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Dry mustard - why?

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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.

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