Have you experienced bitter-tasting mustard? Know--in detail--how to avoid that?
Then this thread is requesting your expertise!
If I could buy a mustard that doesn't taste bitter to me, I'd be happy. But I'm not too interested in buying dozens of jars of mustard to taste test.
So, I want to prepare my own mustard. I've read that using heat that's too high can cause a reaction and make mustard taste bitter. I've also heard that some turmerics , which are frequently used in commercial mustards, can be bitter.
If you know this problem and have a recipe with the secret technique to avoid bitterness, please share! Heartfelt thanks will be yours and my family will call the mustard by your name evermore...
*** Please don't suggest commercial brands or this thread will be moved, as my first one was. ***