When is National Mustard Day?
National Mustard Day is the first Saturday in August!"
What is this Holiday for?
This holiday is for honoring and enjoying the great flavor of mustard! Todays the day to make all those dishes that include mustard as one of it's ingredients. Get out those hot dogs and don't forget the yellow mustard now. Let today be the day you share everything mustard with your friends and family with a mustard party. Don't forget to invite them with fun Internet Invitations too. Are you game at making your very own homemade mustard? Go for it!
Origin of this Holiday?
"National Mustard Day is celebrated annually at the Mount Horeb Mustard Museum on the first Saturday in August." "It is a fun-filled day for the whole family and has traditionally included "free" Oscar Mayer hot dogs as well as music, games, other entertainment, mustard samples, and more." "The Mustard Museum has been the official sponsor of this event since 1991."
What is Mustard?
Mustard is a thick yellowish-brown paste with a sharp taste made from the ground seeds of a mustard plant (white or yellow mustard, Sinapis hirta; brown or Indian mustard, Brassica juncea; or black mustard, Brassica nigra). The ground mustard seeds are mixed with water, vinegar or other liquids, and sometimes other flavorings and spices. A strong mustard can cause the eyes to water, sting the palate and inflame the nasal passages.
History and etymology
The Romans probably developed the prepared mustards we know today. They mixed unfermented grape juice, known as "must," with ground mustard seeds (called sinapis) to make "burning must", mustum ardens—hence "must ard".
Varieties of Mustard:
"There are many varieties of mustard which come in a wide range of strengths and flavors. The basic taste and "heat" of the mustard is largely determined by seed type, preparation and ingredients. Black seeded mustard is generally regarded as the hottest type. Preparation also plays a key role in the final outcome of the mustard. Mustard, in its powdered form, lacks any potency and needs to be fixed; it is the production of allyl isothiocyanate from the reaction of myrosinase and sinigrin during soaking that causes gustatory heat to emerge. One of the factors that determines the strength of a prepared mustard is the temperature of the water, vinegar, or other liquid mixed with the ground seeds: hotter liquids are more hostile to the strength-producing compounds. Thus, hot mustard is made with cold water, while using hot water results in milder mustard (other factors remaining the same)."
"The pungency of mustard is always reduced by heating, not just at the time of preparation; if added to a dish during cooking much of the effect of the mustard is lost."
"Locations renowned for their mustard include Dijon (medium strength) and Meaux in France; Norwich (very hot) and Tewkesbury, famed for its variety, in the United Kingdom; and Düsseldorf (hot) and Bavaria in Germany. There are variations in the subsidiary spices and in the preparation of the mustard seeds. The husks may be ground with the seeds, or winnowed away after the initial crushing; "whole-grain mustard" retains some unground or partially ground mustard seeds. Bavarian "sweet mustard" contains very little acid, substituting copious amounts of sugar for preservation. Sometimes prepared mustard is simmered to moderate its bite, sometimes it is aged. Irish mustard is a wholegrain type blended with whiskey and/or honey."
See also, types of mustard
"Mustard is often used at the table as a condiment on meat. It is also used as an ingredient in mayonnaise, vinaigrette, marinades and barbecue sauce. It can also be used as a base for salad dressing when combined with vinegar and/or olive oil. Mustard is a popular accompaniment to hot dogs, pretzels, and Bratwurst."
"Dry mustard, typically sold in cans, is used in cooking and can be mixed with water to become prepared mustard."
"Prepared mustard is generally sold at retail in glass jars or plastic bottles although in Europe it is often marketed in metal, squeezable tubes. Some types of prepared mustard stored for a long time may separate, causing mustard water, which can be corrected by stirring or shaking. If stored for a long time unrefrigerated mustard acquires a bitter taste."
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