Made the beer mustard. My family swore it had horseradish in it. Found out they’re in the same botanical group. (The seeds and horseradish, not my family)
My gran always made up Colman's English mustard on a Sunday, served alongside equally fiery horseradish. And like clockwork she always said when mustard was left on the plate: "Colman's profits don't come from the mustard people eat, but what they wash down the drain".
English Mustard - Colman's Powder mixed 50/50 by weight with cold water only, 10 mins. and it's ready, every second after that and it starts to deteriorate so we only make just enough for a sandwich or meal then throw it away. Never store it longer.
Thanks fer sharin this, Amigo! Always learnin me new things, an I been cookin bout 55 years. I enjoyed yer style of presentation...clear, concise, an humorous, as well! Be safe an well, brother
So just a heads up - if you're going to be manually grinding and then straining there is a LOT of elbow grease involved. He does say so in the clip but this neat little 6 min video may mislead you nonetheless. Mine took about an hour and my arms and hands were sore. Also the loss in volume after straining is significant - about two thirds. End result is delicious though. Mine was a shade bitter but probably has to do with the specific mustard seeds I bought. Yes sugar cuts bitterness but there's a limit to how much sugar you can put before you ruin the taste.
I do like all kinds of mustard, but I have to say my fave is just powdered mustard and water. No acids, salt, or anything to detract from the heat and volatiles.
Enjoyed learning about mustards with you. As one of my daughters favorite condiments she was very attentive. Now to try our hand at making some mustard. Thanks for sharing the info ☺️
nice video, my favorite mustard so far is the honey/horse radish they include with the smoked salmon from Norway. My mustard taste buds have been dulled to horse radish by living in California all my life and eating a ton of Sushi.
Something about English, powdered mustard: It's meant to be made and used fresh, as in 'zingy'. Leaving it in the fridge - essentially - neuters it, as you know. As is said in France: "La moutarde me monte dans le nez." - Google it, if your French isn't up to snuff - (We're not quite close enough to throw rocks at them, but they're not entirely useless)
Fact…I hate the fishy taste of salmon. I hate the bland flavour of mayo‼ So, after not eating salmon for 25 years…I decided to try Dijon mustard instead of mayo in a can of wild caught Pacific Pink Salmon…🦈together with celery salt, sliced green onion and chopped tomato 🍅and cucumber🥒‼Delicious! Only one problem…I find myself running out of Dijon‼Thanks‼ Now, I can make my own‼Fantastic‼Wonderful‼ Gladys🇨🇦Toronto🇨🇦Canada🇨🇦
French here, since I can just go to my local convenience store and get a Dijon mustard i never thought of making it myself but it does look fun to try! Also letting the seeds in the Dijon mustard is popular and actually my favorite one hahah
Have you considered using a molcajete instead of the typical mortar and pestle? The lava rock is way more course and would grind that mustard seed up with less work.
Way cool! I love mustard. All kinds, but I’ve never had beer mustard! Its literally made with beer! I have to give a go with a beer braut! Thanks so much for sharing.
Awesome video! For Non english viewers it helps when ingridients showed are mentioned at the same time. I would love to have the text of the ingriedent pop up on the screen when its hard to spell it from pronunciation. Thanks for all the tips i felt i owe smth.
You should try hand grinding beer mustard (stone ground has a more distinct almost smokey flavor) I know it's a pain in the a$$ but in my experience it makes a difference. Also I noticed you're using Founders beer, that's one of my favorite breweries lol
Dude Founder's is the best. The Molcajete is made of stone so maybe that's close? Not sure how they do it otherwise, just a large granite grinder maybe?
I have been enjoying "wimpy" store-bought yellow for my entire life, and it is by far my preferred mustard; yet, I'd never had the idea of simply making my own yellow mustard. Thank you for the inspiration, this is definitely on the short list. Also, you may want to look up South Carolina mustard barbecue sauce -- that is definitely something to be tried and experienced.
Yummmm!!! Today, August 22 is national mustard day!! LOL!! Seriously!! Saw it on Fox News! Someone made mustard donuts. Funny thing is that I made mustard for the first time the day before yesterday, but only found out it is N Mustard day today! I made mine with sesame seeds like a tahini mustard. I used Mirin Vinegar which is sweet. I also used garlic, & other spices . Then I made mustard hummus. Oh man!!! So good!!😋
I finally remembered to go look up a mustard recipe since my first go ahead and just make it attempts didnt seem to turn out ideal. It took a few months to remember to look but when i did i found your video first. i was touched as i began to watch to see your jars and labels look so much like mine, same as the logic i could buy some by why when i could make it. Cheers. Thnx for recipes.
