I know a binder isn't needed, but I use this for a binder on all of my bbq. I also use it in daily meals. To the point I apparently am now a buy it by the gallon person. Does anybody else use this as their binder?
by Fit-Chocolate-4649
27 Comments
BoomerishGenX
Woostershear
[deleted]
[deleted]
DargonFeet
Liquid gold right there. Sometimes I just pour it straight into my mouth.
Slight_Parsley_4860
This guy woorsts his shire
winny9
Someone here probably knows better, but I recall hearing that Lea & Perrins is *the* original Worcestershire sauce, and everything else is an attempted recreation thereof.
pyrotechnicmonkey
Nothing wrong with it in particular the only thing I would caution is having a little bit of sugar and salt so taking that into account when your seasoning. Maybe it’s a placebo, but I still like using yellow mustard because it seems to be really sticky for seasoning and gives me a bit of a thicker layer. I’ve also tried just spritzing with a bit of warm water and that seems to be perfectly fine as well. I think as long as you’re trimming and seasoning the night before in order to dry brine, it’s gonna be just fine.
Ok_Two_2604
Is there anywhere to get the malt vinegar version in the US? Even the world market type places are all white vinegar now.
27 Comments
Woostershear
[deleted]
Liquid gold right there. Sometimes I just pour it straight into my mouth.
This guy woorsts his shire
Someone here probably knows better, but I recall hearing that Lea & Perrins is *the* original Worcestershire sauce, and everything else is an attempted recreation thereof.
Nothing wrong with it in particular the only thing I would caution is having a little bit of sugar and salt so taking that into account when your seasoning. Maybe it’s a placebo, but I still like using yellow mustard because it seems to be really sticky for seasoning and gives me a bit of a thicker layer. I’ve also tried just spritzing with a bit of warm water and that seems to be perfectly fine as well. I think as long as you’re trimming and seasoning the night before in order to dry brine, it’s gonna be just fine.
Is there anywhere to get the malt vinegar version in the US? Even the world market type places are all white vinegar now.
It’s pretty cool how it is made (https://youtu.be/4WSiQAVzT1c?si=9Nx7v99tPdEI5N8q)
Reducing this stuff with some rehydrated prunes and then blending makes a great easy steak sauce too.
I use W Sauce as my binder.
Every time I see the name of that company I always have to say it in my stalekracker Cajun accent
Ive used this as a spray mixed with cider vinegar or apple juice/cider. For during the cook, not as a binder.
Henderson’s relish is better in every way.
I also buy in gallons as I am the same as your description for its use
Finally an adequate size bottle of this stuff.
This stuff is great in cheesecake
Pro tip, and I’m F-ing serious, equal parts L&P and Dr. Pepper. Marinate wings overnight. Smoke, then grill. You’re welcome.
Through a splash in your bloody mary’s.
I use it as a binder in bloody marys.
That’s a big jug of Whoosh. 😆
Give [The W Sauce](https://thewsauce.com) a try sometime. It’s my new go to.
I use it. But I’ve never really gotten excited over Worhchestershirechesterthecheetashire.
[I don’t know how to say this to you..](https://preview.redd.it/vmb79pbpeal91.jpg?width=802&auto=webp&s=ce6c104e63485975750e96d9ceca67248b7b88a8)
I use this in my jerky marinade, but idk why I’ve never looked for a giant bottle of it before. Do you have to give it a good shake before using?
Where in the hell did you find a gallon of that liquid gold?!?!?!? I must has
That’s about a weeks supply for me.
Wash your sista sauce