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/ck/ - Food & Cooking

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13328795 No.13328795 [Reply] [Original]

Based or cringe? Is it only acceptable on burgers and dogs or can it be used elsewhere?

>> No.13328802

Goes great on a ham, red onion, swiss and tomato sandwich.
Goes good with egg on toast

>> No.13328808

>>13328795
best condiment by far
only pussys dont like the bitter taste it adds to what ever you are eating so dont listen to them.
yellow > brown

>> No.13328821

>>13328795
I like it on pork chops.

>> No.13328827

>>13328795
I never eat anything yellow, someone could put pee in it.

>> No.13328835

>>13328795
Martha Stewart has said on tv that she loves French's yellow mustard and keeps a bottle at home. I absolutely believe she was lying for television, but she's done time and hangs out with Snoop Dogg (more than once), so I'll give her faked opinion the benefit of the doubt.

>> No.13328843

>>13328795
Classic yellow mustard is based because you are actually appreciating mustard for being mustard.
All the other mustards like "Dijon mustard" and "Honey mustard" are cringe because they are extremely oily and basically become an excuse to make the dish greasy as fuck.

>> No.13328968

>>13328843
>because they are extremely oily
No idea what kind of mustard you're getting but only honey mustard salad dressing has oil in it. The others are usually just mostly mustard seed and vinegar/water.

Yellow mustard is good on fatty food where you want to put a lot for the vinegar to balance it out, which is why it's good on a hot dog. I like to mix it with mayo for sandwiches sometimes too.

>> No.13328970

Amerimustard tastes very little like mustard and very much like vinegar so I use it in making vinaigrettes and a few other emulsified sauces and dressings. Works wonderfully.
That's all I use it for, tho, 2bh.

>> No.13329220
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13329220

I love it but not on French fries

>> No.13329646

>>13328795
turkey cheddar sandwich on white bread with sweet pickle chips. Manna from heaven.

>> No.13329657

'tard is based, but yellow 'tard is kinda bland. I recommend spicy brown 'tard.

>> No.13329660

Guldens

>> No.13329686

>>13328808
>yellow > brown
depends what you're using it on.

>> No.13329721

>>13328795
I had it on a pork chop sandwich yesterday

>> No.13329733

>>13328795
I use it on all sorts of sandwiches and like a little in chicken salad.

>> No.13329737

>>13328795
beans and wieners , add garlic powder too

>> No.13329738

>>13329220
I thought they nuked Seattle.

>> No.13329766

>>13328795
>mustard (stone ground) in stroganoff
>bit of mustard, and mustard seed/ground mustard seed in chili
It's kinda versatile

>> No.13329780

>>13328795
I prefer real mustard ok got dogs and stuff like that. But this kind is really good in a homemade thousand island sauce. Mostly I still use some Dijon for that but still.

>> No.13329781
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13329781

>>13328795
>*MOGs you*

>> No.13329859

>>13328795
A light coating of yellow mustard on a slab of ribs is imperative. It helps the dry rub adhere to the meat, and the vinegar in the mustard serves as a tenderizing marinade.

>> No.13329865

>>13328808
>mustard
>bitter
Explain your shenanigans

>> No.13329874

>>13329859
Competition BBQ uses yellow mustard in small amounts to just get a good bark, nothing more. There's a reason why they do a butter vinegar bath near the end. It has nothing to do with the cooking process.

>> No.13329905

>>13329874
I strongly disagree that mustard does not offer anything to the cooking process, IT DOES help with tenderizing the meat. Do the experiment yourself, make one slab with, and one slab without and see if one is not more tender than the other. Vinegars and citric acids in marinades serve that purpose...to tenderize.

>> No.13329912

>>13329874
...and it is the sugar like brown sugar that creates the bark.

>> No.13329940

>>13329905
>>13329912
https://www.youtube.com/watch?v=Hy5wnwuIZ2M&t=598s

It's a contended debate. Also there isn't much sugar in mustard to create the bark, it's all in the rub.

Mustard is generally used as a 'glue' nothing more.

>> No.13329959

>>13329940
For any "proof" you provide, I can provide just as many saying differing opinion.

Sugar is what causes the caramelization on meat. To be redundant for your benefit, the vinegar and citrus tenderizes the meat. The sugar is in the dry rub, or in the bbq sauce. You're being nothing but a contrarian at this point.

