food No Stress Recipe Challenge
- Thread starter Marcie
- Start date
I've been working on mine, and.....the verdict is out at this point....
still gonna work it a little more but not having too much hope~
Honey....
It's mustard.
I think I'm having a problem similar to SL's. I used a mortar and pestle on my mustard seeds to crack them and everything... and they're just not absorbing. It TASTES okay, the texture just isn't very appealing. Too gritty.
I added more liquid and cooked the mustard for a bit... and added some more mustard powder and that helped a lot, but I'm still puzzled as to why the seeds didn't absorb at all.
I just went ahead and blended it since I couldn't get the seeds a decent texture and I'm actually really surprised - it's good!
Pics coming soon
I added more liquid and cooked the mustard for a bit... and added some more mustard powder and that helped a lot, but I'm still puzzled as to why the seeds didn't absorb at all.
I just went ahead and blended it since I couldn't get the seeds a decent texture and I'm actually really surprised - it's good!
Pics coming soon
Very interesting.....
Mine turned out really REALLY good! I can't imagine what might be the trouble.
Mine turned out really REALLY good! I can't imagine what might be the trouble.
salsalady
eXtreme Business
Photo evidence of mustard, simple as 1-2-3-
1- Soaked the yellow seeds in balsamic vinegar and water, nuked for a few seconds off-and -on to get the heat up and "cook" 'em, let them soak overnight.
2-
stick blender, nothin....
back onto the stove, cooked for a couple hours, add a little water every now and then to keep it from sticking~-
food processor....nada....
3-
tasted bad, pitched it-
PLAN "B"-
1- Soaked the yellow seeds in balsamic vinegar and water, nuked for a few seconds off-and -on to get the heat up and "cook" 'em, let them soak overnight.
2-
stick blender, nothin....
back onto the stove, cooked for a couple hours, add a little water every now and then to keep it from sticking~-
food processor....nada....
3-
tasted bad, pitched it-
PLAN "B"-
salsalady
eXtreme Business
I dunno what went wrong on this first attempt at making mustard. Seemed pretty simple.
Didn't have time to do a good google of mustard recipes, but the challenge is still on! If I have time, I'll do some more research to find out what I did wrong and hopefully contribute another entry.
It's all good~ and I still love mustard!
Didn't have time to do a good google of mustard recipes, but the challenge is still on! If I have time, I'll do some more research to find out what I did wrong and hopefully contribute another entry.
It's all good~ and I still love mustard!
SL bought a can of BBs instead of mustard seeds! 
I dunno what went wrong on this first attempt at making mustard. Seemed pretty simple.
Hats off to you for the big effort though
I dunno what went wrong on this first attempt at making mustard. Seemed pretty simple.
Didn't have time to do a good google of mustard recipes, but the challenge is still on! If I have time, I'll do some more research to find out what I did wrong and hopefully contribute another entry.
It's all good~ and I still love mustard!
How very odd.....
You know, I bought really cheap mustard seeds. Perhaps that's the difference. After a few hours, those seeds should have sucked up all the liquid in that bowl and have been ready for more. Perhaps you should try a blender on this next go-round instead of the processor and boat motor.
Please holler at me if i can help!
Thanks, guys,
THP!
The seeds were expensive, organic stuff from the hippy-food-store. But I wouldn't think that should make a difference.
Next time I'll go cheap-o like Pauly suggested.
I have an idea.
Why not put'em in the spice grinder.....THEN soak them? I bet money that'll do it!
I dunno what went wrong on this first attempt at making mustard. Seemed pretty simple.
Didn't have time to do a good google of mustard recipes, but the challenge is still on! If I have time, I'll do some more research to find out what I did wrong and hopefully contribute another entry.
It's all good~ and I still love mustard!
I'm thinking of giving this a go too. I did come across a website that claims that heat activates an enzyme that kills the flavor of mustard so don't be tempted to hurry the soaking process by boiling your seeds. When using in a recipe, add mustard near the end of cooking. It also said that when making mustard from the whole seeds, it'll require a bit of time as the seeds should soak and the prepared mustard tastes much better after it has "ripened" for a few days. Because of this, you will not get a clear flavor just after mixing. They should balance out after a few days of sitting.
Of course this is all 'book' knowledge on my part as I have yet to give this a go
.
One of the little bits of info I gleaned a while back on mustard making was that cooking the mustard seed destroys the flavor. Mustard made Fresh from mustards seeds take a few days to mellow and the flavors to blend. It will taste harsh at first.
Good deal! The more the merrier!
As for the flavor "maturing"...... I agree. Mine is already better than it was two days ago.
I've been thinking of making my own mustard since you posted that pic of the Hab mustard you got some time ago. I can't find it anywhere in town, and I figure I can come up with something that'll have some decent flavor and heat myself. I've been thinking about a little rosemary mustard to go with my chicken sammiches. Not too sure what kind of pepper I'm going to pair with it though. Habs have a pretty strong flavor, cayennes have little flavor and ok heat so I dunno just yet...