Mustard costs only a few crowns and can conjure up a literal “food for the gods” from your meat delicacy. See for yourself…
Although mustard is only marginally used today, it was of fundamental importance to our ancestors. Historians have discovered that it was already used by the ancient Greeks and Romans. Its pungent taste was supposed to replace expensive pepper in cooking and it was mainly used as a seasoning for fish or as a preservative to store food supplies. Not even the famous Greek physician Hyppokrates, who used it as a natural medicine for the treatment of human diseases such as headache, toothache, rheumatism, epilepsy or as “first aid” against snakebite, allowed mustard to be used.
Mustard in the kitchen
Today, mustard is mainly used as a flavoring and its largest grower is Canada, where 80% of the world’s production of mustard seeds is imported. In our Czech cuisine, it is mainly used as a seasoning, for example when serving meat or sausages. However, experienced chefs use mustard in other ways. It’s common knowledge that mustard is a great addition to salad dressings, but it also adds flavor to blander soups. Mustard powder, for example, is added to the triple wrap when preparing schnitzel…
Natural meat tenderizer
However, the main domain of mustard is its ability to soften, tenderize meat and give it unprecedented juiciness and taste. “This magic is mainly caused by the proteins in the mustard base, which create a so-called colloidal layer on the surface of the meat, which acts as a protective shell. Thanks to this, the meat does not dry out when grilled or baked, and the juice remains inside.” says British chef Jamie Oliver, adding that mustard is also an excellent emulsifier that can connect different ingredients in a marinade. Thanks to this, the mixture appears compact, adheres perfectly to the meat and does not flow down.
Different type of meat, different mustard
The use of mustard depends on the type of meat you want to cook. Full-fat or Kremža “classic”, for example, is suitable for loading fattier pork, ribs, neck or chops. Its advantage lies in the fact that it is thick, spicy and mainly caramelizes the fat, which is very noticeable in the final roast! In order for it to soak well into the meat, you need to give it time – roughly 4 – 12 hours.
Load and then bake…
If you have beef steak or roast beef at home, reach for whole grain or Dijon mustard, which will give the meat a juicier taste, but at the same time preserve its structure. All you have to do is put the beef in the “mustard bath” for only 2-4 hours! The chicken (whether it’s thighs, breasts or wings) will taste great again after the intervention of honey mustard, which will turn it into a spicy roast with a golden crust in 30-60 minutes. Do you like fish or lighter turkey? Then do not allow the Dijon mustard mixture with yogurt. This delicate marinade makes the meat tender, but at the same time preserves its natural taste. All you have to do is let the individual slices soak for 20-30 minutes and success is guaranteed!
The magic of three ones
In the case of mustard marinade, chefs respect a method called 1:1:1. It is a mixture of three important ingredients that work well with each other and will promote the best result. “Mix 1 tablespoon of mustard, 1 tablespoon of oil and 1 tablespoon of vinegar or lemon juice. This mixture is suitable for all types of meat and makes them literally delicious,” promises Oliver, recommending to enhance the marinade with garlic or fresh sprigs of herbs.
