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The Joy of Mustard-

 
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What information on mustard would like people to offer
Technical - The whys, hows and rules
12%
 12%  [ 1 ]
Recipes
37%
 37%  [ 3 ]
Blending Hints
0%
 0%  [ 0 ]
Uses
50%
 50%  [ 4 ]
Total Votes : 8

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Smillie - OzFire



Joined: 26 Sep 2005
Posts: 24
Location: South Australia

PostPosted: Thu Oct 27, 2005 3:39 am    Post subject: The Joy of Mustard- Reply with quote

The Joy Of Mustard

This poorly used and misunderstood spice need some attention.

To kick of this discussion, I offer some interesting points

1.
To make it as hot as hell with some right sharp overtones,
mix ground mustard with slightly warm spring water and let sit for a Hour.

2.
To make it tame to mild with rich fragrant full bodied flavor
soak full seeds overnight in Champagne or good white wine and then grind. Some truffle oil is a nice touch.

3.
Try mixing the two different types to create a fuller flavor with some of the soaked seeds, and splash of lemon juice

any other have words of wisdom, I will add a few more recipes later.

Rules
The Difference between mustard's is mainly the way it is mixed.
Not so much between the types of seeds...
Water for heat
acid and heat destroy the fire of the mustard
The first 20 min determines the heat.. after that mix anything you like to flavor it.
Mustard on its own can dissolve Aluminium, if you dont want to be eating Aluminium the dont use it.


CHAMPAGNE MUSTARD Custard
1 c. dry mustard Powder
1 c. sugar
3 eggs, beaten and strained if you dont like the interesting texture
1 c. Champagne or White Wine Vinegar
(Boil off the alcohol from the Champagne before you use it, Alcohol spoils the flavor)
Mix mustard with about 1 Table spoon of cold water and allow to rest 20 minutes.
Mix in sugar. Stir in vinegar gradually.
When smooth, gently mix in the beaten strained eggs
place mixture in double boiler over simmering water.
Stir and cook about 4 to 7 minutes or until mixture starts to thicken.

The mustard will thicken more as it cools. Pour into sterilized jars. Cap and cool and store refrigerated.

Excellent in salads
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Max
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PostPosted: Sat Oct 29, 2005 5:51 am    Post subject: Reply with quote

Mustard also makes a great rub fith pork
I mix mustard poder with ground black pepper and salt
and rub all over a pork roast befor an hour or two before roasting. the heat kills some of the mustard flavor so use heaps. its fantastic
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brueggjr



Joined: 21 Oct 2005
Posts: 10
Location: Ballwin Adjacent, Missouri

PostPosted: Mon Oct 31, 2005 8:44 pm    Post subject: Reply with quote

Everthing is better with mustard. That might just be my German heritage coming out again though.

Seriously, I prefer hot ground mustard on just about anything. There's nothing better than home made soft pretzels with a good mustard.
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Princess Laughing Eyes
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PostPosted: Tue Nov 29, 2005 11:00 pm    Post subject: Mustard Reply with quote

Did you know there is an entire museum devoted to mustard, including their own institute of higher learning, Poupon U?

http://mustardmuseum.org/index.htm
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oyo



Joined: 26 Sep 2005
Posts: 9

PostPosted: Wed Nov 30, 2005 6:02 am    Post subject: Reply with quote

I've always wondered why i like asian style mustard, but not the regular american sort.
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Smillie - OzFire



Joined: 26 Sep 2005
Posts: 24
Location: South Australia

PostPosted: Fri Dec 02, 2005 12:33 am    Post subject: Reply with quote

Asian Style Mustard

I agree it is far superior to American Mustard

INGREDIENTS:

1 tablespoon sesame seeds
3 tablespoons dry mustard
1 tablespoon wasabi or horseradish
2 tablespoons luke warm water
3/4 cup soy sauce
1 small garlic clove, minced
3 tablespoons whipping cream, whipped
PREPARATION:

Toss sesame seeds in a pan; toast for about 10 minutes, until browned and aromatic.

Mix mustard and luke warm water in a small mixing bowl until it forms a paste. leave for ten minutes - longer if the room is cold - this is to develop the full flavor.

Place in blender with sesame seeds, soy sauce, wasabi or horseradish and garlic. Blend at high speed for about 1 minute. Remove and stir in whipped cream.
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oyo



Joined: 26 Sep 2005
Posts: 9

PostPosted: Sat Dec 03, 2005 7:44 pm    Post subject: Reply with quote

Smillie - OzFire wrote:
Asian Style Mustard

I agree it is far superior to American Mustard

INGREDIENTS:

1 tablespoon sesame seeds
3 tablespoons dry mustard
1 tablespoon wasabi or horseradish
2 tablespoons luke warm water
3/4 cup soy sauce
1 small garlic clove, minced
3 tablespoons whipping cream, whipped
PREPARATION:

Toss sesame seeds in a pan; toast for about 10 minutes, until browned and aromatic.

Mix mustard and luke warm water in a small mixing bowl until it forms a paste. leave for ten minutes - longer if the room is cold - this is to develop the full flavor.

Place in blender with sesame seeds, soy sauce, wasabi or horseradish and garlic. Blend at high speed for about 1 minute. Remove and stir in whipped cream.


is this fresh grated or the prepared paste?
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Smillie - OzFire



Joined: 26 Sep 2005
Posts: 24
Location: South Australia

PostPosted: Mon Dec 05, 2005 10:40 am    Post subject: Reply with quote

Quote:
is this fresh grated or the prepared paste?


Fresh is always best, but if you want wasabi you doing well to get it fresh.
but paste is fine, I have never used powder, but it should be OK
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heyyou



Joined: 22 Jan 2006
Posts: 3

PostPosted: Sun Jan 22, 2006 7:18 pm    Post subject: unorthodox spicing Reply with quote

Although I may be just losing some taste due to age, adding mustard or vinegar to many sauces seems to add a sharpness that I prefer. The yellow tint isn't detracting since I know what it is from. Yes, I add prepared mustard into stew and chile dishes. Eating East Indian food will corrupt your ideas of which spices belong with meats, vegetables, or sweets. All those new flavors of international cuisine showed me just how diverse the world is.
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FranksPlace2



Joined: 08 Aug 2005
Posts: 16

PostPosted: Sun Feb 19, 2006 3:36 pm    Post subject: I love creole mustard Reply with quote

Our local mustard has large grains and a sharp vinegar taste. I haven't been able to find anything as good anywhere else.

What is the recipe?

Frank
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Guest






PostPosted: Mon Feb 20, 2006 9:31 am    Post subject: Reply with quote

So, is adding tumeric just an American thing, or is it better without it?
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