Toning down lamb with mustard powder: universal tool?
Recently I tried the technique of rubbing lamb with mustard powder over night, in order to tone down the "gaminess". The end result was great and tasted nothing like mustard.
Is it a good idea, to use mustard for this reason, as a sort of universal tool, like salt?
Are there parts of the lamb, where this would be unnecessary or even counterproductive? Are there ingredients or recipes, where it would be a bad idea to use the mustard rub?
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Trying out the new INOXPRO lamb skinner
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Images: Tara Winstead, Caroline Feelgood, Nicole Michalou, Skylar Kang