So there isn't absolute agreement on what is a good substitute for ground mustard. Some of them say Dijon, some more authoritative looking people seem to say yellow. I guess you use the substitute you like. I don't like yellow, so I probably won't use it unless it's the only one in the fridge. I never knew all this about mustard.
Am I the only one who likes mustard greens? -----Original Message----- From: Cookinginthedark <cookinginthedark-boun...@acbradio.org> On Behalf Of Karen Delzer via Cookinginthedark Sent: Monday, August 10, 2020 11:28 AM To: cookinginthedark@acbradio.org Cc: Karen Delzer <catwa...@verizon.net> Subject: Re: [CnD] 5 Ground Mustard Substitutes Wow! Who'd have thunk!!! Great info here. Karen At 07:03 AM 8/10/2020, you wrote: > 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
