Re: [CnD] 5 Ground Mustard Substitutes
I'd never heard of mustard greens until I read it in this list. I like mustard, so I don't know how I escaped hearing about them. Carol Ashland carol97...@gmail.com Sent from my BrailleNote Touch+On Aug 10, 2020 1:26 PM, Pamela Fairchild via Cookinginthedark wrote: > > Probably! LOL! > Am I the only one who likes mustard greens? > > Pamela Fairchild > > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] 5 Ground Mustard Substitutes
Mustard greens are hot. Other than that, they taste like greens. -Original Message- From: Cookinginthedark On Behalf Of diane.fann7--- via Cookinginthedark Sent: Monday, August 10, 2020 7:09 PM To: cookinginthedark@acbradio.org Cc: diane.fa...@gmail.com Subject: Re: [CnD] 5 Ground Mustard Substitutes I haven't seen mustard greens for a seriously long time. Some greens I like. Some I don't. If I can find mustard greens, I will try them. Diane -Original Message- From: Cookinginthedark On Behalf Of Dani Pagador via Cookinginthedark Sent: Monday, August 10, 2020 7:54 PM To: cookinginthedark@acbradio.org Cc: Dani Pagador Subject: Re: [CnD] 5 Ground Mustard Substitutes No, I like them, too. I've had them in soups mostly. They have an interesting flavor, not like mustard at all imho. More Later, Dani On 8/10/20, Pamela Fairchild via Cookinginthedark wrote: > Probably! LOL! > Am I the only one who likes mustard greens? > > Pamela Fairchild > > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark -- This email has been checked for viruses by AVG. https://www.avg.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] 5 Ground Mustard Substitutes
I haven't seen mustard greens for a seriously long time. Some greens I like. Some I don't. If I can find mustard greens, I will try them. Diane -Original Message- From: Cookinginthedark On Behalf Of Dani Pagador via Cookinginthedark Sent: Monday, August 10, 2020 7:54 PM To: cookinginthedark@acbradio.org Cc: Dani Pagador Subject: Re: [CnD] 5 Ground Mustard Substitutes No, I like them, too. I've had them in soups mostly. They have an interesting flavor, not like mustard at all imho. More Later, Dani On 8/10/20, Pamela Fairchild via Cookinginthedark wrote: > Probably! LOL! > Am I the only one who likes mustard greens? > > Pamela Fairchild > > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark -- This email has been checked for viruses by AVG. https://www.avg.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] 5 Ground Mustard Substitutes
No, I like them, too. I've had them in soups mostly. They have an interesting flavor, not like mustard at all imho. More Later, Dani On 8/10/20, Pamela Fairchild via Cookinginthedark wrote: > Probably! LOL! > Am I the only one who likes mustard greens? > > Pamela Fairchild > > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] 5 Ground Mustard Substitutes
Probably! LOL! Am I the only one who likes mustard greens? Pamela Fairchild ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] 5 Ground Mustard Substitutes
So there isn't absolute agreement on what is a good substitute for ground mustard. Some of them say Dijon, some more authoritative looking people seem to say yellow. I guess you use the substitute you like. I don't like yellow, so I probably won't use it unless it's the only one in the fridge. I never knew all this about mustard. Am I the only one who likes mustard greens? -Original Message- From: Cookinginthedark On Behalf Of Karen Delzer via Cookinginthedark Sent: Monday, August 10, 2020 11:28 AM To: cookinginthedark@acbradio.org Cc: Karen Delzer Subject: Re: [CnD] 5 Ground Mustard Substitutes Wow! Who'd have thunk!!! Great info here. Karen At 07:03 AM 8/10/2020, you wrote: > 5 Ground Mustard Substitutes > From The Spruce Eats > > Written by >Erin Huffstetler > Updated 07/09/20 >illustration showing substitutes for ground mustard The Spruce / Alison >Czinkota > In This Article > >Prepared Mustard >Mustard Seed >Other Substitutes >Need It? >If you need >ground mustard > for a recipe and there's none in your spice rack, there are several >things that you can use instead. What you choose will depend on the >dish and what you have available. >Prepared Mustard >That bottle of regular prepared mustard in your refrigerator door is >the best substitute for dry mustard in almost every recipe. It works >perfectly as a substitute in wet recipes like marinades, sauces, and >stews. Most mustards, particularly the classic yellow, are milder than >ground mustard, so a little adjustment is needed to achieve the >intended flavor. >Replace each teaspoon of ground mustard called for with one tablespoon >of prepared mustard. Then, omit one teaspoon of liquid from your recipe >to compensate for the extra liquid in the substitute. >Yellow mustard is your best bet, though most recipes will turn out just >fine with other common mustards like dijon or spicy brown. If you have >a really wild mustard-whole grain tarragon with shallots, for >example-be sure