Mustard/Citrus = tenderization
Sugar, whether in dry rub or bbq sauce= creates the caramelization resulting in bark

>> No.13330000

>>13329959
Citrus or vinegar doesn't tenderize meat ... it's a myth. There I said it.

It actually makes the muscle fibers tough, and in terms of ribs the amount of fat, while you cook it keeps it out of the muscle fibers.

Yellow mustard does nothing to the meat. Maybe the small amount of salt content does, but if you're using it as a glue to make the rub stick the rub itself will be heavy in salt.

I do agree tho that the bark is mostly sugar caramelizing.

>> No.13330014

>>13330000
Then what is the purpose of vinegar or citrus juices in marinades? Research it.

>> No.13330050

>>13330014
It's pseudo cooking.

People think brining = marinade. It's no the same.

Brine actually does tenderize meat. It draws out moisture from the meat and the salts work there way between the muscle fibers, and draws out moisture.

Marinades don't do this, they are meant add additional level of flavor. Acidity breaks down basically everything over time, including the muscle fibers themselves. just imagine if you add concentrated amounts of it to already dead animal flesh ...

>> No.13330106

>>13328795
Unironically became my favorite condiment over the last year. Tuna sandwich, fries, those greasy convenient store "grilled" rollups, and not kidding you, salmon. Never was a mustard fan before but taste buds changed or some shit and mustard adds love to almost any meal now

>> No.13330601

>>13329646
Sounds righteous

>> No.13330615

>>13329733
Jalapeno mustard chicken salad with cheese

>> No.13330663

>>13328795
Cringe no matter where it's used.

>> No.13330675

>>13329781
My man

>> No.13330695

>>13330050
Not a combatant itt but I have my own theory on this. Brines alter the thermal conductivity of meat. I came to this conclusion after my wife left some chicken out of the brine by accident and included it anyways with the brined chicken. I was grilling and was like “what the fuck is the deal with this piece?” I ended up cutting it open and comparing it to the others and the outside 1/4” had cockblocked the heat while the brined ones had no such problem. Since then I’m of the mostly unshakeable opinion that the greatest benefit of brining is the ability of the outer say 1/2” to 1” of meat to efficiently conduct heat to the inner core meat without burning the outer meat itself. The salt and flavor is a major, but secondary benefit.

>> No.13330702

>>13328795
mustard can be used as an emulsifier, binding oil and water together in sauces/vinaigrettes

>> No.13330784

>>13330675
fugg /fit/ is leaking

>> No.13330977

>>13330695
I think your experience is real. I've read that brined meat cooks quicker than unbrined.

>> No.13330986

there's much better mustard than OP

>> No.13330988

>>13328795
always dijon or yellow mustard for me

fuck honey mustard that shit sucks

>> No.13331416

>>13328795
Best used as a binder to hold rubs when smoking briskets and other large meats

>> No.13331512

why do brainlets put horseradish in their mustard

>> No.13331529

>>13328795
>Based or cringe? Is it only acceptable on burgers and dogs or can it be used elsewhere?
classic yellow mustard is higher vinegar, higher tumeric
yes, it can be used elsewhere
There are at least 1000 styles of mustard. Grow your palate and grow up. This is a troll thread or
tl;dr stop liking what I don't like, yet again

>> No.13331547

>>13330050
>Acidity breaks down basically everything over time
Do you even listen to yourself? What exactly do you think tenderizing is then? If by your own words "acidity breaks down basically everything" then you think only pounding the fibers would tenderize?

>> No.13331555

Anyone else put mustard on green beans?

>> No.13331587

>>13328795
I use it for filet mignon/beef tenderloin

>> No.13332551

>>13330000
was watching bbq competition on tv.. First guy rubbed oil on ribs... OIL CANNOT PENETRATE MEAT!!! So all the rub and mustered on ribs are just floating on outside. I read a whole article where they put dye in oil, vinager and other marinades and cut the meat showing how far it penetrated over time.. Almost no penetration even after days. Salt can penetrate meat but that is about it. Vinegar "cooks" the meat and prob makes it more tough. But, pickle juice on chicken I think makes it more tender.

>> No.13332609

I like adding it into scrambled eggs - not just yellow although its my favorite. Just put a bit in before you whisk.

Also beats ketchup on sweet potato fries.

>> No.13332615

>>13328968
Hello fellow MayoTard