All About Mustard
Facts You Need to Know
If you love a little kick to your food, you’ve come to the right place. Mustard is one of my favorites, and I feel that it can take any food and make it better.
Just a dab on a sandwich or piece of meat can take your whole dish to a different level. There are different types of mustard ranging from your standard yellow to a spicy Dijon, and even a spicy brown.
Making This eBook Unique for You
I want to show you a specific plan for your freezer meals. In the next seven chapters, we'll talk about keeping those frozen meals organized, prepped, and ready to go when you want to eat.
But first things first.
In this chapter, I want to show you some fun ways to make this eBook your own.
Below the title, you'll see three additional links.
Freezer Cooking Checklist
I want you to bookmark that page now. And then, when I talk to you about the different phases of freezer cooking, I want you to click on those links and have them open in a new browser window as you read.
Exactly Why is Mustard Hot?
Mustard is one of the oldest condiments. It is derived from mustard seeds, which can be planted in the spring after the frost has killed the seeds in the previous fall.
Mustard is not only delicious, but it is also one of the healthiest and most nutritious condiments you can add to your diet.
It is a valuable seasoning, which as well as adding flavor to food, can increase your intake of some dietary constituents such as vitamin B2, vitamin E, iron, zinc, calcium and fiber. Another perk is its pungent and spicy flavor, which makes it the perfect ingredient for hot and spicy meals.
It has been used as a cleaning tool for centuries and there is even evidence of its use in ancient Rome to prevent illness and heal wounds.
Mustard is a natural food preservative, helps to relieve pain in muscles and joints and can even help with catarrh.
There are many different types of mustard available, and you know you've found the right one when the flavor and texture suit your individual taste and purpose. Yellow and Dijon mustard are two types that you are likely to come across in your supermarket.
While their flavor isn’t as far apart as their color, there are still some distinct differences.
You can check out the chart below to check out the differences between these colorful condiments.
Just What is Yellow Mustard?
Yellow mustard is often used as a condiment on hot dogs, hamburgers, and other sandwiches. It is made from fermented ground mustard seeds. It does not include turmeric, unlike Dijon mustard, which gives it a spicy flavor. Yellow mustard is smooth and pungent and adds a nice tang to foods.
Although both types of mustard have the same flavor, they are quite different.
This is the most important difference between dijon and yellow mustard. Dijon is typically made from mustard seeds that are ground with turmeric, wine, and flavorings. Yellow mustard, on the other hand, is made from mustard seeds that are fermented to give it a pungent flavor.
This is the second most important difference between dijon and yellow mustard. Dijon mustard is available in different varieties (regular, spicy, honey, and whole grain, among others). Yellow mustard is just yellow, and has no additional things added to it.
This is the third most important difference between dijon and yellow mustard. Dijon mustards are typically smooth and creamy. Yellow mustards can be smooth, but they are usually coarse.
This is the fourth most important difference between dijon and yellow mustard. A typical dijon mustard has just a hint of sweetness and a bit of spice. Yellow mustards are pungent and tangy.
Exactly What is Dijon Mustard?
Mustard is a condiment that is made from grinding seeds of the mustard plant. Mustard comes in two colors: yellow and black. Mustard seed is what is used to make Dijon mustard.
Although the condiment is commonly used in salad dressing, Dijon mustard is most well known as a condiment in French cuisine. French chefs are famous for using this condiment as a salad dressing or as a side sauce for meats and fish. In fact, in Auvergne, a region in central France, this condiment is traditionally served alongside a roasted leg of mutton.
Can I Substitute Dijon Mustard for Mustard?
Dijon and yellow mustard are both made from the juice of black mustard seeds which are commonly found in the mustard family.
Both have a distinctive pungent taste with a bit of a tangy bite.
Dijon mustard’s primary ingredients are wine and vinegar, which give it a more refined and mellow flavor. The vinegar also helps mellow the flavor of the mustard.
Yellow mustard’s primary ingredients are distilled vinegar, water and turmeric.
To make the mustard, dry mustard seeds are ground and mixed with vinegar, and mustard flour is added to make a paste. For Dijon mustard, the mixture is then placed in a special container that holds a grape and wine mixture, which is then allowed to ferment. This causes the mustard seeds to pulp and ferment and mellow the sharpness of the mustard. For yellow mustard, the mixture is just placed in a jar for a couple of days to age.
Due to this difference in preparation, Dijon mustard has a more pungent taste, but with less bite than yellow mustard.
What is The Best Way to Store Mustard?
I’m looking for a specific answer for how to store mustard. However, all I can find are different opinions based on the mustard manufacturer’s recommendations. How to store mustard is also a popular question that’s difficult to answer, because there are many factors that will affect the shelf life of mustard.
Firstly, the acidity of your mustard will affect its shelf life. Most mustard brands have a pH level of 2.2 to 2.8. This high acidity level makes it difficult for mold to develop.
Secondly, if you’re storing your mustard in a refrigerator keep it at a temperature of 33’F (1„C). Ideally, you’ll want to store it in the refrigerator between 35’F (1.6„C) and 38’F (3.3„C). Note that cold storage decreases the shelf life of mustard. If you’re storing it under the kitchen counter, aim for a temperature of 55’F (13.9„C). Note that the higher temperature doesn’t mean the product will have a longer shelf life.
Yellow Vs Dijon Mustard – The Nutrition Stakes
One of the most essential items in any kitchen is mustard because of its versatility. Although I am a Dijon mustard lover, yellow mustard is my favorite one when it comes to making sandwiches and similar foods. I couldn’t tell you the difference between the two but just to be sure before I make a recipe that has mustard as an ingredient, I always read the label on the bottle. It's an easy way to make sure you're putting the right type of mustard in your recipe.
Yellow mustard is the most popular variety of mustard in the US. It's popular among kids especially when it comes to making sandwiches, hamburgers, hot dogs and similar foods.
It is a combination of water, vinegar, and other ingredients such as spices, herbs, vegetables and mustard seed. Yellow mustard comes in powdered and liquid form.
Yellow Vs Dijon Mustard – The Bottom Line
In 'Mustards 101: A Beginners Guide to the World of Mustards and Mustard Accessories', we learned the difference between whole (ground) mustard seeds, and prepared mustards with ground mustard seeds mixed with other ingredients such as vinegar, water, salt, flour and other spices. In this guide, we'll take a closer look at Dijon mustard and compare it with yellow mustard. Let's get started.
When it comes to mustard, there are so many different kinds: yellow mustard, dijon mustard, honey mustard, spicy mustard, mellow yellow mustard … you name it. There are even Dijon mustard museums!
Fortunately, when it comes to mustard, there are only two major kinds: yellow mustard seed and white/brown mustard seed. All of the prepared mustards you see with different colors and flavors are made with ground mustard seeds.
Between white and brown mustard seed, the main difference is the type of seed casing. Brown seeds are pressed into a smooth brown seed casing and are largely used in prepared mustards. White seeds are crushed into small white seed casings. They'll stay whole in prepared mustards and are used more commonly in whole seed or ground mustard.