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| Thread ID: 144183 | 2017-08-03 19:14:00 | Mustard lust | Greg (193) | PC World Chat |
| Post ID | Timestamp | Content | User | ||
| 1437940 | 2017-08-04 03:27:00 | One of your links will sell it by the dozen, and the other link is the one I referenced in the first place! *grief* :groan: So buy a dozen!! I like Masterfoods Mild. Loathe the hot stuff, whatever variation or brand. So, as it is hard to find in Waitakere I went over to New Lynn and bought 12 jars of it from the one close shop that has it. It keeps for absolutely ages.....whats wrong with you buying it in bulk? |
pctek (84) | ||
| 1437941 | 2017-08-04 03:40:00 | whats wrong with you buying it in bulk?You're right, it lasts indefinitly. But At about $60 per 500g jar is a bit difficult to afford. | Greg (193) | ||
| 1437942 | 2017-08-04 21:20:00 | You're right, it lasts indefinitly. But At about $60 per 500g jar is a bit difficult to afford. Well OK. But then, think how much it will be in a year then....but you will have plenty left at the old price..... Or buy some similar one instead, there isn't that much variation you know. The level of heat in a given mustard is directly related to the specific type of seed used. Yellow mustard seeds (also called white) are the mildest, while brown and black seeds much hotter and more pungent. That said, the liquid used to moisten those seeds and bind the mustard also has a large impact on its pungency. See, dried mustard seeds or powders have no real heat on their own. It's not until they're combined with water that natural enzymes present in the mustard will work to liberate pungent compounds from their dormant state. The more acidic the liquid, the slower this reaction will take place, and the longer the final heat will last. Mustards made with vinegar will have a long-lasting, slow burn, while those made with less acidic liquids like pure water, will be extremely pungent when freshly prepared, but lose that punch more quickly. Vinegar will produce a milder mustard because the (dried) ground seeds release an enzyme (allyl senevol), some of which is dissipated in the soaking. If, however, further vinegar is used in the mixing, then the mustard can become quite pungent: The temperature of the water can also affect heat level—hot water will deactivate mustard enzymes and break down some of the pungent compounds, while cold water will keep them all intact. The mildest mustards with the longest shelf life are made with yellow mustard seeds and plenty of vinegar, while the hottest mustards are made with black or brown mustard seeds and cold water. Even though the volatile mustard oils can be stabilized to a point by this acidic reaction, bottling, and refrigeration, they still gradually lose their heat over time. Left alone, your mustard will lose its bite in a few days, or in some cases even hours. But adding an acid, most often vinegar, sets the reaction in place The gold standard for American mustards is the yellow variety. Its bright yellow color comes from the sole Honey mustard is exactly what its name implies—a mixture of honey and mustard. This is usually done in a one-to-one ratio, but can be adjusted based on personal taste. ¼ cup water 4 tablespoons dry ground mustard 3 tablespoons white distilled vinegar 1/4 teaspoon salt 1/8 teaspoon turmeric Place water, mustard, vinegar, salt, turmeric in a small saucepan over medium heat and whisk until smooth. Bring mixture to a boil, then reduce heat to a simmer until thickened, about 5 minutes, stirring often. Allow mustard to cool, transfer to an airtight container and store in the refrigerator for up to a month. Homemade Yellow Mustard 1/2 cup yellow mustard seeds 3/4 cup apple cider vinegar 1/3 cup water 1 1/2 tsp. sugar 1/4 teaspoon salt 1/8 teaspoon turmeric Soak the mustard seeds in the vinegar and water, making sure the seeds are covered by the liquid. Leave soaking for 2 days. Add the sugar and spices to the seeds mixture. The mustard will at first seem extremely spicy, but will mellow out after a day or two in the fridge. To make honey mustard, mix the completed yellow mustard with local honey at a 1:1 ratio. |
pctek (84) | ||
| 1437943 | 2017-08-04 23:07:00 | Greg Try a jar of Martin Poulez mustard from Sabato | bonzo29 (2348) | ||
| 1437944 | 2017-08-05 08:04:00 | If you have a Vetro store, try there, they are in Napier, Rotorua, New Plymouth, Gisborne and Tauranga. They sell Mediterranean foods. I've bought French mustard from there, although it isn't the brand your link showed, they may be able to source it for you. | Marnie (4574) | ||
| 1437945 | 2017-08-06 03:20:00 | although it isn't the brand your link showed, they may be able to source it for you.There's next to no chance of it being imported by anyone who doesn't already stock it. My sister and brother-in-law own businesses which specialise in French wines and fancy goods, and sister says the schlep of importing it just isn't worth it, considering all the shipping steps, customs, NZ approval and several other factors. Bonzo, Martin Pouret is very nice - tried it before, but it doesn't really cut the mustard for what I'm after. ;) |
Greg (193) | ||
| 1437946 | 2017-08-08 09:27:00 | Go get him Team. :-) | BobM (1138) | ||
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