to consider how the flavor will work with the other ingredients in the recipe. >Before >using, make sure your mustard is still >fresh. >Mustard Seed >If you have a bottle of mustard seed in your pantry-you know, from that >one recipe you made last year-simply grind up some of the seeds to make >your own mustard. A coffee/spice grinder will do the job. This is an >especially good option if you are making a dry recipe like a spice rub. >Yellow mustard seeds > are the mildest, and they're the ones to use if you have them. Brown >mustard seeds are a bit spicier in flavor, and black mustard seeds are >the spiciest by far. You'll definitely want to use less in your recipe >if you need to use brown or black mustard seeds. > Other Substitutes >If you don't have any prepared mustard or mustard seeds on hand, you >can also use: >list of 3 items >Turmeric: Replace it measure for measure. >Turmeric > will give you the same yellow color and some of the same flavor notes >without the punch of mustard. And you don't have to worry about it >throwing your recipe off with added spiciness since turmeric is milder >than mustard. >Wasabi powder: It's spicier than mustard, so start with half as much >and give the recipe a taste before adding more. If you're trying to >work around a mustard allergy, be sure to check the label before using >wasabi-it sometimes contains dry mustard. >Horseradish powder: Horseradish is also spicier than mustard, so add >half as much and do a taste test to see if you want more. > >These substitutes may not be right for every recipe, so be sure to >consider if they'll be compatible with the other ingredients in your >recipe before you proceed. Sometimes the best thing to do when you're >out of an ingredient is to simply leave it out-especially if only a >small amount is called for. If your recipes includes lots of other >spices and flavorings, you might not even notice the dry mustard is >missing. > Do You Need to Buy Ground Mustard? >Recipes that call for ground mustard tend to be few and far between. >The prepared mustard substitute will probably do just fine in 75% of >the recipes that you come across. Unless you have a specific need for >ground mustard and will use it on a regular basis, you may be wasting >money by buying it. To put it into perspective, let's do a price >comparison: >list of 2 items >A 12-ounce bottle of yellow mustard can cost as little as $2. That >means each tablespoon costs around $.08. >A small, .85-ounce jar of ground mustard costs around $2.50 to $3. Each >jar yields about 12 teaspoons, which means each teaspoon costs about $.20. >
Re: [CnD] 5 Ground Mustard Substitutes
Wow! Who'd have thunk!!! Great info here. Karen At 07:03 AM 8/10/2020, you wrote: 5 Ground Mustard Substitutes From The Spruce Eats Written by Erin Huffstetler Updated 07/09/20 illustration showing substitutes for ground mustard The Spruce / Alison Czinkota In This Article Prepared Mustard Mustard Seed Other Substitutes Need It? If you need ground mustard for a recipe and there's none in your spice rack, there are several things that you can use instead. What you choose will depend on the dish and what you have available. Prepared Mustard That bottle of regular prepared mustard in your refrigerator door is the best substitute for dry mustard in almost every recipe. It works perfectly as a substitute in wet recipes like marinades, sauces, and stews. Most mustards, particularly the classic yellow, are milder than ground mustard, so a little adjustment is needed to achieve the intended flavor. Replace each teaspoon of ground mustard called for with one tablespoon of prepared mustard. Then, omit one teaspoon of liquid from your recipe to compensate for the extra liquid in the substitute. Yellow mustard is your best bet, though most recipes will turn out just fine with other common mustards like dijon or spicy brown. If you have a really wild mustardwhole grain tarragon with shallots, for examplebe sure to consider how the flavor will work with the other ingredients in the recipe. Before using, make sure your mustard is still fresh. Mustard Seed If you have a bottle of mustard seed in your pantryyou know, from that one recipe you made last yearsimply grind up some of the seeds to make your own mustard. A coffee/spice grinder will do the job. This is an especially good option if you are making a dry recipe like a spice rub. Yellow mustard seeds are the mildest, and they're the ones to use if you have them. Brown mustard seeds are a bit spicier in flavor, and black mustard seeds are the spiciest by far. You'll definitely want to use less in your recipe if you need to use brown or black mustard seeds. Other Substitutes If you don't have any prepared mustard or mustard seeds on hand, you can also use: list of 3 items Turmeric: Replace it measure for measure. Turmeric will give you the same yellow color and some of the same flavor notes without the punch of mustard. And you don't have to worry