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
Outdoor cooking only rudimentary, commonsensical tools. Additional methods described farther below may be of interest only to those "foodies" who carry their interests into the outdoors for gourmet meals. These advanced methods may require additional equipment or techniques. The most traditional method for outdoor cooking (and indeed the oldest form of cooking known to humanity) is by means of a campfire. Campfires can be used for cooking food by a number of techniques. The techniques for cooking on a campfire are no different from those used for everyday cooking before the invention of stoves or where stoves are still not available. Individuals