How do you use mustard in your cookings?

Green mustard is wasabi, and is designed for Jaoanese dishes. I have never had it, but I believe it is very hot. I would not recommend using it as people have suggested: those uses are for Western style mustards, which are entirely different. I have also never used wasabi, so I can't advise you on how well it will go with Malaysian dishes. I suggest you look up Japanese recipes and see how they use it, and perhaps you will find parallels in your cooking where it will be useful. Lash

I use it just like the other people said. Hotdogs, burgers & sandwiches. I really enjoy mustard on fresh corned beef and cabbage too. Yum, I'm getting hungry just thinking about it. Thanks, you just gave me an idea for dinner tonight.

I don't really cook with mustard too much. I use it in pork and beans, and when I cook tuna. I also put it on hot dogs, hamburgers, sandwiches and use it as a dipping sauce for sausages. I really like the sweet mustard with a little kick.

If you bought dry mustard you need to be very careful with how much you use. Dry mustard can be very overpowering if you use too much. (I speak from experience. My Mom would fix egg salad sandwiches and add mustard, but would only use dry. She would put a teaspoon in with six mashed eggs...it was horrible! I had a very tough time eating the sandwiches!) Part of the fun of using a new spice is experimenting with it. You can use it in curries, fried rice, seafood dishes etc. But, use it in very small amounts. It's kind of a sprinkle and taste situation. Sprinkle a little in the food you're preparing and then taste it. You can always add a little more, but if you use too much it's impossible to take it back. If you bought mustard like Frenches or if it is in a jar mixed with other stuff including oil and other thinners, it isn't as strong and you can use a little more, but it is still a "use a little bit and taste" situation. Even the "wet" mustard can overpower a dish.

It depends on the mustard. I like french mustard as it is mild. There is also a nice seeded mustard that I use for salad dressings and for basting on a roast. I just spread the mustard on the outside of the meat. For the dressing I just add a little for flavour.

well, for starters, there are different kinds of mustard preparations. you have to remember though that mustard is really acidic. it's primary purpose, i believe, is to make food a little bit more tender to the bite so you will not be chewing a rubber-like food item. if you want to use them for dressing like those in your hotdogs, burgers, and others, you will need the classic mustard. some also come in different flavors. now, if you want to use it for cooking, it will be very helpful especially in the preparation of steaks. you see, steaks are best served medium rare or rarely done. this is done by searing the slab of steak for not longer than 4 minutes on either side (depends on the size and thickness of the meat) or else you will have a brick food. however, the problem with this method is that it will not be able to completely break down the connective tissues of the meat. this will result in a steak that resists biting. applying mustard, or rubbing it and letting it stay on the meat as a marinade, will do the trick. mustard will break down and dissolve the connective tissues of the meat so it will make it even more tender and easier to bite. now, do not use any ordinary mustard though. in steaks, it is best to use Dijon mustard because the taste is a lot different from other types of mustard and goes well with the flavor and texture of steaks. ohh, before i forget, if you do want to have a steak, make sure to put in fresh herbs and extra virgin olive oil. the olive oil enhances the overall flavor of your steak. ciao!!!

We Indians eat a lot of mustards, both whole and ground. But then those are for typical Indian dishes. Otherwise my mom use mustard paste in sandwiches, burgers and for marination. If you are not used to it you must start eating less and wait till you get used to it.

Personally I don't use mustered in real cooking. I use mustered paste usually in burgers, sandwich, and hot dogs. Just like using ketchup you can use mustered. Some people like it with fries also. You can try it with lots of different things. In salad dressing also mustered can be used.

Most of the time, I use mustard as a condiment or a spice. I use it on hot dogs, hamburgers. A little goes a long way. I also use it in my potato salad. A little mustard spices up the potato salad so it is not so bland.