Learning to Enjoy Cooking With Radishes
You might be amused to note that the homely radish, which in many circles is considered merely decorative, is actually quite tasty and can be a great ingredient in its own right! The first thing you need to think about when you are looking to integrate radishes into your regular diet is that there are many different types. When you go to the supermarket, you’ll definitely find the usual favorite, the Cherry Bell, which has a red skin, a white interior and a bite of a bite. You might also find Champions, which are colored similarly, but have a milder flavor, or the Plum Purple, which stays crisp longer and makes a great sandwich radish.
The first thing that might cross your mind is to eat the radish raw, which is certainly a great idea. While some people can simply chomp on a spicy radish easily, other people prefer to use them as an accompaniment to their salads or sandwich. If you get a mild breed of radish, it goes quite well with a spread of unsalted butter on slightly spiced bread, while if you want more in your sandwich than just the crisp taste, you can add a slice of mozzarella or cheddar.
Due to their frequently small size, you will find that radishes tend to make better garnishes and side dishes than they do full dishes, but you’ll find there’s no end to the places that you can add them. If want a little bit of zest and texture to your soup, sprinkle a few slices over clam chowder or a California Melody soup. Similarly, due to their high water content and crunch, you can add some chopped radishes to your stir-fry. If you are looking for a way to add radishes to a main course, brush radishes that have been cut in half in olive oil and bake for about 15 minutes; then use them to bring some color and spice to your chicken or roast beef.
Don’t overlook the international section of your grocery store either! With a little bit of looking, you’ll probably be able to find the large white tubers know as daikons, though they might also be labeled as Japanese radishes. These radishes tend to be a great deal milder than European or North American radishes, but they are certainly no less tasty. One Southeast Asian dish calls for daikon and carrots to be grated together and then mixed with shredded chicken, before the whole salad is tossed using a white vinegar and sugar dressing. Similarly, you can choose to pickle whole slices of daikon as well, using a solution of your favorite type of vinegar, sugar, salt and pepper. The longer you wait before eating, the stronger the daikon will taste, but even after eight hours, you’ll have a tasty treat.
As you can see, cooking with radishes can be something of an international experience. Grab a bunch of radishes the next time that you’re out and see what kind of use you can put these root vegetables to!