SC - Poppa's mustard

[Elaine Koogler]

I'm not certain.  My experiences with making mustards are pretty limited.  I do know
that this particular mustard, as I read it, should be a sweet mustard, so allowing it to
age and thus remove the "edge" seemed a reasonable thing to do.

Kiri

Jenne Heise wrote:

> > >  Also:  I always allow my mustard to age for at least 6 weeks before using.  How
> > > much of the alcohol would be left after that amount of time?  I do this because
> > > it has a rather unpleasant edge to it when it's first made, and this edge
> > > mellows as the mustard ages.
>
> Which brings up another question: once mixed with fluids, mustard loses
> potency as it ages, so a fresh mustard is much sharper than one that has
> been mixed and allowed to sit. I would guess (I haven't tried it yet) that
> the pre-mixed mustard balls, etc. would also age down. What puzzles me is
> that the recipe-writers don't seem to mention that the mustards 'that last
> all year' will be sharper when first made..?
>
> Jadwiga Zajaczkowa, mka Jennifer Heise        jenne at tulgey.browser.net
> disclaimer: i speak for no-one and no-one speaks for me.
>    "My hands are small I know, but they're not yours, they are my own"
>
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