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Thread: Dry Mustard vs. Mustard Seed

  1. #1

    Dry Mustard vs. Mustard Seed

    Is dry mustard just ground mustard seed? And, if it is, can I ground the mustard seed in my cuisnart?

    TIA!

  2. #2
    MST, I'm confused about this as well. Someone told me they were the same thing. However, I grinded some up in my cuisinart to use in a mustard recipe and was not happy with the results. The mustard tasted bitter and metallic, and I didn't use any "reactive" ingredients.

    I'm convinced it was the seeds and would have been better off buying Colman's or even Penzey's. That was just my experience.

  3. #3
    Join Date
    Aug 2000
    Location
    Texas
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    24,224
    Could be the Cuisinart just doesn't grind it to a fine enough powder...

    Mustard; Mustard Seed; Powdered Mustard: Any of several species of plant grown for its acrid seeds and leaves, which are called mustard gteens. The mustard plant belongs to the same family as broccoli, Brussels sprouts, collards, kale and kohlrabi. Down through the centuries it has been used for culinary as well as medicinal purposes; the most notable example of the latter is mustard's purported efficacy as a curative for the common cold. The name is said to come from a Roman mixture of crushed mustard seed and must (unfermented grape juice), which was called mustum ardens ("burning wine"). Likewise, the French word moutarde ("mustard") comes from a contraction of their moust ("must") and a form of ardent ("hot" or "fiery"). There are two major types of mustard seed white (or yellow ) and brown (or Asian ). A third species, the black mustard seed, has been replaced for most purposes by the brown species because the latter can be grown and harvested more economically. White mustard seeds are much larger than the brown variety but a lot less pungent. They're the main ingredient in American-style mustards. White and brown seeds are blended to make English mustard. Brown mustard seeds are used for pickling and as a seasoning, and are the main ingredient in European and Chinese mustards. Mustard seeds are sold whole, ground into powder or processed further into prepared mustard. Powdered mustard is simply finely ground mustard seed. Mustard seeds can be stored for up to a year in a dry, dark place and powdered mustard for about 6 months. Whole seeds are used for pickling, flavoring cooked meats and vegetables and as a source for freshly ground mustard. Powdered mustards and freshly ground seeds are used in sauces, as a seasoning in main dishes and as an ingredient in salad dressings.
    Well-behaved women seldom make history!

  4. #4
    Thanks for the response. I told DH that the board would help!

  5. #5
    Join Date
    Apr 2001
    Location
    Mineral, VA
    Posts
    41

    Bitter mustard

    After making it, you need to let it sit.....

    "The chemistry of mustard further complicates the picture. All mustards actually have no flavor until liquid is added, which releases the intense flavor of the essential oils. When you mix dry mustard with liquid, the result is prepared mustard. Time must be given for the reaction to take place, usually 10 to 15 minutes. Acids slightly retard this process as does salt. Boiling water will kill it, leaving a mild but bitter mustard. After flavor matures, cooking will not destroy the flavor. Acids also tame the flavor, which is why so many mustards are made with wine, vinegar and beer. "

    from http://www.cookswares.com/articles/mustardmeat.asp

  6. #6
    Join Date
    Aug 2000
    Location
    Texas
    Posts
    24,224

    Re: Bitter mustard

    Originally posted by dibranchia
    All mustards actually have no flavor until liquid is added, which releases the intense flavor of the essential oils.
    Seems a bit of a conundrum! How can they say it has no flavor unless they taste, it which would then involve adding liquid(i.e.saliva)?
    Well-behaved women seldom make history!

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