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Mustard is a condiment made from the seeds of a mustard plant (white/yellow mustard, Sinapis alba; brown mustard, Brassica juncea; or black mustard, Brassica nigra). The whole, ground, cracked, or bruised mustard seeds are mixed with water, vinegar, lemon juice , wine, or other liquids, salt, and often other flavorings and spices , to create a ...
Mustard gas or sulfur mustard are names commonly used for the organosulfur chemical compound bis(2-chloroethyl) sulfide, which has the chemical structure S(CH 2 CH 2 Cl) 2, as well as other species. In the wider sense, compounds with the substituents −SCH 2 CH 2 X or −N(CH 2 CH 2 X) 2 are known as sulfur mustards or nitrogen mustards ...
Mustard seed is used as a spice. Grinding and mixing the seeds with water, vinegar, or other liquids creates the yellow condiment known as prepared mustard. The seeds can also be pressed to make mustard oil, and the edible leaves can be eaten as mustard greens. Many vegetables are cultivated varieties of mustard plants; domestication may have ...
In South Asian cuisine mustard oil or shorsher tel is the predominant cooking medium. Mustard seeds are also essential ingredients in spicy fish dishes like jhaal and paturi. A variety of pickles consisting mainly of mangoes, red chili powder, and powdered mustard seed preserved in mustard oil are popular.
It's an indisputable fact that honey mustard makes the best dip for chicken fingers and fries. The beloved condiment coats fried food like a dream, offering a harmonious balance of sweetness and ...
It calls for Dijon mustard and smoky paprika, which give it a sharp, flavorful edge, plus a trio of ooey-gooey cheese. Jamie Lee Curtis' Favorite Lemon Cake by Anne Byrn.
The idealized combustion of mustard gas in oxygen produces hydrochloric acid and sulfuric acid, in addition to carbon dioxide and water: (ClC 2 H 4) 2 S + 7 O 2 → 4 CO 2 + 2 H 2 O + 2 HCl + H 2 SO 4. Bis(2-chloroethyl)sulfide reacts with sodium hydroxide, giving divinyl sulfide: (ClC 2 H 4) 2 S + 2 NaOH → (CH 2 =CH) 2 S + 2 H 2 O + 2 NaCl ...
Mustard greens are used in Indian, Japanese, Italian and Southern dishes — just to name a few.
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