On Sun, 19 Jan 2014 14:51:08 +0200, ChattyCathy
> wrote:

> Caught the tail end of an Iron Chef America show on TV yesterday (we get
> lots of re-runs here) and they were talking about Worcestershire sauce
> powder. I always have a bottle of (liquid) L&P at hand - which gets used
> for all sorts of marinades and in soups and stews, egg dishes, etc. but a
> powdered version was a new one on me...
>
> Anybody here buy the powdered version on a regular basis and/or tried it?
> If so, is it any good, does it taste the same - and what do you use it for
> rather than the liquid version (other than for dry rubs, maybe)?

This is the first time I've heard of it, so I had to google. Seems
they slap the name Worcestershire on a lot of things, like a pepper
blend that the comments made to seem salty.
http://ecx.images-amazon.com/images/I/51RkcwoI0oL.jpg
Ingredients: Black Pepper, And Worcestershire Powder (Brown Sugar,
Onion, Maltodextrin, Modified Corn Starch, Spices, Malted Barley
Flour, Garlic, Vinegar Solids, Natural Flavor, And Tamarind Extract).

I did find dehydrated Worcestershire in powder form.
http://www.americanspice.com/worcestershire-powder/
"While proportions vary, Worcestershire sauce's key ingredient is
tamarind soaked in molasses. Anchovies layered in brine, garlic in
vinegar, chilies, cloves, shallots, and sugar all settle together and
mellow over two years with periodic stirrings. The mixture is sifted
of solids, bottled to make the sauce, and then dried to make
Worcestershire powder."

Apparently the powder is used in sausage making and rubs - but I have
learned the hard way that I won't like Worcestershire if it's not Lea
and Perrins, so I'll pass until they start selling their own powdered
Worcestershire.


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