The conversion rate between mustard powder and prepared mustard is about 3. This would mean that you must use 3 times as much real mustard to substitute the powder. IE, 5ml (1 tsp) powder = 15ml (1 tbsp) prepared mustard.
1 Tablespoon of prepared mustard can be substituted for 1 teaspoon of dry mustard.
nope. mustard and ketchup (and relish, really) are things onto themseles. theres no subbing the goods.
Depends on what you are making to give a accurate answer, I might just leave it out, If it was for a stir fry, sauce or a soup i might substitute dried ginger.
Dry Mustard Substitute: For 1 teaspoon dry mustard, substitute 1 tablespoon prepared mustard.
you can substitute it with twice as much english or dijon mustard without any appreciable change in a recipe.
mustard
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.
what is mustard seed used for, what dishes? It's used in marinating chicken.
no but if you do that will change the flavor
Yes normally
maaa kundi....:P
No, Dijon mustard is made from powdered mustard where the acidifying agent is the acidic "green" juice of unripe grapes.
It depends on the recipe but prepared mustard usually has other ingredients in it besides mustard and water. Yellow mustard has turmeric to give it its yellow color. If you need to use prepared mustard use about 1 1/2 tablespoons for every teaspoon of dry mustard needed, and reduce liquids by 1 tablespoon. Results may or may not vary.
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.
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.
It depends on what you are making. Brown mustard is often a coarser ground brown and white(yellow) mustard flour mixed with water and vinegar. Dijon mustard is a finely ground white mustard flour mixed with white wine. If using in a sauce the flavors might change slightly. If using as a condiment they definitely have different flavors. Brown mustard is actually milder than white mustard. English mustard is an extremely strong white mustard mixed with water. Chinese mustard is white mustard, and ginger mixed with water. Yellow mustard is white mustard and turmeric mixed with water or vinegar.
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.