Home Cooking


Dry mustard - why?


Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Home Cooking 2

Dry mustard - why?

elise h | Apr 2, 2005 08:12 PM

I'm seen several recipes I'd like to make that require dry mustard. Why use dry mustard when "wet" mustard is easily available? Don't food products lose some vitality and flavor when they are dried? If I substitute regular "wet" mustard, what would be the conversion?
Thanks in advance for solving this mystery.

Want to stay up to date with this post?

Recommended From Chowhound