Good stuff, Rik. Watching the experiment and seeing how it turns out is a real confidence boost for us amateurs that enjoy messing about in the kitchen.
Absolutely brilliant Rick, I’m amazed the patience you have, a true professional. Your Chanel is fantastic with easy to follow and mouth watering recipes. Always look forward to your new content. Chris 🏴
Excellent episode. I just need to get a couple of the ingredients. Then i don't need to bother buying those jars anymore and risk getting another bad batch.
This is my favourite mustard, it gets used in quite a variety of dishes and sandwiches. Yum. It will be interesting to watch how you make Rik. Thank you. 👍🏼
As someone who has English mustard with almost everything, yes seriously, including cod & chips! I have to try this, it’ll save me a fortune in the long run. Cheers Rick. Take care, Gill X
It's good to see the process and experimentation. It proves to the audience that they can do it too. Rather than showing the one that we might think was the best. I love English mustard. Thanks, Rik.
@BackyardChef turned out really well. I've had an idea, always carry some around when you are outside in cold temperature's to keep you warm and the airways clear 🤔😂💚💛❤️
We used to always make mustard with the Coleman’s powder on Sundays for the lunch. It’s definitely stronger than their jars. I love mustard flavour, especially in a cheese sauce or cheese scones. xx
I live in the US these days, and I can buy Colman's Mustard in Maryland thankfully, but if I could make it myself I'd be even happier. I grew up eating it in England and no other mustard can compare. This mustard pairs fantastically with my roast dinners, home made pork pies and sausage rolls. I want to try making your Cumberland sausages soon to go with it. I've said it before that your Hawaiian style meatloaf is one of the best things I've ever tasted, I'll even try this mustard with that!
I just discovered Coleman's mustard a couple days ago and I have to say it might just be my new favorite mustard. It's got just the right flavor without the nostril burning heat 😊
Bloody’ell!! 😂 Hey Rik, I make my own mustard, too. I use Coleman’s mustard powder, too. But I make hot/sweet mustard and I make it one gallon at a time. Then I can it , decorate the jars and give it away as gifts for Easter, thanksgiving and Christmas. It makes any and every protein taste better. Even on eggs!! Everyone loves it and hounds me to make it all year long! ⭐️ Thanks for keeping it real, man! ✌️🍻 P.S. I also add it to homemade BBQ sauce. Tastes awesome! 😉
We’re big Coleman’s fans and we’ve found that the exported Jar mustard (the stuff we buy in the US ) isn’t as piquant as the genuine stuff you buy in the UK … thanks for doing this next time we have an empty jar to fill I’ll give it a try 👍👍
English mustard a little hot but so flexible, good with cheese, all meats, (even bacon). The middle one would make for good hotdog mustard in a squeezy bottle or for making piccalilli. The Colman's maybe darker as they may (or may not) incorporate the husks. But as Grandfather used to say there is no bad mustard just some better than others, that might have been beer mind 😆.
😂😂your brand sure looked like it was ‘hot’ Rik. That was very interesting though, thank you, I have to buy this on line in Australia (mostly ) and it isn’t has hot here as I remember it back in Ireland. As you say Rik the transport and time most likely alters its taste. Thanks again for the demonstration and lesson. Loved it! ♥️🙌🏼.
Can't you buy mustard powder any more? I can get Colman's and Keen's here in Canada, and use the powder in cooking, both in chilli, and in baked beans (not enough to taste, but just enough to make the taste 'pop'!) Now here's a related challenge: remember Colman's French Mustard, the staple of the 1970's British steakhouse. Of course the EU had it banned as it wasn't French, and it was nothing like Dijon etc. I've tried simulating it with powdered mustard, vinegar and molasses, but I can't quite get it right. I believe that Waitrose in the UK still make something like it, but I can't find it in Canada.
Why would you go to all that trouble when you can buy Coleman’s Mustard Powder? Which I use all the time, sometimes I make it with a little malt vinegar to make French mustard. Still you have to have a go at doing to ready to use mustard.
You are using only powder, which does not taste the same as the jar. And it will never taste the same. I will always go to the trouble to help anyone I can. Here in Asia, it is really expensive, and you cannot readily buy the powder or the jar. Thank You. Best, Rik
@ sorry, I didn’t realise you were “in foreign parts”. However, before jar mustard - as you know it- came on the market we only ever had mustard powder so I am use to it. ❤️
Rick, I think you are going about this the wrong way. Every ingredients list regardless of product is based on 100%. You should be looking at this from a mathematical point of view. Also you are replicating a product that you said had been cooked. Cooking will remove water thus increasing the percentage of ingredients. It change the whole flavour profile from uncooked to cooked.
![เปิด อาณาจักร หมื่นล้าน "สาระตั้ม" l [Nickynachat]](http://i.ytimg.com/vi/3XE0nPF4YkQ/mqdefault.jpg)
Good stuff, Rik. Watching the experiment and seeing how it turns out is a real confidence boost for us amateurs that enjoy messing about in the kitchen.
