[Sca-cooks] Pear Mustard question
Pixel, Goddess and Queen
pixel at hundred-acre-wood.com
Wed Jul 21 12:49:00 PDT 2010
On Wed, 21 Jul 2010, Drucilla Meany-Herbert wrote:
> I want to make some pear mustard. Problem is I have no way to keep it cool.
> Is it necessary to keep pear mustard cool? I will be pureeing the (canned)
> pears, putting in mustard powder, adding a little Pear infused balsamic
> venegar and some white wine. My other mustards I don't need to keep
> refrigerated since they use dried friend (if any), no dairy, vinegar and/or
> wine but haven't made this before and am uncertain if I have to keep it cool
> for safety's sake.
Are you making the pear mustard from Welserin, or a different recipe? I
have made the former, and it keeps just fine in an old yogurt container*
on the kitchen counter (although it does lose potency over time).
*Yes, I have a phalanx of quart-sized yogurt containers full of mustards
on my kitchen counter. It confuses people. ;-)
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