What Makes It Hot?
Mustard often has a sharp, pungent flavor, as mixing the ground seed with cold liquid allows the enzyme
myrosinase to act on
glucosinolates to make
isothiocyanates, responsible for mustard's characteristic heat. The
isothiocyanates, such as
allyl isothiocyanate, activate the
TRPA1 channel, a
chemosensor. Mustard, in its powdered form, lacks any potency and needs to be fixed;
it is the production of allyl isothiocyanate from the reaction of myrosinase and sinigrin during soaking that causes mustard`s characteristic heat to emerge. Mixing the ground
seed with
cold liquid allows the enzymes myrosinase and sinigrin to
react with glucosinolate. The result is the formation of
allyl isothiocyanate - the hot stuff!
[USA] "Cowboy`s Hot Dog Mustard"
(Rodeo & Circus StyleMustard)
3 tblspns. vegetable oil
1 large onion (chopped)
1 large green pepper (chopped)
2 cloves garlic(minced)
1/2 tspn. celery seeds
1/4 cup dijon mustard
Using a large skillet, sauté the onion and green pepper over medium-low heat, stirring them often, until the vegetables are softened. Add the garlic and celery seeds and continue to cook until they release their flavors. Garlic burns easily so cook it quickly over lower heat. Finally, stir in the mustard and blend the flavors. The mustard sauce may be used immediately or covered, cooled, and refrigerated.
"Shotgun Sanford`s .12 Gauge Mustard"
(Mustard Dressing For Pastrami)
1/2 cup Coleman`s dry mustard powder
3/4 cup apple cider vinegar
1/2 tspn. pulverized red pepper flakes
1/2 cup all purpose flour
1 tspn. prepared horseradish
1/4 cup brown sugar
1/2 tspn. salt (un-iodized flaked)
1-1/3 cup mayonnaise
*water
Heat the flour in the bottom of a Dutch oven, until it start to turn golden brown. Remove the utensil from the heat and add the remaining ingredients except the mayonnaise. Stir the mixture to blend it. If more moisture is needed, add cold water as you continue stirring. Replace the Dutch oven over the heat and simmer the mixture while continuing to stir. When the mustard begins to thicken from the heat, remove it and allow it to cool for a few hours. Finally add the mayonnaise and stir it until blended. Store the mustard dressing in a glass container for a week before using it on pastrami.
Best Wishes,
Chuckwagon