[Sca-cooks] Grinding mustard seed

[Patricia Collum]

This is the experience that I have had with the class that I will be
teaching again at Estrella War on Thursday. I bought a cheap coffee grinder
at the supermarket and it works great, the container even comes off with a
lid. I had the students grind some of their seeds in various kinds of
mortars and pestles, then we ran the rest through the grinder. It's now my
"mustard grinder"!

Cecily
----- Original Message -----
From: "Eleanor d'Aubrecicourt" <daubrecicourt at earthlink.net>
To: <sca-cooks at ansteorra.org>
Sent: Monday, February 10, 2003 8:37 AM
Subject: Re: [Sca-cooks] Grinding mustard seed


> 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).
>
>
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