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- Jan 26, 2002
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When this and other "condiment patinas" were discussed, tomato paste and ketchup were suggested since they were "more acidic".
I sure that some of the condiments work because the food is acidic, or they contain vinegar, sometimes mixed with salt.
But the mustard that I patinated with doesn't have any vinegar--"mustard powder, salt, spices", and of course some water.
So what is going on? Is it just fancy salt water as far as the steel is concerned? I thought there was more to it than that.
Mustard, and related plants the Cruciferae release sharp tasting chemicals called isothiocyanates when crushed. Ally isothiocyanate is sometimes called mustard oil. These chemicals (stored in the plant as precursors) occur in varying amounts in radishes, mustard, horse-radish, watercress etc. You know the taste. Amount and which members of this related series of compounds occur determine the taste and "hotness". Adding vinegar stops the reaction that releases these compounds and stabilizes the degree of hotness. If it is not added a hotter condiment results. One reason why hydrating mustard powder gives a really hot condiment.
Isothiocyanates are corrosive to metals. In the presence of oxygen, the ultimate product will probably be iron oxides, but I'm not positive.
I mixed up some OLD wasabi (green Japanese horseradish) powder and tried that. It patinated. Even though it had lost a lot of it's heat because it was in the back of the cupboard and a few years old. So horsradish alone is enough. Fresh stuff should work pretty fast I think. It had a different texture than the mustard, I got fewer, bigger peaks when applied and I got a different pattern. More like lots of rings.
Any way, the stuff that makes mustard taste hot is probably what's creating the patina.
The chemicals that garlic and onions release when crushed aren't isothiocyantes, but they are also corosive to steel. Crushed garlic or onions or their juice will probably patinate just like the mustard.
Onion slices might even create a pattern of concentric rings.
And you were told not to play with your food.
I sure that some of the condiments work because the food is acidic, or they contain vinegar, sometimes mixed with salt.
But the mustard that I patinated with doesn't have any vinegar--"mustard powder, salt, spices", and of course some water.
So what is going on? Is it just fancy salt water as far as the steel is concerned? I thought there was more to it than that.
Mustard, and related plants the Cruciferae release sharp tasting chemicals called isothiocyanates when crushed. Ally isothiocyanate is sometimes called mustard oil. These chemicals (stored in the plant as precursors) occur in varying amounts in radishes, mustard, horse-radish, watercress etc. You know the taste. Amount and which members of this related series of compounds occur determine the taste and "hotness". Adding vinegar stops the reaction that releases these compounds and stabilizes the degree of hotness. If it is not added a hotter condiment results. One reason why hydrating mustard powder gives a really hot condiment.
Isothiocyanates are corrosive to metals. In the presence of oxygen, the ultimate product will probably be iron oxides, but I'm not positive.
I mixed up some OLD wasabi (green Japanese horseradish) powder and tried that. It patinated. Even though it had lost a lot of it's heat because it was in the back of the cupboard and a few years old. So horsradish alone is enough. Fresh stuff should work pretty fast I think. It had a different texture than the mustard, I got fewer, bigger peaks when applied and I got a different pattern. More like lots of rings.
Any way, the stuff that makes mustard taste hot is probably what's creating the patina.
The chemicals that garlic and onions release when crushed aren't isothiocyantes, but they are also corosive to steel. Crushed garlic or onions or their juice will probably patinate just like the mustard.
Onion slices might even create a pattern of concentric rings.
And you were told not to play with your food.
