Dry mustard is usually used with other spices, has a slight mustard taste and makes the food yellow.
1 tablespoon prepared mustard can be substituted for 1 teaspoon dry mustard
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.
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 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.
A good cheddar cheese fondue recipe can be found the all recipes web page. The recipe is made of 2 cups milk, 1 tablespoon Worcestershire sauce, 2 teaspoons ground dry mustard, 1 clove garlic, peeled and crushed, 3 tablespoons of flour, and lastly 6 cups of shredded cheddar.
One recipe indicated that it helps the other spices adhere to a meat as well as adding a slight flavor.
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.
The best recipe is always a basic dry rub. If a salt, pepper, and teriyaki spice dry rub isn't your thing, search for some dry rub recipes on the web. You'll thank me.
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.
Fresh compressed yeast has half of the rising power of dry. You can cut the amount in the recipe by half or double it depending on what you have and what the recipe calls for. (Note: Most cookbooks for home use refer to dry yeast for recipes unless otherwise stated in the recipe or Preface)
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.
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