Thread: Prepared horseradish

Sky <[email protected]> wrote:

>Does always-refrigerated prepared horseradish ever go bad -- the sort in
>the jar from the cold case at the grocery store? It's mostly used to
>make 'home made' cocktail sauce to use with boiled shrimp and the like.

The stuff preserved with bisulfite never goes bad, in my experience.
The stuff without bisulfite can grow mold on it.

Steve

Sky <[email protected]> wrote:

>Does always-refrigerated prepared horseradish ever go bad -- the sort in
>the jar from the cold case at the grocery store? It's mostly used to
>make 'home made' cocktail sauce to use with boiled shrimp and the like.
> TIA

Bad? As in spoiled so it will make you sick? I don't think so- at
least not for a long time. But it loses a lot of its bite a week
or so after being opened.

Want good horseradish, but don't want to buy a jar every time? Buy
[or beg from most any gardener] a few chunks of root. Peel & toss
into the freezer. Grate directly onto sandwiches, into soups, or
enough for one batch of cocktail sauce.

Just freezing the store bought stuff might work, too. Just freeze it
up in the portions you need for a batch of cocktail sauce.

Jim

In article <[email protected]>,
Sky <[email protected]> wrote:

> Does always-refrigerated prepared horseradish ever go bad -- the sort in
> the jar from the cold case at the grocery store?

The stuff I buy is not sold refrigerated. However, it says pretty
prominently to refrigerate after opening.

--
Dan Abel
Petaluma, California USA
[email protected]

> In article <[email protected]>,
> Sky <[email protected]> wrote:
>
>> Does always-refrigerated prepared horseradish ever go bad -- the sort in
>> the jar from the cold case at the grocery store?
>


I refrigerate all non-dry items after opening except peanut butter.
All liquids, colloids, gels, sauces, etc.

If it comes from the store refrigerated section, why would you think
it didn't need refrigeration?

In our experience all horseradish fades in heat after opening. The
longer it has been open, the milder it gets.

gloria p

Sky wrote on Mon, 15 Nov 2010 17:35:21 -0600:

> Does always-refrigerated prepared horseradish ever go bad -- the sort
> in the jar from the cold case at the grocery store? It's mostly used
> to make 'home made' cocktail sauce to use with boiled shrimp and the
> like.

I've never had it "go bad" but it definitely loses its pungency even in
the fridge.I do find myself using larger amounts as time goes by.



--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

"gloria.p" <[email protected]> wrote in message
news:ibsk2d$jt9$[email protected]..
>
>> In article <[email protected]>,
>> Sky <[email protected]> wrote:
>>
>>> Does always-refrigerated prepared horseradish ever go bad -- the sort in
>>> the jar from the cold case at the grocery store?
>>
>
>
> I refrigerate all non-dry items after opening except peanut butter.
> All liquids, colloids, gels, sauces, etc.
>
> If it comes from the store refrigerated section, why would you think
> it didn't need refrigeration?
>
> In our experience all horseradish fades in heat after opening. The
> longer it has been open, the milder it gets.
>
> gloria p

It also turns a little brownish, which is when I toss it.

"gloria.p" <[email protected]> wrote in message
news:ibsk2d$jt9$[email protected]..
>
>> In article <[email protected]>,
>> Sky <[email protected]> wrote:
>>
>>> Does always-refrigerated prepared horseradish ever go bad -- the sort in
>>> the jar from the cold case at the grocery store?
>>
>
>
> I refrigerate all non-dry items after opening except peanut butter.
> All liquids, colloids, gels, sauces, etc.
>
I refrigerate peanut butter, but only because I buy the stuff that contains
nothing but ground peanuts and salt. It tends to separate and I get tired
of stirring the peanut oil back in before spreading it on toast

> If it comes from the store refrigerated section, why would you think
> it didn't need refrigeration?
>
Good question! The one time I went looking for horseradish, IIRC I asked
here because I expected it to be in with other non-refrigerated condiments.
I was told to look in the refrigerated section. Voila!

