What is a whole grain mustard?

whole grain mustard is a variation of traditional mustard spices in which mustard seeds are not powder but are left whole or only partially broken, so the seeds of seeds are still present in mustard. In general, whole grain mustard has a slightly less rough taste than smooth mustard, although it can be easily changed using different combinations of mustard seeds. When consumed, the whole grains appear and release a small amount of intense, spicy mustard taste. It is relatively easy to make whole grain mustard in home kitchen, although it is necessary to pay close attention to the control of the amount of spices and heat that evolves as mustard ages. In commercial and domestic varieties you can add a number of other ingredients to change the character of mustard, including apple cider, beer or wine, nuts, dried fruit or even other spicy foods such as horseradish.

As with almost all mustard, there are three types of mustard seeds that can be used to create whole grain diversity. BrownMustard seeds are used to ensure low spicy, which is released in the mouth over time. The yellow mustard seeds are much more intense than brown seeds and provide immediate heat that will scatter rapidly. The black mustard seeds have a softer taste than the other two types, although they release good amounts of heat, the longer it is allowed to age in the mixture. Most whole grain mustard is made of mixing different seeds to achieve a significant taste.

In the most basic products, whole grain mustard can be made by soaking mustard seeds in vinegar and water along with any other flavor. The most common is a sweet element such as honey, apple cider or sugar, along with some salt to increase taste. The mixture is either partially grounding with mortar and thickness or in the kitchen robotul - but not all - the seeds were cracked. The mustard is then placed in a non -perial vessel and leaves aging at the room temperature until the desired heat level is reached. The longer the mustard is aging Pthe room temperature, the warmer it becomes; Cooling prevents further heat development.

for cooking, whole grain mustard can be used for aesthetic purposes to give sauces a more rustic look. It can be used as a rub on the meat and the mustard seeds are baked when frying or grilling. The whole grains can also provide a unique feeling of mouth when used in salad bandages or sauces.