Welcome to The Cooking Canuck! Not only for Canadians, but everyone who wants to explore the world of food, baking, and more. New videos are uploaded weekly, and are not only informative and fun, but they're short and very easy to follow along with. I will be posting video's of all the types of food I love cooking and baking, as well as the occasional planting or fermentation video. I hope you have as much fun watching these videos as I do making them, and I am looking forward to hearing what all of you are cooking/baking
Great recipe, HORRIBLE MUSIC. Like forcing me to listen to 2 ally cats mating when I just want to learn how to make mustard in peace. Please all youtubers STAHP dubbing mindless drab digital music on videos. Humanity does not need to have all 5 senses overstimulated 24x7 just to get yourself some clicks.
Just put a batch on - first time ever. Cracked the seeds with a mortar & pestle. I used a dry white wine for 100% of the liquid, to start. It began absorbing the wine and started thickening-up pretty quickly. Had a little taste from the spoon just before covering and it was already tasting spicy like dijon! Will taste tomorrow and decide if it will get more wine or some ACV to loosen it up as liquid is absorbed. Looking forward to trying it once completed! Thanks for the recipe.
Great job on those mate. Thanks for the really straightforward video. I will be giving these a go for sure this week. I just wondered what you meant when you said 12% though. I didn't understand that at all. Are there different types of wheat flour strengths or something? If you or anyone has an answer on this I'd love to hear it. Many thx :)
It thickens up so much when blended bcuz youre makin an emulsion. The blender can mix much more vigorously and thus combine the large amount of liquid that you cant easily mix in by hand even if you spend a rly long time on it. Tho similarly, in the fridge its the same general sense of emulsion goin on but slowly and assisted by the cold makin things more willin to bond more easily, particularly given the high acid environment. Lookin at how thick it was when you finished blendin, you cudve probs added in at least another third as much vinegar as youd used and it still wudve thickened up quite easily once blended. When a blender is involved, emulsions can be made with absurd amounts of liquid compared to what youre usin as an emulsifier (here its the seeds by the way, hence wantin to break them up so the liquid can get into them better and begin its thing sooner). Ofc, that wud get you a diff mustard entirely, but just an observsation.
Thanks3 Sir for sharing your excellent receipe. Sir do we add 1 tbsp of vinegar after 6 to 8 hrs. Do we do it initially or after 24 or 48 hours. THANKS in advance. God Bless You and Your Career.
So its rly you play it by eye and you can adjust it at any pt. All you want to do is keep the liquid content relstively high so its not necessarily free flowin but nearly to that. This will vary based on elevation, temperature, humidity, seeds, and likely other factors too. So no one can just say "youll need more liquid at X pt". So, what you do is you initially check after mixin it all if it has enuf liquid still; then you cover and wait 6-8 hrs and see if it looks like it needs more liquid. After that you wait for up to 24-48 hrs and it shud be at the pt where all the liquid that can be absorbed is absorbed and if you want to blend it (which i rec you do), then you blend it, addin more liquid if it gets too thick from blendin. Notably you can skip blendin and merely handmix the mustard after that first couple days and let it sit covered in the fridge for about a week longer and it will have fully thickened as much as it can do on its own. At that pt, give it one final mix and add more liquid if desired; if too liquidy... Make more mustard to cut into it i guess heh, not rly much of a solution for too liquidy except to blend it so it can properly emulsify.
Can I workup a proper wheat thin taste alike recipe,,,the ones I have seen are to involved too many ingredient s and ones in store have too many caustic additives
This recipe sounds amazing can't wait to try it. Hope it's the one I've been waiting for,,,,,,what about oil bread..where the dough is put under oil for an hour to overnight where it causes dough to spread easily? It doesn't adsorb the oil right?
The high vinegar content rly helps to cut the bitter notes and some folks like a slight bitterness nonetheless. But yes, like most condiments; it will only get better with age as the flavours simply have time to enhance and cover up pungent and bitter and earthy notes that are generally undesirable in high amounts
Very interestingly I love it I have a go tomorrow thank you. I've got the plant of the yellow mustard just started seeding. Can I used the yellow seeds only?
I tried this 2 times now and even though my ginger bug is definitely active, the end result is kinda strange. I always get these 2 layers in my bottles: clear and see-through on top (about 90%) and a kind of sand like looking layer on the bottom. I think that's the juice from the lemons. And it doesn't really build any carbon dioxide... or just VERY litlte. Only when I sprinkle some baking yeast into the bottles does it start to get really fizzy. Could the lemon juice somehow be responsible?
In addition to usin more yellow and less brown, you can use less seeds and more vinegar and youll get mustards closer to yellow mustard (but like not as bland and vinegary as long as you keep some amount of brown and gellow seeds still and not just use like 80% vinegar).
So, when you taste it fresh the flavours may be harsher and more pronounced but not in desireable ways; condiments almost always improve in flavour after just a few days in the fridge, and will often keep aging and improvin in flavour for as long as they can stay preserved from any contamination changin things
Chemistry people will know, that the longer that you leave it to CURE (in the fridge), the less hot it is, because of the chemical that rips your asshole in two mellows over time. If you just get equal brown and black and add apple cider and let it sit in a glass jar for a week (make sure its saturated) it will also FERMENT, you absorb 100% on the nutrient when it is fermented.
