|Main Forum - Food - Search - Previous - Next|
|That's what happened to me. |
pleen 03/14/08, 14:42
|I was cleaning out the fridge and found two bottles of mustard that were all but empty, both past the dates printed on the side. I thought there must be a way to make the stuff in amounts that were more usable in a household of two than even the smallest containers that they sell. I don't like the smallest containers as they are ounce for ounce more expensive than the next size up, and there is still more than can be reasonably used before it's too tired.|
There is a way. Get some mustard flour, some 100* grain white vinegar, water, sugar (optional, it helps curb the flavor some), salt, and turmeric. Mix The mustard, vinegar and water in roughly equal parts, heavier on the mustard flour though. Mix and match the salt, sugar, and turmeric to your taste. Some good guidelines to follow can be found here. Dunn suggests setting the mix aside for a couple of weeks to allow it to mellow, this suggests he is starting from seeds instead of pre-ground flour. If you use the pre-ground stuff you only need to let it alone for about 30 minutes after 10 minutes of mixing. This would be easy if you make your mustard prior to preparing the rest of the meal you intend to use it in or on.
I am thinking of mixing a batch of the dry ingredients and setting them aside in a sealed container to make it easier in the future, just add vinegar, water, and stir.
*I admit that I use 50 grain since that's what's in the pantry, most recipes call for 100 though.
|Previous - Next||Reply - Reply With Quote|