Mustard Expert Guesses Cheap vs Expensive Mustard | Price Points | Epicurious

I'm Brandon Collins and I'm a mustard expert yellow mustard to me is the quintessential American mustard there are some purist or mustard purists that feel that yellow mustard is not necessarily the ideal mustard but to me all mustards have a place and yellow mustard definitely has a place in American nostalgia so with mustard be it seems that there is a little bit more tumeric in there than in mustard a whereas in yellow mustard tumeric is a primary ingredient I'm going to think that mustard bee will taste a little bit more like the mustard the yellow mustard that I grew up on whereas mustard a may have a little bit more of a muted tumor in flavor so yellow mustard usually contains a thickening agent with a being a thicker mustard I would assume that a maybe slightly less expensive because there's just more of a thickening agent and probably less mustard seeds involved than what is located in B B is probably a more pure mustard and with that being said that's really all I can tell by looking at it visually let's give it a taste so whenever we taste we're gonna taste with wooden spoons utilizing metal because of the acid and the mustard it would actually start to create a reaction in your mouth and you don't really want that so we're gonna start with mustard a so initially I'm gonna pick it up and take a smell so whenever I smell it I get a sweetness followed by a little bit of acid so again that's something that I would expect which is a good sign in a yellow mustard and then we're going to taste it initially its sweet finishes with the vinegar so exactly as it smells but it tastes like yellow mustard it's delicious it's exactly what I would expect from a yellow mustard on to mustard beet it's not sweet it has this acid note at the beginning followed by a little bit of heat you can actually see that this is textured which could be an indication of a higher quality mustard this is the quintessential yellow mustard flavor a lot of tumeric a lot of vinegar a little bit of sweetness at the end from a flavor standpoint that to me is exactly what I'm looking for in the yellow mustard a little bit more so than an egg right now I'm going to assume that B is actually a little bit higher priced than a but from a cost standpoint I don't necessarily think that it will be a drastic difference so with all that being said let's see which one is which that's always a plus these are actually farther apart in price than what I had thought they were going to be so with all that being said I would be perfectly happy with both I absolutely love Dijon one of my favorite types of mustard all time hands now does ona's typically looked at as the higher end mustard it's just a really really cool and very versatile mustard so there's no no's we know it was created in 1856 this is actually in digital in France some of the characteristics of it is it's going to be spicy it's going to be fairly smooth on the palate so visually side by side they are drastically different in color mustard a has this dark brown almost oxidized color that what that's telling me is that one of two things have happened there's also there's a lot of the hull left in this so that they didn't actually process it 100% the way that I would assume does wrong would be processed or it was allowed to oxidize that means the air was allowed to get to it which is okay with mustard it's an antibacterial thing so it's something that can actually sit out and take color the color on B is nice and golden you do see that a little bit of the hole that's in there and a little brown specks it looks like it's just going to be exactly what I want it to be water mustard salt and a little bit of either vinegar or wine being that this is my favorite type of mustard I'm very excited to dig into these get an awful lot of vinegar initially it's almost like a sweet vinegar smell I don't get a lot of spice at all barely any heat at all very sour a little metallic the metallic taste maybe from the type of vinegar that's being used it's not pleasant to say the least so now on to be okay completely different this smells like mustard it smells like the mustard seed it smells like vinegar now for a taste that's the Jean musket that's spice it travels up through your nose a little bit it's not so hot that you can't stand it I taste the mustard I taste a little bit of vinegar I taste the salt so whenever you're shopping for DeJohn mustard and flip over the back of the bottle and find ones that only contain mustard water salt vinegar spices probably cover up the flavor of the dish on whereas you really want that mustard seed to shine through without being compromised by some other flavor so that being said B is definitely gonna be the more expensive mustards let's see if I'm right yeah exactly so personally a it's not a bad mustard there's definitely a place for it I put it into like a pasta salad with balsamic vinegar but it's going to impart a sweeter acidic note to your dishes whereas with me if I'm looking for a dish on this is exactly it I could sit here and eat this whole thing which may be a little weird but it's delicious and I really really enjoy this type of mustard so whole-grain mustard is a really cool style of mustard it's a mustard that has a lot of texture to it something that I really enjoy is that pop it's almost like a caviar the really cool thing about it is that it's it's basically a pickled mustard seeds this is one of the original varieties of mustard between the two there are very obvious differences whenever you're looking