Well said! Thank You. Best, Rik
Absolutely brilliant Rick, I’m amazed the patience you have, a true professional.
Your Chanel is fantastic with easy to follow and mouth watering recipes.
Always look forward to your new content.
Chris 🏴
Love this video rik, anyone else wouldn't show you the first two attempt.
Bravo Rik 👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻
We get through gallons of the shop stuff, mainly on proper pork pies. Great little one this , ty
Thank you. Best, Rik
Lovely stuff I put Branstons on my pork pies. I will try mustard it goes well with pork chops
I might try pickle on a chop. Lol @@chucky2316
@@chucky2316although, my favourite topping for a couple of pork or lamb chops, is a couple more chops 😂
I love Coleman’s mustard with scotch eggs 😊
Lovely! Thank You. Best, Rik
Excellent episode. I just need to get a couple of the ingredients.
Then i don't need to bother buying those jars anymore and risk getting another bad batch.
Roger, citric acid and xanthan in tops down here anyway. Thank You. Best, Rik
Perfect for those boxing day leftovers 👌😋 love it on a sausage sarnie as well...nice job Rikmeister!
Yes I agree, slap it on. Thank You. Best, Rik
I like how you try recipes out and make them work for your own personal taste.
Thank You. Best, Rik
It's fun to watch recipe development! These are good skills for new cooks to learn.
Glad you think so! Thank You. Best, Rik
I brought along Coleman’s to the IKEA cafe to put it on hot dogs instead of those they served. Makes big difference.
This is my favourite mustard, it gets used in quite a variety of dishes and sandwiches. Yum. It will be interesting to watch how you make Rik. Thank you. 👍🏼
Yes was mine too! Thank you. Best, Rik
As someone who has English mustard with almost everything, yes seriously, including cod & chips! I have to try this, it’ll save me a fortune in the long run. Cheers Rick. Take care, Gill X
Thank you. I love mustard and will be making this soon. I very much appreciate the thought and effort that goes into a project such as this.
It's good to see the process and experimentation. It proves to the audience that they can do it too. Rather than showing the one that we might think was the best. I love English mustard. Thanks, Rik.
Here we go 👍 cheers for making this after I said about it 👌💯💚💛❤️
Thank you. Best, Rik
@BackyardChef turned out really well. I've had an idea, always carry some around when you are outside in cold temperature's to keep you warm and the airways clear 🤔😂💚💛❤️
I think I would cook or microwave the water, flour and turmeric to make a thicker paste and to also get rid of the rawness of the flour.
Let me know how you get on. Thank You. Best, Rik
Fantastic Rik. Can you do Dijon or German mustard please?
Traditional Chinese Lop Cheong Recipe: Sweet, Savory, and Aromatic
lol Rik! Found the English section at my local grocery store and it even had brown sauce I think HB? Ty 😊. Btw I do have my little bottle of Coleman’s
Close enough - HP. Thank You. Best, Rik
We used to always make mustard with the Coleman’s powder on Sundays for the lunch. It’s definitely stronger than their jars. I love mustard flavour, especially in a cheese sauce or cheese scones. xx
I live in the US these days, and I can buy Colman's Mustard in Maryland thankfully, but if I could make it myself I'd be even happier. I grew up eating it in England and no other mustard can compare. This mustard pairs fantastically with my roast dinners, home made pork pies and sausage rolls. I want to try making your Cumberland sausages soon to go with it. I've said it before that your Hawaiian style meatloaf is one of the best things I've ever tasted, I'll even try this mustard with that!
Thank You. Best, Rik
Nice one Rik. You could put the second one in a squeezy bottle for hot dogs😅
Yes or even just in a squeezy for normal use. Thank You. Best, Rik
I just discovered Coleman's mustard a couple days ago and I have to say it might just be my new favorite mustard. It's got just the right flavor without the nostril burning heat 😊
Love Colmans, i'm going to try to make it ! Thank you😊
You are welcome 😊Thank You. Best, Rik
You are simply the best. I can't afford it prepared anymore, you've saved my keister with the Christmas ham.
Bloody’ell!! 😂
Hey Rik, I make my own mustard, too. I use Coleman’s mustard powder, too. But I make hot/sweet mustard and I make it one gallon at a time. Then I can it , decorate the jars and give it away as gifts for Easter, thanksgiving and Christmas. It makes any and every protein taste better. Even on eggs!! Everyone loves it and hounds me to make it all year long! ⭐️
Thanks for keeping it real, man! ✌️🍻
P.S.
I also add it to homemade BBQ sauce. Tastes awesome! 😉
Good stuff. Yes it peps up the BBQ sauce, I agree. Thank You. Best, Rik
Could you please share your recipe for the hot/sweet mustard? Even just an ingredient list would be appreciated.