My french ass definitely rather have the french one. We have the fine one and the one with the smashed grains (vintage style, that is stronger), and other types but I'm not so into too many different flavors in one bottle. I'm basic. I mostly like it on hotdogs, to make sauce for salad with oil and lemon or vinegar, i may look weird but instead of wasabi i like to put mustard on maki sometimes, it's good with steak too. I buy the yellow mustard for American and English recipes, for the sauce of some burger or beagle (i forgot how you are supposed to write it, the bun with a hole, cope with me).
Well I am French and I think the dose of Dijon mustard you put on that piece of suasage was really spicy. In france we have 3 kinds of dijon mustard : Forte, mi-forte and douce wich translates to Strong, half-strong and mild. I think you create mild to half-strong because Strong dijon mustard is really spicy in the nose (a table spoon makes you cry, it is not spicy like chili spice)
Very interesting info. My family used to serve English mustard with ham. I remember they always used Coleman's but it's so expensive now that I buy off brand s.
![SAFEPLANET - ดาวเคราะห์ [ THE PLANET ]](http://i.ytimg.com/vi/4X1XL3I_k3c/mqdefault.jpg)
Made the beer mustard. My family swore it had horseradish in it. Found out they’re in the same botanical group. (The seeds and horseradish, not my family)
Oh, and here I thought you were an alien from another planet lol😊
That fact u had to specify
Loved the clarification!
LOL 😄
My family is in the same botanical group
For something that has potential to be such a flex, making homemade English mustard is stupidly easy
Great to watch as always!
Hi max Big fan
I don't like meat😡
@@paripandey108 go cry about it vegan 🤡🤡🤡
Yo
What a rabbit that got me to this discovery TH-cam is crazy as if they trying to tell me something.🤔
Should have added after the "I'm using the Colman's brand" you saying "Because.... DAMN".
MUSTAAAAAAAAARRRD!! 🔥🔥🔥🔥
My gran always made up Colman's English mustard on a Sunday, served alongside equally fiery horseradish.
And like clockwork she always said when mustard was left on the plate: "Colman's profits don't come from the mustard people eat, but what they wash down the drain".
English Mustard - Colman's Powder mixed 50/50 by weight with cold water only, 10 mins. and it's ready, every second after that and it starts to deteriorate so we only make just enough for a sandwich or meal then throw it away. Never store it longer.
Made english mustard as per your instructions, turned out lovely, just replaced a bit of water by cooking oil, my Brit husband loved the taste ❤️❤️❤️
Thanks fer sharin this, Amigo!
Always learnin me new things, an I been cookin bout 55 years.
I enjoyed yer style of presentation...clear, concise, an humorous, as well!
Be safe an well, brother
I love it when mustard sets your sinus on fire!
Yes it clears out your brain tubes, that English mustard. 😤😡
now i have the urge to get my hands on some mustard seeds
So just a heads up - if you're going to be manually grinding and then straining there is a LOT of elbow grease involved. He does say so in the clip but this neat little 6 min video may mislead you nonetheless. Mine took about an hour and my arms and hands were sore. Also the loss in volume after straining is significant - about two thirds. End result is delicious though. Mine was a shade bitter but probably has to do with the specific mustard seeds I bought. Yes sugar cuts bitterness but there's a limit to how much sugar you can put before you ruin the taste.
Yeah but, nobody wants to watch seeds being ground for an hour.
@@Faladaena well, that's true 😂😂😂
I do like all kinds of mustard, but I have to say my fave is just powdered mustard and water. No acids, salt, or anything to detract from the heat and volatiles.
You can change the spice level depending on the temp of you soaking liquid. Cold = Spicier, Warm = Milder
wow thx
Or the whey from strained homemade yogurt which will do something magical through fermentation .. and when done don't refrigerate at all . .
Great to know. I’ll put the soaking seeds in the fridge. I like my mustard to kick ass.
Let's make homemade mustard. Proceeds to jump and clean his shoes above the table.
Enjoyed learning about mustards with you. As one of my daughters favorite condiments she was very attentive. Now to try our hand at making some mustard. Thanks for sharing the info ☺️
nice video, my favorite mustard so far is the honey/horse radish they include with the smoked salmon from Norway. My mustard taste buds have been dulled to horse radish by living in California all my life and eating a ton of Sushi.
