Got this for a Charles, but it arrived after the roast, and I won’t be doing another for at least a week. Wondering how you used it (I’m thinking as part of the dry brine, myself, but I’m curious as to other methods and amounts. Thanks in advance!
by StinkypieTicklebum
16 Comments
Would love this for Bloody Mary Salt rim.
Not real Worcestershire. Doesn’t even contain fish, but corn syrup ofcourse has to be included
Sounds interesting. How much and how’s it taste?
I’ve tried it before, but not with sous vide. I used to use it as part of a seasoning blend on burgers. I liked it.
This makes me want Worcestershire flavor Doritos
It’s delicious, but like every Worcestershire powder I’ve ever had, it’s very hygroscopic and will turn to a brick of beautiful amber obsidian way faster than I’d like.
I wonder how much sauce that would make if it was reconstituted?
10 years ago. Why?
How does it compare to l&p?
I wonder what this would be like as part of a meat rub.
There used to be a Worcestershire/black pepper blend spice jar (McCormick ? )
It was great on everything you normally put pepper on.
i have used hickory smoke powder and molasses powder, pretty similar. what i think theyre excellent for is coating raw meat evenly so that when you vacuum and sv, the color & flavor get well integrated with the surface level proteins as they denature. in liquid form its like they wash off as the surface sets and you lose most of it to the bag.
Absolute best burger seasoning, and fries
This stuff is awesome on all it touches
Yes!!! I use this with beef AND chicken in the sous vide and it is delicious!!
*Edited for spelling
I have tried this before, strong tamarind flavour more then anything
Apparently, in powder form, it IS pronounced “War -Chester-Shy-Yer”