3 ms·
The best yellow senape mustard I ever tried is one I bought at a middle/far east shop almost 20 years back. It was different from others I knew for having a har
by squarefoot 5y ago
The best yellow senape mustard I ever tried is one I bought at a middle/far east shop almost 20 years back. It was different from others I knew for having a harder consistency, a bit harder than peanut butter to give an idea; I had to apply some force with a spoon in its big jar to cut a piece. Used it to give more flavor to meat by putting it in the frying pan along with oil and other spices, and the result was delicious.
Unfortunately I don't recall the name, the shop changed owner although it still sells oriental spices, but now they have no idea of what product I'm talking about.
Does anyone know if such a type of "hard" senape mustard still exist?
- utucuro 5y agoMustard is made by adding liquids to mustard seeds or their powder, which activates the chemical reaction in them to make them spicy. How spicy a mustard becomes depends on the temperature and acidity of the liquids, and on how long the reaction is allowed to go on - heating or cooling the mustard significantly will stop it, keeping a mustard cool once it reaches the desired hotness will preserve it at that spiciness level. As it is, I wonder what the ratio of solids to liquid was and if it was a pure mustard (without other spices or additives) since I have never even heard of a semi-solid mustard...
- fnord123 5y agoIME putting mustard in the fridge makes it lose potency. I've ruined a few jars of Colman's this way.