Amazing. I’m going to try all 3! Also, your kitchen is adorbs
I made the beer mustard and it turned out great! Thanks 😊
WOW! This was so fun to watch!
WELCOME BRITTANY!
Love your channel, Adam ♥️
Something about English, powdered mustard:
It's meant to be made and used fresh, as in 'zingy'.
Leaving it in the fridge - essentially - neuters it, as you know.
As is said in France: "La moutarde me monte dans le nez."
- Google it, if your French isn't up to snuff -
(We're not quite close enough to throw rocks at them, but they're not entirely useless)
The only thing missing from Joshua Weissman's schtick is the b-roll.
Fact…I hate the fishy taste of salmon. I hate the bland flavour of mayo‼ So, after not eating salmon for 25 years…I decided to try Dijon mustard instead of mayo in a can of wild caught Pacific Pink Salmon…🦈together with celery salt, sliced green onion and chopped tomato 🍅and cucumber🥒‼Delicious! Only one problem…I find myself running out of Dijon‼Thanks‼
Now, I can make my own‼Fantastic‼Wonderful‼
Gladys🇨🇦Toronto🇨🇦Canada🇨🇦
This video is indulgent with the mustard.
French here, since I can just go to my local convenience store and get a Dijon mustard i never thought of making it myself but it does look fun to try!
Also letting the seeds in the Dijon mustard is popular and actually my favorite one hahah
Have you considered using a molcajete instead of the typical mortar and pestle? The lava rock is way more course and would grind that mustard seed up with less work.
MUSTAAAAAAAAARRRRDDDD
Instructions unclear, made ketchup.
This is for age over five.
Of all 3 of these, I kinda prefer the strong English mustard. It definitely has a more pure a lot more pure mustard flavor.
Finaly i found a original dijon mustard recipe 🙏 thanks brother! 👊
Way cool! I love mustard. All kinds, but I’ve never had beer mustard! Its literally made with beer! I have to give a go with a beer braut! Thanks so much for sharing.
Thanks for the recipes. Going to make the English mustard first
nerding out over mustard
Awesome video! For Non english viewers it helps when ingridients showed are mentioned at the same time. I would love to have the text of the ingriedent pop up on the screen when its hard to spell it from pronunciation. Thanks for all the tips i felt i owe smth.
Coleman's Mustard, Norwich's finest
Not made there anymore, closed its doors after 160 years and moved production to Honingham down the road... :(
@@strudders2112 less than 10 miles from the city centre? Norfolk's finest then!
0:59 says Brown mustard stronger and more pungent. Then makes all yellow and says it's spiciest ... Dude, you're a politician at heart.
6:02 ...
This that Grey Poupon, that Evian, that TED Talk, ayy!
You should try hand grinding beer mustard (stone ground has a more distinct almost smokey flavor) I know it's a pain in the a$$ but in my experience it makes a difference. Also I noticed you're using Founders beer, that's one of my favorite breweries lol
Dude Founder's is the best. The Molcajete is made of stone so maybe that's close? Not sure how they do it otherwise, just a large granite grinder maybe?
Super helpful, incredibly full of concise info and easy to adapt into nearly anything!!
English and German are all time faves 💯
Made my mouth water just looking at it
Dude. This is an amazing video. Thanks!
MUUUUSSSTAAARRRDDD
Looks delicious!!!!!!! Thank you very much War Lord!!!!!!!!
Thanks for sharing these recipes Adam. you've inspired me to make the beer one with my Dad's favourite Australian beer: XXXX (fourex)
I have been enjoying "wimpy" store-bought yellow for my entire life, and it is by far my preferred mustard; yet, I'd never had the idea of simply making my own yellow mustard. Thank you for the inspiration, this is definitely on the short list. Also, you may want to look up South Carolina mustard barbecue sauce -- that is definitely something to be tried and experienced.
You prefer Wimpy mustard....????? No!
@@robertburwise5938 Exactly. That's sad!!
guess the wimpy mustard is why a lot of ppl don't like mustard, lol
Well thanks for simplifying, i wanted to try making dijon but it seemed very complex , not now, lol. :3
Choosing the English variety highlights that this man really does love his mustard.
This video should win a million dollars from TH-cam, you are simply the best thank you .