Loved this video, your face Rik was priceless when doing the taste test..brave man for taking the heat ..
Food recipe looks so delicious ❤❤❤
Thank You. Best, Rik
Just the re ipe i wss hopeing for, coz where i live i cant get it👍❤️
Thank you 🌹
Fantastic! Thank You. Best, Rik
Rik, where do you get your energy and patience from if you know? Could you bottle it please. Your a class act, Great job. Thanks
Cheers, Tommy. Appreciated. Thank You. Best, Rik
Amazing ❤❤❤
Thank You. Best, Rik
It looks good. I love Colmans. The Aussies have a version made by Masterfood. It is hotter but nice though..
Lovely! Thank You. Best, Rik
Great recipe experiment Rik. Might have to have a bash myself as Colman's English Mustard is the only mustard I really like.
Hope you enjoy. Thank You. Best, Rik
Wow Rik you do go above and beyond , your face said that was a warm mustard taste lol 😅Amanda xx
Brilliant work mate 👏
Like deployed 👍
Glad you enjoyed it. Thank You. Best, Rik
We’re big Coleman’s fans and we’ve found that the exported Jar mustard (the stuff we buy in the US ) isn’t as piquant as the genuine stuff you buy in the UK … thanks for doing this next time we have an empty jar to fill I’ll give it a try 👍👍
Its a good one. Thank You. Best, Rik
Fabulous, thanks so much 👍🏻💕
You are a brave soul. There is no friggin way I would put that much mustard in my mouth LOL. Good one Rik :)
English mustard a little hot but so flexible, good with cheese, all meats, (even bacon). The middle one would make for good hotdog mustard in a squeezy bottle or for making piccalilli. The Colman's maybe darker as they may (or may not) incorporate the husks. But as Grandfather used to say there is no bad mustard just some better than others, that might have been beer mind 😆.
Thank You. Best, Rik
😂😂your brand sure looked like it was ‘hot’ Rik. That was very interesting though, thank you, I have to buy this on line in Australia (mostly ) and it isn’t has hot here as I remember it back in Ireland. As you say Rik the transport and time most likely alters its taste. Thanks again for the demonstration and lesson. Loved it! ♥️🙌🏼.
This one made my nose run. Thank You. Best, Rik
@ Cleared the sinuses! 🤧.
@@lilliankeane5731 Yes indeed. Thank You. Best, Rik
How exciting … cost here in the States becoming expensive …thanks Chef
that was mustard!😊
Can't you buy mustard powder any more? I can get Colman's and Keen's here in Canada, and use the powder in cooking, both in chilli, and in baked beans (not enough to taste, but just enough to make the taste 'pop'!)
Now here's a related challenge: remember Colman's French Mustard, the staple of the 1970's British steakhouse. Of course the EU had it banned as it wasn't French, and it was nothing like Dijon etc. I've tried simulating it with powdered mustard, vinegar and molasses, but I can't quite get it right. I believe that Waitrose in the UK still make something like it, but I can't find it in Canada.
Not in Asia - Thank You. Best, Rik
Is there a big difference in taste compared to hot dog yellow mustard we buy in Canada?
Yes indeed there is. Thank You. Best, Rik
I had no idea it was possible to make mustard at home. I've always believed it was mustard powder and vinegar mixed together and somehow thickened up.
Thank You. Best, Rik
All that's happened is using mustard power and water which is what I use All the time, far better than out of a bottle
Where do you get the huge bag of mustard powder?
Wholesaler. Online. Thank You. Best, Rik
By jove how amazing dear chap what. Hack hack hack laugh😂. I say dear chap i like a dash on my pork what
Ha ha ha. Thank You. Best, Rik Toodle pip!
Why would you go to all that trouble when you can buy Coleman’s Mustard Powder? Which I use all the time, sometimes I make it with a little malt vinegar to make French mustard. Still you have to have a go at doing to ready to use mustard.
You are using only powder, which does not taste the same as the jar. And it will never taste the same. I will always go to the trouble to help anyone I can. Here in Asia, it is really expensive, and you cannot readily buy the powder or the jar. Thank You. Best, Rik
@ sorry, I didn’t realise you were “in foreign parts”. However, before jar mustard - as you know it- came on the market we only ever had mustard powder so I am use to it.
❤️
I would water bath can it. I bet it would outlast most marriages :)
I would use condensed milk
NOT listed in the ingredients on the jar or website
Out of curiosity, what's the ingredient in English mustard that makes your nose explode?
You can really crank up the spiciness by switching the water with vinegar.... Be very very careful doing that though!
Rick, I think you are going about this the wrong way. Every ingredients list regardless of product is based on 100%. You should be looking at this from a mathematical point of view.
Also you are replicating a product that you said had been cooked. Cooking will remove water thus increasing the percentage of ingredients. It change the whole flavour profile from uncooked to cooked.
It was obvious to me that you used far too much water!