Respectfully no, I don't think it does. Especially if you compare it to the other 1/2 tsp ingredients being added as well.But the video shows a lot more than 1/2 teaspoon. More like a tablespoon.
Respectfully no, I don't think it does. Especially if you compare it to the other 1/2 tsp ingredients being added as well.But the video shows a lot more than 1/2 teaspoon. More like a tablespoon.
Just thought I'd mention - it is a strong mustard but when you mix it up with a liquid (either water or you can also use milk) you must let it sit and develop/mature. You shouldn't get that 'raw' taste.I don’t like its taste compared to prepared mustard.
Compare the size of the bowl and the size of the fingers. That’s like a TRespectfully no, I don't think it does. Especially if you compare it to the other 1/2 tsp ingredients being added as well.
Perhaps they should insert -
Not to Size, Pictures enhanced for clarity.
Or maybe if was the "add more if desired" option.Compare the size of the bowl and the size of the fingers. That’s like a T
I have saved that recipe and noted where it comes from, including the URL for the post.I've made hot mustard from powdered before, with a twist, when I found the recipe after trying to explain Chinese hot mustard to someone in a country where it's very rare apparently.
2-1/2 Tbsp mustard powder (preferably Colman's)
1/4 tsp onion powder
1/4 tsp salt
1 Tbsp very hot water
1 Tbsp rice vinegar
1/2 tsp honey
Mix the mustard powder, onion powder and salt in a small bowl. Add the hot water and stir until mixed well. Add the rice vinegar and stir until mixed well. Stir in the honey. Let stand at least 15 minutes up to 2 hours. The heat will mellow the longer it stands.
I did like the above better than the commercially available hot mustard, but OMG it is blisteringly hot when first made. It mellows quickly, but for that first bit, WHEW!
You're welcome. I think March 2023 was the last time I made that. That suggests SO didn't like it. I'll have to mention it to her again.After I make a recipe, I go back and make notes, where, when, who. Success or not, tweaks that needed to be done or not.
So went to add to my CMT copy, which I will also then hand write on my print out.
Lo 'n behold. I had already made this once, in May of 2023. For the family, plus it was marked as a big hit! I had also written that I got this recipe via our own @Andy M.
So, Thank You Sir Andy!