Quote:
Originally Posted by Margaret Pilkington
I use mustard a fair bit in cooking......I buy Colmans Dry Mustard...this can be mixed with water to make up a mustard paste....but mainly I use it dry.......mixed with flour for coating meat before cooking. I also put it in dumplings for beef casseroles
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I like the French whole grain stuff on sausages etc. And like Margaret I use the powder in cooking.
I saw that squeezy bottle in the supermarket and thought how stupid to put something like that in a pack where the nozzle will bung up and get mucky in no time.
Back to the drawing board methinks.