I don't recall ever seeing a recipe that called for mixing dry mustard
into the seasoned flour for dredging any sort of meat prior to frying.

Have I just not looked at the "right" recipes, or is there some more
fundamental reason (e.g. it tastes bad)?

Isaac

isw wrote:
> I don't recall ever seeing a recipe that called for mixing dry mustard
> into the seasoned flour for dredging any sort of meat prior to frying.
>
> Have I just not looked at the "right" recipes, or is there some more
> fundamental reason (e.g. it tastes bad)?
>
> Isaac

Look for recipes with "Deviled" in the title.
This is an incredible chicken recipe using dry mustard. I make it using
slabs of boneless, skinless chicken breast and adjust the time accordingly.

* Exported from MasterCook *

Deviled Fried Chicken

Recipe By :Bon Appetit, August 1998
Serving Size : 4 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups buttermilk
1/4 cup dijon mustard
2 tablespoons onion powder -- divided
5 teaspoons salt -- divided
4 teaspoons dry mustard -- divided
4 teaspoons cayenne -- divided
2 1/2 teaspoons black pepper -- divided
3 pounds frying chicken -- skinned
3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon garlic powder
5 cups peanut oil

Remove backbone from fryer and cut chicken into 8 pieces. In a 1-gallon
resealable plastic bag, mix buttermilk, Dijon mustard, 1 tbls onion
powder, 1 tsp salt, 1 tsp dry mustard, 1 tsp cayenne and 1 tsp black
pepper. Add chicken pieces. Seal bag, eliminating air. Turn bag to
coat chicken evenly. Refrigerate at least 1 day and up to 2 days,
turning plastic bag occasionally.

Whisk flour, baking powder, garlic powder, remaining 1 tbls onion
powder, 4 tsp salt, 3 tsp dry mustard, 3 tsp cayenne and 1 1/2 tsp black
pepper in 13x9x2 inch glass dish. With marinade still clinging to
chicken pieces (do not shake off excess), add chicken to flour mixture;
turn to coat thickly. Let chicken stand in flour mixture for 1 hour,
turning chicken occasionally to recoat with flour mixture.

Pour oil to depth of 1 1/4 inches into deep 10 to 12 inch diameter pot.
Attach deep-fry thermometer. Heat oil over medium-high heat to 350
degrees. Add 4 pieces of chicken, skinned side down, to oil. Reduce
heat to medium-low and fry 5 minutes, adjusting heat to maintain oil
temperature between 280 and 300 degrees (oil should bubble constantly
around chicken). Using wooden spoons, turn chicken over. Fry 7
minutes. Turn chicken over again. Fry
until deep golden brown and cooked through, about 3 minutes longer.
Using same spoons, transfer chicken to a large rack set on baking sheet.
(To prevent the crust from breaking and to keep moisture sealed in,
use wooden spoons rather than tongs or a fork to turn over the chicken
pieces as they fry.)

Reheat oil to 350. Repeat frying with remaining 4 pieces of chicken.

"isw" > wrote in message
...
>I don't recall ever seeing a recipe that called for mixing dry mustard
> into the seasoned flour for dredging any sort of meat prior to frying.
>
> Have I just not looked at the "right" recipes, or is there some more
> fundamental reason (e.g. it tastes bad)?

My husband cooks catfish by coating it in hot mustard and then cornmeal.

Dry mustard can be pretty potent. So if you did use it in the flour, you
would need just a small amount.

On Thu, 13 Mar 2008 20:23:46 -0700, isw > wrote:

>I don't recall ever seeing a recipe that called for mixing dry mustard
>into the seasoned flour for dredging any sort of meat prior to frying.
>
>Have I just not looked at the "right" recipes, or is there some more
>fundamental reason (e.g. it tastes bad)?
>
>Isaac

I have a swiss steak recipe that calls for this mixture, which is
pounded into the beef. It is very good.
It is from the Time-Life series Foods of The World.

