|
Post by feather on Aug 2, 2019 20:16:15 GMT
Well I just HAVE to try this. We go through ridiculous amounts of dijon mustard, in salad dressing, and potatoes, and some day a carrot dog, and a dab with cabbage. I Love the stuff. If you're a big fan of dijon, you might want to watch the video.
|
|
|
Post by feather on Aug 10, 2019 22:16:42 GMT
I started some dijon mustard today. (the least expensive way to buy mustard seed is to by Spice Supreme at the grocery store, 89 cents for 5 oz plastic jars. It takes about 1 and 1/3 jars.) Monday I blend it and cook it and put it in containers. 8/12 A week later it's ready to taste. 8/19 I'm excited about this.
|
|
|
Post by Tim Horton on Aug 10, 2019 22:35:44 GMT
I did a copy, paste of the recipe to a file in my "Cook Eat" folder.
We have all necessary on hand, but will likely try this later this winter as we have quite a bit of dijon on hand from our local close out lot store. Thanks for sharing.
|
|
|
Post by feather on Aug 12, 2019 16:24:45 GMT
Spent the morning working on the dijon.
I had to rest my hand blender a few times, it was arguing with me. I added a total of 2 cups of water, which seems like a lot but it is thick dijon.
Boiled the bubbling lava, only got burned once. I had to stir for 10 minutes, the entire time or face the volcanic eruptions. Use a thick bottomed pan and a heat resistant silicon spatula. Keep your face away from the top.
I'm cooling it down and then into containers I have ready.
|
|
|
Post by feather on Aug 17, 2019 15:14:01 GMT
I know I was supposed to wait a week to taste it, but I was impatient and decided to taste it last night. It is so good, I love it. It is milder than bought dijon and the flavor is very smooth. The texture is like bought dijon maybe a little less smooth. Some people might like it hotter but I like it just the way it is. If you are interested in making any mustard, you can adjust the ingredients to get a hotter mustard with a change in the type of seeds or the liquid used. Here is a more in depth article about mustards. www.foodbeast.com/news/mustard-varieties-uses/And I especially liked this part. Would I make it again? Yes. Does it make financial sense to make your own? If I can buy 12 oz of prepared dijon for less than $1, then no. It costs about the same for the ingredients and the resulting volume (2 pints). The mustard seeds can be found rather cheaply (light yellow seeds 89 cents/5 oz and ground mustard seeds). If mustard seeds and ground mustard go up in price, then growing it to harvest seeds would make it a better deal to make mustard at home. A quarter cup of ground mustard and a cup of mustard seeds made about 2 pints, that's a pretty good amount. If anyone tries it, please check back here and let me know how you liked it. I enjoyed making it and the taste is really lovely. *this would make a lovely gift!
|
|
|
Post by feather on Aug 21, 2019 15:21:32 GMT
I was heating up some baked no oil potato wedges last night, made myself a big plate of them, with some homemade ketchup and some homemade dijon... and enjoyed it all thoroughly. Patted myself on the back for a satisfying meal.
|
|
|
Post by midtnmama on Aug 21, 2019 17:55:05 GMT
I was heating up some baked no oil potato wedges last night, made myself a big plate of them, with some homemade ketchup and some homemade dijon... and enjoyed it all thoroughly. Patted myself on the back for a satisfying meal. I never get tired of these. I do them in my air fryer with no oil. Perfectly healthy! And I also love them with ketchup and mustard mixed together. I air fry them after tossing them in garlic, paprika, pepper and a little salt. Sometimes I add oregano. When I get a hankering for a snack like Potato chips, I pull these out (because I nearly always have some in the frig) and heat the up. Really satisfies!
|
|
|
Post by feather on Aug 21, 2019 18:01:59 GMT
midtnmama, I never get tired of them either. Though DH has said, next time, cut them like thin fries. Then he'll say, okay can you make bigger wedges. And yesterday he reminded me he wanted 'potato steaks'...mashed potatoes, formed into pattie shapes, baked on parchment at 400 deg F, so they get crispy top and bottom. Sometimes we put sauce with them, or bake them with some bbq or ketchup on top. Potatoes, mmmmmmm.
|
|
|
Post by Tim Horton on Aug 22, 2019 0:34:33 GMT
Note...... "Zippy" mustard....
When I got the big pork roasts out of the smoker, Sweetie found a jar of homemade mustard in the cold room. Label said... Zippy Mustard, 2014
It went well with the pork and had the mildest hint of a kick to it. I hope there is more down there somewhere...
|
|
|
Post by feather on Jan 3, 2020 3:27:35 GMT
I went through all the dijon in short order and ended up buying it from the grocery store again, 4 more bottles of it.
Time to make some more. I'm going to try the recipe X4, so 8 pints. I'm excited about making it, it turns out pretty good. I'm afraid I'll wear out my immersion blender smoothing it out. What will be will be.
|
|
|
Post by Jolly on Jan 3, 2020 3:47:35 GMT
Note...... "Zippy" mustard.... When I got the big pork roasts out of the smoker, Sweetie found a jar of homemade mustard in the cold room. Label said... Zippy Mustard, 2014 It went well with the pork and had the mildest hint of a kick to it. I hope there is more down there somewhere... I bet it would go well with smoked link sausage done on the barbecue pit...
|
|
|
Post by Tim Horton on Jan 3, 2020 17:41:45 GMT
I bet it would go well with smoked link sausage done on the barbecue pit... >>>>>>>
Now you got me thinking.... And hungry.... Will have to body slam something into the counter top roaster for the weekend..
|
|
|
Post by feather on Jan 4, 2020 23:34:49 GMT
It will be ready to blend on Monday, blend, blend, blend, and cook. yay.
|
|