/ck/ - Food & Cooking

>>12572317
Well, the orthodox way to use it would be to use it to make mustard, the condiment. There's a reason the commercially ready condiments are labeled as "prepared" mustard, it's what you get if you don't want to mix your own emulsion from the dry kind. It also has applications in make other condiments and sauces; if you're looking to make a Carolina-style BBQ sauce from scratch, you may well prefer to use dry mustard instead of the the prepared kind to better control your ratio of liquid ingredients, for example.

As for other applications, it does indeed make an excellent dry rub for many kinds of meat. And as for as stews...well, certain kinds of stews, sure. If you're trying to replicate the kind of recipe that got made when black pepper was worth its weight in gold and mustard was a conveniently available, pungent spice, you could explore that. You could find some stews that pair it with complementary flavors, rosemary, vinegars, aromatics, etc, and get something tasty. But I wouldn't recommend just dumping mustard powder in a normal stew recipe. Our modern palettes aren't what they were 600 years ago, dry mustard isn't easily incorporated in contemporary recipes, necessarily.

Oh, and pickling. Shit's great for pickle brines.

I rub it all over my balls and then make heroin addicts lick it it off.

>>12572465
Thanks for the tips, anon.

The reason I mentioned stews is because I made a mutton stew last night and I had some prepared mustard with it. As in, I scooped some on to the top of the stew after serving. It was delicious, so maybe in a mutton or beef stew it would be good.

>>12572567
Aye, it's known to be good on mutton and beef. Old school recipes for shepherd's pie and cottage pie called for a generous dollop of English mustard in the casserole.

Colman’s Mustard is very “hot”.
Almost Wasabi burn your tongue hot.
A little goes a long way.

>>12572479
Based

You can use it to make varied kinds of mustard depending on what you're eating or what you fancy. If you mix it with olive oil, you get a softer type, or you can mix it with water for a hotter English style. Vinegar added to the mix also varies the flavour. Balsamic vinegar and olive oil makes a pretty interesting mustard.

I put it in salad dressing, and use it in some curries and most beef stews. It's pretty versatile stuff. I always try to keep some in the cupboard.

Use some mustard powder next time you make a cheese sauce.

>>12572317
Is that worse than the cinnamon challenge?

>>12572465
This anon fucks

I like to put a little bit of mustard into my mashed potatoes.

put some in your cheese sauce for like, anything.

>>12572317
I love that stuff but the powder is expensive. When hydrating some of the powder use room temperature water, it'll clump if hot water is used, in other words make a slurry.
A weird thing that I saw on "yan can cook" a long time ago, was was that some guest instead of water used tabasco sauce. I tried that and it was really good and also had this vicious firey color to it. It makes a great dimsum dipping sauce.

It's like $8 for a little can of it here in the USA and that prevents me from having it on hand 24/7.

>>12572317
If I want the kick but don't want my tongue to take the hit I'll sprinkle mustard powder on veggies sometimes. It actually improves the nutrient availability of a lot of brassicas (broccoli, cauliflower, brussel sprouts, etc.) too. Also, if you like the "BBQ pork and seeds" you often get from a chinese place, go get some from the grocery store and make your own spicy mustard + ketchup at home.

>>12572317
S&B is almost as good as Colmans and a heck of a lot less expensive, one of these tins goes for about $1.50 or so.

dry mustard and soy sauce are my goto steak marinade

>>12574917
>. It actually improves the nutrient availability of a lot of brassicas
In english doc!

>>12576781
The vegetables I listed + mustard powder = healthier together than by themselves.

>>12573137
you know, wasabi (in the box or tube) IS just mustard powder, dyed green