Christine

Christine Dabney <Christine Dabney >> wrote:

> I have a swiss steak recipe that calls for this mixture, which is
> pounded into the beef. It is very good.
> It is from the Time-Life series Foods of The World.

Was it the book on Switzerland?

-sw

On Fri, 14 Mar 2008 15:29:39 GMT, Sqwertz >
wrote:

>Christine Dabney <Christine Dabney >> wrote:
>
>> I have a swiss steak recipe that calls for this mixture, which is
>> pounded into the beef. It is very good.
>> It is from the Time-Life series Foods of The World.
>
>Was it the book on Switzerland?
>
>-sw

Nope, it was the book on the Northwestern part of the US, I think. I
could be wrong as I am a few hundred miles away from my collection..
But it was in the books on the regional cooking of the US.

By the way, it is a great recipe. I copied it, and it travels with
me...

Christine, thinking of making swiss steak now..

On Mar 13, 10:23*pm, isw > wrote:
> I don't recall ever seeing a recipe that called for mixing dry mustard
> into the seasoned flour for dredging any sort of meat prior to frying.
>
> Have I just not looked at the "right" recipes, or is there some more
> fundamental reason (e.g. it tastes bad)?
>
> Isaac

I've seen more than a few recipes for using dry mustard in the flour -
the most often one I use is for Swiss steak (where you tenderize the
meat with a seasoned flour mix).

N.

Christine Dabney <Christine Dabney >> wrote:

> On Fri, 14 Mar 2008 15:29:39 GMT, Sqwertz >
> wrote:
>
>>Christine Dabney <Christine Dabney >> wrote:
>>
>>> I have a swiss steak recipe that calls for this mixture, which is
>>> pounded into the beef. It is very good.
>>> It is from the Time-Life series Foods of The World.
>>
>>Was it the book on Switzerland?
>
> Nope, it was the book on the Northwestern part of the US, I think. I
> could be wrong as I am a few hundred miles away from my collection..
> But it was in the books on the regional cooking of the US.

I didn't know that had US regional books. I have what I think are
the complete sets of the foreign countries, circa 1978 or so. Do
they update these or has it been the same set the whole time?

-sw

On Fri, 14 Mar 2008 16:15:08 GMT, Sqwertz >
wrote:


>I didn't know that had US regional books. I have what I think are
>the complete sets of the foreign countries, circa 1978 or so. Do
>they update these or has it been the same set the whole time?
>
>-sw

It has been the same set the whole time. I forget how many volumes,
but the last ones are the ones based on the regional foods of the US.
I forget when they sent out the last volumes... I know there are about
28 books in the series. I started collecting these books when they
first came out..til the series ended.

The first one in that subgroup was New England, and I think the next
one was the Northwest. I know the South was one area covered, and
also the Southwest(The Great West was the name of the volume). Then
Creole/Acadian, and then the Melting Pot. Oh, and what they called
the Heartland, which was a lot of the eastern seaboard plus some other
states.

There were some good to great authors of those volumes. Eugene Walter
wrote the volume on the south, and from my reading about southern
food, he was highly respected in the south.

Peter Feibleman wrote the volume on Creole/Acadian food, and he came
to the series via being a playright. He did the volume on Spanish
food, and as he had grown up in New Orleans, he did that volume. You
can see his love of the food and culture in that book. From other
readings, I know of his connection to great food and to his dear
friend Lillian Hellman.

Christine

Christine Dabney > wrote in
:

> On Thu, 13 Mar 2008 20:23:46 -0700, isw > wrote:
>
>>I don't recall ever seeing a recipe that called for mixing dry mustard
>>into the seasoned flour for dredging any sort of meat prior to frying.
>>
>>Have I just not looked at the "right" recipes, or is there some more
>>fundamental reason (e.g. it tastes bad)?
>>
>>Isaac
>
> I have a swiss steak recipe that calls for this mixture, which is
> pounded into the beef. It is very good.
> It is from the Time-Life series Foods of The World.
>
> Christine
>

I routinely add prepared grainy dejon mustard to the egg wash before I
dredge in panko.

