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Old 10-06-2006, 09:27 PM   #1
Join Date: Jul 2006
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Mustard Seed

Hey guys

Just got a new revolving spice rack that came with some spices. One of em sparked my curiosity; mustard seed.

So what can you do with this stuff? dips, rubs? any secrets?

Thanks guys!


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Old 10-06-2006, 09:52 PM   #2
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You could grind them up, mix in some vinegar and put it on a hot dog.

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Old 10-06-2006, 10:04 PM   #3
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You can make your own mustard for one.

It shows up in Indian Cooking and as a crusting ingredient occasionally.
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Old 10-07-2006, 03:04 AM   #4
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Not TNT, but I'm pretty sure you could use it to season the meats that generally do well with mustard (steak, pork,...).
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Old 10-07-2006, 03:11 AM   #5
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Generally mustard seeds are used in one of 3 ways:

1) Ground up and mixed with water and/or vinegar to make a mustard "sauce"
2) Roasted and crushed/ground for Indian curries - although they tend to be the brown or black seeds - not yellow
3) An ingredient in "pickling spice" - also used in spice packs for "corned beef" or spice blends for something like Zatarain's "Crab Boil", REX, and Old Bay.
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Old 10-07-2006, 08:10 AM   #6
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I crack/crush it (in a zippie with my rolling pin) with cumin to add to my homemade chicken noodle soup ... I sweat then saute my onion, carrots and celery for about 15 - 20 minutes adding my seasonings to the last 5 minutes to allow them to "bloom" a bit before I add stock.
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Old 10-07-2006, 10:00 AM   #7
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I throw some in my "corn relish salad" and my "dutch cabbage salad". I've never crushed them...are you suppose to? lol. I just liked the looks of it!
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Old 10-07-2006, 11:07 AM   #8
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You can use it in dry rubs also for different meats.
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Old 10-07-2006, 01:16 PM   #9
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I like to throw them in the hot oil before stir frying or prior to searing chops. Heat until they begin to pop, then proceed with adding the other ingredients. The mustard gives the oil a very nice flavor. I also do this with sesame seeds.
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Old 10-07-2006, 04:06 PM   #10
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Mustard seeds are widely used in Indian cooking, although the black/brown ones prevail. No reason why you can't use the yellow, though. Try something simple:
Parboil some whole green beans. Drain and set aside.
Heat some oil ( or ghee) in a pan, and when hot, add a tbsp of whole mustard seeds. When they begin to pop, add a tsp of minced garlic, and two tbsps grated coconut, stir around once or twice, then add the beans. Stirfry until just tender. Salt and pepper to taste.
I always use mustard seeds in my pickling spices, too.

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