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)?

I just saw it on Diners, Drive-ins and Dives yesterday. The chef was
making either a rub or a BBQ sauce. He used some other things that I
didn't realize that they came in powdered form.
Janet US