[Sca-cooks] Grinding mustard seed

[Eleanor d'Aubrecicourt]

An electric coffee grinder works very well.  Depending on the lenght of time
you grind, you can get barely cracked to flour fine.  It also produces a
very consistent grind.

Eleanor

----- Original Message -----
From: "Nick Sasso" <NJSasso at msplaw.com>
To: <sca-cooks at ansteorra.org>
Sent: Monday, February 10, 2003 7:26 AM
Subject: [Sca-cooks] Grinding mustard seed


> <<<pacem et bonum,
> niccolo difrancesco
> (got a 22 of 25 on my mustard research and samples.  Next time I grind
> all my own seed to flour!)>>>
>
> So, having mentioned this in a closing, has anyone actually ground
> large quantities of mustard seed themselves?  I can ojnly describe what
> I have done as a huge pain in the @ss.  Goodman of Paris says soak and
> motar them . . . dioable, but inconsistent paste, and very difficult for
> large quantities of over a couple tablespoons.  I have used a Corona
> grain mill at its closest setting, and the tiny seeds still run
> everywhere, and get simply broken rather than ground.  My hand crank
> coffee mill does not go small enough to keep seeds from falling through
> a lot.  Pepper grainder seems a possibility, but I have no siggestion of
> whether that approximates what would have been used in, say, 14th
> century France, though that is not a target time/place by any stretch.
>
<SNIP>

> pacem et bonum,
> niccolo difrancesco
> (22 of 25 as cooking entry, and docs got 17 of 25 as research paper
> because of admittedly poor formatting <since it was created as entry
> documentation> among other things like typoes in the last paragraph).