On 1/19/2014 2:51 AM, 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)?
>

Sounds interesting. I will seek it out. If you have not tried it, I
recommend Lea & Perrins Thick Worcestershire Sauce. Tastes like the
original but it doesn't run. Amazing!