On 3/25/2021 7:50 PM, Boron Elgar wrote:
> On Thu, 25 Mar 2021 18:46:18 -0400, jmcquown >
> wrote:
>
>> On 3/25/2021 6:34 PM, Boron Elgar wrote:
>>> On Thu, 25 Mar 2021 17:38:01 -0400, jmcquown >
>>> wrote:
>>>
>>>
>>>>
>>>> My eyes completely skipped over the 'dry mustard' in the ingredients
>>>> list. Still tasted great.
>>>>
>>>> Jill
>>>>
>>> Do you not like dry mustard as an ingredient, or just missed it in the
>>> list?
>>>
>> I missed it in the list! I do have dry mustard in the cupboard. I was
>> doing a quick and dirty read of the recipe since I haven't made Sloppy
>> Joes in a while.
>
> HA!
>>
>>> I think I have a can of Coleman's at the back of the spice cabinet,
>>> and though I recall it as a common ingredient from when I was growing
>>> up, I do not even recall the last time I needed it.
>>>
>>> I should probably just toss what is there.
>>>
>> I couldn't tell you the age of the can of dry mustard I have. LOL It's
>> not an ingredient I use a lot. It probably wouldn't have made any
>> difference in the taste.
>>
>> Jill
>
> McCormick says this about dry mustard (though I have never had
> theirs).
>
> ******Make your own signature mustard! Mix 1/4 cup of ground mustard
> with just enough apple cider vinegar, beer or white wine to make a
> paste. Stir in an herb, like tarragon or rosemary, plus salt, and
> honey or brown sugar to taste. Its a perfect hostess gift or
> accompaniment to a cheese board.
>
> Yeah, ain't gonna happen
>
Ditto. I'm not a huge fan of prepared mustard to begin with. I'm sure
not going to bother making my "signature mustard" own using dry mustard
from an antique container. LOL


> *****Ground mustard is a natural emulsifier, helping ingredients like
> oil and egg bind together. Homemade mayonnaise and Hollandaise sauce
> are two excellent examples of sauces that gain stability from a pinch
> or two of mustard powder.
>
> I was not aware of this. I might have used the product this way in
> some dark past, but did not know it functioned as an emulsifier.
>
I never really thought about it. I don't make homemade mayo or
Hollandaise sauce.

I also don't make deviled eggs. I believe dry mustard is sometimes an
ingredient in them?

>
> *****Its the aromatic, tangy heat that lets mustard cut through the
> richness of beef. It makes you want to come back for a second€”and
> third and fourth€”bite. Blend mustard powder into your next burger or
> meatloaf. Or add it to a rub for any roast.
>
> I have used it when making a glaze for ham, but do not think of it for
> beef. Makes your ingredient list from BC, pretty much.
>
All I know is dry mustard was on the ingredients list and I missed it.
I've never added it to a rub for a roast or in burgers or meatloaf.
<shrug> I suppose it has a lot of uses, just not in my kitchen.

Jill