posted
Does anyone else have the "Recipes for Repair" cookbook? If so, on page 129 there's a recipe for "Sweet and Tangy Baked Chicken" that calls for 1 tablespoon of mustard. Do you think that's prepared mustard? Or dry mustard?
-------------------- IgM: [18++,31+++,34++,41++,83-93+] [39 IND] IgG: [41 IND] Positive according to IGeneX. Negative according to CDC. Negative for co-infections. Currently treating for Lyme, Bartonella, Babesia Posts: 225 | From Minnesota | Registered: May 2011
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posted
I do not have the cookbook, although I really want to get it. But it seems that one tablespoon of dry mustard seems like a lot. I tend to think it might mean prepared mustard. Usually when I have a recipe that calls for dry mustard, its more like a teaspoon.
Posts: 427 | From Pacific Northwest | Registered: Oct 2010
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posted
definitely not dry. searching is correct.
Posts: 236 | From Zionsville IN | Registered: Jan 2011
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Keebler
Honored Contributor (25K+ posts)
Member # 12673
posted
- I agree, a prepared mustard. You could use a little dry powder with olive oil to create your own, though it would have different consistency. The advantage to that is you know exactly what ingredients you add.
My guess is to equal a TBSP of prepared mustard, you'd take a TBSP of Olive Oil and add 1/8 tsp.- or less - of dry mustard powder (or crushed mustard seeds).
You'd only use the crushed seeds if cooking, as if in salad dressing, the crunch could be painful for your teeth.
The vinegar in mustard makes be feel very awful so I just mix my own and since I don't eat sandwiches, it's always just part of a dish I cook.
But, it's the vinegar that give some of that TANGY to the chicken recipe above.
We have to be sure to get GLUTEN-FREE MUSTARDS, though. From a basic search, here is just one: ------------
For a dash of sweet in some baked dishes, I add a drop or two of SweetLeaf Stevia Clear. This even works with cranberries. -
Posts: 48021 | From Tree House | Registered: Jul 2007
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