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Old 08-14-2009, 03:41 PM   #1
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Subbing regular mustard for dry mustard

can you substitute dry ground mustard for regular mustard, if so how would you do this, the rest of the ingredients are this

Light Mayonnaise or Salad Dressing
dry ground mustard
white vinegar
salt
ground black pepper
Paprika for garnish

I will mostly likly not use the pepper or salt. so can anyone tell me if I can use regular mustard instead of the dry ground mustard and what I must do to do this.

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Old 08-14-2009, 03:47 PM   #2
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I am not sure but I will say that ground mustard is the ground mustard seed and "mustard" is more than just the ground seed mixed with a liquid.

I found this...
*Distilled White Vinegar from corn, *Mustard Seed, *Turmeric, *Paprika, *Cloves, Sea Salt. *Organic Ingredients
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Old 08-14-2009, 04:00 PM   #3
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Quote:
Originally Posted by chaos View Post
can you substitute dry ground mustard for regular mustard, if so how would you do this, the rest of the ingredients are this

Light Mayonnaise or Salad Dressing
dry ground mustard
white vinegar
salt
ground black pepper
Paprika for garnish

I will mostly likly not use the pepper or salt. so can anyone tell me if I can use regular mustard instead of the dry ground mustard and what I must do to do this.
Let me understand, you want to use regular mustard in place of the dry ground mustard? If so I've done this and I like it better, I find dry mustard a lot hotter and I don't like it..I add the reg. mustard a little at a time, tasting as I go. When I get the taste that pleases me..I'm done.
kadesma
Oh I would use a little salt and pepper, it will enhance your flavors
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Old 08-14-2009, 04:03 PM   #4
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ok, thanks for your reply, I can try that, also I am not familar with the dry mustard, you said it's hot, well, good thing I didn't get any then, since I hate spicy/hot foods.
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Old 08-14-2009, 04:12 PM   #5
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Originally Posted by chaos View Post
ok, thanks for your reply, I can try that, also I am not familar with the dry mustard, you said it's hot, well, good thing I didn't get any then, since I hate spicy/hot foods.
Glad I could help. I enjoy foods with a little bite to them, but things that are so hot they do nothing but blowing your head off are worthless. Hope this works for you.
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Old 08-14-2009, 11:53 PM   #6
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Kadesma: You're joking, right?

Dry mustard is the core powder from which prepared mustard is made.

There's a reason why the recipe didn't call for vinegar, turmeric, extra salt, and "other spices".

If you use prepared mustard as a substitute for dry mustard, you will completely screw up the seasoning balance (and possibly the pH as well) of the dish.

I found this out the hard way at the tender age of 13, the first time I attempted Welsh Rarebit. I used prepared mustard instead of dry in the sauce, and broke it. The vinegar turned it into a mass of cottage cheese and water as soon as it reached a boil.
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Old 08-15-2009, 12:40 AM   #7
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Kadesma: You're joking, right?

Dry mustard is the core powder from which prepared mustard is made.

There's a reason why the recipe didn't call for vinegar, turmeric, extra salt, and "other spices".

If you use prepared mustard as a substitute for dry mustard, you will completely screw up the seasoning balance (and possibly the pH as well) of the dish.

I found this out the hard way at the tender age of 13, the first time I attempted Welsh Rarebit. I used prepared mustard instead of dry in the sauce, and broke it. The vinegar turned it into a mass of cottage cheese and water as soon as it reached a boil.
I have a can of Colemans dry mustard, it is used to make the hot Chinese mustard...I tried it in something and it was to warm for my family..Now the reg mustard will break in something hot, but I use it in salad dressings and things cold and room temp. I didn't as you say screw up what I used it for, it worked beautifully..
Remember what I used it for was cold and I may have wrongly assumed the poster was making a dressing of some sort. I just checked and he is using mayo,or a salad dressing most likely Miracle Whip,salt, pepper,vinegar it looks to me to be a cold dressing of some sort.I doubt it will break!
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Old 08-15-2009, 12:55 AM   #8
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I just wanted to clarify that substituting prepared mustard for dry is not normally an acceptable choice. In a cold preparation, it can be done if there is hypersensitivity to spice (because ground yellow/brown mustard is probably as low as there is on the "spicy" totem pole), but for the most part it will seriously disrupt the recipe.
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Old 08-15-2009, 01:10 AM   #9
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You are adding a good deal of acid to any mix.
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Old 08-15-2009, 01:33 AM   #10
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Hey chaos, if you are going to use regular mustard I would either eliminate the vinegar or at least use a lot less.
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