Actually a half cup of whole grain mustard (seeds) is equal to a half cup, plus two table spoons of ground mustard. If your recipe calls for mustard seeds and you are using ground, it seems you can add a little more of the ground mustard. To be safe, I would add the same amount first and then add to taste.
French's Spicy Brown Mustard is coarse-ground, but it isn't really whole-grain.
whole grain mustard can be used in many things .These include sandwhich sauces , it goes well with bef in a sandwhich.It can be used to marrinade stake and other foods. Goes great as a side dip on our plate when eating meats.
Mustard is made from mustard seeds. If you buy coarse ground mustard you can see them, or you can buy whole mustard seeds at the store. The seeds are dried and then ground up and mixed with vinegar to make the condiment we typically use.
SartajTM is a brand of stone-ground whole-grain flour.
You should use a prepared mustard. They are sold in the condiment section right next to yellow mustard and will be clearly marked "whole grain" on the label. It is darker and looks like it has seeds in it.
Tastes like whole ground mustard to me. Less sicy than poupon style, but not as tart and venegary as jarred yellow .
No. Dry mustard is a powedery preparation of dried mustard seeds. Dijon mustard is a wet mustard, of a recipe traditional to the Dijon region of France. The two are difficult to interchange as Dijon mustard is much saltier than dried mustard and, being wet, will not combine readily with dry ingredients.
Yes, whole wheat is a whole grain, although it isn't the only whole grain.
No, corn is not a grain. It is a vegetable.
Pretzels are not made of whole grain except for those whose package specifically states "whole grain or "whole wheat." If the package only says "wheat, " the pretzels probably are not whole grain.
Yes, in the common use of the words "whole" and "grain," because wheat is a type of grain, whole wheat bread is, by definition, whole grain.
Maybe, If it is a dish asking for Mustard Seed because they are expected to be eaten whole then no, the mustard flour will overpower the flavor of the dish. If you are making pickles or something that will stew with the seed then yes, but use at most only 1/8 teaspoon dry mustard for every teaspoon Mustard Seed in the recipe.