Mustard (condiment) also a popular accompaniment to hot dogs, pretzels, and bratwurst. In the Netherlands and northern Belgium, it is commonly used to make mustard soup, which includes mustard, cream, parsley, garlic, and pieces of salted bacon. Mustard as an emulsifier can stabilize a mixture of two or more immiscible liquids, such as oil and water. Added to Hollandaise sauce, mustard can inhibit curdling. The amounts of various nutrients in mustard seed are to be found in the USDA National Nutrient Database. As a condiment, mustard averages about 5 kcal per teaspoon. Some of the many vitamins and nutrients found in mustard
Smoke ring (cooking) fuel source and that source's production of NO2. The highest concentrations of atmospheric NO2 can be achieved in a smoker through the utilization of charcoal briquets, or wood fires; both of which are capable of producing up to 200ppm (parts per million) NO2 in the cooking chamber. It has been suggested that greener woods produce more NO2, but are less suitable for cooking. Cooking "low and slow" is said to be key in the development of a smoke ring. This methodology, often cooking at temperatures under 225 degrees F for long periods of time, allows smoke to penetrate the meat