Dry mustard - why?
I'm seen several recipes I'd like to make that require dry mustard. Why use dry mustard when "wet" mustard is easily available? Don't food products lose some vitality and flavor when they are dried? If I substitute regular "wet" mustard, what would be the conversion?
Thanks in advance for solving this mystery.
Dry mustard is simply ground up mustard seeds, which come in yellow, black or brown colors. Its a powdered spice and is quite pungent.
"Wet" mustard, like dijon or french's, say, is a further step in processing the seeds - its a condiment paste which can be made by mixing the ground mustard seeds, with a liquid - vinegar, wine, water and adding salt and other flavorings. Its not necessarily substitutable for the dry mustard in recipes unless you want those other flavors in your dish.
re: jen kalb
Good answer...that's what I would've said had you not done so.
I've been having trouble find a good commercial hot mustard, so I now make my own with mustard powder and horseradish. For some odd reason, the mustard helps retain the pungency of the horseradish. My experience has been that horseradish quickly loses its pungency once the jar is opened.