Post by Silver on Aug 30, 2023 17:37:18 GMT 1
The simple answer is that Mustard Seed oil contains a high percentage of Lecithin. If you want to emulsify without concerns for either Mustard flavor or allergens, just add a teaspoon of lecithin beads to your coating recipes (during the spice grinding step). Lecithin provides the added benefit of not counting as an Herb or Spice. Plus it will coat the Herbs/Spices and protect them somewhat during deep frying. Win/win...
And dig this, Lecithin acts as an oil anti-oxidant, making your deep frying oil last longer.
And lastly, it also helps frying pans be non-stick.
And lastly/lastly: Who knows, but Lecithin may be the secret ingredient which CHS tossed in for the boat trip. I.E., it may enhance the 'note' in some way. And make Mustard redundant thereby...