> In our experience all horseradish fades in heat after opening. The
> longer it has been open, the milder it gets.
>
That's true, too. So don't buy a big jar unless you're going to use it up
quickly.
> gloria p

Jill

On Mon, 15 Nov 2010 20:49:24 -0500, "news" <[email protected]> wrote:

>
>"gloria.p" <[email protected]> wrote in message
>news:ibsk2d$jt9$[email protected]..
>>
>>> In article <[email protected]>,
>>> Sky <[email protected]> wrote:
>>>
>>>> Does always-refrigerated prepared horseradish ever go bad -- the sort in
>>>> the jar from the cold case at the grocery store?
>>>
>>
>>
>> I refrigerate all non-dry items after opening except peanut butter.
>> All liquids, colloids, gels, sauces, etc.
>>
>> If it comes from the store refrigerated section, why would you think
>> it didn't need refrigeration?
>>
>> In our experience all horseradish fades in heat after opening. The
>> longer it has been open, the milder it gets.
>>
>> gloria p
>
>It also turns a little brownish, which is when I toss it.


http://www.horseradish.org/

On Mon, 15 Nov 2010 18:52:15 -0500, Jim Elbrecht wrote:

> Sky <[email protected]> wrote:
>
>>Does always-refrigerated prepared horseradish ever go bad -- the sort in
>>the jar from the cold case at the grocery store? It's mostly used to
>>make 'home made' cocktail sauce to use with boiled shrimp and the like.
>> TIA
>
> Bad? As in spoiled so it will make you sick? I don't think so- at
> least not for a long time. But it loses a lot of its bite a week
> or so after being opened.
>
> Want good horseradish, but don't want to buy a jar every time? Buy
> [or beg from most any gardener] a few chunks of root. Peel & toss
> into the freezer. Grate directly onto sandwiches, into soups, or
> enough for one batch of cocktail sauce.
>

this is a great idea.

your pal,
blake

On Tue, 16 Nov 2010 12:13:48 -0500, blake murphy
<[email protected]> wrote:

> On Mon, 15 Nov 2010 18:52:15 -0500, Jim Elbrecht wrote:
>
> > Sky <[email protected]> wrote:
> >
> >>Does always-refrigerated prepared horseradish ever go bad -- the sort in
> >>the jar from the cold case at the grocery store? It's mostly used to
> >>make 'home made' cocktail sauce to use with boiled shrimp and the like.
> >> TIA

I think it loses it's "zing" over time, but I've never had prepared
horseradish go bad on me.
> >
> > Bad? As in spoiled so it will make you sick? I don't think so- at
> > least not for a long time. But it loses a lot of its bite a week
> > or so after being opened.
> >
> > Want good horseradish, but don't want to buy a jar every time? Buy
> > [or beg from most any gardener] a few chunks of root. Peel & toss
> > into the freezer. Grate directly onto sandwiches, into soups, or
> > enough for one batch of cocktail sauce.
> >
I stuck a hunk of ginger in the freezer to do just that and I'll be
darned if I know what corner it's hiding in.

--

Never trust a dog to watch your food.

In article <[email protected]>,
sf <[email protected]> wrote:

> On Tue, 16 Nov 2010 12:13:48 -0500, blake murphy
> <[email protected]> wrote:
>
> > On Mon, 15 Nov 2010 18:52:15 -0500, Jim Elbrecht wrote:
> >
> > > Sky <[email protected]> wrote:
> > >
> > >>Does always-refrigerated prepared horseradish ever go bad -- the sort in
> > >>the jar from the cold case at the grocery store? It's mostly used to
> > >>make 'home made' cocktail sauce to use with boiled shrimp and the like.
> > >> TIA
>
> I think it loses it's "zing" over time, but I've never had prepared
> horseradish go bad on me.
> > >
> > > Bad? As in spoiled so it will make you sick? I don't think so- at
> > > least not for a long time. But it loses a lot of its bite a week
> > > or so after being opened.
> > >
> > > Want good horseradish, but don't want to buy a jar every time? Buy
> > > [or beg from most any gardener] a few chunks of root. Peel & toss
> > > into the freezer. Grate directly onto sandwiches, into soups, or
> > > enough for one batch of cocktail sauce.
> > >
> I stuck a hunk of ginger in the freezer to do just that and I'll be
> darned if I know what corner it's hiding in.

I put things like that in the freezer door so I can find them again.
Opened bags of veggies/fruits/nuts, ginger, my stock bag, cardamom and
saffron all go in the freezer door racks.

