1 teaspoon dry mustard = 1 tablespoon prepared mustard or ½ teaspoon mustard seeds
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.
you can, but the results will not be the same. Use about 1/8th of what the recipe calls for in seed.
You can use dry mustard as a substitute for mustard seeds. It may alter the flavor. You can easily use this substitution for making number of delicious recipes.
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.
What you are speaking of is Mustard Seed and it is a plant that can be used for many purposes, not the least of which is cooking and food preparation. Various cultures use different seeds from the mustard plant for spices and even nourishing body oils. If you would like to clarify what use you were thinking of for the Mustard Seed that might help to answer your question more thoroughly.
Using Black pepper and long pepper, both native to India. Also the use of mustard seed and mustard oil.
if you want to puke
you can make a tree (roots) lay down powder, seed, water, more powder, then use thunder, and run it through everything ALL of it, and then stop, and little plants will come up all over :)
you can, but the results will not be the same. Use about 1/8th of what the recipe calls for in seed.
MU Extension ● University of Missouri ● Columbia ● Kansas City ● Rolla ● St. Louis Quick Answers Can dry mustard be substituted for mustard seed when canning pickles? How much is used? Yes, dry mustard can safely be used as a substitute for mustard seed. However, it may make the brine cloudier than mustard seed and may alter the flavor. 1 teaspoon mustard seeds = 1½ teaspoons dry mustard. This substitution is most likely for use in foods and in making mustard vs. being used to flavor a brine. You will have to decide what sort of mustard flavor you want in what kind of pickles (i.e.: bread and butter or sweet slices). And since even mustard pickles (which use dry mustard) vary from 1/4 t to 2 T dry mustard for 2-6 pints of pickles, there is a lot of individual preferences in recipes. So the exact amount of dry mustard needed will vary; you'll have to experiment! Source: Elizabeth L. Andress, Ph.D, Professor and Extension Food Safety Specialist, Director, National Center for Home Food Preservation, Department of Foods and Nutrition, The University of Georgia
That's not an easy proposition for the kitchen. Mustard seed when it is crushed or ground heats up and imparts a bitter taste to the mustard flour. It needs to be kept cold during crushing to keep this from happening. You are much better off to buy the mustard flour than to try making it.
I am doing the message at church tomorrow on the size of a mustard seed. It says it takes 750 mustard seeds to make 1 gram. What can I use as a show and tell on the mass of 1 gram beside water