Can I sub prepared mustard for dry mustard in slaw?
wintercat_gw
7 years ago
last modified: 7 years ago
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grainlady_ks
7 years agolast modified: 7 years agowintercat_gw
7 years agoRelated Discussions
Mustard Pickles, Questions
Comments (5)I wouldn't be surprised if Ball and Bernardin switch to ClearJel in the next edition. However, the current Ball Blue Book (2005) and the current Bernardin Guide to Home Preserving (mine is 2003) both offer mustard pickle recipes thickened with flour. Nobody is more stringent in their testing, so it appears flour is perfectly OK to use. The Marrow 'n' Onion Mustard Pickles in the Ball Complete Book of Home Preserving uses ClearJel, so that's also a fine choice. To answer your other question, you can replace the cauliflower, the onions, the peppers with different vegetables or you can shift things around, i.e. increase the cucumbers, decrease the cauliflower. Just make sure the total amount of low-acid veggies remains the same as in the original recipe. Don't mess with the green tomatoes. They're high-acid and important to the safety of the pickle. Carol...See MoreChinese Mustard Recipe Please
Comments (15)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...See MoreRecipe of the day Feb 22 - Home made Mustard Sauce!
Comments (2)This is mustard sauce I make when preparing corned beef Mustard Sauce: 1/4 cup butter 1/4 cup flour 3 tablespoons dry mustard 1 tablespoon sugar 2 teaspoons salt dash ground red pepper, optional 2 cups milk 2 eggs, beaten 1/4 cup vinegar Mustard sauce: In a saucepan over low heat, melt butter; stir in flour until smooth. Add dry mustard, 1 tablespoon sugar, the salt, and red pepper. Cook, stirring, just until bubbly. Gradually stir in milk, stirring constantly until mixture thickens and boils, about 1 minute. Add about /2 cup of the hot mixture to the beaten eggs, then quickly stir egg mixture back into the hot mixture in saucepan. Cook over medium heat, stirring constantly, for 1 minute longer. Remove from heat and stir in the 1/4 cup vinegar. Serve warm with corned beef. Makes about 2 1/2 cups of sauce...See MoreGood riddance to bad mustard
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....See Moresleevendog (5a NY 6aNYC NL CA)
7 years agolast modified: 7 years agowintercat_gw
7 years agolindac92
7 years agoUser
7 years agoJasdip
7 years agoplllog
7 years agowintercat_gw
7 years agolast modified: 7 years agoWalnutCreek Zone 7b/8a
7 years agolindac92
7 years agoUser
7 years ago
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