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Mustard
Information about Mustard plus Mustard recipes collection
Known as the "King of the Condiments”, it is used in many cuisines in one form or another and is the most popular of made condiments in the world. It even has its own celebration day on 5th August.
Origin and History of Mustard
Wild mustard is
thought to be native to Western Asia and Europe, but is now grown in many parts
of the world. Recorded evidence of the he use of mustard seeds can be found
dating back 7000 years in India and it is also believed to have been widely used
in Africa and China perhaps even earlier. Mustard plants were used by the
ancient Greeks and Romans and the seeds were used for medicinal purposes by
ancient physicians including Hippocrates.
Types of Mustard
There are so many prepared mustards on the market today, it would be almost impossible to site them all. However in general, there are four types of mustard on which most are based.
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Dijon |
English Mustard Powder |
Whole Grain |
Mustard plants like full sun but prefer cooler weather. As they mature in 50 days, succession planting is useful to ensure a constant supply. Sow the seeds from March to June, 6mm/¼ -inch deep, 7.5cm/3" apart in ordinary garden soil. Once germinated thin the seedlings to 20cm/8-inches apart. Keep well watered and weeded.
Mustard greens can be eaten raw or cooked. Harvest the leaves whilst still young
and tender. picking a few leaves from each plant to ensure continuous cropping
and later flowering which will provide the seeds.
Mustard seeds are ready to be harvested when the plants begin to turn yellow
although you need to leave them as long as possible. However, the pods tend to
explode when fully ripe. Cut the whole stalks halfway up then hang the plants
upside down to dry in a cool, dry place for approximately two weeks. Remove the
seeds from the pods and store in glass jars until ready to use.
As well as a condiment in its own right most often used as an accompaniment to meats and poultry, mustard can be used as an ingredient in many savoury recipes where it lends an added dimension and sometimes a good kick to the overall flavour.
In mayonnaise,
vinaigrettes and sauces, it has the added benefit of acting as an emulsifier,
binding the water/liquid and oil elements together, which helps stop the sauce
from separating.
As heat destroys much of the flavour of mustard, it's always best to add it late
on in the cooking. Also, it is unnecessary to use expensive mustards when adding
to cooked recipes: reserve these for use as accompaniments on their own.
CLICK HERE FOR LOTS OF RECIPES USING MUSTARD
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