Prepared mustard vs. dry mustard

Anything added to the meat to make it mo better.

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Prepared mustard vs. dry mustard

Postby Gator » Mon Feb 18, 2008 4:33 pm

Does anyone have a substitution recipe for this? I have a recipe with prepared mustard and I would like to sub dry mustard powder...I have most of the other ingredients already in my recipe; vinegar, water spices...ect.

How much dry mustard would I add per tablespoon of prepared mustard? 1/3?
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Postby DATsBBQ » Mon Feb 18, 2008 4:37 pm

Just a guess cause I don't have a use for dry mustard but I think you would add enough water to creat a wet mustard consistancy. Kind of a trial by error thing. Quanities are small so no great loss if it bombs. May sub a little fancy vinegar for some of the water?
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Postby Gator » Mon Feb 18, 2008 4:41 pm

Yes, that what I was thinking too Dats - the recipe I have contains rather larger quanities of water and vinegar already (IE - 3 cups each) vs. a few tablespoons of prepared mustard. I figger I could just use dry mustard without much concren for the water and vinegar...think so?
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Postby DJ » Mon Feb 18, 2008 4:46 pm

MUSTARD 1 tablespoon prepared mustard = 1 teaspoon ground mustard

http://www.spiceadvice.com/usage/suggested.html
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Postby DATsBBQ » Mon Feb 18, 2008 4:48 pm

Gator wrote:Yes, that what I was thinking too Dats - the recipe I have contains rather larger quanities of water and vinegar already (IE - 3 cups each) vs. a few tablespoons of prepared mustard. I figger I could just use dry mustard without much concren for the water and vinegar...think so?


Think you're on to something there. Seems the wet mustard is there to add a little bit of body to your concoction. Or maybe just color? Prepared mustard once diluted loses its bite pretty fast.
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Postby Gator » Mon Feb 18, 2008 4:54 pm

For me, yellow mustard always adds a slight flavor to a recipe...I dunno, its hard to explain, but always seems better with it in there. The recipe I started working from had it and I have always used it...maybe I should try a run without it altogether. :scratch:

Hummmmm
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Postby DJ » Mon Feb 18, 2008 4:57 pm

Gator, In case yur still curious, scroll up.......
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Postby Gator » Mon Feb 18, 2008 4:59 pm

DJ wrote:Gator, In case yur still curious, scroll up.......
dj


Hey thanks DJ, thats a handy site! :wink:

1 TBL = 1 TSP sounds about right!
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Postby Papa Tom » Mon Feb 18, 2008 6:15 pm

Gator dry mustard can be quite a bit stronger (hotter) than prepared mustard but it doesn't sound like the quantity ratio in your recipe would cause a big impact. Also prepared mustard contains turmeric mostly for color. Also some prepared mustards contain horseradish. Just FYI
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Postby Gator » Mon Feb 18, 2008 6:23 pm

Papa Tom wrote:Gator dry mustard can be quite a bit stronger (hotter) than prepared mustard but it doesn't sound like the quantity ratio in your recipe would cause a big impact. Also prepared mustard contains turmeric mostly for color. Also some prepared mustards contain horseradish. Just FYI


:wink: Good catch, I got that one covered, thx. :D
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Postby Papa Tom » Mon Feb 18, 2008 6:26 pm

Yeah DJ Thanks for that substitution link. Man I wish I'd of had that before I made my "Death by Garlic Powder" salad dressing.... :roll:

BTW I did find an error in that go look at Nutmeg and Mace. The correct one is Mace is 4 times stronger than Nutmeg. Mace BTW is the husk from around the Nutmeg "nut".
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