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
Pressure cooking a "saute" or "brown" option for frying ingredients. The pressure cooker needs to cool briefly before adding liquid; otherwise some of the liquid will evaporate instantly, possibly leaving insufficient liquid for the entire pressure cooking time; if deglazing the pan, more liquid may need to be added. After cooking, there are three ways of releasing the pressure, either quickly or slowly, before the lid can be opened. Recipes for pressure cookers state which release method is required at the end of the cooking time for proper results. Failure to follow the recommendation may result in food that is under-cooked or