Was looking at this recipe.
In the write up Kenji mentions using whole mustard seed. In the recipe it just lists 1 tablespoon of wholegrain mustard.
Any recommendations for how much mustard seed to use and how long to cook the sauce with them.
by Mellema
3 Comments
Whole grain mustard is a condiment that you add. It’s not mustard seed.
I’d probably just the add same amount. Maybe add some vinegar too if you have it since the condiment is essentially ground seed and vinegar. Don’t overthink it though, part of the fun is tweaking recipes to your pallet.
Don’t sear and deglaze in a not stick pan like they do in the photos.
Also, of all the cuts of chicken, thighs benefit the least from sous vide in my opinion. They stay juicy and moist no matter what.
I’d just cook them in the pan sauce in a Dutch oven until done. Then remove them and broil or sear to crisp the skin before serving.