Surely the Dijon mustard doesn’t need to be sieved ??
That’s how I’ve always bought it .
Yummmm!!! Today, August 22 is national mustard day!! LOL!! Seriously!! Saw it on Fox News! Someone made mustard donuts. Funny thing is that I made mustard for the first time the day before yesterday, but only found out it is N Mustard day today! I made mine with sesame seeds like a tahini mustard. I used Mirin Vinegar which is sweet. I also used garlic, & other spices . Then I made mustard hummus. Oh man!!! So good!!😋
Beer mustard is the best mustard period!
Yh also sugar and vinegar combined adds pickling flavour
fav mustard music
Excellent video!
You are funny...in a good way. I can't sleep so I'm starting the beer mustard at 0100...before the beer becomes tempting.
English mustard has my heart too breh its so nice.
I finally remembered to go look up a mustard recipe since my first go ahead and just make it attempts didnt seem to turn out ideal. It took a few months to remember to look but when i did i found your video first. i was touched as i began to watch to see your jars and labels look so much like mine, same as the logic i could buy some by why when i could make it. Cheers. Thnx for recipes.
My man used a mortar and pestle like Skyrim. Cool video answered my question.
Earned an immediate sub.
Welcome homie.
very cool. great style too btw
Thank you for this video.
English mustard goes really well with pork pies 👌
I never saw something about mustard sauces. Nice channel man, keep going on this curious things about kitchen
My french ass definitely rather have the french one. We have the fine one and the one with the smashed grains (vintage style, that is stronger), and other types but I'm not so into too many different flavors in one bottle. I'm basic. I mostly like it on hotdogs, to make sauce for salad with oil and lemon or vinegar, i may look weird but instead of wasabi i like to put mustard on maki sometimes, it's good with steak too. I buy the yellow mustard for American and English recipes, for the sauce of some burger or beagle (i forgot how you are supposed to write it, the bun with a hole, cope with me).
Those look superb. Wicked ale mustard is what I'd like. Hey! What happened to Pete's Wicked Ale??
1:58 English mustard
Thanks for the recipe 🙂
Great video!
Damn. Goals. Will do
Excellent !!!
Merci and blessings +++!!!
I never buy ready made English mustard - I use Colman's mustard powder - it's the real unadulterated deal and is powerful and delicious.
Great video! Thanks.
I always understood that water causes the heat to increase (over time), and vinegar stops and stabilizes the heat at level.
Love Adam
Great video
Just made the English Style Mustard. It was great. Love the flavor and heat. Yummm
Thank you!
Just needed a good fermented mustard.
Well I am French and I think the dose of Dijon mustard you put on that piece of suasage was really spicy. In france we have 3 kinds of dijon mustard : Forte, mi-forte and douce wich translates to Strong, half-strong and mild. I think you create mild to half-strong because Strong dijon mustard is really spicy in the nose (a table spoon makes you cry, it is not spicy like chili spice)
Yeah I think it’s like horse radish spicy.
Great work!
Great vid
really enjoyed your video, man. I was just curious how mustard is made and came across your channel. Subscribed.
Brilliant ✨
Thank you for the video!!!
Loved this! Thanks!
Very interesting info. My family used to serve English mustard with ham. I remember they always used Coleman's but it's so expensive now that I buy off brand s.
Nothing beats Colman's
Where do I sign!?!? 🎉 one ticket to yum town please!!! 😊
I wanna try making the English one...haven't had that stuff in years.
The perfect inspiration I was looking for to merge beer and home made mustard
Thanks for this video, I think my husband will love the beer whole grain mustard best of all.
Great Video.
Wow!! Thank you so much!! These are so good!
Thanks. And nice invokation of J.W.
The English mustard is probably the best to make mayo with, right?
Brilliant! Wish i was tastin wit u, haa!
Oh man your channel deserves so much more subscribers. Hope you will be understood soon
Thanks for the awesome videos and recipes.
I love how you just nonchalantly dips your finger to taste or test the temp. I do that in front of my asian parents there'll be flying hangers
You can do a world of gross stuff when you're the only one eating it!
My favorite mustard bashing song is Third Eye by TOOL. Nearly 14 minutes so it is also my mustard bashing timer.
Looking at the English Mustard here separate from whats in the store, has to be a ton of dyes and additives in it. Never thought about it🤔
oh man i just ordered a bunch of mustard seeds to make these hahhaha