Mustard is one of the most famous seasonings, which is prepared from ground or whole seeds of the plant of the same name. The history of its use in cooking began more than five thousand years ago in India. In Europe, this seasoning appeared much later, but already in the Middle Ages it became incredibly popular. It was especially appreciated in France, where the now world-famous Dijon mustard appeared.
Existing varieties
Nowadays, there is a huge variety of mustard recipes, but each of them is based on a mixture of mustard seeds with sugar, vinegar, vegetable oil and water. Depending on the raw materials and various additives, there are many varieties of this seasoning. The most famous of them:
- Dijon (medium hot, spicy, with the addition of white wine);
- English (from lightly crushed seeds with the addition of cider or apple cider vinegar);
- Bavarian (grainy, with a delicate taste and notes of caramel);
- Russian (much spicier than European varieties);
- French (with a soft, sweetish taste and whole grains);
- American (has a mild spicy taste);
- fruit or Italian (moderate spicy, with the addition of pieces of fruit, white wine, spices and honey).
Mustard in cosmetology
Mustard has established itself as a folk hair care product. It is believed that mustard masks stimulate hair growth and strengthen the cuticle by improving blood circulation. Here is a popular example of such a remedy, prepared at home: mix 50 g of mustard, castor oil, sugar and 1 egg yolk in a bowl. Apply to the scalp, avoiding contact with hair, leave for 5-10 minutes, rinse with shampoo.
Castor oil can be replaced with olive or sunflower analogues, as well as kefir. Honey and essential oils, such as ylang-ylang, are sometimes added to the mask. Getting the mask on your hair can cause it to dry out.
Mustard is used in making face masks. By promoting blood flow to the epidermis, the mask tones the skin and prevents the appearance of acne.
Appropriate ingredients are used for each skin type. For example, for oily skin, mustard powder diluted with milk to the consistency of sour cream is suitable. Apply the mask to the face using a cotton pad. After 5-10 minutes, wash off with warm water.
Varieties of mustard
Each variety is based on one of the three main varieties of the mustard plant.
White mustard is most often used in production. The color of its seeds is yellow or beige, and the taste, initially sweetish, gradually becomes more and more pungent.
Black mustard is common in Indian cuisine. It is much more pungent, and the dark seeds are smaller in size. Sarepta (gray or Russian) mustard is the third variety of the plant. It has brown grains and a very bitter, pungent taste after grinding.
Recipes for preparing fennel for the winter
The variety of harvesting methods is explained by the plant’s versatility in use: from seasoning and medicine to snacks and independent dishes. Winterizing allows you to enjoy fennel year-round.
Drying
The purpose of drying is to obtain aromatic greens that change the taste of many dishes. In order to get the best version of dried fennel, you must follow several rules:
- You should take only the soft, young and most tender leaves. Stems and umbrellas are used less frequently for drying. Leaves can be plucked during ripening all summer, thus collecting raw materials for drying.
- It is not recommended to wash the leaves, as this will remove most of their aromatic properties. It's better to shake gently.
- As with other crops, drying requires a dry and well-ventilated area. The wind allows the moisture released by the raw material to escape into the air. It is advisable that sunlight does not fall on the leaves, destroying the color pigment.
- A universal sign that the leaves are sufficiently dried is the fragility of the raw material. If the leaves break from a light touch, then it’s time to mash and store in airtight jars for later use.
The fennel obtained in this way is used within one year; further storage is impractical.
Pickling
Used to preserve all beneficial properties. Salt is a natural preservative. The classic proportion for pickling is: a kilogram of plant per glass of salt. The greens should be washed, chopped and mixed with salt. Then the mass is placed in jars with tightly closed lids and stored in the refrigerator. To prevent mold from forming, it is appropriate to pour sunflower oil on top. The film formed will deprive the mass of oxygen and prolong storage.
Fennel is used to make flavored oils and vinegars. To do this, the greens must be washed, chopped and combined in a storage container with 1 spoon of oil and 1 spoon of vinegar. Then add 2 cloves of garlic and cloves. The resulting product will add freshness and the characteristic aroma of the plant to first and second courses.
Pickling
Most often, the lower part – the powerful tubers – is pickled. The marinade recipe includes the root itself, olive oil, sugar, wine vinegar, mustard seeds and salt and pepper to taste.
