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ingredient conversion

#1
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11/4/07 at 7:30am
  • Joined: March 2007
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Hello,

I have a recipe That calls for mustard seed, but all I have is ground mustard. What ratio should I use to substitute the ground mustard for the seed???

Thanks for any advice!!
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#2
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11/4/07 at 2:40pm
  • Joined: June 2001
  • Location: Minnesota
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Totally different application. You cannot substitute one for the other.
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#3
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11/4/07 at 3:15pm
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Kuan, just curious . . if no stage of the preparation will be cooked at a temp higher than simmer, is it still a thumbs down? I know that's probably not the case, but would like to know anyway.
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#4
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11/4/07 at 3:24pm
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Are you making corned beef or something?

Ground mustard is used for things like mixing in your mayonnaise for deviled eggs. It doesn't impart flavor to liquid like you are trying to do.

I'd say just leave it out, or if you have some pickling spice laying around maybe you can pick it out. :D
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#5
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11/4/07 at 4:04pm
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Like ginger eh . . if you don't have fresh, skip it
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#6
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11/5/07 at 3:32am
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Thanks all.

I didn't get to this before I prepared dinner last night, so I winged it ans just swapped one for the other.

The recipe was for a worstechire ( I will never spell that word right) ketchup and had all sorts of goodies in it, but called to dump a can of whole tomatoes and a bunch of ingredients in a pan and let them simmer for about 20 minutes.

Now my question is what is the difference between the mustard seed and the ground mustard? The ketchup came out fine, but I'm wondering how much I changed it by swapping those two things around.
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#7
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11/5/07 at 3:46am
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In this case it would have been fine. I don't know, this is one of those odd things that might be good either way. Just make sure the ground mustard doesn't clump.
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#8
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11/5/07 at 1:18pm
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Mustard Seed Vs. Ground Mustard

Yeah, for this application, it doesn't seem that the difference would be that much, although I suspect since Ground Mustard has the seed coating removed, the resulting flavor would be much more pungent.

My cooks go with ground mustard in moderation for most of our mustard-derived sauces.

-Phil Moyers

Phil Moyers
Expert Chef
The Arches Restaurant
Los Angeles, California

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#9
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11/6/07 at 3:57am
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Thanks guys!!
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