White mustard in cooking

At present, white mustard is often used in cooking, which is similar to horseradish in taste. In general, plant seeds are used, from them the table mustard is prepared, adding vinegar, salt, sugar and vegetable oil, sometimes adding various spices in order to give the dish an extra flavor, since the seeds are devoid of any smell.

Still seeds are used to prepare a variety of spices and seasonings, vegetable dishes, soups and minced meat, sometimes they are added when preserving vegetables. White mustard is also used in salads, sauces and rice dishes. However, before cooking, you need to roast the seeds to activate the aromatic oils contained in them, which will not only give the dish a nutty flavor, but will also show its medicinal properties. The volatile vapors released have an antibacterial effect, so mustard is used as a protective coating in the preparation of meat and fish, it also prevents the escape of meat juice. And also this plant contains a large number of fatty and essential oils, which have a value in canning and bakery.

In comparison with black, white mustard has a more delicate and piquant taste. In cooking, often used mustard powder for cooking meat dishes, including poultry, and various gravies, with its use, prepare mayonnaise. It should be noted that the mustard powder diluted with hot water emits mustard oil with a sharp pungent smell and taste, so the mustard must has an irritating effect on the mucous membrane of the oral cavity.

Let's consider in detail how the mustard is prepared for dining.

For this, the seeds of the plant are put under a press, and the resulting cake is ground into a powder. In this case, white mustard is best suited, since it gives the finished product a golden yellow color and good taste qualities. The resulting powder must be well grinded, poured hot boiled water and let it brew throughout the day, so that all bitterness is gone. After the necessary time, the water is drained, salt and sugar are put in mustard, as well as vinegar and vegetable oil. You can add cinnamon, wine, cloves to get a spicy taste. The mixture is thoroughly mixed, placed in a glass container and clogged. The finished product is used to prepare various dressings, sauces, mayonnaise. It is also used as a seasoning for vinaigrettes, meat dishes, salads, etc. Mustard can be kept long enough in a dark cool place.

It should be said that to date, there are several varieties of mustard, which differ in the structure of leaves and stems. The most common are: yellow mustard, black, Japanese, broad leaf and white. Japanese mustard has a rather sharp taste and goes on sale mostly in ready-made form, less often in powder. In this case, to obtain a ready-made culinary product, the powder is poured with boiling water, mixed well and insisted for several minutes.

Leaf mustard has a pleasant, tasty taste and is used in cooking in boiled and fresh form for the preparation of salads, soups, seasonings for fish and meat dishes. The leaves of this plant are often greased, and sprouted seeds are used to make sandwiches and spicy pasta.

Below we will look at how to make soft mustard.

This will require: a glass of mustard powder, ten grams of salt, seventy-five grams of vegetable oil and sugar, fifty grams of vinegar and one hundred grams of boiling water.

First, the powder from the seeds of the plant should be brewed with boiling water, stirring well to obtain a thick mixture, and leave to infuse for one day. After the lapse of time, the water formed on the surface of the mixture is poured off, everything is mixed, oil, salt, sugar and vinegar are added.

Thus, white mustard is widely used not only in medicine, but also in cooking. Possessing a specific taste and aroma, it is indispensable on every table, so it is often seasoned with salt and pepper.