# Horseradish in (hot) cooking? **URL:** \ **Category:** Cafe Society\ **Created:** [November 21, 2007, 1:19am UTC](https://boards.straightdope.com/t/horseradish-in-hot-cooking/427273 "2007-11-21T01:19:07Z")\ **Posts on this page:** 8\ **Page:** 1
**Author:** ![BrainGlutton](https://avatars.discourse-cdn.com/v4/letter/b/82dd89/32.png) [@BrainGlutton](https://boards.straightdope.com/u/BrainGlutton)\ **Post date:** [November 21, 2007, 1:19am UTC](https://boards.straightdope.com/t/horseradish-in-hot-cooking/427273/1 "2007-11-21T01:19:07Z")
It recently occurred to me that horseradish, as something that goes well with beef, might make an interesting ingredient in a beef stew; but it also occurred to me that I’ve only ever seen it served grated raw with vinegar, and nothing [here](http://en.wikipedia.org/wiki/Horseradish#Culinary_uses) suggests it is commonly used in any other way. Some condiments, I’ve heard, lose or change their flavor if cooked. If I cooked horseradish in a stew, what would be the result? ---
**Author:** ![JustAnotherGeek](https://avatars.discourse-cdn.com/v4/letter/j/58f4c7/32.png) [@JustAnotherGeek](https://boards.straightdope.com/u/JustAnotherGeek)\ **Post date:** [November 21, 2007, 1:41am UTC](https://boards.straightdope.com/t/horseradish-in-hot-cooking/427273/2 "2007-11-21T01:41:08Z")
It definitely loses its bite with heat. I’m not so sure that I’d use it in a stew; somehow that just doesn’t seem right. I certainly use it in basting stuff for poultry. On your next chicken or turkey, try a mixture of Soy Sauce, Horseradish, Minced Garlic, Black Pepper, and Olive Oil (and Cranberry Liqueur, if you can find it). Drippings may be too salty for gravy, if you use a lot of Soy. ---
**Author:** ![want2know](https://avatars.discourse-cdn.com/v4/letter/w/50afbb/32.png) [@want2know](https://boards.straightdope.com/u/want2know)\ **Post date:** [November 21, 2007, 2:05am UTC](https://boards.straightdope.com/t/horseradish-in-hot-cooking/427273/3 "2007-11-21T02:05:58Z")
[Try this!](http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_25804,00.html) It also mixes great in mashed potatoes. In fact, if you type in “horseradish” in the search field on [foodnetwork.com](http://foodnetwork.com), there’s plenty of good ideas. ---
**Author:** ![Oslo\_Ostragoth](https://avatars.discourse-cdn.com/v4/letter/o/a9a28c/32.png) [@Oslo\_Ostragoth](https://boards.straightdope.com/u/Oslo_Ostragoth)\ **Post date:** [November 21, 2007, 6:21am UTC](https://boards.straightdope.com/t/horseradish-in-hot-cooking/427273/4 "2007-11-21T06:21:06Z")
I put horseradish in beef stew/pot roast/crock pot beef whatever, and it usually turns out well. The long cooking process mellows it out a bit, but it is still recognizable. ---
**Author:** ![Mangetout](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mangetout/32/19_2.png) [@Mangetout](https://boards.straightdope.com/u/Mangetout)\ **Post date:** [November 21, 2007, 10:20am UTC](https://boards.straightdope.com/t/horseradish-in-hot-cooking/427273/5 "2007-11-21T10:20:09Z")
I think it would work well wherever mustard does - I think I might try it as an addition to a cheese sauce. ---
**Author:** ![Carson\_O\_Genic](https://avatars.discourse-cdn.com/v4/letter/c/cdc98d/32.png) [@Carson\_O\_Genic](https://boards.straightdope.com/u/Carson_O_Genic)\ **Post date:** [November 21, 2007, 11:49am UTC](https://boards.straightdope.com/t/horseradish-in-hot-cooking/427273/6 "2007-11-21T11:49:33Z")
There’s a recipe for New England pot roast in the old Betty Crocker cookbook I got from my mother,must be thirty years old (at least). Uses lots of horseradish,but the long slow cooking takes the heat out of it,while maintaining flavour,aroma and a bit of texture. ---
**Author:** ![Mangetout](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mangetout/32/19_2.png) [@Mangetout](https://boards.straightdope.com/u/Mangetout)\ **Post date:** [November 21, 2007, 11:51am UTC](https://boards.straightdope.com/t/horseradish-in-hot-cooking/427273/7 "2007-11-21T11:51:03Z")
Actually, I’m thinking it would work well in some soups too - but I think I’d probably add it near the end of cooking, to preserve some of the pungency. ---
**Author:** ![Oslo\_Ostragoth](https://avatars.discourse-cdn.com/v4/letter/o/a9a28c/32.png) [@Oslo\_Ostragoth](https://boards.straightdope.com/u/Oslo_Ostragoth)\ **Post date:** [November 22, 2007, 6:29am UTC](https://boards.straightdope.com/t/horseradish-in-hot-cooking/427273/8 "2007-11-22T06:29:28Z")
[QUOTE=BrainGlutton] It recently occurred to me that horseradish, as something that goes well with beef, might make an interesting ingredient in a beef stew; but it also occurred to me that I’ve only ever seen it served grated raw with vinegar, and nothing [here](http://en.wikipedia.org/wiki/Horseradish#Culinary_uses) suggests it is commonly used in any other way. Some condiments, I’ve heard, lose or change their flavor if cooked. If I cooked horseradish in a stew, what would be the result? [/QUOTE] Ecstasy.