--

The house of the burning beet-Alan

A man in line at the bank kept falling over...when he got to a teller he
asked for his balance.

One time on Usenet, isw > said:

> I don't recall ever seeing a recipe that called for mixing dry mustard
> into the seasoned flour for dredging any sort of meat prior to frying.
>
> Have I just not looked at the "right" recipes, or is there some more
> fundamental reason (e.g. it tastes bad)?

I wouldn't think it would taste "bad", unless one used too much. Did
you try googling the phrase "dry mustard" with "flour" and "recipe"?
I'd bet you'll find something...

--
Jani in WA

"hahabogus" > wrote
>>
>
> I routinely add prepared grainy dejon mustard to the egg wash before I
> dredge in panko.

I have not found any better than Grey Poupon Country Style, and
I have tried every coarse mustard I can find, since I would rather not
spend money just for a "name" brand. Good stuff.

On Mar 14, 4:03*pm, "cybercat" > wrote:
> "hahabogus" > wrote
>
>
>
> > I routinely add prepared grainy dejon mustard to the egg wash before I
> > dredge in panko.
>
> I have not found any better than Grey Poupon Country Style, and
> I have tried every coarse mustard I can find, since I would rather not
> spend money just for a "name" brand. Good stuff.

Cooking with it is not my thing, but as a condiment, Grey Poupon
Country Style is good stuff.

--Bryan

Julie Bove wrote:
> "isw" > wrote in message
> ...
> >I don't recall ever seeing a recipe that called for mixing dry mustard
> > into the seasoned flour for dredging any sort of meat prior to frying.
> >
> > Have I just not looked at the "right" recipes, or is there some more
> > fundamental reason (e.g. it tastes bad)?
>
> My husband cooks catfish by coating it in hot mustard and then cornmeal.
>
> Dry mustard can be pretty potent. So if you did use it in the flour, you
> would need just a small amount.

I love chinese hot mustard, eyes watering nose burning,

I am pretty sure it's the same type of mustard

On Fri, 14 Mar 2008 16:03:15 -0500, "cybercat" >
wrote:

>
>"hahabogus" > wrote
>>>
>>
>> I routinely add prepared grainy dejon mustard to the egg wash before I
>> dredge in panko.
>
>I have not found any better than Grey Poupon Country Style, and
>I have tried every coarse mustard I can find, since I would rather not
>spend money just for a "name" brand. Good stuff.
>

it is good stuff. i bought a jar of 'country style' poupon that is
almost *too* grainy (*lots* of seeds remain whole). so that goes on
sandwiches instead of in cooking (marinades and such).

your pal,
blake

On Sat, 15 Mar 2008 16:33:45 GMT, blake murphy >
wrote:

>On Fri, 14 Mar 2008 16:03:15 -0500, "cybercat" >
>wrote:
>
>>
>>"hahabogus" > wrote
>>>>
>>>
>>> I routinely add prepared grainy dejon mustard to the egg wash before I
>>> dredge in panko.
>>
>>I have not found any better than Grey Poupon Country Style, and
>>I have tried every coarse mustard I can find, since I would rather not
>>spend money just for a "name" brand. Good stuff.
>>
>
>it is good stuff. i bought a jar of 'country style' poupon that is
>almost *too* grainy (*lots* of seeds remain whole). so that goes on
>sandwiches instead of in cooking (marinades and such).

Try the grainy stuff in potato salad. It's wonderful.

Lou

http://www.wchstv.com/gmarecipes/flospotatosalad.shtml


Flo's Potato Salad
From chef and author Emeril Lagasse

Flo's Potato Salad Potato Salad with that special Emeril BAM! on Good
Morning America.

