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
Hellbent for Cooking Hellbent for Cooking Hellbent for Cooking: The Heavy Metal Cookbook (978-09796163-7-2) is a cookbook by Annick Giroux. It contains 101 recipes by metal bands from 32 countries. The book's recipes are contributed by members of: Abigail, Abscess, Accept, After the Bombs, Alcoholic Rites, Amebix, Anthrax, Anvil, Armored Saint, Arphaxat, Atomizer, Autopsy, Bastardator, Bëehler, Blackfire, Blasphemy, Brutal Truth, Budgie, Bulldozer, Cauldron, Children of Technology, Control Denied, Countess, Cruachan, Dantesco, Deadmask, Death, Death SS, Deiphago, Denial of God, Desolation Angels, Destruction, Devastation, Dissection, Doro, Dusk, Electric Wizard, Elixir, Envenom, Exciter, Eyehategod, Faustcoven, Funerot, Goat Horn, Gorgoroth, Grimorium Verum, Gwar, Hidden Hand, Holocausto,