I have a question about the recipe "Cider Brined Pork with Calvados, Mustard and Thyme" from Oui, Chef. COuld I use brown mustard seeds instead of yellow? Or should I just skip the mustard seeds if I don't have yellow?
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Yes, I think you can substitute without any problem. Brown Mustard seeds have a little bit stronger flavor, but as they are in the brine, it should not have a huge impact on the flavor.