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
Vibration Cooking developed in the context of colonialism." Scholar Lewis V. Baldwin recommended "Vibration Cooking" for its "interesting and brilliant insights on the social significance of food and eating and their relationship to 'place' in a southern context." The book inspired filmmaker Julie Dash to make the film "Daughters of the Dust", which won awards at the Sundance Film Festival. Vibration Cooking Vibration Cooking: Or, the Travel Notes of a Geechee Girl is the 1970 debut book by Vertamae Smart-Grosvenor and combines recipes with storytelling. It was published by Doubleday. A second edition was published in 1986, and a third edition was