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Powdered mustard: how to make a seasoning? Video
This seasoning for meat and fish dishes is so popular that its characteristic shade of yellow-green-brown is called mustard. The raw materials for it are grains of three plants from the cabbage family, but only one of them belongs to the genus “mustard”.
One of the varieties of mustard
Mustard coming into domestic trade networks or imported from foreign trips is interesting, most often, like a pale and tender cousin of the seasoning, which is prepared by Russian housewives themselves. They offer to try the “official” version they have acquired, and then pay attention to their own, more correct, in their opinion, product and flourish from the well-deserved compliments of the tasters.
The color range of mustard varieties
White mustard, also known as Sinapis alba, is often called English mustard. The British, and after them the Americans, traditionally grind, or rather, crush a little, it is its seeds. Homemade apple cider and vinegar are a common addition for the British. American-style mustard is prepared with a high sugar content and a liquid consistency.
Gourmets of Western Europe were introduced to the spicy seasoning by black mustard, also known as Brássica nígra, which literally translates as “black cabbage”. They also call it French, Dijon and even real, forgetting that there is another species in close proximity, which is widespread in Russia and has no less reason to be called “real”.
The first part of the name “Russians” in Latin, like in black, is Brassika. But in the definitions, mustard has a familiar variety of options: gray-gray, pungent, Sarepta and – Russian. The usual compatriots for the taste companions of the seasoning from it are strength and vigor, wonderfully catching the throat and even more – the nose.
“Green mustard”, as well as “Japanese horseradish” in some countries is called wasabi seasoning. It is made from the root of Japanese eutremia, belonging to the cabbage genus
“Our” mustard and the secret of express cooking hot seasoning
Let’s return to the domestic, Sarepta mustard, which received its “surname” for the place of intensive growth and cultivation, in honor of the settlement of Sarepta, now included in the borders of Volgograd: German colonists participated in the distribution of tasty and vigorous “Russian mustard”. But the recipe for Bavarian, or Munich, mustard, popular in modern Germany, is distinguished by its freshness, especially in comparison with the taste familiar to Russians.
You can find dry mustard powder at the store, but you can grind the mustard seeds in a coffee grinder. Pre-frying the mustard seeds lightly will improve the flavor of the seasoning. To make this additive to dishes more tender, the powder is brewed with boiling water. The time-consuming problem of letting the mustard brew and getting the necessary strength is easy to get around.
The fastest and easiest seasoning can be prepared by adding a carbonated drink like “Buratino” to mustard powder – always with sugar, and not with various sweeteners. We fill it, dilute it, achieving the thickness of liquid sour cream, put it in a closed container in a warm place for half an hour – and transfer it to the table, completely ready for use.