Mustard (condiment) Some "deli-style" mustard incorporates horseradish, which actually makes it a little spicier than spicy brown. A variety popular in Louisiana is called Creole mustard. Typically, Creole mustard is much coarser than spicy brown. Beer mustard, which uses beer instead of vinegar, allegedly originated in the 20th century somewhere in the United States Midwest and has remained a popular local condiment. In whole-grain mustard, also known as granary mustard, the seeds are mixed whole with other ingredients. Different flavors and strengths can be achieved through different blends of mustard seed species. Groningen mustard is an example of a mustard with partially
Pressure cooking frying under pressure, because ordinary pressure cookers are not suitable for pressure frying. Pressure cooking Pressure cooking is the process of cooking food, using water or other cooking liquid, in a sealed vessel known as a "pressure cooker". This simulates the effects of long braising within a shorter time. Almost any food that can be cooked in steam or water-based liquids can be cooked in a pressure cooker. The cooker works by trapping the steam produced from boiling the cooking liquid inside the vessel. This causes internal pressure and temperature to rise quickly. After use, the steam is slowly released