MUSTARD, in every way

Latest Articles

MUSTARD, in every way

Downsizer Forum Index -> Recipes, Preserving, Homebrewing

Author

Message

dpack

Joined: 02 Jul 2005
Posts: 46196
Location: yes

Posted: Tue Mar 21, 23 2:37 pm Post subject: MUSTARD, in every way

ok huge subject

botany, there are quite a few species and cultivated varieties of the mustard family

they are all mustard, each is better at doing specific aspects of mustard uses

a few basic uses and type to use

---------------------------------------------------------------------------------------------------

colman's yellow dust

with a little cold water or white wine for use with cold meats etc, mix give it 15 mins, ideal for the very or less sophisticated

in welsh rarebit, essential, use lots

as a formulation ingredient for emulsions oil/fat, water, egg etc emulsions
sometimes it needs less than will notice in the resulting dish

as the main flavour of a bechemal based mustard sauce, ace with roasts n veg or just in yorkshire puds

-----------------------------------------------------------------

basic methods with mustard include freshish, matured, never over cooked , cooked in the stuff from the start and other contradictory things

-----------------------------------------------------------

many of the wild ones are better than cultivated

dpack

Joined: 02 Jul 2005
Posts: 46196
Location: yes

Posted: Tue Mar 21, 23 3:04 pm Post subject:

with yellow dust, enough is often twice enough, half enough often isn't

colmans, a family who got rich from the half the product left on the side of the plate

---------------------------

as spring is springing the green, flowering and seeded will be forageable
i need to consider that

--------------------------------------------------------

random relish for now

decent dark mustard seeds
fresh horse radish root grated
a bit of salt
a bit of oil
a bit of white wine

mortari and grinding til ground

let it settle for 15 mins to 2 days

ace with hot beef
(or cold)

NorthernMonkeyGirl

Joined: 10 Apr 2011
Posts: 4628
Location: Peeping over your shoulder

Posted: Tue Mar 21, 23 5:40 pm Post subject:
I have a tin of yellow dust, don't know why, I've no doubt it will be left in my will to some unsuspecting person

Ty Gwyn

Joined: 22 Sep 2010
Posts: 4613
Location: Lampeter

Posted: Wed Mar 22, 23 2:40 am Post subject:
If you like mustard,Colmans Mustard Powder is the real Mc Coy the ready made paste`s are a watered down version.

dpack

Joined: 02 Jul 2005
Posts: 46196
Location: yes

Posted: Wed Mar 22, 23 6:20 am Post subject:

NorthernMonkeyGirl wrote:

I have a tin of yellow dust, don't know why, I've no doubt it will be left in my will to some unsuspecting person

if it has been with you more than a year, give it a respectful send-off
not good in compost
old stuff gets "stale" as the oils oxidize

i mostly use it in emulsions, a bit as a condiment for tongue or corned beef butties and sometimes a bit in quick picles and dressings
the smallest tin is ok as it lasts me (and tt if she does not notice

) about 6 months

odd thought that something so dramatic in some forms can disappear in others

the rev keeble is my pal, when i find him, some of the wild ones are ace as salad, veg and condiment

----------------------------------------------------------------

commercial wet mix in a jar is a wide field
a few seem useful in their own ways

i'm with ty gwyn re mustard in tubes and most of the wet ones in jars

re in jars, using whisky as the wet bit seems rather nice, tis a while since i made a jar of that

	Downsizer Forum Index -> Recipes, Preserving, Homebrewing	All times are GMT
Page 1 of 1

View Latest Posts