[Sca-cooks] Mustard powder

[Stefan li Rous]

<<< In addition to Bear's excellent comments below, You might take a look at 
Making Medieval-Style Mustards

a class in the Society for Creative Anachronism by Mistress Jadwiga Zajaczkowa

http://www.gallowglass.org/jadwiga/herbs/Mustards.html

Johnnae >>>

I believe this is also available in the Florilegium as this file in the FOOD-CONDIMENTS section:
Mustard-Making-art (36K) 12/ 7/03 "Making Medieval-Style Mustards" by Pani Jadwiga Zajaczkowa.
http://www.florilegium.org/files/FOOD-CONDIMENTS/Mustard-Making-art.html

There is also this short article on mustard:
Mustard-art (5K) 9/14/00 "Mustard" by Ld. Daniel le Vascon du Navarre
http://www.florilegium.org/files/FOOD-CONDIMENTS/Mustard-art.html

Bear’s summation on mustards is the best I’ve seen so far. A wonderful, succinct, piece of work. I hadn’t realized that many of the modern, at least the “baseball” mustards had replaced mustard seed with turmeric. I thought they just added that for the color. no wonder those are not my favorite kind of mustard sauce. I also had no idea that changing the temperature of the vinegar would affect the heat of the mustard sauce.

I definitely concur with Bear that aging the mustard can ease the sharpness or rawness. I suspect that aging the mustard is probably what Gwyneth needs to do, rather than changing the seeds. Please update us, Gwyneth as you let it age and taste it again.

If you can. Unfortunately, I usually procrastinate too long and end up having to make my mustard just before an event. :-(

Stefan
--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
   Mark S. Harris           Austin, Texas          StefanliRous at gmail.com
http://www.linkedin.com/in/marksharris
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****