Ground mustard = Keen's??

[dragnlaw]

I have a recipe calling for ground mustard - I have Keen's Dry Mustard.
I think it is rather on the hot side, albeit I have not used it for a very long time.

My recipe is for a 9x13 casserole (ham & potato) with 1/2 teaspoon of dry mustard.

I think it sounds about right but just want to see what others think.

Opinions??

 

[taxlady]

Do you mix it with water at any point. I would use that much or more for a dozen devilled eggs. I think it gets hotter when it is mixed with liquid. The Keen's box says for table use, to wait 10 minutes to let the flavour develop, after mixing it with water. I seem to remember that it can get very hot when mixed into a paste with water.

The amount doesn't sound like it would be too much for that size of casserole.

 

[msmofet]

I use Coleman’s

 

[taxlady]

I don't know for sure, but I don't think we get Colman's Mustard here in Canada. I certainly don't see it in stores, but I do remember it. We get Keen's Mustard Powder here. I checked Wikipedia and they get Keen's in Australia too. I doubt there is any difference between them.

 

[medtran49]

We use Colman's too. I use more than 1/4 tsp when I make doctored up canned baked beans for Craig. I made some Irish twice baked potatoes that had cabbage and Irish cheddar in addition to the usual and that recipe used 1 tsp for 4 bakers.

 

[caseydog]

It may or not mean dry mustard. I keep a jar of stone going mustard in my fridge at all times. It is a condiment. I also use it in my potato salad (I think I have a recipe here somewhere).

I use this...

CD

 

[taxlady]

It may or not mean dry mustard. I keep a jar of stone going mustard in my fridge at all times. It is a condiment. I also use it in my potato salad (I think I have a recipe here somewhere).

I use this...
View attachment 72556

CD

Good point. I hadn't noticed that dragn' wrote "ground mustard". That's very ambiguous. I have stone ground mustard too, but I don't keep it in the fridge.

 

[caseydog]

Good point. I hadn't noticed that dragn' wrote "ground mustard". That's very ambiguous. I have stone ground mustard too, but I don't keep it in the fridge.

I have a large fridge, so I keep things in there that I don't necessarily need to keep in there.

CD

 

[medtran49]

Pretty sure "ground mustard" means the powdered stuff. If somebody is going to use stone ground mustard, it will be written that way, or seeded mustard.

I don't think 1/4 tsp of mustard powder is going to add much to a recipe that size. Wet mustard at 1/4 tsp isn't even going to be noticed, unless maybe it is fresh Chinese hot mustard.

 

[blissful]

I buy bulk mustard seeds because I make my mustards (yellow and dijon). I grind up yellow mustard seeds to a powder and use that mustard for dry mustard in recipes. I keep a spice bottle of dry mustard powder in my spice cabinet. It doesn't strike me as very hot or very anything. It's yellow mustard powder. It's not expensive to purchase.

 

[Kathleen]

I'd need to see the entire recipe to speculate. I totally ruined a dish once by putting in dry mustard rather than ground.

 

[taxlady]

I usually refer to the prepared ground mustard, the wet one, as seedy mustard.

 

[dragnlaw]

Here you go Ham and Potato Casserole Discuss!

 

[caseydog]

Here you go Ham and Potato Casserole Discuss!

I have to agree that 1/2 teaspoon of the ground mustard I have would not do much, but I've seen a lot of recipes that seem pretty weak when it comes to strong ingredients. I have never used mustard powders, so can't say if 1/2 teaspoon would have much influence in that recipe.

CD

 

[Jade Emperor]

A quarter teaspoon is going to be negligible in my opinion. I would make it as per recipe if it’s a new one and then adjust next time.

 

[medtran49]

Definitely powdered mustard. Look where it's at in the ingredients. The recipe, at 1 point, does say to taste and add more of various ingredients if desired.

Just FYI, a copycat recipe of Joe's Stone Crab, a famous place to get the crabs, mustard sauce uses 3 Tablespoons of Coleman's for 1 cup of mayo and small amounts of other things.

ISO Sauce for Crab Cakes

I'm looking for a sauce to serve with crab cakes. We had crab cakes for dinner tonight and a really tasty and interesting sauce was missing to finish off the dish. Any suggestions?

www.discusscooking.com

 

[dragnlaw]

I was pretty sure it was powder but just wondered if anyone had done something similar. Like you medtran, one reason was that of its position in the recipe.
This is for the family, with 3 young ones going through stages of peculiar tastes to various things. An overly strong taste of mustard would not have gone over well.

This is ham from Christmas, that I cubed and bagged in various quantities. I defrosted a pkg of 2 cups and a 1 cup. Thinking I just might increase the quantity of the ham, not adding it all but maybe some. I'll bake it off right away and then she can reheat whenever she wants a ready meal.
The rest I'll do up in a ham pasta salad.

Thanks for all your input guys. Much appreciated!

 

[Kathleen]

It's powdered mustard. Here is a clip from the video. It does look tasty.

 

[jennyema]

It definitely means dry, powdered mustard. I use Coleman’s in the very rare instance that I use it. I don’t like its taste compared to prepared mustard.

1/2 teaspoon of any seasoning in a heavy casserole isn’t going to add much to the party, so you can definitely leave it out.

But the video shows a lot more than 1/2 teaspoon. More like a tablespoon.

 

[dragnlaw]

I'm embarrassed to say I never noticed the video, nor did I remember seeing her photo of the ingredients earlier in the post.
I printed this recipe quite awhile ago and never went back to the site.
Thanks @Kathleen