about it throwing your recipe off with added spiciness since turmeric is milder than mustard. Wasabi powder: It's spicier than mustard, so start with half as much and give the recipe a taste before adding more. If you're trying to work around a mustard allergy, be sure to check the label before using wasabiit sometimes contains dry mustard. Horseradish powder: Horseradish is also spicier than mustard, so add half as much and do a taste test to see if you want more. These substitutes may not be right for every recipe, so be sure to consider if they'll be compatible with the other ingredients in your recipe before you proceed. Sometimes the best thing to do when you're out of an ingredient is to simply leave it outespecially if only a small amount is called for. If your recipes includes lots of other spices and flavorings, you might not even notice the dry mustard is missing. Do You Need to Buy Ground Mustard? Recipes that call for ground mustard tend to be few and far between. The prepared mustard substitute will probably do just fine in 75% of the recipes that you come across. Unless you have a specific need for ground mustard and will use it on a regular basis, you may be wasting money by buying it. To put it into perspective, let's do a price comparison: list of 2 items A 12-ounce bottle of yellow mustard can cost as little as $2. That means each tablespoon costs around $.08. A small, .85-ounce jar of ground mustard costs around $2.50 to $3. Each jar yields about 12 teaspoons, which means each teaspoon costs about $.20. If you use a tablespoon of yellow mustard in place of each teaspoon of dry mustard called for in your recipes, that's a possible 16-cent savings each time you make the swap. Add in the fact that you'll have one less spice bottle taking space in your pantry, and you may not want to fool with ground mustard at all. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] 5 Ground Mustard Substitutes
Helen, thanks for this.?? I feel better about subbing yellow or Dijon mustard now. I bet the ground mustard manufacturers wouldn't like how this article ended.?? Lisa On 8/10/2020 8:59 AM, Helen Whitehead via Cookinginthedark wrote: 5 Ground Mustard Substitutes >From The Spruce Eats Written by Erin Huffstetler Updated 07/09/20 illustration showing substitutes for ground mustard The Spruce / Alison Czinkota In This Article Prepared Mustard Mustard Seed Other Substitutes Need It? If you need ground??mustard for a recipe and there's none in your spice rack, there are several things that you can use instead. What you choose will depend on the dish and what you have available. Prepared Mustard That bottle of regular prepared mustard in your??refrigerator door is the best substitute for dry mustard in almost every recipe. It works perfectly as a substitute in wet recipes like marinades, sauces, and stews. Most mustards, particularly the classic yellow, are milder than ground mustard, so a little adjustment is needed to achieve the intended flavor. Replace each teaspoon of ground??mustard called for with one??tablespoon of prepared mustard. Then, omit one teaspoon of liquid from your recipe to compensate for the extra liquid in the substitute. Yellow mustard is your best bet, though most recipes will turn out just fine with other common mustards like dijon or spicy brown. If you have a really wild mustard???whole grain tarragon??with shallots, for example???be sure to consider how the flavor will work with the other ingredients in the recipe. Before using, make sure your mustard is still fresh. Mustard Seed If you have a bottle of mustard seed in your pantry???you know, from that one recipe you made last year???simply grind up some of the seeds to make your own mustard. A coffee/spice grinder will do the job. This is an especially good option if you are making a dry recipe like a spice rub. Yellow mustard seeds are the mildest, and they're the ones to use if you have them. Brown mustard seeds are a bit spicier in flavor, and black mustard seeds are the spiciest by far. You'll definitely want to use less in your recipe if you need to use brown or black mustard seeds. Other Substitutes If you don't have any prepared mustard or mustard seeds on hand, you can also use: list of 3 items Turmeric: Replace it measure for measure. Turmeric will give you the same yellow color and some of the same flavor notes without the punch of mustard. And you don't have to worry about it throwing your recipe off with added spiciness since turmeric is milder than mustard. Wasabi powder: It's spicier than mustard, so start with half as much and give the recipe a taste before adding more. If you're trying to work around a mustard allergy, be sure to check the label before using wasabi???it sometimes contains dry mustard. Horseradish powder: Horseradish is also spicier than mustard, so add half as much and do a taste test to see if you want more. These substitutes may not be right for every recipe, so be sure