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Post by braided-rug on Jun 28, 2007 13:39:38 GMT 10
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Post by braided-rug on Jun 28, 2007 16:56:29 GMT 10
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Post by braided-rug on Jun 28, 2007 16:59:45 GMT 10
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Post by braided-rug on Jun 30, 2007 21:03:52 GMT 10
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Post by braided-rug on Jun 30, 2007 21:09:23 GMT 10
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Post by braided-rug on Jun 30, 2007 21:11:46 GMT 10
"Wasabi Powder ... we are always learning. Learning is a continual process, as we discovered when we tried to use our fabulous wasabi powder in a cooked batter. The heat killed the flavour completely! That happened because the heat in wasabi, horseradish and also mustard seeds is caused by enzymes which are activated by cold water. Cooking or adding food acid such as vinegar will stop them in their tracks. That is why a paste has to be made first with cold water, then it is either served with food or added, preferably, after cooking. Following on from that, we have been reviewing our horseradish flakes, which just don’t deliver the punch they should. So we ground the flakes to a powder, mixed the powder with cold water instead of hot, and – hey presto! – a proper hot, sinus-clearing, horseradish aroma and taste! So, if you’re a horseradish lover who has been disappointed in the past by our horseradish flakes, let us know and we’ll give you a pack of the powder to taste-test with our compliments." From: www.ozevillage.com.au/herbies/news/spring2006.html#2 |
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Post by cupcake on Jul 4, 2007 15:45:00 GMT 10
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Post by cupcake on Jul 4, 2007 15:49:36 GMT 10
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Post by braided-rug on Jul 5, 2007 14:02:29 GMT 10
DH thought we should throw the wasabi out, I just think I will try to find a better one next time, maybe our son could bring some from the city.
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