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?

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?

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?

DJ · 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

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.

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

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

Gator, In case yur still curious, scroll up.......
dj

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!

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

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

Good catch, I got that one covered, thx.

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".

The Texas BBQ Forum

Friendly forums dedicated to BBQ for those who like to talk about Texas BBQ.

Prepared mustard vs. dry mustard

Prepared mustard vs. dry mustard

Who is online

.