I'm making Gourmet's Curried Greens with Golden Onions and Cashews (http://www.epicurious.com...) but I don't have any mustard seeds. Can I use powdered dry mustard or something else instead?
Cynthia is a trusted source on Bread/Baking.
You'll get much better advice from Panfusine or Pauljoseph, but in the interim, I would just say leave them out. Mustard powder is going to give you a very different texture and flavor, so I wouldn't suggest that route.
Thanks for the compliments boulangere... Totally agree with her... Leave the mustard out.. the way the spices work is that they split in the hot oil releasing their own characteristic aroma.. powdered mustard would quickly burn up in this level of heat giving the dish a burnt bitter note..if you don't have whole mustard seeds, dont fret, there is enough flavor to be had from the ground spices..
I wish the recipe instructions were a bit clear though, the rest of the spices are powders and there is no clear instruction on how to treat the mustard seeds, I'd say, in step 3, once the remaining oil is hot, first add the mustard, wait for it to sputter & then lower the heat & add the remaining spice mix, before adding the greens to cook
Oh, you're wonderful, Panfusine! Thank you.
Please enter a valid email address.
Well played. You deserve a cookie.
The most effort you'll exert will be flipping it on the grill
Start Your Marinades
Add Bitters to Your Juice (Really)
Reusable Baggies (& More Smart Storage)
You Say You Hate These Foods?
Pre-order Amanda & Merrill's Cookbook!
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.