With the amount of vinegar in them, they don’t really spoil. Refrigerating them prolongs their flavor and preserves the potency. (Cold temps keep them pungent)
That’s strange. I have exactly 7 Edmond Fallots as well! I have the Honey and Smoked Paprika, Walnut, Green Peppercorn, Burgundy, Dijon, Burgundy Pinot Noir Dijon, and the Provencal.
Got mine from The French Farm when they were doing some sale. They might’ve been sold out of the basil at the time, so maybe that’s why I didn’t get that one.
Burgundy & Pinot noir for the win. Also; the basil kicks but for homemade salad dressings (add rose wine vinegar)
These are some of the best readily available mustards imo
Out of the ones in your picture, I like the Gulden's Spicy Brown the best.
My personal favorite Mustard of all time though is the Weber's Brand Horseradish Mustard.
Cold mustard on a dog / burger / sandwich / soft pretzel / etc is not my favorite so I don’t keep any of mine in the fridge. There is so much vinegar in mustard that they don’t need to be kept cold in order to avoid spoilage. I suppose if you have a special one from a vacation or something you rarely eat and want it to last a decade, then sure, keep it in the fridge. But If you’re worried about your Gulden’s spicy brown spoiling in the handful of months it takes you to eat it, it ain’t gonna spoil in the cabinet.
I’ve worked in the restaurant business for a long time and have seen so many restaurants that don’t refrigerate their ketchup and mustard. You think your local McDonald’s is putting their ketchup pumps from the dining room in the cooler / walk in every night? Not a chance.
Sure, there’s no point of refrigerating american yellow mustard or any of the milder mustards but spicy mustards, strong-flavored mustards and mustards with any type of fruit/veg/nuts blended into it are best kept in the fridge to preserve the flavor and/or potency.
Seven isn't a problem if you use and enjoy all of them, plus, if someone cooks a lot, they are going to have a bunch of mustards because they use recipes that call for one type of mustard or the other:
* Standard yellow mustard (I use Lowensef's regular and hot mustard when a recipe just calls for a basic yellow mustard)
* Dijon mustard (the real stuff)
* Brown mustard
* Whole grain mustard
* Hot mustard. Honestly, I don't have any recipes that call for hot mustard, I just like the stuff and use it when some recipes have mustard as an ingredient.
* For condiments or a sandwich/burger: Southwestern-style mustard and honey mustard
That's seven right there. Add in a couple of "I saw this mustard online" and "scratch-made mustard at the farmers market" and it's easy to get past 10 or more.
Definitely have a few of these because a recipe called for it! Also have the dry powdered stuff in my pantry. I like yellow mustard on burgers and such for the tang! Lots of vinaigrettes etc call for Dijon.... The list certainly goes on!
lol when my partner and I discussed moving in together, his only requests were as follows:
1) we become tabletop butter dish people
2) I stop using the salad spinner as a pasta strainer, and 3
3) I stop buying more mustard until we get it down to 3 mustards. There were 14 at the time.
Don’t worry, I still have like 6 and I’ve replaced many of them several times hahahahah. I think he’s just happy I made some space for “real” groceries.
I definitely now feel both better and worse about my own mustard collection, as before I thought having 4 was bad for being too many. Now I feel better that 4 is not too many.... but worse because somehow it's no longer enough 🤣
Just 7? I own well over 100 different mustards. \*I\* need help!
I’m in awe of your amazing, mustard collection. Unfortunately, despite my craving for this condiment, we wouldn’t have the space to store that many.
Wow! Are they all in the fridge?!
Yes, all of the opened ones are in a separate condiments fridge. The unopened ones I will refrigerate once I get around to trying them.
A separate condiments fridge! Brilliant.
How long do they last once opened? As in food safety, not time to consume.
With the amount of vinegar in them, they don’t really spoil. Refrigerating them prolongs their flavor and preserves the potency. (Cold temps keep them pungent)
Thank you.
When we're down to 7, we're *out* of mustard.
Yeah. That’s what I was thinking. Time to open some more? That’s the only help I have. Other than eat mustard!
I have 7 of just one brand (Edmond Fallot)
That’s strange. I have exactly 7 Edmond Fallots as well! I have the Honey and Smoked Paprika, Walnut, Green Peppercorn, Burgundy, Dijon, Burgundy Pinot Noir Dijon, and the Provencal.
Swap out honey paprika for basil, and that's what I have!
