exactly like xanthan gum. Actually, i don't know what xanthan gum is?
I cant find anywhere the xenthan gum in Cancún mexico.... any substitute?
sure can, if you are using fresh it should be the same measurements.
Could Wasabi be used in this recipe instead of Horseradish?
A number of readers asked about how long in advance the H cream could be made and kept in the fridge. Can't find an answer from anyone at Chef Steps ...?
very nice
Wow, a Mettler Toledo. Cool, but pricey.
May I know how long can I store this in the fridge for?
Just click the print button at the beginning of the recipe!
Would be great if you had printable recipe PDFs that came out as 1 page without pictures
I CRACKED THE CODE!!! It's Danish (I think)! Medtode - Method? Improtafgift - Levy, or tax Prudukter - Product Haha, I hope you still care.
I think you've got it a bit backwards there. The "professional" chef making a living on a margin is constantly analyzing costs; food and labour. Not always to the extreme, but it is a serious factor outside of the ultra fine dining world. The home chef or amateur enthusiast is more likely to splurge for a novelty item or one time ingredient, especially when it is perishable, as they do not have the pre-requisite many of us do of explaining it to our manager/accountant/financial partner. Of course I have not forgotten the spousal aspect of the amateur... ;-)
Laaaate reply; but if you replace 1/3 of the heavy cream with milk it's easier to control in the siphon and not over whip
Does anyone know how far in advance I can make this ahead of time?
Did you use powder as cant get root?
Is this written in secret code? It makes no sense.
I read that the name, "horseradish" is a misnomer that stemmed from the German name, meerrettich or (sea radish), as it grew near the sea. It is believed that the English started mispronouncing it as mereradish, then later confused the meaning of the word 'mer' as sea, for 'mare' as in horse.
It's really expensive stuff to buy fresh here in Australia, but I've found it grows really easily so if you have some where to grow stuff, plant any left over root and you'll have a constant supply. It's meant to be a good companion plant to grow with potatoes.
Hi Chris, in connection with using the link that gives you bonus, finely so shall they be; but what about us who may also use your medtode so live other places in the world? Europe, Spain and others,"if"we all have the opportunity to buy it is associated with a fairly high improtafgift. The only way to get near your prudukter is to use Amazon.co.uk. or Amazon.es or other countries. It is not always possible to get the same prudukter and how do we find out if they work the same way. But i think there is a big group for you and ChefSteps to think about.
I found this extremely easy to make. I, fortunately, invested a few dollars in a digital scale capable of measuring .01g. I find that useful when dealing with xanthan and other hydrocolloids. in the case of xanthan, I needed just the whisper called for in the recipe.
This is a subtle and very useful addition to the kitchen. We keep finding new applications for it.
looks amazing but at $70 as the smallest purchase it seems like only something a professional chef could afford.
i have no access to kitchen for a while (i dont need any anwser like: just check it )
what will be happened if first we will heat up the cream with horseradish, or even boil it? The texture gonna be fucked?
Possibly a stupid question, but my partner can't eat dairy and I was thinking that this would actually be nice as an Almond Cream, or Almond Milk Foam. Do you guys have any advice on doing that, or would it just not work? I am guessing it would require more Xanthan, and maybe one of the other hydrocolloids? Thanks all
This is really amazing. Texture wise, its super smooth. The horseraddish kicks in a few seconds later, which makes it super exciting! Thanks.
Is it OK if I use horseradish powder? Maybe using powder the infusion is not needed. Right?
I added a splash of Sherry Vinegar, just to up the acid, and it was amazing.
Crikey.... don't know where the rhizomes at the local Japanese markets are from, but they're only about thumb-sized. The one in the picture looks like a small pineapple! Thanks for the heads up.
Buy this stuff, it is the local stuff we buy here in Washington.http://www.wasabia.com
- originally posted by Grant Lee Crilly
This recipe is also excellent using fresh grated wasabi.
What is the brand of the gloves you're using? Thanks
Yes you could, but you'll need to be careful to not over pressurize the siphon and get too stiff of a cream.
If I wanted to make a foam out of this - could I not simply load the infused cream into the isi and charge it? Would I still want to use the xantan gum? Thanks so much!
thanks chris,i´m starting to understand now, how to use the xanthan gum ... and yes i agree about the cheating
- originally posted by björn
I would suggest starting with about a 1 to 1 replacement ratio. The flavor will be somewhat different, but still very good.
I couldn't get fresh horseradish. How much prepared horseradish should I use instead?
If you find it slimy, you should use less xanthan gum. Done correctly, and you shouldn't notice a textural change. As far as cheating on traditional styles goes, I suppose it's only cheating if you proclaim only to use traditional techniques.
My issue with xanthan, I like to use it as stabilizer for different items, but my colleges at work don't like the mouthfeel, slimy like consistency and telling my that I'm cheating on traditional styles ...
Not strictly necessary. Just clean and convenient for us since we have a chamber sealer.
Love the site! I was wondering, is the vacuum packing of the horseradish and cream neccessary? Does it speed up the infusion, like the pickled onions? Should I infused it longer if I don't have the sealer? Thanks!
- originally posted by Ryan
Exactly this gum is a hydrophilic compound that will thicken and bind up water. With a low dose of it in the cream it is helping to bind up the existing water in the cream as well the water that may release from the horseradish. Thus aiding in the maintenance of the body character of the cream. Its a great safety net to insure a stable whip to the cream.
Perhaps list "make and model" with products like xanthan. Do all sellers offer xathan of the same strength and type?
- originally posted by Tom
Hi Nick: Grant's using a simple speed peeler in the photos and video. You can find it on Amazon here: http://amzn.to/U4bOBe Also, if you do purchase these, please try to buy it through this link. These simple purchases will help keep ChefSteps free to learn.
This will sound very weird, but what kind of peeler are you using to peel the horseradish? Somebody that I worked with had a similar one and it was the only peeler that could peel a lemon without any pith on the zest.
Thanks! A lot more to come. We'll be blogging about building out the course and taking suggestions on www.chefstepsblog.com
Chris- Killer concept for a site. Videos have a simplistic elegance, that is intriguing and easy to follow. Looking forward to what’s next.
- originally posted by Bear in the City
The xanthan gum does help stabilize the cream since we're only whipping it to a very soft texture.
