Many condiments such as katchup, mayonnaise and mustard (where I live at least) seem to love rounding all of their expiry dates to "60 days after opened". Thing is, I never see any difference after ...
How can I tone down the heat in hot oriental mustard, without making it sweet/significantly altering flavor?
I recently attempted to mix up my own hot oriental mustard using a powder, bought in the local supermarket. (S & B Oriental Hot Mustard) Following the directions on the can. I mixed with water ...
Is there any taste differences between whole grain mustard and regular yellow mustard? Is the difference primarily in terms of texture and composition of each mustard? Also, could each be used ...
I'd like to make a sauce for salmon steak, using a whole grain mustard. I would make a roux-based white sauce but I'd like something healthier because the roux has a lot of butter in it. Any ideas of ...
Possible Duplicate: Is there a substitute for Dijon mustard and if so, what is it? i want to know if you can substitute Dijon mustard with something else and if so then what?
I have a recipe for mustard that calls for fermented mustard seeds - is there a way to ferment them at home?
I had a roommate many years ago that was from a Caribbean island, but I don't remember which one. His general technique for cooking almost anything was to start with a hot saute pan, add oil, a good ...
Can I substitute a small amount of say, hot english mustard for Dijon, or is there some other alternative. (Of course I will get some soon, but right now i have none, and was wondering if i can make ...
I'd like to make mustard soon. How do I do it? Also, what sort of modifications should I try? (IE Honey Mustard or Horseradish)