to consider if they'll be compatible with the other ingredients in your recipe before you proceed. Sometimes the best thing to do when you're out of an ingredient is to simply leave it out???especially if only a small amount is called for. If your recipes includes lots of other spices and flavorings, you might not even notice the dry mustard is missing. Do You Need to Buy Ground Mustard? Recipes that call for ground mustard tend to be few and far between. The prepared mustard substitute will probably do just fine in 75% of the recipes that you come across.??Unless you have a specific need for ground mustard and will use it on a regular basis, you may be wasting money by buying it.??To put it into perspective, let's do a price comparison: list of 2 items A 12-ounce bottle of yellow mustard can cost as little as $2. That means each tablespoon costs around $.08. A small, .85-ounce jar of ground mustard costs around $2.50 to $3. Each jar yields about 12 teaspoons, which means each teaspoon costs about $.20. If you use a tablespoon of yellow mustard in place of each teaspoon of dry mustard called for in your recipes, that's a possible 16-cent savings each time you make the swap. Add in the fact that you'll have one less spice bottle taking space in your pantry, and you may not want to fool with ground mustard at all. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] 5 Ground Mustard Substitutes
Yes, that's a great article. I've never worked with mustard seeds. I understand that you pop them sort of like popcorn. Intriguing. -Original Message- From: Cookinginthedark On Behalf Of diane.fann7--- via Cookinginthedark Sent: Monday, August 10, 2020 10:08 AM To: cookinginthedark@acbradio.org Cc: diane.fa...@gmail.com Subject: Re: [CnD] 5 Ground Mustard Substitutes Really great article. Useful, practical stuff. -Original Message- From: Cookinginthedark On Behalf Of Pamela Fairchild via Cookinginthedark Sent: Monday, August 10, 2020 10:55 AM To: cookinginthedark@acbradio.org Cc: pamelafairch...@comcast.net Subject: Re: [CnD] 5 Ground Mustard Substitutes Helen, Thank you for this mustard article. I learned so much from reading it. The most valuable thing I learned was that my leaving the mustard out all these years is an ok thing to do, especially if you don't like the mustard flavor. Also, I never considered that some people might have an allergy to mustard. I guess one can be allergic to literally anything though so that shouldn't have surprised me. I just hadn't stopped to consider a mustard allergy before. I'll be more careful about that in the future. I also learned that horseradish and mustard are two different plants. They certainly taste very much alike though in the hot varieties. Thank you! Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of Helen Whitehead via Cookinginthedark Sent: Monday, August 10, 2020 10:00 AM To: cookinginthedark@acbradio.org Cc: Helen Whitehead Subject: [CnD] 5 Ground Mustard Substitutes 5 Ground Mustard Substitutes >From The Spruce Eats Written by Erin Huffstetler Updated 07/09/20 illustration showing substitutes for ground mustard The Spruce / Alison Czinkota In This Article Prepared Mustard Mustard Seed Other Substitutes Need It? If you need ground mustard for a recipe and there's none in your spice rack, there are several things that you can use instead. What you choose will depend on the dish and what you have available. Prepared Mustard That bottle of regular prepared mustard in your refrigerator door is the best substitute for dry mustard in almost every recipe. It works perfectly as a substitute in wet recipes like marinades, sauces, and stews. Most mustards, particularly the classic yellow, are milder than ground mustard, so a little adjustment is needed to achieve the intended flavor. Replace each teaspoon of ground mustard called for with one tablespoon of prepared mustard. Then, omit one teaspoon of liquid from your recipe to compensate for the extra liquid in the substitute. Yellow mustard is your best bet, though most recipes will turn out just fine with other common mustards like dijon or spicy brown. If you have a really wild mustardwhole grain tarragon with shallots, for examplebe sure to consider how the flavor will work with the other ingredients in the recipe. Before using, make sure your mustard is still fresh. Mustard Seed If you have a bottle of mustard seed in your pantryyou know, from that one recipe you made last yearsimply grind up some of the seeds to make your own mustard. A coffee/spice grinder will do the job. This is an especially good option if you are making a dry recipe like a spice rub. Yellow mustard seeds are the mildest, and they're the ones to use if you have them. Brown mustard seeds are a bit spicier in flavor, and black mustard seeds are the spiciest by far. You'll definitely want to use less in your recipe if you need to use brown or black mustard seeds. Other Substitutes If you don't have any prepared mustard or