 Black mustard seeds. Photo by Meghan Anderson-Colangelo | SXC.
March 2006 |
|
Product Reviews / Main Nibbles / CondimentsMustard GlossaryPage 7: Types Of Mustard ~ N To Z
This is Page 7 of a seven-page glossary. To visit other pages, click on the black links below. If you’d like to suggest additional words for inclusion, click here.
Celebrated the first Saturday of every August at the Mount Horeb Mustard Museum in Mount Horeb, Wisconsin. A combination of brown and white mustard seeds ground into a powder, mixed with turmeric or saffron for added color and flavor. Flavored powdered mustards (chili, peppercorn, chive, mint) also can be found, or can be made by adding dried flavorings to plain powdered mustard. Powdered mustards have no aroma and little flavor until mixed with liquid, which engenders the chemical reaction that creates the mustard oil, which carries the flavor. When reconstituting, the mustard needs to stand for 15 minutes prior to use. A sharp-tasting, thick yellow or brown paste made of ground mustard seeds with vinegar or wine as a acidic fixative, prepared mustard is then seasoned with salt and various spices, depending on the house blend. On top of this base, there are hundreds of varieties of flavored prepared mustards, incorporating other spices (peppercorn, ginger), herbs (tarragon, chive, garlic, parsley), fruits (raspberry), nuts (walnuts, hazelnuts), and other food products (horseradish, beets, roquefort). Prepared mustard generally has about one-third to one-half the strength of dry mustard. Actual Roquefort cheese is blended into the mustard creating a delightful infusion of rich flavors to accompany meat and pasta dishes, canapés, hard-boiled eggs...even to use as a dip. Click here to purchase. Especially nice blends to season salad dressings. One of the two chemical compounds that creates the heat in mustard. See myrosin. A mustard sweetened with any traditional sweetener: honey, maple syrup sugar, or other product. A traditional match for white meats like chicken, turkey and pork. Click here to purchase. Used instead of lemon juice or vinegar, verjuice originated in Roman times; it was a staple of Parisian kitchens during the 14th and 15th centuries. An acidic, sour liquid made from the green juice of unripe grapes or other fruit, it will have different color and flavor based on the variety of grape or fruit from which it is made. Verjus is used in preparations like sauces and mustards. It heightens flavor without the harsher edge of vinegar. It has been used since medieval times; although out of fashion for many years, it is enjoying a renaissance. Verjuice, shown at right, available at iGourmet. Walnut and hazelnut mustards are excellent pairings for poultry, red meats, game, and salad dressings. They also enhance sandwiches, especially those that include cheese. Real wasabi is not a mustard but a root in the horseradish family. See Japanese mustard. See Japanese mustard. See White Mustard, below. Also known as yellow mustard, white mustard, Brassica alba, is a mild variety of mustard seed that is commonly used to make mustard in the U.S. This type of prepared mustard is known as American or ball-park-style mustard. Brown mustard seed, used to make Chinese mustard and Dijon mustard, is much spicier. Go To Page 1: History Of Mustard
© Copyright 2005-2010 Lifestyle Direct, Inc. All rights reserved. Images are copyright of their respective owners.
|
|
|
|
Spread The Word: Each icon below links to a site where you can bookmark, share and comment on this article:
 |