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1952
Dec 8, 2022 11:59:44 GMT 1
Post by Silver on Dec 8, 2022 11:59:44 GMT 1
5.00 Oz. MSG 3.75 Oz. White Pepper 2.75 Oz. Black Pepper (Coarse) 2.75 Oz. Black Pepper (Fine) 2.75 Oz. Coriander Seed (1) 2.00 Oz. Mild Paprika (2) 2.00 Oz. Ginger (3) 1.00 Oz. Chinese Dry Mustard Powder (4) 1.00 Oz. Anise Seed (5) 0.75 Oz. Sage (6) 0.75 Oz. Allspice (7) 0.75 Oz. Mace (8) 0.25 Oz. Clove (9) 0.25 Oz. Thyme (10) 0.25 Oz. Garlic Powder (11) Total = 26 Ounces Add to 25 Lbs. Pastry Flour and 3.75 Lbs. Bakers Salt
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1952
Dec 8, 2022 12:29:23 GMT 1
Post by Silver on Dec 8, 2022 12:29:23 GMT 1
If item #4 is not the blazing hot 'Chinese Dry Mustard' it is finely ground 'Brown Mustard Seed (Brassica juncea)'. Not the wimpy powdered 'Yellow Mustard Seed'.
NOTE: It may be that Chinese Dry Mustard and Brassica juncea are one and the same.
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smallgree
Chef
Here is a vial recipe:
Posts: 1,417
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Post by smallgree on Dec 8, 2022 23:43:25 GMT 1
There really is no such thing as Chinese hot mustard. The Chinese have been making their mustard from English dried mustard for a long time. Coleman's English mustard "is" Chinese hot mustard. Some Chinese cooks will add a little sweetness to their mustard, usually found in those little packets.
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1952
Dec 9, 2022 0:22:40 GMT 1
Post by Silver on Dec 9, 2022 0:22:40 GMT 1
There really is no such thing as Chinese hot mustard. The Chinese have been making their mustard from English dried mustard for a long time. Coleman's English mustard "is" Chinese hot mustard. Some Chinese cooks will add a little sweetness to their mustard, usually found in those little packets. According to "Spruce Eats" the Chinese have been preparing this mustard (Brassica juncea) for thousands of years, and it is native to the Himalayas. |
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smallgree
Chef
Here is a vial recipe:
Posts: 1,417
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1952
Dec 9, 2022 18:59:03 GMT 1
Post by smallgree on Dec 9, 2022 18:59:03 GMT 1
Not what I understand. Just like chop suey, which is an American invention, and curry, which is an English creation. But it is not that really material.
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1952
Dec 14, 2022 10:53:02 GMT 1
Post by Silver on Dec 14, 2022 10:53:02 GMT 1
There really is no such thing as Chinese hot mustard. The Chinese have been making their mustard from English dried mustard for a long time. Coleman's English mustard "is" Chinese hot mustard. Some Chinese cooks will add a little sweetness to their mustard, usually found in those little packets. Per the Coleman's website their dry mustard powder is a blend of white and brown mustard seeds. Per Wikipedia another name for white mustard is yellow mustard. So it's not quite Chinese dry mustard, but it's close. If pure brown mustard proves to be too overwhelmingly hot, then Coleman's could be the ticket. It's been around long enough to easily have been used by CHS (and his Grandfather). Per Wikipedia it has been available for 160 years. |
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1952
Dec 14, 2022 11:00:35 GMT 1
Post by Silver on Dec 14, 2022 11:00:35 GMT 1
The very same chemical (oil) that gives Mustard its heat is also the heat source for Radish, Horseradish, and Wasabi. It is called Allyl isothiocyanate.
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1952
Dec 15, 2022 3:47:42 GMT 1
Post by deepfriednew101 on Dec 15, 2022 3:47:42 GMT 1
What about Black Mustard Seed ?
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1952
Dec 15, 2022 8:13:48 GMT 1
Post by Silver on Dec 15, 2022 8:13:48 GMT 1
What about Black Mustard Seed ? I believe that's even hotter than brown. |
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1952
Dec 15, 2022 12:24:19 GMT 1
Post by Silver on Dec 15, 2022 12:24:19 GMT 1
1952 Version 2, as scaled to 400 grams of flour:
400 g. Pastry Flour (or 50:50 Cake & AP)
60.0g. Table Salt (or) Bakers Salt
5.00g. MSG
3.75g. White Pepper
2.75g. Black Pepper (Coarse)
2.75g. Black Pepper (Fine)
2.75g. Coriander Seed
2.00g. Mild Paprika
2.00g. Ginger
1.00g. Sage
1.00g. Anise Seed
0.75g. Allspice
0.75g. Mace
0.50g. Brown Mustard Seed* (Not Yellow)
0.50g. Summer Savory
0.25g. Clove
0.25g. Garlic Powder
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