Tuesday, August 16, 2011
Is Mustard The Healthiest Condiment? – My 100th Blog Post!!!
Brown or deli-style mustard – Has a more robust, instead of tangy, mustard flavor and pairs wonderfully in deli sandwiches and bratwurst. My favorite brands are Gulden’s and Plochman's.
get started making mustard today:
• 6 tablespoons mustard seeds
• 1/2 cup mustard powder
• 3 tablespoons vinegar (cider, white wine or sherry)
• 1/2 cup white wine or water
• 2 teaspoons salt
• 2 tablespoons honey
• 2 tablespoons grated fresh horseradish, ginger, or garlic
• 1/4 cup minced fresh herbs (really any kind)
• Use beer, liquor, or sake to replace part of the liquid and create a distinct flavor
1. Grind the whole mustard seeds for a few seconds in a spice or coffee grinder, or by hand with a mortar and pestle. You want them mostly whole because you are using mustard powder, too. * Try dry toasting the mustard seeds in a skillet before grinding to bring out a nice flavor.*
2. Pour the semi-ground seeds into a bowl and add the salt and mustard powder. If using, add one of the optional ingredients, too.
3. Pour in the vinegar and wine or water, then stir well. When everything is incorporated, pour into a glass jar and store in the fridge. Wait at least 12 hours before using. Mustard made this way will last several months in the fridge.
Adding turmeric as one of the spices is what gives the common yellow mustard its color. Aside from color, turmeric is a great addition for its beneficial properties. Turmeric is useful as a digestive aid, anti-inflammatory, and a cancer fighter. Curcumin is the chemical compound within turmeric that’s responsible for these healthful properties. When making mustard, add some turmeric for health and to get that pleasant yellow color.
I like mustard on a lot of things like carrots, mushrooms, hard and soft pretzels, hard boiled eggs, and tomatoes. When mixed with salsa, mustard is a great fat free salad dressing or dip. Also for dips, mix some spicy brown mustard in fat free refried beans for a good dip. Do you hate when your bottle is empty but it seems like so much is left on the sides? Add water, beer, or broth to the bottle, shake, and use to cook brown rice, soup, lentils, or any other ingredient that requires liquid. You will extract everything from the precious bottle and have a low cost way to add flavor without high calorie and expensive oils.
If you are not a fan of mustard, you’re missing out. I urge you to try making your own; it’s a fun way to learn something new and appreciate your creation by eating! I would like to end today’s post with a very necessary (for me) link on how to remove mustard stains. Enjoy!
For further reading on Mustard, check out Wikipedia.