mustard seeds on hand, you can also use: list of 3 items Turmeric: Replace it measure for measure. Turmeric will give you the same yellow color and some of the same flavor notes without the punch of mustard. And you don't have to worry about it throwing your recipe off with added spiciness since turmeric is milder than mustard. Wasabi powder: It's spicier than mustard, so start with half as much and give the recipe a taste before adding more. If you're trying to work around a mustard allergy, be sure to check the label before using wasabiit sometimes contains dry mustard. Horseradish powder: Horseradish is also spicier than mustard, so add half as much and do a taste test to see if you want more. These substitutes may not be right for every recipe, so be sure to consider if they'll be compatible with the other ingredients in your recipe before you proceed. Sometimes the best thing to do when you're out of an ingredient is to simply leave it outespecially if only a small amount is called for. If your recipes includes lots of other spices and flavorings, you might not even notice the dry mustard is missing. Do You Need to Buy Ground Mustard? Recipes that call for ground mustard tend to be few and far between. The prepared mustard substitute will proba
Re: [CnD] 5 Ground Mustard Substitutes
Really great article. Useful, practical stuff. -Original Message- From: Cookinginthedark On Behalf Of Pamela Fairchild via Cookinginthedark Sent: Monday, August 10, 2020 10:55 AM To: cookinginthedark@acbradio.org Cc: pamelafairch...@comcast.net Subject: Re: [CnD] 5 Ground Mustard Substitutes Helen, Thank you for this mustard article. I learned so much from reading it. The most valuable thing I learned was that my leaving the mustard out all these years is an ok thing to do, especially if you don't like the mustard flavor. Also, I never considered that some people might have an allergy to mustard. I guess one can be allergic to literally anything though so that shouldn't have surprised me. I just hadn't stopped to consider a mustard allergy before. I'll be more careful about that in the future. I also learned that horseradish and mustard are two different plants. They certainly taste very much alike though in the hot varieties. Thank you! Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of Helen Whitehead via Cookinginthedark Sent: Monday, August 10, 2020 10:00 AM To: cookinginthedark@acbradio.org Cc: Helen Whitehead Subject: [CnD] 5 Ground Mustard Substitutes 5 Ground Mustard Substitutes >From The Spruce Eats Written by Erin Huffstetler Updated 07/09/20 illustration showing substitutes for ground mustard The Spruce / Alison Czinkota In This Article Prepared Mustard Mustard Seed Other Substitutes Need It? If you need ground mustard for a recipe and there's none in your spice rack, there are several things that you can use instead. What you choose will depend on the dish and what you have available. Prepared Mustard That bottle of regular prepared mustard in your refrigerator door is the best substitute for dry mustard in almost every recipe. It works perfectly as a substitute in wet recipes like marinades, sauces, and stews. Most mustards, particularly the classic yellow, are milder than ground mustard, so a little adjustment is needed to achieve the intended flavor. Replace each teaspoon of ground mustard called for with one tablespoon of prepared mustard. Then, omit one teaspoon of liquid from your recipe to compensate for the extra liquid in the substitute. Yellow mustard is your best bet, though most recipes will turn out just fine with other common mustards like dijon or spicy brown. If you have a really wild mustardwhole grain tarragon with shallots, for examplebe sure to consider how the flavor will work with the other ingredients in the recipe. Before using, make sure your mustard is still fresh. Mustard Seed If you have a bottle of mustard seed in your pantryyou know, from that one recipe you made last yearsimply grind up some of the seeds to make your own mustard. A coffee/spice grinder will do the job. This is an especially good option if you are making a dry recipe like a spice rub. Yellow mustard seeds are the mildest, and they're the ones to use if you have them. Brown mustard seeds are a bit spicier in flavor, and black mustard seeds are the spiciest by far. You'll definitely want to use less in your recipe if you need to use brown or black mustard seeds. Other Substitutes If you don't have any prepared mustard or mustard seeds on hand, you can also use: list of 3 items Turmeric: Replace it measure for measure. Turmeric will give you the same yellow color and some of the same flavor notes without the punch of mustard. And you don't have to worry about it throwing your recipe off with added spiciness since turmeric is milder than mustard. Wasabi powder: It's spicier than mustard, so start with half as much and give the recipe a taste before adding more. If you're trying to work around a