[Sca-cooks] Mustard powder

[Terry Decker]

Looking at various recipes and nutrition data, I estimate that tumeric is 
about 10% of the solid ingredients in ballpark mustards  which while 
primarily for color does reduce the quantity of mustard seed used (I haven't 
found enough data to estimate the difference by weight).  How much the 
tumeric changes the flavor is a question I haven't answered.

Since the flavor and strength of any mustard seed is carried by enzymes in 
the mustard, preparation creates an enzymatic reaction to propagate the 
flavor.  A small amount of heat will increase the reaction significantly and 
as the heat increases the reaction will denature the enzymes.  From the 
little theory I've looked at on the subject, I think 100 F is about the 
maximum temperature that can be used without damaging the product, and I 
suspect 70-90 F might produce a better product.  I've got a number of 
questions about how, when and how long to apply heat and what the actual 
effects are.

Bear

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.

Stefan