Pickled Mustard Seed
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- Опубліковано 14 кві 2014
- www.chefsteps.com/activities/p...
Prepare a big batch of pickled mustard seeds and use them on anything from pork cheek, to pastrami sandwiches, to potato salad. These versatile, tangy little seeds will brighten up any fatty dish, and add textural intrigue with a subtle caviar-like "pop" in your mouth.
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I've always loved grainy mustard. This look like a strict upgrade to me. Thanks guys!
I keep a quart container of these on hand at all times. I can't get enough of them.
Do you know if this works with toasted brown mustard seeds?
It should work with any whole seed. You may have to taste them after blanching a few times to see how bitter they may be compared to regular yellow seeds though. I think the brown are a bit more tannic.
Thank you! :)
dazzerstar depends on how tannic your seeds are. I taste them after 3 blanches and then adjust from there. recipes aren't set in stone, use your instincts.
Do you keep them in the brine?
What about doing low heating (not slow cooking) mustard seeds in the vinegar mix, instead of lengthy time of soaking them for many days. This should open up pores and allow vinegar and pickling juices to enter into innermost portions of mustard seed.
Do we keep them in to the brine,or we staing them after a several days?
Like most pickles, keep in the brine,
That is a freakishly small whisk.
u food wishes folks arent welcome here lol jk
looks like imperial caviar :o
Is there a big taste difference between white wine vinegar and champagne vinegar?
And how about old fashioned pickling, lacto-fermentation, would that work?
There's not really much water inside the seeds, so I don't think lacto-fermentation makes sense here. But you could try. Champagne vinegars are usually quite high quality, and their acidity and bite is a little gentler which is why chefs use it so much, in my opinion. White wine vins are often made from swill and can be harsh and not delicious. However if you have a good white wine vin, it would be fine to use. Just taste them and decide which you like best. If the acidity is much different, adjust with water or sugar.
@@aarona764 Lacto fermenting mustard seeds definitely works.
Boil and strain it 8 TIMES?
I just tried this, the mustard seeds tasted of nothing but pickle juice. Next time I will only boil it once. Boiling something 8+ times is stupid, I was thinking the entire time how I'm probably cooking all the flavour out in the process.
I was wondering the same thing, I guess 8 times it's an overkill for sure.
Also bitterness in mustard seeds is probably antioxidant
what do these taste like or go well with ? (im vegetarian)
hunclemike i stated i was vegetarian (not vegan) because i would like to know what it would go well with in terms of vegetarian food (because i dont eat meat) ... it would be silly to suggest a meat product to a vegetarian, wouldn't it?
that's a very nice experiences you got there, no need to get bitchy about it... why i would even think of doing that in the first place i don't know...
i was interested in this product for its high levels of melatonin and i would like to know what this would go well with in terms of vegetarian food as i have never had it.
now who's the dichkhead?
richard Clark Just had it with some salad (tomatoes/lettuce) and it was quite good! I guess it will go nicely with a potato salad or in a falafel :)
hunclemike take a chill pill
If you end up grinding it into a paste, (like dijon, or most mustard that we're used to) it's quite good in salad dressings along with oil and some extra vinegar. It can also be made into a glaze for roasted veggies (esp. mushrooms!) and tofu. It's obviously wonderful with tofu/veggie/seitan dogs if you're into that. It really shines when it has a dense/savory food to cut through but can also be used a lot like lemon juice or vinegar (it is quite vinegary after all) to brighten things up!
Larry Chüper Do we store them with the brine or we strain them.
Here’s a song for all you mustard seed fans out there! ua-cam.com/video/ss-1K---sug/v-deo.html
Fyi- white letters on a white background doesnt work and placing the words all over the screen isnt so easy to read either!
how much of the Melatonin will stay after 8 boils? >.
Melatonin‽ Was that a joke or...
@@cumsoak haha you're getting sleepy...
Is there any way to use other vinegars that don't contain alcohol?
All vinegar is made by fermenting alcohol. It is the only ingredient, the rest is a process of fermenting.
CologneCarter what's fermenting?
+richard Clark fermenting is the process of microbial organisms consuming various nutrients in the food and producing something else. most people are familiar with alcoholic fermentation where yeasts consume sugars and produce ethanol and carbon dioxide, however there are other types. yogurt is produced by bacteria consuming lactose in milk and producing lactic acid. similar fermentation with cheese. there are other bacteria: acetic acid bacteria, that consume the ethanol (alcohol) in solution, and produce acetic acid, or vinegar. but, as mentioned in another post, just about all vinegar is produced from alcohol
I wish that they would have put the portion of all the ingredients for the brine
You can get it on their website. But in case you don't have the time, the ingredients for the brine are:
350g champagne vinegar
150g water
100g sugar
11g salt
The also use 200g of mustard seeds.
@@christophercarbonaro5276 Thank you
I also add some mustard powder, colemans is a brand gives bit more taste @@christophercarbonaro5276
Eight times? Why not just pickle sawdust if you want your pickles to taste of nothing? Why bother with mustard seeds if you're going to annihilate their flavour?
it said to remove the bitter tannins that are coated on the outside. seems like after you remove the tannins, its mustard seed flavor
Strain 8x is excessive. Also measurements of ingredients are never given so this is useless.