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| Need a recipe for that hot mustard you get in chinese restaurants. Do you have to buy a special dry mustard or use the kind I use for deviled eggs and stuff? |
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| Mix powdered mustard seed with equal quantity of water... Coleman's dry mustard is best. It's the only one I have found that's not bitter. Linda C |
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| FWIW, using the same powdered mustard you vary the flavor and the heat by what liquid you choose. Among those you can try: water; all the vinegars; beer; white wine. For a really different flavor, try coffee. Then you can ring the changes all over with additional flavorings: honey, horseradish, wasabi, ginger, and so forth. |
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- Posted by heyreub (heyreub@aol.com) on Thu, May 10, 07 at 15:47
| My recipe is a little different but close to the others. The oil keeps the mixture shiny and does not turn dark when exposed to the air for a while. * Exported from MasterCook * Hot Mustard * Recipe By : Reuben Ware Amount Measure Ingredient -- Preparation Method Combine all ingredients in a small bowl, adding more or less water depending on desired thinness of the sauce. Let stand for 10 minutes, then serve as a dipping sauce for Egg rolls. - - - - - - - - - - - - - - - - - - |
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| Coleman's ground mustard does not turn dark when exposed to the air. Linda C |
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