See also
TOP 2 recipes for preparing blueberries with honey without cooking for the winterRead
Storage jars are sterilized in the oven. The tubers are cut in a manner convenient for consumption - into small cubes or as you like. Half a teaspoon of black pepper and the same amount of mustard are heated together in a frying pan until a characteristic aroma appears, then crushed into powder in a mortar. Pour into the pan:
- water;
- half a glass of sugar;
- 3 tablespoons oil;
- 1 glass of vinegar;
- and spices.
The marinade is brought to a boil, then removed from the stove and evenly distributed into jars with chopped tubers. The jars are sterilized in a water bath and then closed with a lid. The best thing is to roll up the cans.
Can fennel be frozen?
Yes, you can, using one of several methods. The greens are sorted, small parts are selected, washed and frozen in a plastic bag from which the air is removed. It is better to defrost in the refrigerator rather than at room temperature.
It is convenient to freeze fennel in food containers. This way the plant retains its appearance and is easier to obtain frozen. There is a method of freezing in liquid: the greens are frozen in ice cubes, which are then wrapped in foil. The result is a plant that looks like it was just picked from the garden.
How to choose?
When choosing mustard, pay attention not only to its name, but also to the composition of the product.
- A high-quality seasoning should be made from mustard seeds, and not mustard powder (a product obtained from seed cake).
- The composition of a natural product always contains only alcohol or wine vinegar, and in no case acetic acid.
- Mustard should not contain sweeteners, dyes, stabilizers, antioxidants, fragrances or flavors.
- Natural mustard does not contain rapeseed, sunflower or soybean, but only mustard oil.
Menu
TECHNICAL AND TECHNOLOGICAL MAP No. Table mustard
- APPLICATION AREA
This technical and technological map was developed in accordance with GOST 31987-2012 and applies to the Mustard dish produced by a public catering facility.
- REQUIREMENTS FOR RAW MATERIALS
Food raw materials, food products and semi-finished products used for preparing dishes must comply with the requirements of current regulatory documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary-epidemiological report, safety and quality certificate, etc.)
3. RECIPE
Name of raw materials and semi-finished products \Gross\Net
| GROSS | NET | ||||
| Dry mustard (powder) | 290 | 290 | |||
| Water | 490 | 490 | |||
| Vegetable oil | 25 | 25 | |||
| Vinegar 9% | 200 | 200 | |||
| Sugar | 45 | 45 | |||
| Salt | 35 | 35 | |||
| Cinnamon | 0,1 | 0,1 | |||
| Carnation | 0,1 | 0,1 | |||
| Exit | — | 1000 | |||
4. TECHNOLOGICAL PROCESS
Add sugar, salt, cinnamon, cloves, bay leaf to hot water and cook until sugar and salt are completely dissolved. The resulting broth is filtered, cooled, after which vinegar is added and stirred.
Mustard powder is sifted, mixed with a decoction (50%) and thoroughly ground. The mass is stirred periodically. The rest of the broth and vegetable oil are added to the mustard. In order for the mustard to be of good quality, it must be allowed to ripen for 24 hours.
It is allowed to prepare table mustard without cinnamon and cloves.
- REQUIREMENTS FOR DESIGN, SALE AND STORAGE
Serving: The dish is prepared according to the consumer’s order and used according to the recipe for the main dish. Shelf life and sales according to SanPin 2.3.2.1324-03, SanPin 2.3.6.1079-01 Note: the technological map was compiled on the basis of a development report.
- QUALITY AND SAFETY INDICATORS
6.1 Organoleptic quality indicators:
Appearance - Characteristic of this dish.
Color - Characteristic of the products included in the product.
Taste and smell - Characteristic of the products included in the product, without any foreign tastes or odors.
6.2 Microbiological and physico-chemical indicators:
In terms of microbiological and physicochemical indicators, this dish meets the requirements of the technical regulations of the Customs Union “On the safety of food products” (TR CU 021/2011)
- FOOD AND ENERGY VALUE
Proteins, g Fats, g Carbohydrates, g Calories, kcal (kJ)
Process engineer:
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How to store?
Storage conditions depend on the type of product. In stores, mustard is available both in powder and in the form of a ready-made seasoning.
It is recommended to store finished mustard in cool conditions and away from light. If you purchased a natural product, its shelf life at a temperature not exceeding +5 °C is 60 days. The same seasoning at a higher temperature in the refrigerator can be stored for no more than 45 days. The shelf life of mustard containing preservatives can be increased to 90 days. Freezing the product is not recommended.
To store the powder, low humidity (less than 75%) and the absence of light are required. Airtight and opaque containers work well. In such conditions, at a temperature of about +20 ° C, the product remains fresh for up to six months.
Product Matrix: Mustard