Regards,
Ranee @ Arabian Knits

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/

On Tue, 16 Nov 2010 16:19:52 -0800, Ranee at Arabian Knits
<[email protected]> wrote:

> In article <[email protected]>,
> sf <[email protected]> wrote:
> > > >
> > I stuck a hunk of ginger in the freezer to do just that and I'll be
> > darned if I know what corner it's hiding in.
>
> I put things like that in the freezer door so I can find them again.
> Opened bags of veggies/fruits/nuts, ginger, my stock bag, cardamom and
> saffron all go in the freezer door racks.
>

I lost those shelves in the door when I got a refrigerator with a
bottom freezer. Not that I mind. I prefer my freezer on the bottom.
It has a shelf that rolls out and a removable bottom basket. It's
just that they are both open weave and things like a little piece of
ginger tends to either get lost or fall through the cracks.

--

Never trust a dog to watch your food.

sf wrote:

> I lost those shelves in the door when I got a refrigerator with a
> bottom freezer. Not that I mind. I prefer my freezer on the bottom.
> It has a shelf that rolls out and a removable bottom basket. It's
> just that they are both open weave and things like a little piece of
> ginger tends to either get lost or fall through the cracks.
>
When we put in the new bottom freezer unit during our remodel we
relegated our old fridge out to the garage for beer, etc. We took
freezer icecube box and door compartment boxes and just use them in the
new bottom freezer to help organize small things. My bottom freezer has
three pull out wire shelves and one is dedicated to my spice jars which
sit very nicely in the old ice bin.

sf wrote:
>
>I prefer my freezer on the bottom.

Your bottom IS a freezer. LOL

On 11/16/2010 6:36 PM, sf wrote:
(snip)
> I prefer my freezer on the bottom.
> It has a shelf that rolls out and a removable bottom basket. It's
> just that they are both open weave and things like a little piece of
> ginger tends to either get lost or fall through the cracks.

When storing different food items in the freezer, it's helpful to use
various sizes of larger plastic containers (with or without tops/lids,
akin to pull-out cabinet drawers) to combine like-items of foods
together in the same 'bin', so to speak. IME, it's easier to dig out
the few container bins than it is many individual items!

Sky

--

Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

In article <[email protected]>,
Sky <[email protected]> wrote:

> When storing different food items in the freezer, it's helpful to use
> various sizes of larger plastic containers (with or without tops/lids,
> akin to pull-out cabinet drawers) to combine like-items of foods
> together in the same 'bin', so to speak. IME, it's easier to dig out
> the few container bins than it is many individual items!

In our deep freeze, we use racks, baskets and milk crates to make it
easier to move and find things.

Regards,
Ranee @ Arabian Knits

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/

On Tue, 16 Nov 2010 23:21:18 -0600, Sky wrote:

> On 11/16/2010 6:36 PM, sf wrote:
> (snip)
> > I prefer my freezer on the bottom.
>> It has a shelf that rolls out and a removable bottom basket. It's
>> just that they are both open weave and things like a little piece of
>> ginger tends to either get lost or fall through the cracks.
>
> When storing different food items in the freezer, it's helpful to use
> various sizes of larger plastic containers (with or without tops/lids,
> akin to pull-out cabinet drawers) to combine like-items of foods
> together in the same 'bin', so to speak. IME, it's easier to dig out
> the few container bins than it is many individual items!
>
> Sky

i'll often put, say, several pork cutlets (cut from a loin) together in a
plastic bag after wrapping them individually to make them easier to find.

your pal,
blake

"Ranée at Arabian Knits" <[email protected]> wrote in message
news:[email protected]elegated.example.com...
> In article <[email protected]>,
> Sky <[email protected]> wrote:
>
>> When storing different food items in the freezer, it's helpful to use
>> various sizes of larger plastic containers (with or without tops/lids,
>> akin to pull-out cabinet drawers) to combine like-items of foods
>> together in the same 'bin', so to speak. IME, it's easier to dig out
>> the few container bins than it is many individual items!
>
> In our deep freeze, we use racks, baskets and milk crates to make it
> easier to move and find things.

We don't use milk crates but just about everything else for that job
--
--
https://www.shop.helpforheroes.org.uk/

In article <[email protected]>,
Sky <[email protected]> wrote:

> Does always-refrigerated prepared horseradish ever go bad -- the sort in
> the jar from the cold case at the grocery store? It's mostly used to
> make 'home made' cocktail sauce to use with boiled shrimp and the like.
> TIA
>
> Sky

I've never had it go bad but it will lose some of its bite.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
New York trip posted 11-13-2010; http://web.me.com/barbschaller