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Colman's dry mustard?

16 years ago

Is it really all that different than other brands?

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Comments (14)

Ideefixe
16 years ago
Of other brands of dry mustard or of prepared mustards? If a recipe specifies, I just use what I have.
angelaid
Original Author
16 years ago
Dry mustards, like McCormicks. I was looking at some Caesar Salad dressing recipes and some of them were pretty adamant about using Colman's, no substitutions.
Same thing for hot Chinese mustard recipes.
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Chinese Mustard Recipe Please
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I haven't tried this yet but copied it from the cooksrecipes website because it sounded a lot more flavorful than most. CHINESE MUSTARD 2 tsp. mustard powder 3 T. soy sauce 2 T. cider vinegar 1 tsp. sesame oil 1/2 tsp. sugar Combine all ingredients; allow to sit at least an hour for flavors to meld. If necessary, thin with water to desired consistency. We love homemade mustards, too, and your German version sounds wonderful! Here's a verrrry spicy one also found on the internet that's become a family favorite. It's a great condiment to offer on a buffet along with party rolls and slices of baked ham or grilled pork tenderloin. (That is, if you know your guests can handle the heat. If not, be sure to identify it as super-spicy!) Also good with kielbasa, summer sausage, salami, etc. If it has too much kick for you, try mixing a little with some mayonnaise for a much milder sandwich spread. SWEET & SPICY MUSTARD 1-1/2 oz. dry mustard (if you don't have a scale, that's about 6 tablespoons) 1/2 c. white vinegar 1/2 tsp. turmeric 3/4 tsp. kosher salt 1/4 tsp. Italian seasonings 1 c. sugar (can reduce if you want to emphasize spicy more than sweet) 2 eggs Combine first 6 ingredients in a small saucepan, stirring well to mix. Beat eggs and add, again stirring well. Cook on medium-low heat, stirring, until the mixture thickens somewhat. Allow to cool. Store in refrigerator. I've never been able to get the timing down exactly. On my (gas) stove, it takes about 6-7 minutes. I've made it on an electric stovetop, and it was more like 8-10 min. It will thicken some as it cools, so stop cooking a little short of a mustard-like consistency. sm
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Recipes for Fish/Seafood and Their Sauces - Week 2 January 2013
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I make tartar sauce similar to Country Sunshine's, but I put chopped stuffed green olives in mine. Here is my recipe for Shrimp Gumbo. I don't measure anything, but this is the basics. 2 ribs celery 1 bell pepper 1 onion Chop and set aside. In heavy skillet or stock pot, make roux of approximately equal parts flour and oil. Bacon grease is actually best...so if you have that...use that. I'd say about 1/3 cup each or a little more. Stir without stopping over medium heat until roux is very brown, but do not burn. Don't stop stirring either. Add chopped celery, onion and bell pepper. Stir it in and turn off the heat. Transfer if using a skillet to pot or if using a stock pot, add 3 to 4 cans chicken broth. Stir until the roux is dissolved, and on low heat, add a small can of tomato sauce. You can add more or chopped tomatoes. I don't like tomato pieces in mine....so I go with the sauce. I just want it to color the gumbo. The gumbo will not have a pretty color at this stage, but will as you finish it. Bring to a boil and when the celery, onion, bell peppers are cooked done, add a bag of frozen, chopped okra. When the okra is done, add shrimp. I use a lot of shrimp...and if I have crabmeat, I put that in too. You can put in any kind of seafood. Some people put in sausage, but I don't because it over powers the flavor of the gumbo. When I don't have seafood, I use chicken. Season to taste. I use Tony Chachere's creole seasoning and thyme. Tony's is flavored salt, and I use it like salt when cooking. Do not over cook the shrimp. As soon as it turns pink, or the liquid starts to boil, turn it off. Sprinkle a liberal amount of gumbo file and stir in well. That will also change the color a little bit. Stir it well so it doesn't kind of make strings in the liquid. A handful of minced green onions is good to add now too...or parsley. Serve over hot, cooked rice. (When you make the rice, put a big lump of butter in it to give it richer flavor.) My husband shrimped for 45 years...we still have couple of shrimp boats. I have cooked hundreds of pots of gumbo and this is recipe that I have worked on over the years. You could make stock from the shrimp shells, but I have found that chicken broth gives it more flavor. It doesn't taste like chicken...so no worry there. A lot of people don't like okra because they think it is slimy. Frozen okra has been blanched...so it isn't slimy. You can use fresh okra too, and it won't be slimy but I doubt any one who doesn't eat okra would believe me...so I say use frozen.
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RECIPE: can dry mustard subst. in this persimmon chutney
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Comments (3)
No....mustard seed is "un ground" dry mustard....but it doesn't give the bite to something that dry mustard does. Leave it out if you don't want to wait until you get some mustard seed... Better than subbing dry mustard. Linda c
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Good riddance to bad mustard
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Comments (45)
I found a small tin of Coleman's mustard flour locally and bought it to try. I'm sorry. It's just mustard flour. It's comparable to many I've used and not as hot as most, moreso than others. It's very fresh seeming, and a bright yellow. It goes significantly milder when made up into a sauce. They were sold to Unilever in 1995. At that time, the seeds were still being grown in England. Perhaps what I got is much newer and different than people's memories? There has been some controversy in the past that it wasn't as strong as before. This might also be milder for the American market, or made with different local seeds. However it may be, I still don't get it. I better understand why so many people like the recipe with 1:1 sugar to mustard flour. Sriracha also has a lot of sugar and honey + mustard is a classic. But that's the recipe and desire for sweet, not the actual mustard flour. I like my mustard either blazing hot or vinegary and mild, so sweet doesn't send me. Coleman's is a good, quality product, but what I have in front of me is not unique nor special. It's mustard.
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lindac
16 years ago
Very different...other mustards taste bitter to me...I only use coleman's...
If you doubt me, put a tiny bit on your finger...and taste, then taste another brand. There may be another good brand, but I don't know about it.
Linda C
Lars
16 years ago
I agree with Linda that different brands taste differently. You can also make your own mustard powder by grinding mustard seeds. I have two coffee grinders, and since I don't drink coffee, I use them for grinding spices.

