Label
All
0
Clear all filters

Other Uses for Mustards

Appears in
On Food and Cooking

By Harold McGee

Published 2004

  • About

In addition to their chemical defenses, mustard seeds are about a third protein, a third carbohydrate, and a third oil. When the seeds are ground, the small protein and carbohydrate particles and dissolved mucilage from the seed-coat can coat the surfaces of oil droplets and thus stabilize such sauce emulsions as mayonnaise and vinaigrette. The seedcoat of white mustard is especially rich in mucilage (up to 5% of the seed weight), and ground white mustard is used in sausages to help bind the meat particles together.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of

The licensor does not allow printing of this title