How to prepare real mustard with your own hands?
Mustard is rightly called one of the most popular seasonings in the world, it is used in cooking, medicine and even cosmetology. It is obtained from an aromatic annual plant, the fruits of which are similar to small pods filled with seeds.
Mustard has a rich taste palette, which can be filled with sweet, burning, fragrant and very piquant notes. This spice is successfully used to improve the taste of fish and meat, in addition it is added to snacks, and also spread on bread if eaten with borsch or other soup.
In addition to taste, mustard is also famous for its beneficial properties: its grains contain a record number of calcium, potassium and magnesium, in addition it contains iron and zinc, as well as vitamin A, E, D and group B.
The most important is the fact that mustard has excellent anti-inflammatory and antimicrobial action, it is believed that it significantly improves memory and ingenuity, and also stimulates cerebral circulation.
In addition, it promotes the breakdown of fats and increases the secretion of gastric juice, because it is often recommended to eat with fatty and heavy food - it quickly relieves the stomach.
Preparing tasty and fragrant mustard at home is quite realistic, but how to do it? There are many varieties of it, however, the most famous are white, black and brown. White is also called "English" mustard, in addition to mustard powder, it usually includes cider, apple juice or vinegar.
Mustard from black seeds is also called Dijon, it is the most popular in Europe, has a slightly sweet and delicate taste due to the addition of juice of unripe grapes. The strongest and most fragrant is brown or “Russian” mustard, which is made from mustard powder and vinegar using traditional technology.
Mustard in cooking
For a long time, this product was used in the process of cooking meat and fish, many housewives use it for canning products, because the mustard properties can preserve their freshness and taste for a long time.
In cooking, mustard sauce, mustard in a ground form or seeds can be used, it will be perfectly combined with garlic, nutmeg, cloves, black pepper and onions.
Often, this spice is used to prepare the marinade, and during heat treatment it can create a protective golden layer on chicken, veal or fish, thanks to which fragrant meat juice will be sealed inside.
In addition, mustard is used as one of the ingredients to create homemade mayonnaise, which can include both whole grains and mustard powder.
If you are going to cook mustard at home, you must be prepared for the fact that this process will take several days, but what result you will get! Homemade mustard never compares with the store: it is healthier, more natural and, of course, tastier than mass-market products.
So, let’s still try to cook with your own hands so much ancient and beloved spice.
By the way, interesting is the fact that the existence and benefits of mustard seeds were known before our era, for example, the ancient Greeks used them to cook food, and already in the form in which we used to see mustard today, the Romans began to use it.
So, what do we need to make the most genuine Russian burning mustard?
- mustard powder - 5 tsp;
- sugar - 1 tsp;
- apple cider vinegar - 2 tsp;
- sweet and black pepper, salt to taste;
- bay leaf, walnuts (volume equal to the volume of the resulting mustard);
Mustard powder can always be bought at the store, so it's not necessary to grow a plant and crush grain yourself. Sift the powder, make sure there are no lumps. Next, boil a small amount of water with the addition of bay leaf, then cool it ideally to 40-50 °.
The fact is that if you pour in too hot water, the result may be too bitter, and if it is cold, it is too weak, therefore it is better to observe the temperature. Fill the powder with water, gradually, rub it until a homogeneous mass, the consistency of which resembles puree.
Do not worry that the mixture turned out to be watery - after a couple of hours it will harden. Then we shift it into a small glass jar and put it in a warm place for the night. The next morning you need to add sugar, salt and vinegar, fry and grind nuts, and add allspice.Done!
Recently, the mustard with grains is very popular, according to experts, it is more useful and tastier than powdered, however, it is more difficult to prepare it. What do we need?
- mustard seeds - 50 g;
- mustard powder - 50 g;
- apple cider vinegar - 4 tbsp. spoons
- olive oil - 3 tbsp. spoons;
- salt - 0.5 tsp;
- sugar - 2 tbsp. spoons;
- Freshly ground colored pepper;
- nutmeg, cloves to taste.
Boil the water (can be added with laurel leaves), the powder is sieved and gradually begin to pour warm (50 °) water, stirring, it is necessary to achieve a homogeneous plastic mass. Then pour it with boiling water of about 1-2 cm and leave to stand until it cools completely.
After the remaining water must be carefully drained, and in the mustard mass, fill in salt and sugar to taste, add vinegar (you can have any natural) and pepper, sprinkle seeds and oil.
The resulting mass is transferred into a glass jar with a lid, tighten and let the night stand. In the morning, if the substance turns out to be too thick, it can be diluted with water or wine vinegar. In fact, everything is ready. By the way, sometimes you can find recipes in which it is advised to break the grain in a coffee grinder.
However, gourmets do not recommend doing so, as the grains will only be confused, and you will not achieve much effect. If we grind, then in a special mortar with the help of a pestle, where a unique taste and aroma is formed.
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