02-15-2015, 06:19 PM
If you have a propane stove - place your dryish moist mustard powder un capped in the oven with pilot light on at full throttle.
After 7 days of 24/7 drying - make sure every molecule of dry mustard is actually dry and seal in 17 zip locks placed in wax at each level.After that you can then suspend in water and freeze the whole lot, OR place teaspoon fulls in each a separate zip lock bag times 17 times the wax effect times the frozen water and kept in the freezer till actually needed,when you then reverse the entire process to use your dry mustard.
OR buy mustard that is naturally moist and use it in that form instead of dry.
If you live in Kona , no need this at all,just a Puna moisture issue.
It is after all,the sub tropics.
In the tropics more worse the dry mustard issues you are experiencing 1st hand.
Hope this is totally helpful .
Mrs . Mimosa
After 7 days of 24/7 drying - make sure every molecule of dry mustard is actually dry and seal in 17 zip locks placed in wax at each level.After that you can then suspend in water and freeze the whole lot, OR place teaspoon fulls in each a separate zip lock bag times 17 times the wax effect times the frozen water and kept in the freezer till actually needed,when you then reverse the entire process to use your dry mustard.
OR buy mustard that is naturally moist and use it in that form instead of dry.
If you live in Kona , no need this at all,just a Puna moisture issue.
It is after all,the sub tropics.
In the tropics more worse the dry mustard issues you are experiencing 1st hand.
Hope this is totally helpful .
Mrs . Mimosa