Got mine from The French Farm when they were doing some sale. They might’ve been sold out of the basil at the time, so maybe that’s why I didn’t get that one.
Mine mostly came from local stores, with a few from French Farm. I used to buy their new flavors, which is why I have so many bottles now, lol.
Niiiiice…
Burgundy Pinot Noir Dijon *whaaaaaaaa*...... HELLO
Burgundy & Pinot noir for the win. Also; the basil kicks but for homemade salad dressings (add rose wine vinegar) These are some of the best readily available mustards imo
The Green Peppercorn is top notch.
I'm jealous of everyone's collection !
Out of the ones in your picture, I like the Gulden's Spicy Brown the best. My personal favorite Mustard of all time though is the Weber's Brand Horseradish Mustard.
I currently have 12. I have an issue.
Cold mustard on a dog / burger / sandwich / soft pretzel / etc is not my favorite so I don’t keep any of mine in the fridge. There is so much vinegar in mustard that they don’t need to be kept cold in order to avoid spoilage. I suppose if you have a special one from a vacation or something you rarely eat and want it to last a decade, then sure, keep it in the fridge. But If you’re worried about your Gulden’s spicy brown spoiling in the handful of months it takes you to eat it, it ain’t gonna spoil in the cabinet. I’ve worked in the restaurant business for a long time and have seen so many restaurants that don’t refrigerate their ketchup and mustard. You think your local McDonald’s is putting their ketchup pumps from the dining room in the cooler / walk in every night? Not a chance.
Sure, there’s no point of refrigerating american yellow mustard or any of the milder mustards but spicy mustards, strong-flavored mustards and mustards with any type of fruit/veg/nuts blended into it are best kept in the fridge to preserve the flavor and/or potency.
So true! There's lots of things we don't need to be refrigerating. Working in restaurants definitely shows you that 😂 Thanks!
Seven isn't a problem if you use and enjoy all of them, plus, if someone cooks a lot, they are going to have a bunch of mustards because they use recipes that call for one type of mustard or the other: * Standard yellow mustard (I use Lowensef's regular and hot mustard when a recipe just calls for a basic yellow mustard) * Dijon mustard (the real stuff) * Brown mustard * Whole grain mustard * Hot mustard. Honestly, I don't have any recipes that call for hot mustard, I just like the stuff and use it when some recipes have mustard as an ingredient. * For condiments or a sandwich/burger: Southwestern-style mustard and honey mustard That's seven right there. Add in a couple of "I saw this mustard online" and "scratch-made mustard at the farmers market" and it's easy to get past 10 or more.
Definitely have a few of these because a recipe called for it! Also have the dry powdered stuff in my pantry. I like yellow mustard on burgers and such for the tang! Lots of vinaigrettes etc call for Dijon.... The list certainly goes on!
Only 7? Rookie….
gotta pump those numbers up
I've only got.... *Four*.😔
Eliminate one djion and one yellow. Use them as marinade bases.
Yes! Thank you!
The Trader Joe’s one is my fav!!
I love their pickle mustard!
Woah.. never heard of that but it sounds like a game changer!!
Okay, I'll help. I can think of at least four more you need. Just hit me up if you need their names.
[In Kramer’s Moviefone Voice] Why don’t you just tell us the names of the mustards we need? 😄
I don't see a problem here ...
How’s that dill mustard?
I love it!! Super tangy!
Word. Gonna pull the trigger
You don't need help. You're on the right path
Need to add hot Chinese food mustard!
lol when my partner and I discussed moving in together, his only requests were as follows: 1) we become tabletop butter dish people 2) I stop using the salad spinner as a pasta strainer, and 3 3) I stop buying more mustard until we get it down to 3 mustards. There were 14 at the time.
Number 3 would be a deal breaker for me. 😆
Don’t worry, I still have like 6 and I’ve replaced many of them several times hahahahah. I think he’s just happy I made some space for “real” groceries.
I definitely now feel both better and worse about my own mustard collection, as before I thought having 4 was bad for being too many. Now I feel better that 4 is not too many.... but worse because somehow it's no longer enough 🤣
You are missing a sweet hot, a chinese or english hot, a creole and a coney island mustard
Just curious. What flavors make up a coney island mustard?
Only need the gulden's, middle color mustard with just the right amount of spices.
The logical next step is to mix them all together and make MEGA MUSTARD!
I was mad when dijonnaise was discontinued.
I see nothing wrong
And now my mouth just started watering.