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)?

--
Cheers
Chatty Cathy

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.


--

Good Food.
Good Friends.
Good Memories.

I've used the powdered Worcester Pepper many times and I really like it. I sprinkle it on steak with onion and garlic powders before I grill it. It smells great.

Denise in NH

On Sun, 19 Jan 2014 08:32:55 -0600, Sqwertz wrote:

> I've bought it just out of curiosity.

Ya'll mujst have a pantry the size of San Marcos, troll.

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

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!

On Sun, 19 Jan 2014 09:30:47 -1000, dsi1
> wrote:

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

I haven't tried it, but not sure why I would want to. How is it used
differently?


--

Good Food.
Good Friends.
Good Memories.

On 1/19/2014 11:04 AM, sf wrote:
> On Sun, 19 Jan 2014 09:30:47 -1000, dsi1
> > wrote:
>
>> If you have not tried it, I
>> recommend Lea & Perrins Thick Worcestershire Sauce. Tastes like the
>> original but it doesn't run. Amazing!
>
> I haven't tried it, but not sure why I would want to. How is it used
> differently?
>
>

The thick sauce has a consistency of ketchup. Thick is better than
watery most times. If you put it on the steak, it stays put.

On Sun, 19 Jan 2014 11:23:01 -1000, dsi1
> wrote:

> On 1/19/2014 11:04 AM, sf wrote:
> > On Sun, 19 Jan 2014 09:30:47 -1000, dsi1
> > > wrote:
> >
> >> If you have not tried it, I
> >> recommend Lea & Perrins Thick Worcestershire Sauce. Tastes like the
> >> original but it doesn't run. Amazing!
> >
> > I haven't tried it, but not sure why I would want to. How is it used
> > differently?
> >
> >
>
> The thick sauce has a consistency of ketchup. Thick is better than
> watery most times. If you put it on the steak, it stays put.

Oh, okay thanks - I was clueless. If you have a piece of meat that's
tasty, why cover it up like that? I don't use A1 steak sauce and I
don't use L&P as a steak sauce either. IMO, steak sauce is used on
inferior beef to give it flavor.


--

Good Food.
Good Friends.
Good Memories.

On Sun, 19 Jan 2014 08:32:55 -0600, Sqwertz wrote:


> I've bought it just out of curiosity. Ended up rubbing it on raw
> hamburgers and such. It doesn't take like L&P - more like a spiced up
> malt vinegar rub. I don't see any need for it being a staple in the
> kitchen if you have real Worcestershire.

Ah, thanks. Had a feeling it wouldn't taste like L&P... But that is the
best brand I've come across; haven't bought any other brand in years -
because some of the other offerings available here are downright awful.

--
Cheers
Chatty Cathy

On Mon, 20 Jan 2014 00:40:40 -0600, Sqwertz wrote:


> Walmart "Great Value" Worcestershire is made by L&P and costs 1/3rd the
> price. They tweaked the recipe so it's only about 85% as good as real
> L&P. But I keep both brands on hand depending on my needs. It's
> certainly better than French's or Heinz Worcestershire <ptooey>.
>
> It's not often I can honestly recommend a Walmart brand. While I'm here
> I may as well mention they also have a Heinz 57 clone that tastes
> identical for 33% less.

Heh. Walmart has muscled their way into South Africa now too - they own
51% of one of our bigger grocery/wholesale-to-the-public chains (and some
related DIY chains too). Might be worth having a look to see if they're
actually importing/offering any of the Walmart brands - just to see how
good/bad/ugly they are.

--
Cheers
Chatty Cathy

On Mon, 20 Jan 2014 09:56:44 +0200, ChattyCathy
> wrote:

> On Mon, 20 Jan 2014 00:40:40 -0600, Sqwertz wrote:
>
>
> > Walmart "Great Value" Worcestershire is made by L&P and costs 1/3rd the
> > price. They tweaked the recipe so it's only about 85% as good as real
> > L&P. But I keep both brands on hand depending on my needs. It's
> > certainly better than French's or Heinz Worcestershire <ptooey>.
> >
> > It's not often I can honestly recommend a Walmart brand. While I'm here
> > I may as well mention they also have a Heinz 57 clone that tastes
> > identical for 33% less.
>
> Heh. Walmart has muscled their way into South Africa now too - they own
> 51% of one of our bigger grocery/wholesale-to-the-public chains (and some
> related DIY chains too). Might be worth having a look to see if they're
> actually importing/offering any of the Walmart brands - just to see how
> good/bad/ugly they are.

Walmart goods are mainly cr*p, because they cheapen the product so
they can sell it for less. However, the Consumer Reports teaser (too
small to be a sample issue) I have says Walmart's Great Value
mayonnaise is so close to Hellmann's that it's hard to tell them
apart.

Personally, it will be a cold day in Hell when I shop at Walmart just
to save a few pennies.


--

Good Food.
Good Friends.
Good Memories.

