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Read this thread after trying a NYT recipe for roast pork, that turned out nicely, but left turmeric stains on a non-stick baking sheet. (The baking sheet had been in the oven under the roast.) In my case all sorts of products did NOT work, including chlorine beach. What finally did the trick was a spray solution of OxiClean applied to the cookware, with ...


I came across this article. It explains where mustard get its heat from: Mustard seeds come from the mustard plant, a member of the cabbage family. They contain two sulphur compounds, myrosin and sinigrin, as well as an enzyme, myrosinase. When the seeds are broken and water is added, the enzyme breaks down the sulphur compounds. The result is the sharp ...


Replacing about 60 percent of the water with rice vinegar smooths it out a bit. It's still spicy heat, but not so harsh. When I started using the rice vinegar, mine started tasting a lot more like what we are served in Chinese restaurants.


Make the mustard by replacing 1/2 the mustard with flour and adding some extra water to compensated for the thickening properties of the flour, then cook it off to get rid of the floury taste and there you go! If you don't want to go down the flour route you could always add coconut milk/cream or plain yoghurt instead of water which would temper the heat but ...

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