SC - niccolo's RED MUSTARD
Seton1355 at aol.com
Seton1355 at aol.com
Fri Oct 20 07:30:50 PDT 2000
Thanks Kiri,
And to everyone who wrote in with suggestions for the mustard. It is in my
fridge at the moment and we'll see this Sunday how good / edible it is.
Phillipa
<< eah....try letting it age for about 6 weeks, tasting it about once a week
during the aging process. I use a stone crock covered with a cloth to keep
dust
out. The aging process takes away the sharp edges and allows the flavors to
meld. Most of the mustard-making experts I know (not all on this list)
believe
that this is the way to properly make mustard.
Kiri >>
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