On Thu, 30 Sep 2010 21:10:35 -0500, Sqwertz wrote:
> Random Questions about Making Mustard
> I've heard that making mustard with 'mustard flour' isn't good because
> mustard flour is actually the bran from the seed, and don't contain
> much, if any, actual seed. But the sites I just read are implying
> mustard flour is just ground mustard seed.
> And then confuse matters, manufacturers list "mustard" when they are
> in fact using mustard _bran_ as an emulsifier (such as mayonnaise).
> When you buy mustard seed, is the bran in tact on the seed or removed?
> Why would buying pre-ground mustard seed give more immediate taste
> results than grinding your own mustard seeds at home, pre-soaked or
> not? One site says that if you use mustard flour you need to only
> wait 10 minutes for flavor to develop as opposed to 4-30 days with
> whole seeds.
> Then I gave up reading random websites. Too much web-reading can just
> be confusing.
well, i don't know if this be random or not, but there's a collection here:
i hope we'll hear about the results of your quest.