On 1/20/2014 8:56 AM, sf wrote:
> On Mon, 20 Jan 2014 09:56:44 +0200, ChattyCathy
> > wrote:
>
>> On Mon, 20 Jan 2014 00:40:40 -0600, Sqwertz wrote:
>>
>>
>>> Walmart "Great Value" Worcestershire is made by L&P and costs 1/3rd the
>>> price. They tweaked the recipe so it's only about 85% as good as real
>>> L&P. But I keep both brands on hand depending on my needs. It's
>>> certainly better than French's or Heinz Worcestershire <ptooey>.
>>>
>> Heh. Walmart has muscled their way into South Africa now too - they own
>> 51% of one of our bigger grocery/wholesale-to-the-public chains (and some
>> related DIY chains too). Might be worth having a look to see if they're
>> actually importing/offering any of the Walmart brands - just to see how
>> good/bad/ugly they are.
>
> Walmart goods are mainly cr*p, because they cheapen the product so
> they can sell it for less. However, the Consumer Reports teaser (too
> small to be a sample issue) I have says Walmart's Great Value
> mayonnaise is so close to Hellmann's that it's hard to tell them
> apart.
>
> Personally, it will be a cold day in Hell when I shop at Walmart just
> to save a few pennies.
>
>
It wouldn't save me a few pennies even if I were inclined to shop for
groceries there. WalMart is miles away from the Publix, Food Lion, even
the Piggly Wiggly (I still haven't been there). In terms of gas/petrol,
it's not worth driving over there just to look for a WalMart version of
L&P Worcestershire sauce.

Mom used to buy French's brand Worcestershire. I'll keep buying L&P.

Jill

On Mon, 20 Jan 2014 10:58:53 -0500, jmcquown >
wrote:

> On 1/20/2014 8:56 AM, sf wrote:
> > On Mon, 20 Jan 2014 09:56:44 +0200, ChattyCathy
> > > wrote:
> >
> >
> > Walmart goods are mainly cr*p, because they cheapen the product so
> > they can sell it for less. However, the Consumer Reports teaser (too
> > small to be a sample issue) I have says Walmart's Great Value
> > mayonnaise is so close to Hellmann's that it's hard to tell them
> > apart.
> >
> > Personally, it will be a cold day in Hell when I shop at Walmart just
> > to save a few pennies.
> >
> >
> It wouldn't save me a few pennies even if I were inclined to shop for
> groceries there. WalMart is miles away from the Publix, Food Lion, even
> the Piggly Wiggly (I still haven't been there). In terms of gas/petrol,
> it's not worth driving over there just to look for a WalMart version of
> L&P Worcestershire sauce.
>
> Mom used to buy French's brand Worcestershire. I'll keep buying L&P.
>
Me too. I tried French's once a long time ago and was shocked at the
difference. There's no resemblance what-so-ever! I don't usually
toss perfectly good ingredients, even if I'm not overly fond of them -
but I threw that bottle away and never reconsidered L&P again.


--

Good Food.
Good Friends.
Good Memories.

On 1/19/2014 4:23 PM, dsi1 wrote:
> On 1/19/2014 11:04 AM, sf wrote:
>> On Sun, 19 Jan 2014 09:30:47 -1000, dsi1
>> > wrote:
>>
>>> If you have not tried it, I
>>> recommend Lea & Perrins Thick Worcestershire Sauce. Tastes like the
>>> original but it doesn't run. Amazing!
>>
>> I haven't tried it, but not sure why I would want to. How is it used
>> differently?
>>
>>
>
> The thick sauce has a consistency of ketchup. Thick is better than
> watery most times. If you put it on the steak, it stays put.

Thanks for the clarification. I'm not one to put sauces on steaks.
I'll use regular A&P in marinades, etc. IMHO, if you've got a good
steak grilled to perfection you don't need to top it with sauce from a
jar. YMMV.

Jill

sf wrote:
>
> Walmart goods are mainly cr*p, because they cheapen the product so
> they can sell it for less.

You don't know that. You never shop there.

> Personally, it will be a cold day in Hell when I shop at Walmart just
> to save a few pennies.

A cold day in Hell? I suspect that Hell is not fire and brimstone. I
suspect that when you die and go to Hell, they will send you to live
in Antarctica for all eternity. heheh "Oh man, they thought of
everything. Even the coffee's cold!"

G.

"jmcquown" > wrote in message
...
> On 1/19/2014 4:23 PM, dsi1 wrote:
>> On 1/19/2014 11:04 AM, sf wrote:
>>> On Sun, 19 Jan 2014 09:30:47 -1000, dsi1
>>> > wrote:
>>>
>>>> If you have not tried it, I
>>>> recommend Lea & Perrins Thick Worcestershire Sauce. Tastes like the
>>>> original but it doesn't run. Amazing!
>>>
>>> I haven't tried it, but not sure why I would want to. How is it used
>>> differently?
>>>
>>>
>>
>> The thick sauce has a consistency of ketchup. Thick is better than
>> watery most times. If you put it on the steak, it stays put.
>
> Thanks for the clarification. I'm not one to put sauces on steaks. I'll
> use regular A&P in marinades, etc. IMHO, if you've got a good steak
> grilled to perfection you don't need to top it with sauce from a jar.
> YMMV.

