[Sca-cooks] Speaking of mustard...

[johnna holloway]

Go with the paln and let us know what happens.
How about simmering water in a stackpot so that
water comes halfway up on the side, say?

If you could dig some out you could experiment with
a cup or so to see how much vinegar needed to be added
but since it's  a mass... I guess it's all or nothing
as they say... good luck... will it reharden even with
vinegar added are my only question at the moment and do
you need to dish it out into smaller amounts?

Johnna Holloway   Johnnae llyn Lewis

Bronwynmgn at aol.com wrote:
> That Lombard mustard that  is pretty solidly
> entrenched in the bottom half of a glass gallon jar.  As in, immovable.... it needs more vinegar anyway.  It certainly isn't possible to stir
> anything into it in its current state.  My thought is to loosen the lid,
> gently heat the jar in simmering water to soften the honey, and then add the
> vinegar and allow it to cool before sealing the jar again.  Does this sound
> like a feasible plan?  Or does anyone have any suggestions?
> > Brangwayna Morgan