Category Archives: Mustard seeds

CarolCooks2…Week 1…in my Kitchen……Made from scratch…Mustard…

Every Thursday I will show you how easy it is to replicate a processed food in your own kitchen…not only are most recipes easy to replicate but they make far more … are much more cost-effective …Who doesn’t like 3 for the price of one?

I am also really trying to get over the message that we should first and foremost be counting chemicals in our foods, not calories…I was going say count the sugar, salt and fat but we all know how important they are to our health and well being and that we should be aware of government guidelines but it seems the chemicals in our foods ..don’t quite carry the same importance for many…

Many illnesses/diseases are proven to be a direct result of the food and drinks we consume…I would much prefer to change my diet than pop a pill or three… Highly processed foods consumed in excess are known to have consequences for our health and our families health…

I am noticing when doing research the word “likely” crops up very frequently as in “likely safe”…and most times more than once in the same sentence…I don’t like it! It makes me uneasy…

It is also a fallacy that processed foods are too hard or too complicated to make…Many are just a process much like you follow a knitting or crochet pattern you just measure the ingredient and away you go …Yes, my mother and my grandmother taught me much but also much I have learnt myself…Yes, I have and still do have kitchen disasters (ask), my family…they would love to tell you…haha…I’ll do a post on them one day it will astound you…haha…

I make many of my own sauces, mixes and condiments …sometimes because I cannot buy it here and to import it costs far more than the ingredients it is also the preservatives I mean why else would something last for years…

I have also discovered TASTE…sometimes it is the taste… I can taste the ingredients and not just an overriding sweetness…I can see how much I can make in volume against the size of a pack I purchase in a store the cost speaks volumes both in my purse and in our health.

Ingredients: Store purchased Mustard.

Water, MUSTARD flour (21%), sugar, salt, WHEAT flour, turmeric, citric acid, stabiliser (xanthan gum) 8 ingredients…

My Homemade Mustard.

Ingredients: (5)

  • 1/4 cup cold quality vinegar (wine vinegar, rice vinegar etc.)
  • 1/2 a cup of cold water
  • 1 teaspoon salt
  • 1 teaspoon ground turmeric
  • 1/4 of a cup of mustard seeds

Let’s Cook!

 Mix together the water, vinegar, salt, and turmeric, then chill this in the refrigerator for a half-hour to an hour.

 Grind the mustard, then pour the cold liquid over the ground mustard immediately. Set it in the refrigerator overnight before using, for the best flavour.

If you don’t want yellow mustard, simply omit the turmeric.

The reason for the emphasis on cold vinegar and water is because this retains the flavour of the mustard,  otherwise, it loses its pungency quickly. The original recipe I used stated to let it stand overnight as this reduces the bitterness although I found 2/3 days was much better.

Also, as it chills, it should thicken up. This is the reason that store-bought mustard can be difficult to get out of the container if it comes directly from the refrigerator and isn’t at room temperature.

 

 

 

 This mustard will keep in the refrigerator for about a year due to its vinegar content although it doesn’t last that long here…they eat it!

My second batch was slightly smoother but I think I need to either dry my seeds in the oven or in the sun as dry frying it is so easy to burn them…which I did with the first batch so had to start again.

However, on doing a little research of my own I have found another recipe which recommends soaking the mustard seeds for 24/48hrs and then putting them in a small food processor and you will have a smooth paste after then passing the paste through a fine metal sieve however if you want grainier mustard then pass on the final step.

My quest for smooth mustard like the famous Colman’s mustard is not yet over but a work in progress……I will keep you updated…

In the meantime, my son taste tested …we had a little Colman’s mustard left so he used both on his dinner and said he really couldn’t taste any difference so it got the thumbs up from him and as he is a very good chef that was praise indeed!

About me and my cooking:

I use natural ingredients wherever possible. I do not use a packet or bottled ready-made mixes. I also do not use a microwave ( for personal) reasons.

I cook as far as it is humanly possible with fresh, homegrown or homemade condiments. I support local farmers as much as I can.

Saying that I am not fanatical and on occasions, I buy a bottle of salad cream…I just don’t buy ready meals or meals in a packet or tin I like to make my own.

To be honest, a lot of foodstuffs which I used to buy are so easy to make, more flavoursome and cheaper and importantly better for your health.

N.B. I have added a clickable link on mustard seeds which will give you further benefits and uses of this little seed.

Until next time enjoy!

Thank you for reading this post I hope you enjoy this new series…if you make your own mustard and have some tips to share please leave a comment I would love to hear from you…Love Carol x

Smorgasbord Blog Magazine – Carol Taylor’s Food and Cookery Column – Mustard

Marvellous mustard it elevates our food to something more doesn’t it? and has so many other uses and benefits ….I hope you enjoy!

Smorgasbord Blog Magazine

I hope you all had a fantastic Easter and if you went away then had a lovely break and have come back nice and refreshed.

Mustard is one of my favourite condiments and it has many uses… Mustard seeds have been found to have been mentioned in the ancient Sanskrit writings which go back 5,000years. They have been mentioned at least 5 times in the Bible and in the New Testament, The Kingdom of Heaven is compared to a grain of mustard seed.

There are about 40 varieties of Mustard seed but generally, they are divided into 3 principal categories of black, white and brown.

Black is the most pungent and is found growing in the Middle East.

White mustard seeds are actually yellow in colour and come from the Mediterranean region, the mildest in flavour and American yellow mustard is made from these.
Brown mustard seeds are actually dark…

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