I have found other brands of dry mustard that I like at Indian markets, but I don't remember the brand names. The price tends to be better at Indian markets as well.

Lars
User
16 years ago
Coleman's is the one I prefer but I have used Keens too. It's OK for using in dressings, marinades etc but if I'm making pure mustard, like Hot Chinese Mustard I only use Coleman's.
eileenlaunonen
16 years ago
Only brand i use!
angelaid
Original Author
16 years ago
Chase, your recipe for the Hot Chinese Mustard please?
User
16 years ago
I use two versions. One is actually Lindac's. It has a bit of a sweet taste and I like it with things like pot stickers, egg rolls and sui mai.

The other isn't sweet at all, I like it with pork dishes, egg rolls and deep fried or chicken. I also use a bit of it in some of my salad dressings.

Sweet Hot Mustard Sauce - Lindac

1/4 Cup Coleman's dry mustard ( Must be-Coleman's or it will be bitter!)
1 1/2 Tbl cornstarch
1/2 Tsp salt
1/4 Cup sugar
2/3 Cup water
1/3 Cup cider vinegar

Mix mustard with a of the little water and allow to stand. Mix cornstarch, salt, and sugar with the rest of the water until smooth. Add vinegar and cook over low heat stirring constantly for 5 minutes, remove from heat, cool slightly and add mustard mix. Keeps refrigerated for weeks.

Hot Mustard

1/4 cup dry mustard ( Coleman's preferred)
1/3 cup cold water
1/4 tsp salad oil.

Place mustard in a bowl. Gradually add water stirring until smooth. Stir in oil and let sit refrigerated for at least 1 hour. Keeps up to a month.
angelaid
Original Author
16 years ago
I copied off both. We love pork and seeds.
dixiedog_2007
16 years ago
I've tried the Hot Mustard of LindaC's and liked it. I posted a question some time ago about wanting a hot mustard like what I get at my favorite Chinese Rest. in my area. I always used the McCormicks Dry Mustard but the Coleman's made a difference plus adding the oil too. Very good.

I also bought Hot Mustard from Penzey's where you just mix water with it and that is also quite good.
readinglady
16 years ago
I have bought Colman's, Penzey's and Spice House mustards and have been satisfied with all of them.

However, I did buy some mustard powder locally (don't remember the brand) and was very unhappy with it. It was a much coarser grind and the flavor was flat. I tried one batch of hot-sweet mustard and decided to discard the mustard flour remaining. It just wasn't worth it.

So while I do believe there are mustards comparable to Colman's, I have discovered some brands out there are a waste of money.

Carol
lindac
16 years ago
The recipe for hot mustard credited to me, originally came from the side of the Coleman's can. I saved that can for years. Finally I realized that some "helpful person" might notice that the can was empty and throw it out, so I copied it on to a recipe card....]
And sure enough someone tossed that old empty can!
BTW...in the thread about 'harder than I thought" about copying recipes for your kids...in the cook book my mother made for me....she has a listing for hot mustard sauce....and her recipe says "Surprise! It's on the can of mustard".....alas...no longer!
Linda C
foodonastump
16 years ago
I use Colman's because that's what so many recipes (and Linda C!) call for.

But the recipe that I need to find is a copycat of Colman's prepared mustard. OMG I can't keep that stuff in the house. The second I open a jar I'm looking for anything to smear it on and just a spoon or a finger-tip will do. LOVE that stuff. It's not cheap though, and I'm guessing making homemade out of their powder would be more economical.
Georgysmom
16 years ago
Chinese Hot Mustard

1 T Coleman's dry mustard
1 T boiling water
1 T cider vinegar
1/2 tsp sugar

Mix together to smooth paste. Allow to mellow 2 - 3 hours minimum. Makes 1/4 cup (very hot)

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