Ingredients

# 6 large eggs
# A pinch plus 2 teaspoons salt
# 3 pounds new potatoes, washed and quartered
# 1/2 pound sliced bacon, cut into small dice
# 3/4 cup mayonnaise
# 1/4 Creole or whole-grain mustard
# 3 tablespoons fresh lemon juice
# 1 teaspoon hot sauce
# 3/4 cup finely chopped red onions
# 1/2 cup chopped green onions or scallions (green part only)
# 1 tablespoon chopped garlic
# 1/2 teaspoon freshly ground black pepper


Directions

1. Put the eggs in the saucepan and cover with water, add the pinch of
salt. Bring to a boil and boil for two minutes. Turn off the heat,
cover, and let stand for ten minutes. Drain, then cool in a bowl of
ice water. Peel and chop.

2. Put the potatoes in a large saucepan with 1 teaspoon of the salt
and enough water to cover. Bring to a boil, then reduce the heat to
medium and cook until fork-tender, about 12 minutes. Remove from the
heat and drain. Let cool to room temperature.

3. In a large salad bowl, combine the mayonnaise, mustard, lemon
juice, hot sauce, red onions, green onions, garlic, the remaining 1
teaspoon salt, and the black pepper. Whisk to blend. Add the eggs,
potatoes, and bacon and toss to coat evenly. Keep refrigerated until
ready to serve.

Makes 6 to 8 servings

Recipe copyright 2000, Emeril Lagasse

Sqwertz wrote:

> Christine Dabney <Christine Dabney >> wrote:
>
> > On Fri, 14 Mar 2008 15:29:39 GMT, Sqwertz >
> > wrote:
>
> >>Christine Dabney <Christine Dabney >> wrote:
>
> >>> I have a swiss steak recipe that calls for this mixture, which is
> >>> pounded into the beef. *It is very good.
> >>> It is from the Time-Life series Foods of *The World. *
>
> >>Was it the book on Switzerland?
>
> > Nope, it was the book on the Northwestern part of the US, I think. *I
> > could be wrong as I am a few hundred miles away from my collection..
> > But it was in the books on the regional cooking of the US.
>
> I didn't know that had US regional books. *I have what I think are
> the complete sets of the foreign countries, circa 1978 or so. *Do
> they update these or has it been the same set the whole time?
>


The T - L series had regional US cookbooks, in addition to a general
US cookbook. IIRC all of these are copyrighted c. 1968 - 71...as is
the rest of the T - L series.


--
Best
Greg

On Sat, 15 Mar 2008 16:49:46 GMT, Lou Decruss > wrote:

>On Sat, 15 Mar 2008 16:33:45 GMT, blake murphy >
>wrote:
>
>>On Fri, 14 Mar 2008 16:03:15 -0500, "cybercat" >
>>wrote:
>>
>>>
>>>"hahabogus" > wrote
>>>>>
>>>>
>>>> I routinely add prepared grainy dejon mustard to the egg wash before I
>>>> dredge in panko.
>>>
>>>I have not found any better than Grey Poupon Country Style, and
>>>I have tried every coarse mustard I can find, since I would rather not
>>>spend money just for a "name" brand. Good stuff.
>>>
>>
>>it is good stuff. i bought a jar of 'country style' poupon that is
>>almost *too* grainy (*lots* of seeds remain whole). so that goes on
>>sandwiches instead of in cooking (marinades and such).
>
>Try the grainy stuff in potato salad. It's wonderful.
>
>Lou
>

just made some potato salad (not flo's recipe) a couple days ago using
it, with a little 'regular' dijon as well. it does make it look
pretty. i guess i mostly meant it doesn't work well in marinades.

your pal,
blake

On Sun, 16 Mar 2008 15:47:27 GMT, blake murphy >
wrote:

>>Try the grainy stuff in potato salad. It's wonderful.
>>
>>Lou
>>
>
>just made some potato salad (not flo's recipe) a couple days ago using
>it, with a little 'regular' dijon as well. it does make it look
>pretty. i guess i mostly meant it doesn't work well in marinades.
>
>your pal,
>blake

Gotcha....Last fall I made a beer-mustard bread using it. It made the
best ham and swiss sandwiches!!!

Lou