mustard allergy, be sure to check the label before using wasabiit sometimes contains dry mustard. Horseradish powder: Horseradish is also spicier than mustard, so add half as much and do a taste test to see if you want more. These substitutes may not be right for every recipe, so be sure to consider if they'll be compatible with the other ingredients in your recipe before you proceed. Sometimes the best thing to do when you're out of an ingredient is to simply leave it outespecially if only a small amount is called for. If your recipes includes lots of other spices and flavorings, you might not even notice the dry mustard is missing. Do You Need to Buy Ground Mustard? Recipes that call for ground mustard tend to be few and far between. The prepared mustard substitute will probably do just fine in 75% of the recipes that you come across. Unless you have a specific need for ground mustard and will use it on a regular basis, you may be wasting money by buying it. To put it into perspective, let's do a price comparison: list of 2 items A 12-ounce bottle of yellow mustard can cost as little as $2. That means each tablespoon costs around $.08. A small, .85-ounce jar of gr
Re: [CnD] 5 Ground Mustard Substitutes
hello i...@newsreelmag.org and cnd family I don't like musterd at all On 8/10/20, Pamela Fairchild via Cookinginthedark wrote: > Helen, Thank you for this mustard article. I learned so much from reading > it. The most valuable thing I learned was that my leaving the mustard out > all these years is an ok thing to do, especially if you don't like the > mustard flavor. Also, I never considered that some people might have an > allergy to mustard. I guess one can be allergic to literally anything > though > so that shouldn't have surprised me. I just hadn't stopped to consider a > mustard allergy before. I'll be more careful about that in the future. > I also learned that horseradish and mustard are two different plants. They > certainly taste very much alike though in the hot varieties. Thank you! > > Pamela Fairchild > > > -Original Message- > From: Cookinginthedark On Behalf Of Helen Whitehead via Cookinginthedark > Sent: Monday, August 10, 2020 10:00 AM > To: cookinginthedark@acbradio.org > Cc: Helen Whitehead > Subject: [CnD] 5 Ground Mustard Substitutes > > 5 Ground Mustard Substitutes > From The Spruce Eats > > Written by > Erin Huffstetler > Updated 07/09/20 > illustration showing substitutes for ground mustard The Spruce / Alison > Czinkota In This Article > > Prepared Mustard > Mustard Seed > Other Substitutes > Need It? > If you need > ground mustard > for a recipe and there's none in your spice rack, there are several things > that you can use instead. What you choose will depend on the dish and what > you have available. > Prepared Mustard > That bottle of regular prepared mustard in your refrigerator door is the > best substitute for dry mustard in almost every recipe. It works perfectly > as a substitute in wet recipes like marinades, sauces, and stews. Most > mustards, particularly the classic yellow, are milder than ground mustard, > so a little adjustment is needed to achieve the intended flavor. > Replace each teaspoon of ground mustard called for with one tablespoon of > prepared mustard. Then, omit one teaspoon of liquid from your recipe to > compensate for the extra liquid in the substitute. > Yellow mustard is your best bet, though most recipes will turn out just > fine > with other common mustards like dijon or spicy brown. If you have a really > wild mustard—whole grain tarragon with shallots, for example—be sure to > consider how the flavor will work with the other ingredients in the recipe. > Before > using, make sure your mustard is still > fresh. > Mustard Seed > If you have a bottle of mustard seed in your pantry—you know, from that one > recipe you made last year—simply grind up some of the seeds to make your > own > mustard. A coffee/spice grinder will do the job. This is an especially good > option if you are making a dry recipe like a spice rub. > Yellow mustard seeds > are the mildest, and they're the ones to use if you have them. Brown > mustard seeds are a bit spicier in flavor, and black mustard seeds are the > spiciest by far. You'll definitely want to use less in your recipe if you > need to use brown or black mustard seeds. > Other Substitutes > If you don't have any prepared mustard or mustard seeds on hand, you can > also use: > list of 3 items > Turmeric: Replace it measure for measure. > Turmeric > will give you the same yellow color and some of the same flavor notes > without the punch of mustard. And you don't have to worry about it throwing > your recipe off with added spiciness since turmeric is milder than mustard. > Wasabi powder: It's spicier than mustard, so start with half as much and > give the recipe a taste before adding more. If you're trying to work around > a mustard allergy, be sure to check the label before using wasabi—it > sometimes contains dry mustard. > Horseradish powder: Horseradish is also spicier than mustard, so add half > as > much and do a taste test to see if you want more. > > These substitutes may not be right for every recipe, so be sure to consider > if they'll be compatible with the other ingredients in your recipe before > you proceed. Sometimes the best thing to do when you're out of an > ingredient > is to simply leave it out—especially if only a small amount is called for. > If your recipes includes lots of other spices and flavorings, you might not > even notice the dry mustard is missing. > Do You Need to Buy Ground Mustard? > Recipes that call for ground mustard tend to be few and far between. The > prepared mustard substitute will probably do just fine in 75% of the > recipes > that you come across. Unless you have a specific need for ground must
Re: [CnD] 5 Ground Mustard Substitutes
Helen, Thank you for this mustard article. I learned so much from reading it. The most valuable thing I learned was that my leaving the mustard out all these years is an ok thing to do, especially if you don't like the mustard flavor. Also, I never considered that some people might have an allergy to mustard. I guess one can be allergic to literally anything though so that shouldn't have surprised me. I just hadn't stopped to consider a mustard allergy before. I'll be more careful about that in the future. I also learned that horseradish and mustard are two different plants. They certainly taste very much alike though in the hot varieties. Thank you! Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of Helen Whitehead via Cookinginthedark Sent: Monday, August 10, 2020 10:00 AM To: cookinginthedark@acbradio.org Cc: Helen Whitehead Subject: [CnD] 5 Ground Mustard Substitutes 5 Ground Mustard Substitutes >From The Spruce Eats Written by Erin Huffstetler Updated 07/09/20 illustration showing substitutes for ground mustard The Spruce / Alison Czinkota In This Article Prepared Mustard Mustard Seed Other Substitutes Need It? If you need ground mustard for a recipe and there's none in your spice rack, there are several things that you can use instead. What you choose will depend on the dish and what you have available. Prepared Mustard That bottle of regular prepared mustard in your refrigerator door is the best substitute for dry mustard in almost every recipe. It works perfectly as a substitute in wet recipes like marinades, sauces, and stews. Most mustards, particularly the classic yellow, are milder than ground mustard, so a little adjustment is needed to achieve the intended flavor. Replace each teaspoon of ground mustard called for with one tablespoon of prepared mustard. Then, omit one teaspoon of liquid from your recipe to compensate for the extra liquid in the substitute. Yellow mustard is your best bet, though most recipes will turn out just fine with other common mustards like dijon or spicy brown. If you have a really wild mustardwhole grain tarragon with shallots, for examplebe sure to consider how the flavor will work with the other ingredients in the recipe. Before using, make sure your mustard is still fresh. Mustard Seed If you have a bottle of mustard seed in your pantryyou know, from that one recipe you made last yearsimply grind up some of the seeds to make your own mustard. A coffee/spice grinder will do the job. This is an especially good option if you are making a dry recipe like a spice rub. Yellow mustard seeds are the mildest, and they're the ones to use if you have them. Brown mustard seeds are a bit spicier in flavor, and black mustard seeds are the spiciest by far. You'll definitely want to use less in your recipe if you need to use brown or black mustard seeds. Other Substitutes If you don't have any prepared mustard or mustard seeds on hand, you can also use: list of 3 items Turmeric: Replace it measure for measure. Turmeric will give you the same yellow color and some of the same flavor notes without the punch of mustard. And you don't have to worry about it throwing your recipe off with added spiciness since turmeric is milder than mustard. Wasabi powder: It's spicier than mustard, so start with half as much and give the recipe a taste before adding more. If you're trying to work around a mustard allergy, be sure to check the label before using wasabiit sometimes contains dry mustard. Horseradish powder: Horseradish is also spicier than mustard, so add half as much and do a taste test to see if you want more. These substitutes may not be right for every recipe, so be sure to consider if they'll be compatible with the other ingredients in your recipe before you proceed. Sometimes the best thing to do when you're out of an ingredient is to simply leave it outespecially if only a small amount is called for. If your recipes includes lots of other spices and flavorings, you might not even notice the dry mustard is missing. Do You Need to Buy Ground Mustard? Recipes that call for