0
Mustard
Mustards are plant species of the family Brassicaceae whose seeds are used as a condiment by mixing and grinding them with vinegar, water or other liquids. The leaves of mustards are edible and can be eaten as mustard greens.
458 Questions
What country is mustard grown in?
Mustard seedlings emerge rapidly but tend to grow slowly after emergence. Under favorable moisture and temperature conditions, the ground will be covered in four or five weeks. Five weeks after emergence, the plant will begin to bud. At this stage, the crop will appear rather uneven. A week to 10 days later the plant will develop into full yellow bloom and the stand will appear more even. Good moisture supplies favor a long blossoming period, and longer blooming periods result in higher yield potential. Full-grown plants vary in height from 30 to 45 inches, depending on type, variety and environmental conditions. Hope this helps!
Ground Mustard contains only ground seeds of the mustard plant. This slightly spicy herb gives mustard it's characteristic flavor. In North America almost all ground mustard is make from mild white (yellow) seeds.
Prepared mustard contain the seeds, but other ingredients are added to help compliment increase flavor. Acid, water, garlic, onion, salt, turmeric, chili, are common ingredients added to American style mustard.
Powdered or ground mustard tends to have a milder flavor than prepared mustard because the seeds are uncooked and lose some of the freshness during grounding. Prepared mustard can also be spicier due to use of black or brown mustard seeds instead of white to get a hot mustard and longer heating during processing.
If it is necessary to substitute one for the other in small amounts, the recipe will taste a bit different but will not harm a recipe for roasts, sauces, salads and most cooked dishes. However, you cannot mix water and mustard powder to replicate prepared mustard if you need it as a condiment for hot dogs, pretzels, etc.
Where did yellow mustard originate?
The 1904 Saint Louis World's Fair, where it was introduced by the R.T.French Co..
Why when you squeeze a mustard bottle the mustard is forced out the top?
because when you squeeze the bottle it all builds up to the top to come out
Why is butter solid and mustard oil liquid at room temperature?
saturated fats (butter) tend to be solid at room temperature whereas monounsaturated and polyunsaturated fats do not (mustard oil is a mixture of mono- and polyunsaturated fats)
Improved chemical agent monitor (ICAM) (correct)
Can you put mustard oil in your hair daily?
yes if your hair is dry then mustard oil will help u a lot it makes your hair shiny and softuse a mixture of mustard oil and neem oil on your hair massage for 10 mins leave it overnight and wash it with a mild shampoo and you will see the difference
What state in the U.S. produces the mustard?
I'm not sure, im guessing:USA
My answer is Canada which produes 90% of the mustard seed in the world and is used in France and other european countries.
There are no absolute subjective judgments. To one person mustard is awful, to another it is delicious. And both are right - for themselves, but not for anyone else.
Is dry mustard same as turmeric?
No. Dry mustard is powdered Mustard Seed. Turmeric is another spice usally added to prepared mustard.
Yes, it is said that if u have a cramp eating a tea spoon of yellow mustard can help release the pain
What food tastes good with mustard?
Mustard + Cheese + milk + seasoning + flour = Good Mac And Cheese Sauce!
Vinegarette
Pastrami Sandwiches
Corned beef sandwiches
What is the weight of 1 teaspoon of Dijon mustard?
1 teaspoon is 5gm. 1 tablespoon is 15 gm. So your mustard is more suited to 1 teaspoon.
Indian cuisine uses mustard oil. Maybe an ethnic Indian or Asian market would carry it.
When the chemicals were used in warfare they chemicals were usually a yellow-brown in color and smelled like mustard.
Why is dry mustard a good emulsifier?
The chemicals in the mucilage of the mustard seed act as emulsifiers. When ground, the mucilage, protein, and carbohydrates of the seed coat oil particles which allow them to mix with water, creating an emulsion.
What is the difference in dijon and honey dijon mustard?
Based on seeing the product: "Saag's Country Style Dijon #65" it looks like country style has whole grain mustard seeds visible, and regular is just smooth, plain yellow. But I'm really just guessing here.
Where can you buy Kraft horseradish mustard?
At any grocery store. the term "prepared mustard" is just used to distinguish the condiment from the dried spice.
Is dry mustard the same as ground mustard?
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.
English mustard is available in powder form, or ready prepared (also called 'made mustard'), in jars. It is a very hot style of mustard and is made from ground mustard seeds mixed with ground turmeric (for the yellow color) and other ingredients such as flour, citric acid and sugar.
If you see the term 'English mustard' in a recipe it could mean either prepared or in powder form: check whether there's any indication in the recipe to tell you which type of mustard they're talking about. If there's nothing to guide you, assume it's prepared mustard that's required. One teaspoon of powdered mustard will be much hotter than one teaspoon of prepared mustard: err on the side of caution and use the prepared mustard; you can always make it hotter later on.
English mustard is used to coat beef tenderloin when preparing beef wellington; it's also a traditional accompaniment to roast beef.
