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DIY for Chinese mustard [split from "Where Did All the Chinese Mustard Go?" on the Manhattan board]

michele cindy Aug 19, 2011 11:05 AM

I found the same thing in our local takeouts up in Rockland Co. This might be a good question for the General board. I bet it's rampant. I keep Coleman’s dry mustard on hand. Take a tsp; add a bit of water stir.

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  1. princeofpork RE: michele cindy Aug 19, 2011 12:29 PM

    I use that mustard powder in my rubs for pork shoulder

    1 Reply
    1. re: princeofpork
      michele cindy RE: princeofpork Aug 19, 2011 02:16 PM

      Great then you won't even have to buy it. Give it a try the next time they forget. Thank you for the pork shoulder tip!

    2. thew RE: michele cindy Aug 22, 2011 07:58 AM

      if you want toy mimic chinese mustard use vinegar, not water

      5 Replies
      1. re: thew
        michele cindy RE: thew Aug 22, 2011 09:11 AM

        I don't care for the packaged type that has the vinagary taste. I like the style they give you when you get the fresh in the little white dish.

        1. re: michele cindy
          thew RE: michele cindy Aug 22, 2011 11:43 AM

          as far as i know that is also usually made with white vinegar

          1. re: thew
            michele cindy RE: thew Aug 22, 2011 01:46 PM

            It depends on where you go I guess. Try it with the water for a different taste.

            1. re: michele cindy
              thew RE: michele cindy Aug 22, 2011 02:00 PM

              i'm just reporting what guys in chinese restaurants have told me. i don't have a dog in this race

              1. re: thew
                michele cindy RE: thew Aug 22, 2011 04:42 PM

                Either do I but I learned this from an elderly Chinese and one younger waiter about 40 years ago. I guess as time went on the techinique changed. One was in NJ, the other in Chinatown NY. The same Chinatown waiter is the one who taught me how to use chopsticks.

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