Mustard (condiment) mixed with horseradish and dried for storage, which were then exported to London and other parts of the country, and are even mentioned in William Shakespeare's play "King Henry the Fourth, Part II". The use of mustard as a hot dog condiment is said to have been first seen in the US at the 1904 St. Louis World's Fair, when the bright-yellow French's mustard was introduced by the R.T. French Company. Mustard is most often used at the table as a condiment on cold meats.It is also used as an ingredient in mayonnaise, vinaigrette, marinades, and barbecue sauce. It is
Poaching (cooking) periods, as with sous-vide. It is also used to rapidly raise the temperature of foods, as with blanching. Poaching itself is part of a family of moist-heat cooking methods but separates itself in that it is primarily for delicate foods such as eggs. Simmering generally uses a higher temperature for cooking, and because it surrounds the food in water that maintains a more or less constant temperature, simmering cooks food very evenly. Boiling uses the absolute highest temperature for water and is least likely to be used in cooking delicate foods. While it cannot achieve caramelization, which to many is