What effect does dry mustard have on a recipe?

Question

by adding dry mustard to a recipe for a dry rub, what impact will this have on the recipe

Answer 1

Dry mustard is extremely hot and powerful like the kind served in Chinese restaurants which is just reconsituted with water. A little goes a long way .

Answer 2

Yellow mustard is usually used for prepared or table mustard, a condiment, and as dry mustard. Dry mustard is frequently used as a seasoning in mayonnaise, salad dressings, and sauces. Flour made from yellow mustard is an excellent emulsifying agent and stabilizer, and consequently, it is used in sausage preparation.

Answer 3

dry mustard usually means the yellow powder. It's basically what you get if you were to grind up the seeds you're talking about. It would probably work but it won't taste exactly the same as ground spices tend to have a stronger flavour as they are finer and spread in your mouth more.

Answer 4

I've never used it in dry rub, but I'd imagine its to give it some tang especially if theres any sort of sweet in the rub, it would cut some of that. My Mom used to make a bbq rib recipe that called for it, and when we made it without it, they just weren't as good

Answer 5

You'll have to experiment with the recipe of your choice. It will add a mustard flavor to the finished food.

Answer 6

Adds plenty of flavor to a rub! Esp. good on pork, w/ ground ginger, too!

In vinaigrettes, the mustard acts as an emulsifier to keep the oil and vinegar susupended in a homogenous mixture together.

Answer 7

Sounds great. Mustard does wonderful things, especially pork. It gives meat a warm flavor. You'd be amazed how it helps food.

I put it in chicken salad, and quiche too.

Answer 8

It is my understanding that it will be stronger.

Answer 9

gives it some spicey tang