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Old 10-07-2006, 06:38 PM   #11
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Join Date: Sep 2005
Location: Wisconsin
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Originally Posted by KAYLINDA
...I've never crushed them...are you suppose to?...
No, I don't think so. For most uses, they would either "pop" or soften in the provided liquid. However, the first time my honey had my homemade soup, he asked (ever so sweetly ) "What are these in my soup?" So I crush them so they don't look so odd and they also aren't so crunchy in the final product.

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Old 10-09-2006, 06:27 AM   #12
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Mustard seeds

I use mustard seeds in the following.

!. Indian curries
2. Cheese based sauces and soups.
2. In mustard and honey salad dressing.
3. In the pickles i make.


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Old 10-09-2006, 06:48 AM   #13
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Mustard (powdered) makes a great emulsifying agent, allowing you mix oil and vinigars in salad dressings.

thrown into a pan with hot oil also flavours the oil quite nicely, but be careful when doing this as they Do pop and can splatter oil.

Katherine Snow. xx
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