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dpack
Joined: 02 Jul 2005 Posts: 46056 Location: yes
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Posted: Tue Mar 21, 23 2:37 pm Post subject: MUSTARD, in every way |
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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
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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
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basic methods with mustard include freshish, matured, never over cooked , cooked in the stuff from the start and other contradictory things
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many of the wild ones are better than cultivated |
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dpack
Joined: 02 Jul 2005 Posts: 46056 Location: yes
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NorthernMonkeyGirl
Joined: 10 Apr 2011 Posts: 4619 Location: Peeping over your shoulder
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Ty Gwyn
Joined: 22 Sep 2010 Posts: 4603 Location: Lampeter
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dpack
Joined: 02 Jul 2005 Posts: 46056 Location: yes
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Posted: Wed Mar 22, 23 6:20 am Post subject: |
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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 ![](images/smiles/icon_lol.gif) |
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
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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 |
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