That is a bunch of "crock" pot

teachercd said:
Anyone ever make their own horseradish?
Click to expand...


Yes, frequently. 

[SIZE=11pt]Horseradish Cream Sauce[/SIZE]

[SIZE=10pt] [/SIZE]

[SIZE=10pt]1/2 cup heavy cream[/SIZE]

[SIZE=10pt]1/2 cup crème fraîche or sour cream[/SIZE]

[SIZE=10pt]1/2 cup prepared horseradish[/SIZE]

[SIZE=10pt]2 tablespoons chives[/SIZE]

[SIZE=10pt]1 tablespoon freshly squeezed lemon juice[/SIZE]

[SIZE=10pt]Kosher salt, to taste[/SIZE]

[SIZE=10pt]Freshly ground black pepper, to taste[/SIZE]

[SIZE=10pt] [/SIZE]

[SIZE=10pt]In a medium bowl, whisk heavy cream until thickened, but not yet at soft peaks.[/SIZE]

[SIZE=10pt] [/SIZE]

[SIZE=10pt]Fold in crème fraîche, horseradish, chives, lemon juice, salt, and pepper. Refrigerate for 30 to 60 minutes before using, or transfer to airtight container and refrigerate up to 2 weeks.[/SIZE]

** I almost never put chives in this. 

Here's a bonus Ranch Dressing recipe that will change your life:

Ranch Dressing

 ​

[SIZE=10pt]1 cup mayo[/SIZE]

[SIZE=10pt]1 cup sour cream[/SIZE]

[SIZE=10pt]1 cup buttermilk[/SIZE]

[SIZE=10pt]2 tbsp fresh dill, parsley, and chives, finely chopped[/SIZE]

[SIZE=10pt]1 tsp garlic powder[/SIZE]

[SIZE=10pt]1 tsp onion powder[/SIZE]

[SIZE=10pt]1/2 tsp salt[/SIZE]

[SIZE=10pt]1/4 tsp MSG (optional)[/SIZE]

[SIZE=10pt]1/2 tsp black pepper[/SIZE]

[SIZE=10pt]2-4 tsp lemon juice[/SIZE]

[SIZE=10pt] [/SIZE]

[SIZE=10pt]Combine mayo, sour cream, and buttermilk in a bowl until smooth. Mix in the fresh herbs and seasonings. Adjust the consistency with additional buttermilk if needed and brighten the flavor with lemon juice. Refrigerate for at least 30 minutes before serving.[/SIZE]

 
knapplc said:
Here's a bonus Ranch Dressing recipe that will change your life:

Ranch Dressing

 ​

[SIZE=10pt]1 cup mayo[/SIZE]

[SIZE=10pt]1 cup sour cream[/SIZE]

[SIZE=10pt]1 cup buttermilk[/SIZE]

[SIZE=10pt]2 tbsp fresh dill, parsley, and chives, finely chopped[/SIZE]

[SIZE=10pt]1 tsp garlic powder[/SIZE]

[SIZE=10pt]1 tsp onion powder[/SIZE]

[SIZE=10pt]1/2 tsp salt[/SIZE]

[SIZE=10pt]1/4 tsp MSG (optional)[/SIZE]

[SIZE=10pt]1/2 tsp black pepper[/SIZE]

[SIZE=10pt]2-4 tsp lemon juice[/SIZE]

[SIZE=10pt] [/SIZE]

[SIZE=10pt]Combine mayo, sour cream, and buttermilk in a bowl until smooth. Mix in the fresh herbs and seasonings. Adjust the consistency with additional buttermilk if needed and brighten the flavor with lemon juice. Refrigerate for at least 30 minutes before serving.[/SIZE]
Click to expand...
Similar to the ranch recipe we've been using for years, although we add 1/2 tsp celery seed, use 3 tbsp powdered buttermilk instead of 1 cup of liquid buttermilk, and use it as a dip since it's so thick. Also tastes much better after refrigerated overnight.

 
RedDenver said:
Similar to the ranch recipe we've been using for years, although we add 1/2 tsp celery seed, use 3 tbsp powdered buttermilk instead of 1 cup of liquid buttermilk, and use it as a dip since it's so thick. Also tastes much better after refrigerated overnight.
Click to expand...


