Re: [CH] prepared mustard (& hot luck sauce)
Tony Davidson (tonyd@microsol.com.au)
Fri, 23 Oct 1998 14:54:17 +1000
> >If so, what variety do I use (I can buy about 10 different varieties
> here ranging
> >from mild french to hot english).
>
> Ok, I love cooking so this is something I don't understand. If you own
> 10 varieties of mustard, I would suspect that you like different ones
> for different purposes, depending on the flavor.
>
> Why can't you choose on your own what would be best for the situation?
> You must have a feel for mustards - trust your own knowledge. Cooking is
> not so much following a recipe as following a feel for what will work.
> For all you know, you'll toss in something different than the recipe
> meant and it will be better than the original!
>
> I guess I come from the school that Cooking is an art form, not a
> science.
I understand what you're saying (and tend to agree in principle) but (and
there's always a but) as I've never prepared this before I'd prefer to make it as
the original chef designed it the first time and then make changes later.
Also, I think you might have misunderstood part of my original post - I don't
<own> 10 different mustards - I can <buy> 10 different types at the
supermarket. What it really comes down to is that mustard can be fairly strong
and I would think that a cup of the stuff is a lot - hence don't want to screw up
my first attempt at making this sauce.
regards,
tony
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MicroSol
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