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Olga Syutkina talks about mustard, from which she catches the spirit and breaks into tears. Love this? Then this article is for you!

As you understand, only our Russian mustard is capable of this. Or rather, grown in the town of Sarepta, Volgograd region.

Hence its name — Sarepta or Russian, gray.

Mustard — This is a plant of the cabbage family. Its Greek name Sinapis consists of two roots sinos (harm) and opis (vision), which in an understandable way describes its action — tears flow.

Mustard itself is the most valuable Shrovetide culture, and its roasted oilcake is the very mustard powder used for culinary purposes in the form of seasoning and sauces. And the benefits of it are much more than harm.

In areas where they are grown mustard, much less sick with colds.

Mustard happens different.

There is a white or as it is called «english«, From which they prepare the seasoning of the same name.

There is black — the one from which the famous Dijon mustard is produced.

We will focus on our blue-gray, which differs from the two Basurman special severity.

Dry mustard does not have a pungent taste, nor does mustard oil.

But if you dilute it with water and let it stand for a while, it is here that it will acquire those valuable and beloved qualities of spicy seasoning.

Cooking mustard is very easy and at home. You need to start with the purchase of mustard powder.

Be sure to pay attention to the expiration date: stale product loses its aromatic qualities.

Seasoning This can be made both sharp and fragrant.

But there is a basis that you can further customize to your liking.

What you need:

  • 30 g of mustard powder
  • 50 ml of water
  • 0.5 h l. Sahara
  • salt on the tip of a knife
  • 0.5 tsp. vegetable oil
  • 1 tsp wine vinegar

What to do:
Sift the mustard powder, pour it into a plate or bowl and add hot water. Carefully grind to a homogeneous slurry.

Add another 2-3 cm of hot water and leave to infuse for 12-18 hours. Water will take away excess bitterness.

Moreover, if the water is changed several times during the infusion, the mustard will become softer each time.

Drain water, add sugar, salt, vinegar and vegetable oil.

Stir, put in a jar with a tight lid and put in the refrigerator.

Vinegar can be replaced with lemon juice.

Mustard it is better to stand for two more days in the fridge, stirring occasionally to mature.

For flavored mustard add your favorite seasonings — ground cloves, cinnamon, honey, bay leaf, cardamom, nutmeg.

Don mustard

If we talk about the Russian mustard, then we must remember the mustard, which is prepared on a cucumber brine and add honey, it is called Don.

There is no particular wisdom — in the basic recipe, water should be replaced with cucumber pickle, add honey at the tip of a teaspoon, mix, put in a glass jar and leave overnight at room temperature. Do not pour water on top.

Seasoning to taste and desire, just keep in mind that the brine is already quite spicy.

And for those who like bursting like eggs, mustard seeds, pour mustard seeds for 2-3 minutes and add them to the prepared sauce.

On a note!

  • First of all, cooked mustard has a shelf life — no more than 45 days, after which it rapidly loses its taste and aroma.
  • To make the seasoning better preserved, a thin circle of lemon is placed under the lid of the jar.
  • If mustard is stored in glass jars, it should be protected from sunlight. The best place, of course, is the fridge.
  • Dried mustard can be refreshed by adding a pinch of sugar and a teaspoon of lemon juice.

Olga Syutkina:
“The kitchen of my love” was the name of my first book. Since then, in addition to traditional gastronomy, my husband and I have taken up the history of Russian cuisine, have written a new book — “Uninvented history of Russian cuisine”. She is about the past of our gastronomy, about how it arose and developed.

About the people who created it. Now comes the continuation of this work — already about the Soviet period.

Together with readers, we are trying to figure out whether the Soviet cuisine was a logical stage in the development of the great Russian cuisine or was an accidental zigzag of history.

Here I will try to tell you about how sometimes a wonderfully story comes to our today’s world, to our kitchens and tables.

Recipes Olga Syutkina:

Chanterelles with chicken

There are a lot of different mushrooms in the forests now, but we will stop at chanterelles.

They are tiny, and huge, folded, something resembling gramophone pipes. See below.

The idea of ​​the season: salted watermelon

Olga Syutkina reminds that it’s time to pickle watermelons.

Previously, it was simple, popular, and almost universally, and now.

See below.

Cherry dumplings

Despite the fact that Gogol’s “Evenings on a Farm near Dikanka” hinted at the Ukrainian origin of vareniki, they were prepared everywhere in Russia.

See below.

Botvinia

It is made from young beet leaves, spinach, sorrel, cucumbers and greens, and for its satiety they add noble white fish.

See below.

Fig cake

Olga Syutkina reminds that figs, although it seems to be an exotic fruit, are in fact a long-time Russian delicacy, and suggest cooking a pie with figs.

See below.

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