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-> Yom Tov / Holidays
-> Pesach
corolla
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 Mon, Apr 15 2024, 9:19 pm
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How do I keep the maror sharp after grating? What are your best tips?
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amother
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Mon, Apr 15 2024, 9:20 pm
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In a plastic bag with a tie in a ball jar covered tightly. And close it right away after use.
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corolla
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Mon, Apr 15 2024, 9:21 pm
| amother Razzmatazz wrote: | | In a plastic bag with a tie in a ball jar covered tightly. And close it right away after use. |
You put the plastic bag inside the jar?
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amother
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Mon, Apr 15 2024, 9:21 pm
| corolla wrote: | | You put the plastic bag inside the jar? | yes, first I put the chrein in the bag and then stuff it into the jar.
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corolla
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Mon, Apr 15 2024, 9:22 pm
| amother Razzmatazz wrote: | | yes, first I put the chrein in the bag and then stuff it into the jar. |
Will try that! I normally just put it straight into the jar.
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amother
Offwhite
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Mon, Apr 15 2024, 11:19 pm
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The chrein is the last thing we do so it can still be sharp seder night.
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amother
Azalea
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Mon, Apr 15 2024, 11:20 pm
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Freeze it in a container as soon as it's shredded. The freezer keeps it sharp.
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chili-n-cholent
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Mon, Apr 15 2024, 11:43 pm
| amother Razzmatazz wrote: | | In a plastic bag with a tie in a ball jar covered tightly. And close it right away after use. |
We do the same.
And mix it into beets each day fresh and put it right back into the jar in the bag. (my father loves really sharp chrein)
Honestly the main thing is the mazal of the horseradish, some years its sharp and some years not, no matter what you do.
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ra_mom
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Tue, Apr 16 2024, 12:10 am
I find there are 3 components to good marror:
1. Choose chubby horseradish- grate from the large head. All the thin ones taste like parsnip cardboard.
2. Use the grating attachment aka kugel blade. Not the S blade, which whizzes out the sharpness.
3. Store in mini Mason jars and pack very tightly, leaving no air.
I bought two mini jars, this way I can keep each one closed until it's needed for the seder. The 2nd jar stays closed until the 2nd seder- nobody needs to open it for the 1st seder.
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Frumomsi
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Sun, Apr 21 2024, 11:31 am
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We sometimes worry it will get too sharp but if you keep it open it gets grey. What’s the middle way?
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sallysaucer
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Thu, Apr 25 2024, 1:28 pm
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Do you wash the horseradish before you grate it?
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Tzutzie
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Thu, Apr 25 2024, 1:32 pm
| ra_mom wrote: | I find there are 3 components to good marror:
1. Choose chubby horseradish- grate from the large head. All the thin ones taste like parsnip cardboard.
2. Use the grating attachment aka kugel blade. Not the S blade, which whizzes out the sharpness.
3. Store in mini Mason jars and pack very tightly, leaving no air.
I bought two mini jars, this way I can keep each one closed until it's needed for the seder. The 2nd jar stays closed until the 2nd seder- nobody needs to open it for the 1st seder. |
Hmm my processor cam have both going at the same time the S blade and the kugel blade. Are you saying I should stop using the kugel blade?
One year it was extra sharp and I can't figure out why. Maybe I didn't use the s blade that time?
I have 2 mini glass ball jars and seal it in those. It's pretty sharp most years but nothing amazing like that one year.
Now how do I remember it for next year?
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