Worcestershire sauce, any fans?

[Houlahound]

Very interesting history and more interesting production. Still made in the same factory the same way since colonial times.

Fact: the US consumes more Worcestershire sauce than the rest of the world combined.

 

[Lesknife]

Lea & Perrins

 

[gadunz]

The main ingredient is fermented anchovies. Modern garum.

 

[115Italian]

I use it on red meat and pork when making homemade marinades. It adds good background flavor.

 

[l1ranger]

I enjoy it
my favorite recipe is straight from the bottle as a pre dinner aperitif

 

[Houlahound]

The main ingredient is fermented anchovies. Modern garum.

Garum??

 

[Boattale]

It sure is good in Clamato.

 

[gadunz]

Garum is a fermented fish sauce which was used as a condiment[1] in the cuisines of Phoenicia,[2] ancient Greece, Rome,[3] Carthage and later Byzantium.

Garum - Wikipedia

en.wikipedia.org

 

[scarysamcary]

How interesting! I am not a fish guy, but I love a good Worcestershire sauce on lesser steaks. I think I heard something about a traditional Thai peanut sauce having a fermented fish sauce base, but I love that stuff as well.

 

[sgt1372]

Worchestershire sauce added "umami" in cooking food before anyone in the US knew what "umami" meant.

I have a bottle of Lea & Perrins on my shelf that is probably older than many members here. The bottle is still over 1/2 full because I only use it to flavor ground beef (for hambugers, meat loaf or meatballs) and where specifically called for in a recipe.

 

[Houlahound]

I could never understand this about manufacturing, people consume trace amounts of an inexpensive sauce that takes years to produce in a large modern factory and it still turns at least enough profit to stay in business when literally thousands of business, more likely many millions have failed in the time it has been around.

 

[3fifty7]

I can’t recall where I picked it up, but I got a shaker jar of dry Worcestershire seasoning. Gives a great note to burgers, steaks, and briskets if I have to buy a lesser cut and need to help it out.

 

[Chronovore]

I sometimes use Cajun Power Worcestershire for recipes, but that might be blasphemy because it doesn't contain anchovies.

In that general ballpark, I'm much more a fan of Pickapeppa Sauce, the similar but spicier Tabasco Caribbean Style Steak Sauce, or Melinda's Ghost Pepper Steak Sauce if I want to bring the heat.

 

[3fifty7]

Pickapeppa Sauce,

Ohhhnow you said the magic word.
Pickapeppa sauce is a staple in my pantry!
2 lbs of fresh 15-20 count shrimp, a bottle of Pickapeppa sauce, a lemon, half a stick of butter under the broiler. Obviously with a big French bread to sop it all up with, yep that’ll do it.

 

[sgt1372]

I could never understand this about manufacturing, people consume trace amounts of an inexpensive sauce that takes years to produce in a large modern factory and it still turns at least enough profit to stay in business when literally thousands of business, more likely many millions have failed in the time it has been around.

Obviously, there are many other people who use much more Worchestershire Sauce that some of us here do.

It reminds me of Sriracha Sauce that I use just as sparingly as Worchestershire Sauce but that others use by the bucket. Saw a documentary on how Sriracha Sauce was made and they produce HUGE 55 gallon barrels and fill HUGE warehouses full of the stuff just like they do for Worchestershire Sauce.

Even saw a bottle of Sriacha Sauce sitting on the window sill in the kitchen trailer in Rick Ness' camp the TV show "Gold Rush." If you can find Sriacha Sauce in the middle of nowhere in the Yukon, there's nowhere that I can't be found.

The same applies to Worchestershire Sauce. LOL!

 

[Chronovore]

Ohhhnow you said the magic word.
Pickapeppa sauce is a staple in my pantry!
2 lbs of fresh 15-20 count shrimp, a bottle of Pickapeppa sauce, a lemon, half a stick of butter under the broiler. Obviously with a big French bread to sop it all up with, yep that’ll do it.

Since sharing more knife and food pics around the forum, I've touted the value of hot sauce and butter. The recipe was probably first made popular with Frank's Red Hot but it works for just aboout any hot sauce containing vinegar:

1/2 cup hot sauce
1/3 cup butter
Heat until butter melts and whisk together
Pour over and toss with any breaded and fried meat

When my kids were too small for regular hot sauce, I started doing this with Pickapeppa. We called it "Island Chicken" and served it over rice, sometimes with peas, corn, and/or chopped carrots in the rice. It was always a hit and remains so when we have tame company. As the kids got older, we transitioned to Tabasco Caribbean Style Steak Sauce for regular dinner use.

 

[sgt1372]

Since sharing more knife and food pics around the forum, I've touted the value of hot sauce and butter. The recipe was probably first made popular with Frank's Red Hot but it works for just aboout any hot sauce containing vinegar:

1/2 cup hot sauce
1/3 cup butter
Heat until butter melts and whisk together
Pour over and toss with any breaded and fried meat

When my kids were too small for regular hot sauce, I started doing this with Pickapeppa. We called it "Island Chicken" and served it over rice, sometimes with peas, corn, and/or chopped carrots in the rice. It was always a hit and remains so when we have tame company. As the kids got older, we transitioned to Tabasco Caribbean Style Steak Sauce for regular dinner use.

I've got some "ghost pepper" and habanero sauces that I'll try this with on top of some grilled shrimp but I WILL NOT use 1/2 cup of the stuff.

A couple dashes per tablespoon of butter should be more than enough. At least for me. LOL!

 

[Blues]

Good stuff. My mouth just started watering...LOL.

 

[Chronovore]

I've got some "ghost pepper" and habanero sauces that I'll try this with on top of some grilled shrimp but I WILL NOT use 1/2 cup of the stuff.

A couple dashes per tablespoon of butter should be more than enough. At least for me. LOL!

With a sauce like the originating Frank's Red Hot, the 1/2 cup sauce and 1/3 cup butter not only gives the proper ratio but makes the perfect amount of sauce for the average size bag of frozen breaded chicken (such as chicken strips or popcorn chicken from Purdue). The heat level doing this with Frank's Red Hot is comparable to your average hot wing sauce.

The heat level doing this with Pickapeppa is obviously quite low. It is mostly sweet and zesty with that characteristic Pickapeppa flavor. (Pickapeppa makes a "hot" version but I don't care for it. That's why I recommend the Tabasco Carribean Style Steak Sauce for those looking for a spicier take on Pickapeppa, or the Melinda's Ghost Pepper Steak Sauce for those looking for a VERY hot alternative to Pickapeppa.)

You can change the amount of you make but the 1/2 cup hot sauce to 1/3 cup butter establishes the correct ratio. Just use a sauce with the correct heat level for you. Having tried this with at least fifty different commercial hot sauces, you are absolutely right that there are a bunch where a single drip of the base hot sauce per bite is appropriate but being totally sauced in it plus butter is horrifyingly hot. My recent batch with the Melinda's was good for me but I'm a chili head. It gave my wife the hiccups!