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Mustard, a sauce with a strong taste but first of all a plant that suffers from its minimal fame compared to the well-known condiment. Let's try to do it justice and enjoy some sauce, knowing better also its beneficial properties and the recipes with which make the most of its flavor.
The plant is named after the sauce but to avoid misunderstanding we can use its scientific name, Brassica Species. It belongs to the Cruciferous family and comes from the territories of Asia. What comes to us for cooking are the seeds, we use them in various ways that we will then see, after they have reached maturity, between late summer and early autumn.
Once the seeds have been obtained, which can be purchased without waiting for the ripening period, according to the seasonal rhythm set by nature, we can prepare mustard using flour obtained by grinding them. They are used black and white mustard seeds and vinegar, oil and sugar are added.
There are several recipes, in Italy this is the best known but if you happen to taste a good meat dish with mustard in England, if you have a fine palate you will notice how the taste is slightly different. In fact, in the Anglo-Saxon countries, the recipe that includes powder of mixed white and black seeds with an addition of turmeric.
So far I have only talked about white and black seeds but there are other colors, each with its own function. With the white / yellow seeds you get the White mustard (Sinapis alba) useful for food preservation, with dark and black seeds, a black and particularly spicy sauce is produced. Not everyone likes it, but if you appreciate it, you love it! One can then be obtained from green seeds S. brunette, the fourth type among the most common is the S. Selvatica (Sinapis arvensis).
Fillet with mustard and other recipes
Among the many recipes, one of the best known is that of fillet of beef so flavored. Let's start preparing mustard at home using: 50 grams of yellow mustard seeds, 50 grams of dark mustard seeds, 80 grams of apple cider vinegar, 70 grams of water, 3 tablespoons of extra virgin olive oil, 20 grams of raw cane sugar and a little salt. The vinegar is used to put soaking the seeds for a night, in the morning we can blend them together with all the other ingredients, keeping the oil as a final touch, only after obtaining one not too smooth cream.
For the fillet, take 20 g butter, shallot, a bunch of chives, 3 slices of raw ham and a spoonful of the freshly prepared sauce, a little cognac without exaggerating and if desired, 100 grams of fresh, low-fat and spreadable cheese. And obviously a nice half-kg fillet of beef, approx. Take a pan and fry the chopped shallot with 20 g of butter to which add 10 g of sugar, a touch of Marsala and 20 g of mustard.
We wait a few minutes, so that the mixture is reduced, apart from we can grill the beef slices for a couple of minutes. It is almost done: we put the meat in the pan and let it take on the flavor. To taste we can then add salt and serve.
Although it is a condiment, this sauce made with is not very caloric oil seeds rich in vitamins and mineral salts. Every 100 grams of seeds are 469 calories and abundant amounts of vitamins (B1, B2, B3, vitamins C, E, K and J) and calcium and phosphorus).
For 29% seeds contain carbohydrates, water is only 5%, 25% composed of proteins, fats are present for 23%, then there are fibers (14%) and 4% ashes.
There Mustard, tasty, it is also very useful for health, especially on certain occasions: when you have problems with blood circulation, in case of rheumatism and muscle pain, or if you need to get rid of bad smells.
The seeds with which the sauce is prepared have the property of promoting the flow of blood, if we prepare an infusion, sipping it we will also cure ourselves of fever and cold.
Against rheumatism it is better a poultice of mustard seed flour, even mixed with those of flax, can also be useful against neuralgia. Let's not forget that Mustard has important purgative and digestive properties, just drink a glass of water three times a day in which we have dissolved 15 grams of ground seeds. Against bad smells in the kitchen, mustard seeds are perfect and have the same effect even passed on the hands.
For the sweet tooth of Mustard, who do not want to prepare it at home but enjoy it directly on the table, perhaps choosing from the best on the market, here is a 230 gram jar of Dijon Mustard on Amazon for 5 Euros. For those who want to experiment with other uses of this plant, there is the oil of its seeds, they often sell it in fruit and vegetable markets or organic food stores.
There are those who like mustard on their plates and those who like it on: the color of the sauce is often used for fashion of autumn even if it is not at all easy to combine. Not only in the wardrobe, but we can find this color, even on the walls, in furnishings and cosmetics. But there are not the same health benefits even if you wear it every day.
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