Asian hot mustard recipe










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Making chinese hot mustard at home

Asian markets in my area sell the pre- ground stuff, and you're right, it does go stale over time. I like my mustard very hot, but sometimes it can over power the flavor of the food. In the case of prepared mustards, the reaction is toned down by using additives such as flour. When it reaches the flavor I like, I add vinegar to stop the action and refrigerate for fifteen minutes and serve. The answer lies in the chemical properties of mustard seeds. The reason for this is because it looses its heat and flavor over time. I do this to keep my sanity. However, English Colman's dry mustard powder, made by blending the flavorful brown seeds with the less pungent white mustard seeds, is a perfectly acceptable substitute. So I usually add cold water to the mustard powder and mix. Follow through and lets get started. The result is the sharp tasting oil that gives mustard its pungency and helps explain why the name mustard comes from the Latin words mustum must and ardens burning.

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Description: I tried Crystallized ginger and un-filtered apple cider vinegar in one of my experiments and loved the sweetness and flavor so that is how I make it now. This instructable will share how to make Chinese hot mustard using just a few ingredients and how to regulate the amount of heat to your liking. It does not take long to make, but should be prepared a few minutes before the meal is served. The heat factor is similar to pepper jam and is subtle. I enjoy working in the yard, sewing, cooking, quilting, gardening, and creating. After it is the way you like it, add a small amount of apple cider vinegar to stop the action of the enzymes. While the effect is subtle, I do agree it exists, so as an alternative you may want to store the hot mustard in a sealed container in the refrigerator, as refrigeration also stops the reaction from progressing. When it reaches the flavor I like, I add vinegar to stop the action and refrigerate for fifteen minutes and serve. My husband is not a big fan of hot mustard and he really liked the dried oranges with the ginger hot mustard. Sesame oil and rice vinegar may also be added. If you prefer your mustard very hot, just add cold water and the seasonings you like. By sunshiine I support Smirnoff here Follow.
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