Why is honey and mustard mixed together runny?Is there a substitute for Dijon mustard and if so, what is it?What is the difference between whole grain mustard and regular yellow mustard?Why doesn't acacia honey crystallize?Would pastes made from vinegar and seeds other than mustard seeds be palatable?Why didn't my mustard sauce emulsify?Why does my homemade mustard thicken only some of the time?What is the difference between wildflower honey and Acacia honey?Why is honey heated and filtered for normal markets?Can raw honey look dark and runny?Why is mustard irritating for me?
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Why is honey and mustard mixed together runny?
Is there a substitute for Dijon mustard and if so, what is it?What is the difference between whole grain mustard and regular yellow mustard?Why doesn't acacia honey crystallize?Would pastes made from vinegar and seeds other than mustard seeds be palatable?Why didn't my mustard sauce emulsify?Why does my homemade mustard thicken only some of the time?What is the difference between wildflower honey and Acacia honey?Why is honey heated and filtered for normal markets?Can raw honey look dark and runny?Why is mustard irritating for me?
When I pour honey, it's very viscous. Thick enough that if I put some on a plate, I could turn it upside down and back to right-side up without spilling the honey.
When I pour mustard, it's also quite viscous (although maybe not quite as much as honey, and it depends on the type and brand).
However, when I add the two viscous substances together, I get a very runny substance, closer to the viscosity of water. Why does that happen?
mixing honey mustard
New contributor
add a comment |
When I pour honey, it's very viscous. Thick enough that if I put some on a plate, I could turn it upside down and back to right-side up without spilling the honey.
When I pour mustard, it's also quite viscous (although maybe not quite as much as honey, and it depends on the type and brand).
However, when I add the two viscous substances together, I get a very runny substance, closer to the viscosity of water. Why does that happen?
mixing honey mustard
New contributor
add a comment |
When I pour honey, it's very viscous. Thick enough that if I put some on a plate, I could turn it upside down and back to right-side up without spilling the honey.
When I pour mustard, it's also quite viscous (although maybe not quite as much as honey, and it depends on the type and brand).
However, when I add the two viscous substances together, I get a very runny substance, closer to the viscosity of water. Why does that happen?
mixing honey mustard
New contributor
When I pour honey, it's very viscous. Thick enough that if I put some on a plate, I could turn it upside down and back to right-side up without spilling the honey.
When I pour mustard, it's also quite viscous (although maybe not quite as much as honey, and it depends on the type and brand).
However, when I add the two viscous substances together, I get a very runny substance, closer to the viscosity of water. Why does that happen?
mixing honey mustard
mixing honey mustard
New contributor
New contributor
New contributor
asked 19 mins ago
CullubCullub
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