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.
"Dry" mustard is ground mustard seeds, just ground up. The powder is yellow because yellow mustard seeds were used. Mustard seeds also come in red and black, and are used whole in many cuisines, especially Indian, where they are browned in oil with other whole spices before adding other ingredients. Using whole-seed spices generally provides a richer, fresher flavor.
I think the answer is in the question.
Wet mustard is not the same as dry mustard. Wet and dry are mutually exclusive.
Wet mustard is usually found in jars, whereas dry mustard is a yellow powder sold in tins.
Another way at looking at it is:
Mustard seeds are ground up to make a powder: Dry Mustard. Manufacturers and home cooks, mix this powder with a liquid (Wine: French, Beer: German, Water: English) to make a wet mustard.
Yes they both are the same. The only difference is that some companies label their product differently. McCormick's labels it ground mustard and Coleman's label their product "dry mustard".
Dry mustard is ground mustard seeds.
no
yes
yes
ones a powder
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.
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.
Tastes like whole ground mustard to me. Less sicy than poupon style, but not as tart and venegary as jarred yellow .
Dry mustard is usually used with other spices, has a slight mustard taste and makes the food yellow.
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, Dry Substitute. 1 tablespoon prepared mustard can be substituted for 1 teaspoon dry mustard. If you want to make dry mustard into prepared mustard, add cider vinegar a little at a time and depending on the amount of dry mustard you have. This does not create the kind of prepared mustard that French's sells. This mustard is more like those served with Asian foods and is pretty hot.
There are some slight differences, but they are fairly similar.
If you're looking for a mustard substitute, you could try using ground Turmeric instead. If you just don't have ground dry mustard, you can substitute 1 tablespoon of prepared mustard for 1 teaspoon of ground dry mustard. Keep in mind that the substitution will likely affect the moisture level of your recipe so you may want to hold back a couple of teaspoons of the liquid in your recipe.
Yellow mustard is a prepared mustard. Dry mustard, or mustard flour is not prepared mustard.
1 tablespoon prepared mustard can be substituted for 1 teaspoon dry mustard
you can, but the results will not be the same. Use about 1/8th of what the recipe calls for in seed.