We make our own mustard for my brewery. We soak our seeds for three days and then blend. For a year now I've had no issues, but a fresh batch of seeds is not absorbing the liquid. I have a batch we tried blending but wouldn't. I let it sit an extra 2 days and still having the same issue. Anyone know why this is happening and if there's any corrective action? I'm currently trying to boil to see if that will soften them.
[link] [comments]
from AskCulinary https://ift.tt/nayVqRJ
Comments
Post a Comment