Allotment Gardening Advice Help Chat
Eating and Drinking => Cooking, Storing and Preserving => Topic started by: Pescador on May 31, 2018, 20:19
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Has anyone made this? There seem to be 2 conflicting methods. Soak before grinding or vice versa.
Do have you have experience of either method?
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I know you have not had any replies yet but I do remember a mustard shop in Norwich a good long while ago that sold mustard as the dried, ground powder. You were expected to make it up yourself.
Many of the online recipes seem to be grind brown seeds, blend with powdered yellow mustard, add water, rest, add vinegar and seasoning, rest in fridge.
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Due to the huge amount of interest shown in this post, I have been trying for a couple of hours now to post a 4 photo sequence of my mustard making process. However, for some reason, it won't let me post it, so the photos may come as separate posts!
First of all I soaked the mustard seeds overnight in a locally brewed beer.
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By the morning the seeds had soaked up most of the beer and surprisingly had separated into 2 distinct layers.
Then I added the other ingredients and blended and bottled.
Now it's a 24hr wait before I can taste it to see if I've got it right, which is better than the 4 week wait for a chutney!
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Oops! Missed out the shot of the soaked seeds, sorry
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I think it was more that no-one had a clue, rather than lack of interest, as none of us has made mustard before :unsure:
The layers of seeds are odd :wacko: Hope it tastes how you want after all the work :)
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Tastes great, and goes on sale on Saturday!
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All's well that ends well then :D