Ground Mustard

[The Practical BBQ'r!]

I'm baffled about ground mustard. I see recipes which call for minor amounts of powder mustard. Many specifically suggest Coleman's brand.

I have two different brands of ground mustard and they have almost no smell nor taste to speak if. So I run to the store to pay $4.50 for a few ounces of Coleman's Mustard.

They all are extremely similar in that there is virtually no flavor nor smell.

What am I missing here?

Mike

[Cindy Hamilton]

On Saturday, September 26, 2015 at 1:48:33 PM UTC-4, The Practical BBQ'r! wrote:
> I'm baffled about ground mustard. I see recipes which call for minor amounts of powder mustard. Many specifically suggest Coleman's brand.

If it's a recipe for salad dressing, the mustard will help emulsify the
dressing.

> I have two different brands of ground mustard and they have almost no smell nor taste to speak if. So I run to the store to pay $4.50 for a few ounces of Coleman's Mustard.
>
> They all are extremely similar in that there is virtually no flavor nor smell.

Mix the mustard powder with water, let it sit a few minutes and taste it.

> What am I missing here?

If you're expecting mustard powder to taste like prepared mustard, consider that
prepared mustard has vinegar, salt and (for American yellow mustard) turmeric.

Cindy Hamilton

[The Practical BBQ'r!]

The recipe is for baked beans, the picnic or bbq dinner type.

[The Practical BBQ'r!]

On Saturday, September 26, 2015 at 1:59:28 PM UTC-4, Cindy Hamilton wrote:

Thank you for your response, I followed up on your information and looked up about adding moisture to mustard to 'activate' it, using water, beer, wine. The baked beans recipe adds instant coffee and rum for flavoring also. Making it tomorrow and looking forward toresults! Thanks so much again for your help!
Mike

[Dave Smith]

On 2015-09-26 2:03 PM, The Practical BBQ'r! wrote:

>> If you're expecting mustard powder to taste like prepared mustard, consider that
>> prepared mustard has vinegar, salt and (for American yellow mustard) turmeric.
>>
>> Cindy Hamilton
>
> The recipe is for baked beans, the picnic or bbq dinner type.
>

It likely adds a certain taste that will add a little zip to the beans
without tasting like mustard. It has a similar effect in macaroni and
cheese. It sure does nice things to the dish, but it does not taste like
mustard.

[gtr]

On 2015-09-26 18:35:52 +0000, The Practical BBQ'r! said:

> Thank you for your response, I followed up on your information and
> looked up about adding moisture to mustard to 'activate' it, using
> water, beer, wine. The baked beans recipe adds instant coffee and rum
> for flavoring also. Making it tomorrow and looking forward toresults!
> Thanks so much again for your help!

If it works out good le us know about the recipe--it certainly has some
interesing flavors involved.

[The Practical BBQ'r!]

I've seen it as an ingredient for Mac/cheese too but never added it, i'll toss some in next batch of MnC. I've got so much of it to get rid of! LOL I do make my own salad dressing so Cindy's suggestion will come in handy!

[Dave Smith]

On 2015-09-26 5:18 PM, The Practical BBQ'r! wrote:

>> It likely adds a certain taste that will add a little zip to the beans
>> without tasting like mustard. It has a similar effect in macaroni and
>> cheese. It sure does nice things to the dish, but it does not taste like
>> mustard.
>
> I've seen it as an ingredient for Mac/cheese too but never added it, i'll toss some in next batch of MnC. I've got so much of it to get rid of! LOL I do make my own salad dressing so Cindy's suggestion will come in handy!
>

Add it to the white sauce.

[Julie Bove]

"The Practical BBQ'r!" <michael...@gmail.com> wrote in message
news:39a37c1e-748b-4bdb...@googlegroups.com...

Maybe you are buying old stuff? Both my MIL and my mom had mustard powder
that was so old, it had no taste or smell. This was back in the days when
few things had expiration dates on them so there was no way to tell how old
they were except that they were very dusty on the outside so that was a big
clue. I just got some new Colemans. Has a very strong aroma and taste.

[Ed Pawlowski]

Colemans is the most common brand so some people call it out. I see no
difference between brands. It will have some taste when liquid is
added, even more if it ages a few minutes. Hot water will make a milder
mustard than cold water.