I've never used L&P as a dressing.

--
http://www.helpforheroes.org.uk/shop/

jmcquown wrote:
>
> Mom used to buy French's brand Worcestershire. I'll keep buying L&P.

While I do think that L&P is the best, the generic Essential Everyday
brand is good, imo, and about a dollar cheaper. I use the stuff to
marinate steaks before cooking and pour a bit over hamburgers as they
are cooking. It's a beef thing.

G.

On 1/20/2014 12:08 PM, Gary wrote:
> jmcquown wrote:
>>
>> Mom used to buy French's brand Worcestershire. I'll keep buying L&P.
>
> While I do think that L&P is the best, the generic Essential Everyday
> brand is good, imo, and about a dollar cheaper. I use the stuff to
> marinate steaks before cooking and pour a bit over hamburgers as they
> are cooking. It's a beef thing.
>
> G.
>
Hey, don't get me wrong. I love beef. I sometimes marinate beef; it
depends on the cut. I sometimes add Worcestershire to stews and soup.
I still don't shop around for less expensive Worcestershire sauce.
Reason being I don't put it in or on everything beef.

Worcestershire sauce *is* a requirement in my grandma's 'Mince'. Minced
beef simmered in a clear gravy. Spooned over mashed potatoes. She
didn't specify L&P. I do. It's rather plain, country food. To me,
it's an occasional comfort food.

Jill

On Mon, 20 Jan 2014 00:40:40 -0600, Sqwertz wrote:

> While I'm
> here I may as well mention they also have a Heinz 57 clone t

No one cares, dwarf.

On Mon, 20 Jan 2014 10:37:05 -0600, Sqwertz wrote:

> Sheesh, you two. Blah, blah, blah.... blah, blah, blah...
>
> -sw

Stalk em both, freak.

On 1/19/2014 6:55 PM, sf wrote:
>
> Oh, okay thanks - I was clueless. If you have a piece of meat that's
> tasty, why cover it up like that? I don't use A1 steak sauce and I
> don't use L&P as a steak sauce either. IMO, steak sauce is used on
> inferior beef to give it flavor.
>
>
Well, one thing's for sure; my beef tends to be inferior. Sorry about
that - cow who died so that we might stuff our ungrateful, greedy, gullets.

On Mon, 20 Jan 2014 15:15:55 -1000, dsi1
> wrote:

> On 1/19/2014 6:55 PM, sf wrote:
> >
> > Oh, okay thanks - I was clueless. If you have a piece of meat that's
> > tasty, why cover it up like that? I don't use A1 steak sauce and I
> > don't use L&P as a steak sauce either. IMO, steak sauce is used on
> > inferior beef to give it flavor.
> >
> >
> Well, one thing's for sure; my beef tends to be inferior. Sorry about
> that - cow who died so that we might stuff our ungrateful, greedy, gullets.

Okay, I get the picture.


--

Good Food.
Good Friends.
Good Memories.

On 1/20/2014 3:30 PM, sf wrote:
> On Mon, 20 Jan 2014 15:15:55 -1000, dsi1
> > wrote:
>
>> On 1/19/2014 6:55 PM, sf wrote:
>>>
>>> Oh, okay thanks - I was clueless. If you have a piece of meat that's
>>> tasty, why cover it up like that? I don't use A1 steak sauce and I
>>> don't use L&P as a steak sauce either. IMO, steak sauce is used on
>>> inferior beef to give it flavor.
>>>
>>>
>> Well, one thing's for sure; my beef tends to be inferior. Sorry about
>> that - cow who died so that we might stuff our ungrateful, greedy, gullets.
>
> Okay, I get the picture.
>
>

Well yeah, nobody wants to have parts of their body being described as
inferior. You'd be giving that cow self-esteem issues - if it wasn't dead!

On Mon, 20 Jan 2014 16:11:28 -1000, dsi1
> wrote:

> On 1/20/2014 3:30 PM, sf wrote:
> > On Mon, 20 Jan 2014 15:15:55 -1000, dsi1
> > > wrote:
> >
> >> On 1/19/2014 6:55 PM, sf wrote:
> >>>
> >>> Oh, okay thanks - I was clueless. If you have a piece of meat that's
> >>> tasty, why cover it up like that? I don't use A1 steak sauce and I
> >>> don't use L&P as a steak sauce either. IMO, steak sauce is used on
> >>> inferior beef to give it flavor.
> >>>
> >>>
> >> Well, one thing's for sure; my beef tends to be inferior. Sorry about
> >> that - cow who died so that we might stuff our ungrateful, greedy, gullets.
> >
> > Okay, I get the picture.
> >
> >
>
> Well yeah, nobody wants to have parts of their body being described as
> inferior. You'd be giving that cow self-esteem issues - if it wasn't dead!

LOL - you're a funny guy.


--

Good Food.
Good Friends.
Good Memories.