I've found a few directions for mixing Chinese style mustard at home, they all say to
add a little vinegar or wine to stop ( stabilize) the chemical reaction that makes it
spicy. None of them give a clue how much to add.

So I'm open to suggestions from anybody experienced at mixing their own.

TIA

On Aug 10, 2:45*pm, " > wrote:
> I've found a few directions for mixing Chinese style mustard at home, they all say to
> add a little vinegar or wine to stop ( stabilize) the chemical reaction that makes it
> spicy. None of them give a clue how much to add.
>
> So I'm open to suggestions from anybody experienced at mixing their own.
>
> TIA

=============================================

I grew up with "daddy's mustard". It was so hot that he was the only
one in the family who ate it and he made it himself.
Keen's brand of dry mustard from England via Manitoba, Canada or
[second choice] Coleman's
and water. He kept it in a tiny little pot in the refrigerator. Now
that I am a big grown up lady I make it but I use water with a bit of
vinegar (rice/wine/tarragon or cider) and just a drop or two of oil. I
just wish I had a little pot.

Lynn in Fargo
Appreciator of many of the Lord's herbal wonders ;-)

Lynn from Fargo > wrote in
:

> On Aug 10, 2:45*pm, " > wrote:
>> I've found a few directions for mixing Chinese style mustard at home,
>> the
> y all say to
>> add a little vinegar or wine to stop ( stabilize) the chemical
>> reaction t
> hat makes it
>> spicy. None of them give a clue how much to add.
>>
>> So I'm open to suggestions from anybody experienced at mixing their
>> own.
>>
>> TIA
>
> ============================================
> I grew up with "daddy's mustard". It was so hot that he was the only
> one in the family who ate it and he made it himself.
> Keen's brand of dry mustard from England via Manitoba, Canada or
> [second choice] Coleman's
> and water. He kept it in a tiny little pot in the refrigerator. Now
> that I am a big grown up lady I make it but I use water with a bit of
> vinegar (rice/wine/tarragon or cider) and just a drop or two of oil. I
> just wish I had a little pot.
>
> Lynn in Fargo
> Appreciator of many of the Lord's herbal wonders ;-)
>

Try making it with a egg instead of water....a person who lives in
Manitoba.

--

The house of the burning beet-Alan

On Aug 10, 12:45 pm, " > wrote:
> I've found a few directions for mixing Chinese style mustard at home, they all say to
> add a little vinegar or wine to stop ( stabilize) the chemical reaction that makes it
> spicy. None of them give a clue how much to add.
>
> So I'm open to suggestions from anybody experienced at mixing their own.
>
> TIA

I've done it before- just add a little. Too much and it will be runny.

said...

> I've found a few directions for mixing Chinese style mustard at home,
> they all say to add a little vinegar or wine to stop ( stabilize) the
> chemical reaction that makes it spicy. None of them give a clue how much
> to add.
>
> So I'm open to suggestions from anybody experienced at mixing their own.
>
> TIA


Hot Mustard Sauce

4 Tablespoons dry mustard powder
1 Tablespoon white wine vinegar
2 Tablespoons flat beer
1 clove garlic
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon turmeric
1 Tablespoon olive oil (optional)


It'll make your scalp sweat!!!!

Andy

On Sun, 10 Aug 2008 13:04:22 -0700 (PDT), Lynn from Fargo
> wrote:

> I just wish I had a little pot.
>
True of many people.
--

modom
** Posted from http://www.teranews.com **

"modom (palindrome guy)" > wrote in
:

> On Sun, 10 Aug 2008 13:04:22 -0700 (PDT), Lynn from Fargo
> > wrote:
>
>> I just wish I had a little pot.
>>
> True of many people.

a little?



Saerah

wrote:

> I've found a few directions for mixing Chinese style mustard at home, they all say to
> add a little vinegar or wine to stop ( stabilize) the chemical reaction that makes it
> spicy. None of them give a clue how much to add.
>
> So I'm open to suggestions from anybody experienced at mixing their own.
>
> TIA
>
>

Personally I don't bother trying to stabilize it. Chinese style is so easy
to make I prepare it as needed.

