Don't ya hate it when you go to add a squeeze of mustard to your favorite sandwich, and water comes out?
When I recently ran out of mustard, I tried making some, and strong it was. Enough to set Guam-like islands rocking on their pivot points. But the flavor! Ewwwww! My mixology was worse than Hank's understanding of geology.
Store-bought, again, was the answer, and we're back to happy. I'll try the cupboard this time. but is there a trick to mustard longevity, besides using it up more quickly?
I use Plochman's, and it says to refrigerate to maintain consistency. I like consistency. Still shake it because I too hate the first bit-o-water that squeezes out. Now, to get cparktd's wife to come make my sammiches too.
___________________________ He looked like an accountant or a serial-killer type. Definitely one of the service industries.
Originally posted by DonDraper: I will throw away the ...
It is good to know I am not alone. With a twist. I squirt out tablespoons of mustard into the sink until it runs thick. And do not wait to get the last bit out, but toss the bottle when it is nearly out.
Hence the lack of mustard for my pretzels the other night.
But even more insulting to humanity than my waste of mustard, is the advertising of mustard. Thin runny yellow mustard is billed as traditional. As traditional as light beer, I'd wager.
I use mustard from a jar and never see it "separate", refrigerated or not. I do, however, see the problem with squeeze bottles of catsup.
Thinking about it, maybe it isn't separating at all. My guess is that when you squeeze out some catsup, warm moist air from the kitchen is drawn into the container. The container goes back into the refrigerator, the new air cools, and water condenses inside the container.
... stirred anti-clockwise.
Posts: 2193 | Location: Michigan | Registered: May 24, 2009
Originally posted by John Steed: I use mustard from a jar and never see it "separate", refrigerated or not. I do, however, see the problem with squeeze bottles of catsup.
Thinking about it, maybe it isn't separating at all. My guess is that when you squeeze out some catsup, warm moist air from the kitchen is drawn into the container. The container goes back into the refrigerator, the new air cools, and water condenses inside the container.
ah, HA! I think this must be the case - I have the same experience with a jar of mustard.
'veritas non verba magistri'
Posts: 4026 | Location: The Prairie | Registered: April 28, 2007
Originally posted by John Steed: I use mustard from a jar and never see it "separate", refrigerated or not. I do, however, see the problem with squeeze bottles of catsup.
Thinking about it, maybe it isn't separating at all. My guess is that when you squeeze out some catsup, warm moist air from the kitchen is drawn into the container. The container goes back into the refrigerator, the new air cools, and water condenses inside the container.
This is definitely it. New containers are never water even though there is more mustard to separate.
Posts: 4599 | Location: KY | Registered: April 06, 2006
I think this must be the case - I have the same experience with a jar of mustard.