[graham]

When I was a child, my father took me to the original Coleman's mill
that was still in use in Norwich*, England. I can still remember the
aroma that infused the old building.
* Norwich rhymes with porridge.
Graham

[Leonard Blaisdell]

In article <O3KNx.48277$tS6....@fx03.iad>, graham <gst...@shaw.ca>
wrote:

> When I was a child, my father took me to the original Coleman's mill
> that was still in use in Norwich*, England. I can still remember the
> aroma that infused the old building.
> * Norwich rhymes with porridge.

So now I have to say porrwich since sandwich and porridge rhyme? I'm
starting to get English! What about cyddnfynnycmdd? That's gotta be
Welsh for something. I want to learn Welsh too. ;-)

leo

[Ophelia]

"graham" <gst...@shaw.ca> wrote in message
news:O3KNx.48277$tS6....@fx03.iad...

lol make sure they say it right <g>


--
http://www.helpforheroes.org.uk/shop/

[Ophelia]

"Leonard Blaisdell" <leobla...@sbcglobal.net> wrote in message
news:260920152230319746%leobla...@sbcglobal.net...

> In article <O3KNx.48277$tS6....@fx03.iad>, graham <gst...@shaw.ca>
> wrote:
>
>> When I was a child, my father took me to the original Coleman's mill
>> that was still in use in Norwich*, England. I can still remember the
>> aroma that infused the old building.
>> * Norwich rhymes with porridge.
>
> So now I have to say porrwich

No, no, forget the 'w'

since sandwich and porridge rhyme? I'm
> starting to get English! What about cyddnfynnycmdd? That's gotta be
> Welsh for something. I want to learn Welsh too. ;-)
>
> leo

--
http://www.helpforheroes.org.uk/shop/

[Brooklyn1]

>The Practical BBQ'r! wrote:
>
>I'm baffled about ground mustard. I see recipes which call for minor
>amounts of powder mustard. Many specifically suggest Coleman's brand.
>I have two different brands of ground mustard and they have almost
>no smell nor taste to speak if. So I run to the store to pay $4.50 for
>a few ounces of Coleman's Mustard. They all are extremely similar
>in that there is virtually no flavor nor smell.
>What am I missing here?

Ground mustard seed needs to be wet for its flavor/aroma to develop.
It's very rare for ground mustard seed to be used in cooking, first it
needs to be "prepared", with liquid.

[Helpful person]

On Sunday, September 27, 2015 at 2:09:11 PM UTC-4, Brooklyn1 wrote:

> Ground mustard seed needs to be wet for its flavor/aroma to develop.
> It's very rare for ground mustard seed to be used in cooking, first it
> needs to be "prepared", with liquid.

Yes. Whole mustard seeds are usually used except in hot prepared mustard.

http://www.richardfisher.com

[Brooklyn1]

Helpful person wrote:
>Brooklyn1 wrote:
>
>> Ground mustard seed needs to be wet for its flavor/aroma to develop.
>> It's very rare for ground mustard seed to be used in cooking, first it
>> needs to be "prepared", with liquid.
>
>Yes. Whole mustard seeds are usually used except in hot prepared mustard.

That makes no sense, is not English your primary language?

All mustard (brown, yellow, hot) begins as seeds, depending on usage
they are ground/crushed to various degrees. Whole mustard seeds are
used in pickling spice. Mustard seed is the least expensive spice.

[sf]

If it's ground mustard seed (and still fresh), you'll be adding heat
to your BBQ rub. Better to start small and work up. I added some
mustard powder to a BBQ rub that was almost perfect, but the amount I
used made it too hot for the under 5 crowd to enjoy - so consider your
audience. Additional brown sugar will tone it down a bit if you
accidentally overdo it.

--

sf

[sf]

OK, that's your "je ne se quoi" or umami. Find some fresh mustard
powder sold by the ounce or break down and buy the Coleman's.

--

sf

[unwelcome trVth]

Very well analyzed and corrected!

--- news://freenews.netfront.net/ - complaints: ne...@netfront.net ---

[Brooklyn1]

Um, only the oriental mustard seed is hot, yellow and brown mustard
seed isn't hot at all... you must have used powdered oriental mustard.

