Mustard seeds are what mustard is made from – doh!
There are 3 main
sorts of mustard seeds:
Yellow – the mildest sort with the largest seeds. Most table mustards are made from these.
Brown – more pungent. Also known as
Chinese mustard. Used in Asian dishes.
Black – the most pungent – associated with Indian dishes.
Brown and black
mustard seeds can be used pretty much interchangeably.
Mustard seeds and
powder need the addition of cold water to produce the smell and taste of
mustard.
Dijon accounts for
about half of all mustard. Just like
Champagne to be Dijon mustard it has to be made in that particular region of
France to strict standards.
Other mustard types
include:
Hot English
American mustard
Whole grain mustard
White wine mustard
I use quite a bit
of Colman's mustard powder – which is a powdered form of Hot English – it packs
a punch!
Using Mustard Seeds
To get a real mustard
flavor – you need to grind the seeds, dampen them and add vinegar – ie make a
sort of table mustard.
Use them whole in
pickles and chutneys.
For Indian dishes,
fry the mustard seeds in oil until they pop.
Be careful not to burn them.
Mustard Oil is
popular in Asian cooking – but I've never seen any in the supermarket but did
source a tiny bottle of it in an Asian store – quite expensive.
Try – cauliflower
with mustard or brussels sprouts in mustard butter
My Recipes using mustard
– Pork
Fillet w Mustard Hollandaise Sauce, Lemon
Mustard Chicken, Curry
Easy Corn, Apricot
& Mustard Chicken, Rack
of Lamb w Mustard Sauce, Mustard
Chicken Salad, Mustard
& Parsley Sauce, Broccoli
with Mustard & Sesame Seeds, Mustard
'Hollandaise', Garlic
Prawns Indian Style, Beery Ham,
Pork
Fillet wrapped in Bacon, Salmon
Wellington, Danish
Meatballs, Corned
Beef Hashcakes, Welsh
Rarebit, Welsh
Mushroom, Carrot
Salad a la Francaise, Potato
Salad, Potato
& Prosciutto Pizza, Leftover
Pasta Frittata and Gingered
Crab Rarebit. Looking at this lot
reminds me how much I like mustard!
BIBLIOGRAPHY - with thanks to Auckland Libraries
Cook's Encyclopaedia
of Spices by Sallie Morris & Lesley Mackley
Discovering
Vegetables, Herbs & Spices by Susanna Lyle
Spice Market by Jane
Lawson
Spicery by Ian &
Elizabeth Hemphill
Spices & Natural
Flavourings by Jennifer Mulherin
Spices by Sophie
Grigson
Spices Condiments and
Seasonings by Kenneth T Farrell
Spices, Salt and
Aromatics in the English Kitchen by Elizabeth David
The Cook's Companion
by Stephanie Alexander
thanks, i don't think of using them in anything but pickling, this gives me ideas!
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