Which foods does mustard go with?
Mustard, also known as table mustard or mustard, is a hot spice with a creamy consistency, which consists of finely ground mustard seeds. Other ingredients are water, vinegar, salt and spices. To make mustard, the mustard seeds are crushed and then de-oiled, finally creating a yellow paste. Mustard is divided into four well-known types: mild mustard, medium-hot mustard, hot mustard and sweet mustard. The medium-hot mustard is one of the most popular types of mustard in Germany. It is also called delicacy mustard and is made from white and brown mustard seeds. The hot mustard is very similar to the medium hot mustard, but contains more brown mustard seeds. The Austrians also refer to it as tarragon mustard. Sweet mustard is white sausage mustard, which in Bavaria is traditionally served with white sausage and liver sausage.
The mustard originally came from China. There it was a popular spice that was used to sharpen dishes. Later in the 4th century it came from China via Greece to Spain, from where it spread to all of Europe.
Mustard is used to season dishes and sauces, but also serves as an addition to sausage products, meat and fish dishes.
Mild mustard is especially used as an addition to salad and mustard sauces. Medium-spicy mustard is particularly suitable for bratwurst and mustard sauce. The spicy mustard, also known as Dijon, is also used with bratwurst and meat loaf. The sweet mustard traditionally goes well with white sausage, meat loaf and salad dressing.
Unopened mustard should be stored in a cool and dark place, so it can be kept for approx. 2-3 years. Mustard that has already been opened can be stored in the refrigerator or in a cool, dark place, e.g. a pantry, for up to 6-9 months. But above all, pay attention to the best before date. The vinegar it contains acts as a preservative and makes the mustard durable. However, you should always use a clean spoon to remove mustard in order to counteract the formation of mold.
100 g mustard contains 4.4 g protein, 4 g fat and 66 calories. It also contains important minerals such as calcium 58 mg, magnesium 49 mg, potassium 138 mg and vitamin C 1.5 mg.
Season of mustard:
Mustard is a year-round product.
Mustard taste: hot, spicy, nutty
The mustard - spice with pep
It was only through the experimentation of some cooks that it turned out that the refined spice paste could be prepared with the addition of liquid and other spices. The spice was brought across the Alps by the Romans and soon found its first famous patrons, such as Charlemagne. The city of Dijon even became a monopoly of mustard production in the 13th century, and a little later the first guild of mustard makers, the so-called Saussiers et Moutadiers, was founded in France. In the middle ages, however, mustard was valued primarily as a remedy for the digestive organs. Scientific studies have indeed proven the beneficial effect of the spice on the intestinal flora.
Interesting facts about mustard
In the field of botany, mustard belongs to the cruciferous family and produces yellow flowers from late June to early August. The annual herb also has fruits in the form of pods, which in turn house the precious, oil-containing seeds.
In addition, a distinction is made between three types of mustard: the very hot brown mustard seeds with dark grains, brown mustard seeds with small grains and the mild yellow mustard seeds. All three varieties are grown mainly in Canada and Hungary, but also in India and Italy.
Processing of mustard
The end product mustard can be used simply and popularly, but its manufacture and processing are complex. The grains have to be cleaned and polished in advance, then they are crushed between large rollers to form mustard pods. For certain types, however, the grains are used unground.
In further steps, the resulting mustard flour or the unground grains are mixed with table salt, vinegar and other spices. A wide variety of mustard sorts can be prepared primarily through the variation in the type and quantity of the selected ingredients, but also through the mixing ratio of yellow and brown mustard seeds.
Before the mustard can finally mature in storage containers, the so-called mash is ground once more. This processing step ensures permanent mixing of the liquid additives and the oily mustard flour. It is also worth mentioning that the recipe for the mustards made in Germany makes the addition of preservatives superfluous. The mustard is usually filled in tubes and glasses, but special packaging such as porcelain or earthenware pots can also be found on the market.
Mustard in the kitchen
Traditionally, the mustard is at the top of the kitchen. It not only gives sauces and soups that certain flair, but can also spice up almost any dish. A Bockwurst, Weißwurst or Bratwurst is hardly conceivable without some mustard. The dosage is done either in a spoonful or with a knife tip. Hardly any other spice is so versatile in use and taste. As a natural product, mustard is particularly important in nutrition-conscious kitchens.
More pictures of mustard
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