Also, vinegar doesn't stabilize the heat factor, refrigeration does
(to an extent). Try adding vinegar and compare it to the same recipe
made without it. The batch with vinegar will taste like it has vinegar,
but that's about it.

When I mix mustard I leave it out until the heat tones down to
where I want it, then I refrigerate it. This can be up to two weeks,
depending on the recipe.

wrote:
> I've found a few directions for mixing Chinese style mustard at home, they all say to
> add a little vinegar or wine to stop ( stabilize) the chemical reaction that makes it
> spicy. None of them give a clue how much to add.

You should experiment. Make different batches using varying proportions
of vinegar and water to see which one you like best. It seems a shame to
to keep mustard from developing it's full potential. Mustard abuse?

Personally, I like my hot mustard fully developed and unstable as a
Manson family sleep-over. Coleman's Mustard works fine - I mix a small
batch in a rice bowl - use only cold water. I mix it thick because we
always dilute it with shoyu. I invert the bowl onto a plate and let it
rest and do it's chemical reaction thing. My father taught me that one -
he got it from his cook friend. It's a cute little ritual to retain the
volatiles. :-)

>
> So I'm open to suggestions from anybody experienced at mixing their own.
>
> TIA
>
>

On Aug 11, 4:12*am, dsi1 > wrote:
> wrote:
> > I've found a few directions for mixing Chinese style mustard at home, they all say to
> > add a little vinegar or wine to stop ( stabilize) the chemical reaction that makes it
> > spicy. None of them give a clue how much to add.
>
> You should experiment. Make different batches using varying proportions
> of vinegar and water to see which one you like best. It seems a shame to
> to keep mustard from developing it's full potential. Mustard abuse?
>
> Personally, I like my hot mustard fully developed and unstable as a
> Manson family sleep-over. Coleman's Mustard works fine - I mix a small
> batch in a rice bowl - use only cold water. I mix it thick because we
> always dilute it with shoyu. I invert the bowl onto a plate and let it
> rest and do it's chemical reaction thing. My father taught me that one -
> he got it from his cook friend. It's a cute little ritual to retain the
> volatiles. :-)
>
>
>
> > So I'm open to suggestions from anybody experienced at mixing their own..
>
> > TIA

=========================================
Tell more about the inverted bowl stuff - why? how long? what do you
store it in?
I've never noticed that it gets weaker but I make very small batches.
Lynn in FArgo

Lynn from Fargo wrote:

>> Personally, I like my hot mustard fully developed and unstable as a
>> Manson family sleep-over. Coleman's Mustard works fine - I mix a small
>> batch in a rice bowl - use only cold water. I mix it thick because we
>> always dilute it with shoyu. I invert the bowl onto a plate and let it
>> rest and do it's chemical reaction thing. My father taught me that one -
>> he got it from his cook friend. It's a cute little ritual to retain the
>> volatiles. :-)

>
> =========================================
> Tell more about the inverted bowl stuff - why? how long? what do you
> store it in?

Inverting the bowl to develop the flavor is supposed to make for a
hotter mustard but I can't tell you where this originates from or if it
really works. It is, however, a funny habit I've gotten into. My guess
is that it's some sort of Asian practice.

I'll let it sit for at least ten minutes or about 30 minutes max. I only
make small batches too and never save any left overs.

> I've never noticed that it gets weaker but I make very small batches.
> Lynn in FArgo

" wrote:
>
> I've found a few directions for mixing Chinese style mustard at home, they all say to
> add a little vinegar or wine to stop ( stabilize) the chemical reaction that makes it
> spicy. None of them give a clue how much to add.
>
> So I'm open to suggestions from anybody experienced at mixing their own.
>
> TIA

Have never added vinegar or wine to Chinese-type mustard powder.
Shouldn't be mixed much before serving anyway. Water and a touch of soy
sauce work well.