Black Radishes Fob Belishes
Ingredients
Directions
Prepare
Peel and slice the black radishes finely.
Sprinkle coarse sea salt over the slices and let them sit for one hour.
Serve
Press out the moisture and serve in small relish dishes.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Black radishes
- Provide the crisp, peppery body of the relish once sliced thin.
- Coarse sea salt
- Draws moisture out of the radish slices through osmosis, firming their texture and seasoning them.
The step that matters
Pressing out the moisture. Salting draws water out of the radish slices. If the liquid is not pressed out fully, the relish stays wet and loose. Thorough pressing gives a firmer, more concentrated texture.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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