Yeah, this is really runny. I've made it three weekends in a row, and cut back on the buttermilk each time. this last time was 1/3 cup and that had better consistency.

I'm sure someone in Lincoln sells powdered buttermilk. 

 
knapplc said:
Yes, frequently. 

[SIZE=11pt]Horseradish Cream Sauce[/SIZE]

[SIZE=10pt] [/SIZE]

[SIZE=10pt]1/2 cup heavy cream[/SIZE]

[SIZE=10pt]1/2 cup crème fraîche or sour cream[/SIZE]

[SIZE=10pt]1/2 cup prepared horseradish[/SIZE]

[SIZE=10pt]2 tablespoons chives[/SIZE]

[SIZE=10pt]1 tablespoon freshly squeezed lemon juice[/SIZE]

[SIZE=10pt]Kosher salt, to taste[/SIZE]

[SIZE=10pt]Freshly ground black pepper, to taste[/SIZE]

[SIZE=10pt] [/SIZE]

[SIZE=10pt]In a medium bowl, whisk heavy cream until thickened, but not yet at soft peaks.[/SIZE]

[SIZE=10pt] [/SIZE]

[SIZE=10pt]Fold in crème fraîche, horseradish, chives, lemon juice, salt, and pepper. Refrigerate for 30 to 60 minutes before using, or transfer to airtight container and refrigerate up to 2 weeks.[/SIZE]

** I almost never put chives in this. 

Here's a bonus Ranch Dressing recipe that will change your life:

Ranch Dressing

 ​

[SIZE=10pt]1 cup mayo[/SIZE]

[SIZE=10pt]1 cup sour cream[/SIZE]

[SIZE=10pt]1 cup buttermilk[/SIZE]

[SIZE=10pt]2 tbsp fresh dill, parsley, and chives, finely chopped[/SIZE]

[SIZE=10pt]1 tsp garlic powder[/SIZE]

[SIZE=10pt]1 tsp onion powder[/SIZE]

[SIZE=10pt]1/2 tsp salt[/SIZE]

[SIZE=10pt]1/4 tsp MSG (optional)[/SIZE]

[SIZE=10pt]1/2 tsp black pepper[/SIZE]

[SIZE=10pt]2-4 tsp lemon juice[/SIZE]

[SIZE=10pt] [/SIZE]

[SIZE=10pt]Combine mayo, sour cream, and buttermilk in a bowl until smooth. Mix in the fresh herbs and seasonings. Adjust the consistency with additional buttermilk if needed and brighten the flavor with lemon juice. Refrigerate for at least 30 minutes before serving.[/SIZE]
Click to expand...
I am going to try BOTH of these!

 
knapplc said:
Yeah, this is really runny. I've made it three weekends in a row, and cut back on the buttermilk each time. this last time was 1/3 cup and that had better consistency.

I'm sure someone in Lincoln sells powdered buttermilk. 
Click to expand...
Hey pal, use your original recipe without scaling down on anything.  To thicken it up, make a cornstarch slurry and add it to dressing.  I'm sure you probably have cornstarch in your pantry already.

Note: you need to use Cold water when making the slurry.  It keeps it from clumping. 

The ratio is 1 Tbsp of cornstarch to 2 Tbsp of cold water.  To make it easy on myself I double it and use half.  If it needs more then I pour in the rest.  The ratio is 2 Tbsp of cornstarch to 1/4 cup cold water.  Make sure you whisk the slurry until you verify it is fully dissolved.  

Note:  In order for the cornstarch slurry can active and become a thickening agent, it must be hot.  Otherwise it won't do anything.

Instructions

Make your original dressing recipe, but use a small/med cooking pan/pot.

Place it on stove.  Heat it up.  Add cornstarch slurry.  Stir until you see it thickening.  If it's good, remove from heat.  If you want it more thicker, add the rest of the slurry and stir.  

When it's all good, remove from heat.  Pour into bowl or 2 cup measuring cup or larger if needed.  Set aside and allow it to cool down a bit.  Then pour into mason jar or whatnot, and refrigerate it.  Or place it in freezer for a little bit to speed up the time, then refrigerate it.  

This slurry can be used to thicken up all creamy salad dressings including Ranch.  It just takes awhile to cool down.  Keep in mind, the more liquid use use to make your dressing, the longer it will take to the slurry to thicken it up.  So be patient.  Although it doesn't really take long.  

