[Sca-cooks] Grinding mustard seed

[Patricia Collum]

I got my japanese morter at Cost Plus and have seen them at some of the
cooking supply -in-the-mall stores.

Cecily
----- Original Message -----
From: "Nick Sasso" <NJSasso at msplaw.com>
To: <sca-cooks at ansteorra.org>
Sent: Monday, February 10, 2003 9:17 AM
Subject: Re: [Sca-cooks] Grinding mustard seed


> ><SNIP> If you are doing a large quantity of these, you might try one of
> the Japanese > mortar and pestles (for a small quantity, this is not a
> good idea as all the mustard
> > gets stuck in the ridges).  > I think most of the other recipes call
> for grinding the mustard dry.
>
> Yeah, most recipes call for 'grinding' seeds with other ingredients, or
> do not mention one way or the other.  So, using staggering logic, I
> assume that since a couple mention to soak the seeds, that the default
> would be dry.  Unless the Goodman mentions soaking as a lesson for the
> accepted means of grinding the seed used be everyone else.  Staggering.
> I'll hunt for a Japanese mortar . . . ideas where to find one to look at
> so I know what I an actually hunting?
>
> > The best method I have found for large quantities is the simplest
> kind of
> > electric coffee-mill, <<SNIP>>
>
> I have found my little Braun electric grinder is okay, and certainly
> best so far.  To get fine enough for what I want, I get that little bit
> of almost cooked paste in the bottom.  No awful, but not at all what I
> want.  The same happens when I do a pound of seed in the Cuisinart.
> They grind down eventually, but the grind is inconsistent and you get
> that paste at the bottom that almost or even can full cook after 20 to
> 30 minutes grinding.  Maybe a little water to deter oil leaching like in
> grinding nuts.  Mainly, I want to stay away from electric tools for this
> project and look for more hand methods.  I do know of the mill in
> Menagier, and have no good example of one, except that it is likely
> similar to the hand crank coffee mills somehow.
>
> > Pre-ground mustard flour isn't really period, as the bolting process
> used
> > for mustard flour was invented in the late 17th/early 18th century.
> > Stone-ground mustard meal is a good approximation. <<SNIP>>- Jadwiga
> Zajaczkowa
>
> I would be most appreciative of your documentation of the bolting
> process for mustard in that time period.  That would be a nice addition
> to my (already lengthy) discussion of mustard seed and processing.
> Pre-ground mustard is, by definition, mustard seed that was ground by
> someone before you buy it.  The fineness that I get in the little tub is
> admittedly probably better than I would get at a spicer who is paying
> someone to grind up the seeds, but I was/am willing to accept that
> difference in the absence of superior product or machine.  The coffee
> mill above does not get us any more 'period' <shudder>, so the circle
> continues.
>
> I would also appreciate anything you have suggesting what species of
> seed was likely in use in southern Europe or Western Europe.  What I
> read in Gerard's Herbal seemed to suggest that what is modernly marketed
> as yellow mustard is possibly the mustard seed of his time and place.
> Bear might be the "answer man" on this botanical history.
>
> pacem et bonum,
> niccolo
>
>
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