Mustard (condiment) acids denature the enzymes that make the strength-producing compounds. Thus, "hot" mustard is made with cold water, whereas using hot water produces a milder condiment, all else being equal. Mustard oil can be extracted from the chaff and meal of the seed. The mustard plant ingredient itself has a sharp, hot, pungent flavor. Mixing ground mustard seeds with water causes a chemical reaction between two compounds in the seed: the enzyme myrosinase and various glucosinolates such as sinigrin, myrosin, and sinalbin. The myrosinase enzyme turns the glucosinolates into various isothiocyanate compounds known generally as mustard oil. The concentrations of different
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