Mustard Seed

I was curious how they cook the mustard and I researched this question and it turned out to be very simple and it was really quite interesting to cook. So let's cook mustard today. Honestly, there are many ways to cook mustard. But today I want to focus on the simple yellow quote, the movie quote of American mustard on the menu of, for example, the Dijon mustard that can be found in Europe. So let's just start. Okay, first of all, we need to get this clean bank to lock our money. So I'm just using this stolen bank. And one thing in this recipe is that I'm not going to make a specific amount. So most of this recipe will be just a reference. But one thing we need to know is that there are usually two types of mustard. There is yellow or light mustard, and there is a darker and darker mustard variant. Now for American mustard, we want to use the lightest variant. And it's probably a world that we need to get to the color we're trying to reach. So I'm going to fill my bank with a few mustard seeds. And then add a little water. Maybe I filled the bank, but all of a sudden it turned out okay. So we just need to make sure that all the mustard is soaked in water. And actually, it's quite weird how quickly these things start to swell after the water is drained. You can already see that it happens here. Now we just need to let them marinate. We need to let them marinate for at least three hours. I just left them marinate overnight because I was busy. So the next day I turned around and they look And as you can see, they chose a lot of water. And now when they are nice and fluffy, we can need this mustard. So I will use a tattoo for this step. You can put some mustard in the bowl. And make sure that you don't overdo it, otherwise it might get dirty. Now to make it easier to marinate, we will add a little salt. The corn crystals in the salt will help cut the skin of the mustard seed, and also provide some heat so that the mustard doesn't get too much of a scab. Start marinating this mustard, then add it. At first, it starts to scab here, avoiding the scab. But when it starts to get a little consistent, the paste will get a little different scab, and it will be much easier to marinate. In a few minutes you will see that the paste is starting to come out. And honestly, it should look Now, if we use a grain mustard seed, then most grain mustard seeds look the same. Now, when we are sure that we need more mustard seeds, we can move on to the next step, and add some mustard. So, for this quantity, I will add about a tablespoon of white distilled mustard, at least from the beginning. We will add a little later, if necessary. And what is the point of this kind of mustard, you can add any mustard you This mustard will not only give the end of the mustard seed its characteristic taste, but it will also help to distribute the mustard paste, which will help us to remove its moisture during the marination process, which will be later. Mix this, and then we will add the key ingredient, which makes American mustard such yellow. Turmeric. This turmeric gives the mustard its yellow color. In another case, it was closer to the yellow, something I suspect that it adds a little flavor, but in fact, it is added from the most color. And a little turmeric helps a lot. And it also leaves the seeds, as well as everything else. So be careful with what is sticking out of the mustard, if you do not want it to be orange yellow, practically forever. So we just need to mix the turmeric. And as soon as we finish with this, we are ready to move on to the separation of mustard paste from the mustard. Place the mustard in the mustard and put it over the mustard. At first, I used a wooden spoon to push the paste through the mustard, and it worked for a certain amount of time. I managed to collect the right amount of mustard paste from the mustard. And you can see here this paste, which I collected, Almost But to get the last drop of the mustard from this mustard, I started using a fork and just rub it with mustard seeds. And it really worked pretty well. I managed to remove most of the paste from the spoon. And then I just collected this paste from the mustard. As you can see, it is quite thick, compared to most American yellow mustard. So I just added a little more distilled vinegar to smoothen the taste. And if you have tried it now, you will feel the taste of American mustard, but much more spicy than the one you eat from the beach. The reason for this is that the mustard seeds place a very light chemical substance that evaporates on the tongue and gets into the nasal cavity when you eat it. And this is the same substance, for example, that If you put this substance in a jar and leave it in the fridge for a few days, this chemical substance would evaporate and it will become a liquid. However, you may So it all depends on you. And that's basically it. We made American yellow mustard and I hope you And if so, please share it or subscribe. It really helps me. Thank you, be well.