I'd like to make mustard soon. What's the basic process to start with?
Can I substitute a small amount of say, hot english mustard for Dijon, or is there some other alternative. (Of course I will get some soon, but right now i have
I had a roommate many years ago that was from a Caribbean island, but I don't remember which one. His general technique for cooking almost anything was to start
I have a recipe for mustard that calls for fermented mustard seeds - is there a way to ferment them at home?
Can I substitute a small amount of say, hot english mustard for Dijon, or is there some other alternative. (Of course I will get some soon, but right now i have
I'd like to make a sauce for salmon steak, using a whole grain mustard. I would make a roux-based white sauce but I'd like something healthier because the roux
Is there any taste differences between whole grain mustard and regular yellow mustard? Is the difference primarily in terms of texture and composition of each
I recently attempted to mix up my own hot oriental mustard using a powder, bought in the local supermarket. (S & B Oriental Hot Mustard) Following the dire
Many condiments such as katchup, mayonnaise and mustard (where I live at least) seem to love rounding all of their expiry dates to "60 days after opened". Thin
I've started making mustard at home recently and wondered if I could make similar preparations from vinegar and other seeds, for example fenug
I was making mustard croutons. I whisked together 2 parts warm melted butter, 2 parts olive oil, 1 part Dijon mustard, 1 part brown mustard (with whole seeds),
I make home made mustard and sell at market stalls. It's been interesting - and growing. I am trying to fine tune my process. The mustard is a fermented prod
For the first time in many years, there are enough red bell peppers in the harvest for me to make this recipe for roasted red pepper mustard, which I have made
I'm making sauce for chicken cordon bleu. The butter has shallots, parsley, mustard, salt and pepper. I put too much mustard into the butter. Can I fix this?
I know that verjus (or verjuice- sour juice from unripe grapes) was originally used for Dijon mustard, and was replaced by wine as it became more readily access
My husband just found out he's allergic to mustard. Are there any substitutes for it? It's a staples in my kitchen and he loves it. Edit for clarification (w
My friend has some kind of weird food sensitivity to mustard. He's coming over for dinner and I wanted to make baked beans, but just about every baked beans rec
Hi I am making mustards and soon planning to do it commercially too. My question is the rate of mustard powder&wheat flour mixture ratio. Otherwise it's too
My recipe calls for white wine, but I only have rose. my rose is dry. Will this work? It's paired with mustard and tarragon for a steak
I just found out the little bit of water that forms right above Dijon mustard tastes great when adding it on top of meat! Problem is that there is not much of t