at a and B a to me it looks like it's something that somebody has taken a lot of time to make sure came out correct that the seeds were nice and whole and that a lot of them weren't bruised or damaged B doesn't necessarily look bad just that with a we've definitely allowed those seeds to become fully hydrated whereas with B we've cut them up a little bit and allowed them to become hydrated that way I have a general idea of what I think might be the more expensive one we're gonna start with a there's a nice acid there's a sweetness to it as well and you can really smell the mustard itself texturally it's it's really really cool it's these little bitty balls of mustard seed that are suspended in this liquid so the thickness is a mixture of both the natural thickening properties of the brown mustard seed and the actual sugar content and the liquid that is suspended in from a flavor standpoint has a really really cool pop just like if I was eating caviar it's got the acid it's got a little bit of bitterness a time it's got the salt it's got the sweet and it's got the little bit of heat a very very good showing for a whole grain mustard and now with B well so this actually smells like there spices in it I don't get acid has the very first note I get spices then I get acid don't really get a ton of mustard texturally it's nice and thick you can tell that there's some suspension I want it to taste like mustard first where does this taste like a spice that is then followed by acid that is then followed by mustard and a little bit of heat whenever I'm eating a whole-grain mustard I want that pop and this just really doesn't have it because it is so broken down already it's not a bad thing it's just not what I'm looking for whenever I'm looking for a whole-grain mustard I think B to me is definitely gonna be a little bit lower in cost than and the spices are actually very overpowering whenever they are that predominant it's telling me that they may be trying to cover something up I guess let's see if if I got it right exactly what I thought so to me the end of the day a is amazing so amazing when I'd even eat of an ice cream it's a great mustard so spicy brown mustard it's one of those American mustards that we have all kind of grown up using and utilizing it's just a little bit more nuance than yellow mustard there are also different varieties of spicy Brown there's the deli mustard there's the creole mustard the Louisiana initially between a and B you see the a is definitely more yellow it looks like there is tumeric or something that's been added to it you can see the specs you can see the texture you can still see that hull is still intact in there as far as the inclusions go one of the things that you really see is the fact that they haven't pureed the brown mustard seeds completely and that's a defining characteristic of a spicy brown mustard so from there we'll go into tasting we're gonna start with a again very similar to what you do with yellow mustard you get a lot of acid you get a sweetness and there's a little bit of heat on the back end of the nose texturally these inclusions the brown mustard seeds the whole everything that you again expect to see whenever you are looking at a spicy brown mustard and then from a flavor standpoint initially you get a little bit of the turmeric you get some vinegar some sweetness a very fine showing for what you expect a spicy brown mustard to be so for beef it's actually there's a little bit more of a fruity smell you get vinegar there's not really a lot of heat we'll see if it comes through whatever we taste it texturally it feels thicker than sample okay so the thickness is more than likely coming from the seed itself so whether it's a higher quality whether they're maybe a little bit more sugar in here but it's definitely not an unnatural thickening agent there's definitely a fruitiness so whatever vinegar they're using is a fruity or vinegar then in-sample a fruity this is more than likely I'm assuming coming from whatever vinegar they're using so if they're using an apple cider vinegar versus a white distilled vinegar or something of that nature there's definitely some sort of a more fruit for vinegar being utilized in this but all in all both of them are very good showings for a spicy brown mustard that being said I'm going to assume that B is more expensive just because it has a more artisanal flavor profile to it but I prefer nay so let's see [Music] oh wow that's a drastically different than what I thought I was I mean I knew who was gonna be there is gonna be some sort of a gap but that is a rather large gap both mustards definitely delicious B has its place but whenever it comes to a spicy Brown a is definitely got my vote so we've tried a couple of mustards today there's a ton out there and so get out there utilize it in different ways condiment spice a seasoning flavoring find a different mustard play around with it just have a lot of fun exploring the world of mustard [Music]

Channel: Epicurious

Views: 641,817

Rating: 4.8854318 out of 5

Keywords: cheap vs expensive, mustard, price points, cheap mustard, expensive mustard, yellow mustard, dijon mustard, brown mustard, whole grain mustard, mustard expert, mustards, cheap mustards, expensive mustards, cheap vs expensive food, mustard test, mustard tasting, mustard taste, mustard making process, mustard taste test, how to make mustard, taste test, mustard reviews, mustard comparison, mustard review, mustard testing, mustard price, best mustard, epicurious

Id: cZj4T9l1G-Y

Length: 12min 45sec (765 seconds)

Published: Thu Aug 01 2019