hello i...@newsreelmag.org and cnd family I don't like musterd at all
On 8/10/20, Pamela Fairchild via Cookinginthedark <cookinginthedark@acbradio.org> wrote: > Helen, Thank you for this mustard article. I learned so much from reading > it. The most valuable thing I learned was that my leaving the mustard out > all these years is an ok thing to do, especially if you don't like the > mustard flavor. Also, I never considered that some people might have an > allergy to mustard. I guess one can be allergic to literally anything > though > so that shouldn't have surprised me. I just hadn't stopped to consider a > mustard allergy before. I'll be more careful about that in the future. > I also learned that horseradish and mustard are two different plants. They > certainly taste very much alike though in the hot varieties. Thank you! > > Pamela Fairchild > <pamelafairch...@comcast.net> > > -----Original Message----- > From: Cookinginthedark On Behalf Of Helen Whitehead via Cookinginthedark > Sent: Monday, August 10, 2020 10:00 AM > To: cookinginthedark@acbradio.org > Cc: Helen Whitehead <hwhiteh...@cogeco.ca> > Subject: [CnD] 5 Ground Mustard Substitutes > > 5 Ground Mustard Substitutes > From The Spruce Eats > > Written by > Erin Huffstetler > Updated 07/09/20 > illustration showing substitutes for ground mustard The Spruce / Alison > Czinkota In This Article > > Prepared Mustard > Mustard Seed > Other Substitutes > Need It? > If you need > ground mustard > for a recipe and there's none in your spice rack, there are several things > that you can use instead. What you choose will depend on the dish and what > you have available. > Prepared Mustard > That bottle of regular prepared mustard in your refrigerator door is the > best substitute for dry mustard in almost every recipe. It works perfectly > as a substitute in wet recipes like marinades, sauces, and stews. Most > mustards, particularly the classic yellow, are milder than ground mustard, > so a little adjustment is needed to achieve the intended flavor. > Replace each teaspoon of ground mustard called for with one tablespoon of > prepared mustard. Then, omit one teaspoon of liquid from your recipe to > compensate for the extra liquid in the substitute. > Yellow mustard is your best bet, though most recipes will turn out just > fine > with other common mustards like dijon or spicy brown. If you have a really > wild mustard—whole grain tarragon with shallots, for example—be sure to > consider how the flavor will work with the other ingredients in the recipe. > Before > using, make sure your mustard is still > fresh. > Mustard Seed > If you have a bottle of mustard seed in your pantry—you know, from that one > recipe you made last year—simply grind up some of the seeds to make your > own > mustard. A coffee/spice grinder will do the job. This is an especially good > option if you are making a dry recipe like a spice rub. > Yellow mustard seeds > are the mildest, and they're the ones to use if you have them. Brown > mustard seeds are a bit spicier in flavor, and black mustard seeds are the > spiciest by far. You'll definitely want to use less in your recipe if you > need to use brown or black mustard seeds. > Other Substitutes > If you don't have any prepared mustard or mustard seeds on hand, you can > also use: > list of 3 items > Turmeric: Replace it measure for measure. > Turmeric > will give you the same yellow color and some of the same flavor notes > without the punch of mustard. And you don't have to worry about it throwing > your recipe off with added spiciness since turmeric is milder than mustard. > Wasabi powder: It's spicier than mustard, so start with half as much and > give the recipe a taste before adding more. If you're trying to work around > a mustard allergy, be sure to check the label before using wasabi—it > sometimes contains dry mustard. > Horseradish powder: Horseradish is also spicier than mustard, so add half > as > much and do a taste test to see if you want more. > > These substitutes may not be right for every recipe, so be sure to consider > if they'll be compatible with the other ingredients in your recipe before > you proceed. Sometimes the best thing to do when you're out of an > ingredient > is to simply leave it out—especially if only a small amount is called for. > If your recipes includes lots of other spices and flavorings, you might not > even notice the dry mustard is missing. > Do You Need to Buy Ground Mustard? > Recipes that call for ground mustard tend to be few and far between. The > prepared mustard substitute will probably do just fine in 75% of the > recipes > that you come across. Unless you have a specific need for ground mustard > and > will use it on a regular basis, you may be wasting money by buying it. To > put it into perspective, let's do a price comparison: > list of 2 items > A 12-ounce bottle of yellow mustard can cost as little as $2. That means > each tablespoon costs around $.08. > A small, .85-ounce jar of ground mustard costs around $2.50 to $3. Each jar > yields about 12 teaspoons, which means each teaspoon costs about $.20. > > If you use a tablespoon of yellow mustard in place of each teaspoon of dry > mustard called for in your recipes, that's a possible 16-cent savings each > time you make the swap. Add in the fact that you'll have one less spice > bottle taking space in your pantry, and you may not want to fool with > ground > mustard > at all. > > _______________________________________________ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