ground mustard tend to be few and far between. The prepared mustard substitute will probably do just fine in 75% of the recipes that you come across. Unless you have a specific need for ground mustard and will use it on a regular basis, you may be wasting money by buying it. To put it into perspective, let's do a price comparison: list of 2 items A 12-ounce bottle of yellow mustard can cost as little as $2. That means each tablespoon costs around $.08. A small, .85-ounce jar of ground mustard costs around $2.50 to $3. Each jar yields about 12 teaspoons, which means each teaspoon costs about $.20. If you use a tablespoon of yellow mustard in place of each teaspoon of dry mustard called for in your recipes, that's a possible 16-cent savings each time you make the swap. Add
[CnD] 5 Ground Mustard Substitutes
5 Ground Mustard Substitutes >From The Spruce Eats Written by Erin Huffstetler Updated 07/09/20 illustration showing substitutes for ground mustard The Spruce / Alison Czinkota In This Article Prepared Mustard Mustard Seed Other Substitutes Need It? If you need ground mustard for a recipe and there's none in your spice rack, there are several things that you can use instead. What you choose will depend on the dish and what you have available. Prepared Mustard That bottle of regular prepared mustard in your refrigerator door is the best substitute for dry mustard in almost every recipe. It works perfectly as a substitute in wet recipes like marinades, sauces, and stews. Most mustards, particularly the classic yellow, are milder than ground mustard, so a little adjustment is needed to achieve the intended flavor. Replace each teaspoon of ground mustard called for with one tablespoon of prepared mustard. Then, omit one teaspoon of liquid from your recipe to compensate for the extra liquid in the substitute. Yellow mustard is your best bet, though most recipes will turn out just fine with other common mustards like dijon or spicy brown. If you have a really wild mustardwhole grain tarragon with shallots, for examplebe sure to consider how the flavor will work with the other ingredients in the recipe. Before using, make sure your mustard is still fresh. Mustard Seed If you have a bottle of mustard seed in your pantryyou know, from that one recipe you made last yearsimply grind up some of the seeds to make your own mustard. A coffee/spice grinder will do the job. This is an especially good option if you are making a dry recipe like a spice rub. Yellow mustard seeds are the mildest, and they're the ones to use if you have them. Brown mustard seeds are a bit spicier in flavor, and black mustard seeds are the spiciest by far. You'll definitely want to use less in your recipe if you need to use brown or black mustard seeds. Other Substitutes If you don't have any prepared mustard or mustard seeds on hand, you can also use: list of 3 items Turmeric: Replace it measure for measure. Turmeric will give you the same yellow color and some of the same flavor notes without the punch of mustard. And you don't have to worry about it throwing your recipe off with added spiciness since turmeric is milder than mustard. Wasabi powder: It's spicier than mustard, so start with half as much and give the recipe a taste before adding more. If you're trying to work around a mustard allergy, be sure to check the label before using wasabiit sometimes contains dry mustard. Horseradish powder: Horseradish is also spicier than mustard, so add half as much and do a taste test to see if you want more. These substitutes may not be right for every recipe, so be sure to consider if they'll be compatible with the other ingredients in your recipe before you proceed. Sometimes the best thing to do when you're out of an ingredient is to simply leave it outespecially if only a small amount is called for. If your recipes includes lots of other spices and flavorings, you might not even notice the dry mustard is missing. Do You Need to Buy Ground Mustard? Recipes that call for ground mustard tend to be few and far between. The prepared mustard substitute will probably do just fine in 75% of the recipes that you come across. Unless you have a specific need for ground mustard and will use it on a regular basis, you may be wasting money by buying it. To put it into perspective, let's do a price comparison: list of 2 items A 12-ounce bottle of yellow mustard can cost as little as $2. That means each tablespoon costs around $.08. A small, .85-ounce jar of ground mustard costs around $2.50 to $3. Each jar yields about 12 teaspoons, which means each teaspoon costs about $.20. If you use a tablespoon of yellow mustard in place of each teaspoon of dry mustard called for in your recipes, that's a possible 16-cent savings each time you make the swap. Add in the fact that you'll have one less spice bottle taking space in your pantry, and you may not want to fool with ground mustard at all. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