[unwelcome trVth]

On 10/1/2015 11:46 AM, Brooklyn1 wrote:
> only the oriental mustard seed is hot, yellow and brown mustard
> seed isn't hot at all

Idiotic LIAR!

http://www.seriouseats.com/2012/01/sauced-hot-mustard.html

For this recipe, I tried out two different hot mustard powders—Roland
Chinese Hot Mustard Powder and Colman's English Mustard—then tasted them
every five to ten minutes to see how the flavor and heat evolved over time.

Both seemed to reach a peak around 15 minutes after being combined with
water. The Roland was the hotter of the two, packing a major heat that
had the power clear even most clogged of sinuses, but the Colman's
carried that hefty punch with more flavor to speak of, which, for lack
of a better word, was just more mustard-y.

After their peak, they both slowly began to fade, with the mustard
flavor lingering longer and longer before the heat kicked in, and that
heat gradually became less pronounced but they were still both plenty
hot a couple hours later.

[Brooklyn1]

On Fri, 2 Oct 2015 00:56:25 -0500, Sqwertz <swe...@cluemail.compost>
wrote:

>On Thu, 01 Oct 2015 13:46:57 -0400, Brooklyn1 wrote:
>
>> Um, only the oriental mustard seed is hot, yellow and brown mustard
>> seed isn't hot at all... you must have used powdered oriental mustard.
>

>As usual you don't know WTF you're talking about. Chinese mustard
>powder is simply brown mustard seed powder. There is nothing special
>about it. Yellow (AKA "white") mustard seeds are the milder seed used
>to make whimpy American mustards (but still can pack a considerable
>punch). Brown mustard is used to make French, German, and Chinese
>style mustards.
>
>http://chinesefood.about.com/od/sauces/a/hot-mustard.htm
>
>Like fresh horseradish, the heat of mustard is controlled by how long
>it sits before you add an acid to fix the heat level.
>
>Learn something new every day, eh Sheldon?
>
>-sw

That web site is incorrect, even contradicts itself.
"The actual flavor of prepared mustard will depend on a number of
factors, including the type of seeds used"
Oriental mustard is a different seed (botanically), same as different
pepper plants. You can't learn anything new because you are
functionally illiterate; you can read but you cannot comprehend.

[Mirrror of TrVth]

On 10/1/2015 11:56 PM, Sqwertz wrote:
> Learn something new every day, eh Sheldon?

-----------------------------------------------------------------------------------

>> Omelet wrote:
>
>> He hates me 'cause I never slept with him...
>
> He hates himself because he is all he has to sleep with
> I don't know, sometimes he used to seem normal, then he went petty
> trough vindictive and now I just shun contact. I have enough crazies to
> deal with in my world without encouraging those who refuse to take their
> meds.

For the record, I never once even considered sleeping with you. And
you know that. You're the one who somehow got the idea that I was
going to move in with you - and you posted that to RFC just out of the
total blue.

After having met you twice at casual austin.food gatherings 2 or 3
years ago and not giving you any indication that there was any sort of
romantic interest in the least, you somehow twisted that into MY
MOVING IN WITH YOU?

That was just way too Psycho for me. I sat there at stared at the
screen for at least 15 minutes wondering, WTF? That was just way too
spooky. I've met weird, semi-psycho women before but you win, hands
down. Mapi of austin.general still holds the male title, but at least
he announced his psychosis right there lying on the floor of the bar
at B.D. Reilly's rather than romantically obsessing over me for 2
years.

Needless to say, you need to come to terms with what happened and why
your mind works that way and stop making up excuses for your fixation
and disappointment before we become the next Yoli and Michael. I'd
prefer you use a sniper rifle on me from a few hundred yards away.
There you go - a reason for you to buy yet another gun and ammo.

And Jeremy, I was just tired of your decade of bullshit and visions of
grandeur about all these things you're "working on" or have not done
in the past. Even posting a call for meetings with imaginary people
about imaginary projects of yours at "the normal time and place", as
if you are somebody important with a life. I'm pretty sure you're
manic depressive mixed with habitual liar.

Sorry I don't fit either of your Ideal Psycho Pal Profiles.

-sw
---------------------------------------------------------------------------------------

[Mirrror of TrVth]

On 10/2/2015 10:37 AM, Sqwertz wrote:
> You're welcome to prove me (and that website) wrong


You're a subhuman woman-stalking evil damned abuser.