I also use this slurry to thicken up chowders (seafood or corn), soups and stocks/broths, and even pasta sauces if need be.

 
If anyone here or someone you know suffers from acid reflux or heartburn every time they eat tomato based sauces, I know a trick that my grandmother used (and mom too).  I am surprised that millions of every day folk do not know this tip.

Next time you are making marinara sauce, pizza sauce, spaghetti sauce, red clam sauce (yes white is usually better but variety is the key to life).... Have no fear!  I know what will help reduce some of the heart burn and acid reflux and that burning pain inside.

All you have to do is add a small pinch of Baking Powder to your tomato sauces.  Nothing more than a small pinch.  And somehow it will cut through the acidity in tomatoes. And that is what I was always told and couldn't figure out why I would sometimes get that burn from eating pasta at a restaurant or take-out pizza, but never when I make it at home.  So as far as I know, a small pinch of baking powder will help reduce the acid reflux and or heartburn.  

Please note - it's baking POWder and not baking soda.  Do not confuse the too.  So make sure you use Powder.  

 
Last edited by a moderator:
admo said:
If anyone here or someone you know suffers from acid reflux or heartburn every time they eat tomato based sauces, I know a trick that my grandmother used (and mom too).  I am surprised that millions of every day folk do not know this tip.

Next time you are making marinara sauce, pizza sauce, spaghetti sauce, red clam sauce (yes white is usually better but variety is the key to life).... Have no fear!  I know what will help reduce some of the heart burn and acid reflux and that burning pain inside.

All you have to do is add a small pinch of Baking Powder to your tomato sauces.  Nothing more than a small pinch.  And somehow it will cut through the acidity in tomatoes. And that is what I was always told and couldn't figure out why I would sometimes get that burn from eating pasta at a restaurant or take-out pizza, but never when I make it at home.  So as far as I know, a small pinch of baking powder will help reduce the acid reflux and or heartburn.  

Please note - it's baking POWder and not baking soda.  Do not confuse the too.  So make sure you use Powder.  
Click to expand...
Wonder why the powder is different. I think powder is soda with cornstarch.  Interesting. 

 
krc1995 said:
Wonder why the powder is different. I think powder is soda with cornstarch.  Interesting. 
Click to expand...
Baking Soda is just sodium bicarbonate. Baking Powder is baking soda with added acid(s).

From WebMD


Do Baking Soda and Baking Powder Have Any Health Benefits?  


Although there are many different baking soda uses and baking powder uses, neither one is frequently recommended as a treatment for health problems. However, sodium bicarbonate is occasionally used as an antacid. 


 


The safest way to consume it as an antacid is in the form of sodium bicarbonate tablets, not pure baking soda. The tablets have much lower, safer doses of sodium bicarbonate. 

Consuming too much pure baking soda can have toxic effects on your body. Long-term, excessive use can seriously damage your: 


 
  • Heart
  • Lungs
  • Nerves 

In extreme cases, it can even lead to death. You may be more susceptible to baking soda toxicity if you regularly consume too much alcohol. Make sure to use a safer antacid than baking soda if you drink a lot of alcohol.  


 
Last edited by a moderator:
JJ Husker said:
Baking Soda is just sodium bicarbonate. Baking Powder is baking soda with added acid(s).

From WebMD


Do Baking Soda and Baking Powder Have Any Health Benefits?  


Although there are many different baking soda uses and baking powder uses, neither one is frequently recommended as a treatment for health problems. However, sodium bicarbonate is occasionally used as an antacid. 


 


The safest way to consume it as an antacid is in the form of sodium bicarbonate tablets, not pure baking soda. The tablets have much lower, safer doses of sodium bicarbonate. 

Consuming too much pure baking soda can have toxic effects on your body. Long-term, excessive use can seriously damage your: 


 
  • Heart
  • Lungs
  • Nerves 

In extreme cases, it can even lead to death. You may be more susceptible to baking soda toxicity if you regularly consume too much alcohol. Make sure to use a safer antacid than baking soda if you drink a lot of alcohol.  
Click to expand...
So too much of a good thing can kill you? 
 

If someone dies by baking soda I think we got to let them go.  

 
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