Worcestershire sauce

[Anonymous No.4924773]

So, how do you use it? I've never known quite what to do with it beyond soaking my meats in it. Sometimes I use it as a fresh condiment on burgers, or baked beans.

I dunno what else. Add it to Asian-style noodles? Stews? Pizza? Seems to have limited applications.

[Anonymous No.4924782]

1 tablespoon per 1/2 gallon eggnog, yo

[Anonymous No.4924785]

you can use it in pretty much anything you'd use soy sauce in, although it is a bit sweeter.

[Anonymous No.4924796]

>>4924773
Mix it 3:2:1 bonito broth*:worcestershire:lemon juice.
Add sugar to taste.
Make a dark roux of 2tbsp flour to 1½tbsp butter or oil per cup of mixture.
Add the mixture to the roux and bring to a simmer and reduce until thick.
It's a pretty good sauce for salisbury steak.

> * bonito broth: take a handful or two of bonito and put it in a bowl with 2-3 shiitake mushrooms (a handful of crisp-fried onion is nice, too), then pour 400ml/1⅔cups or so of boiling water over it, stir and allow to sit until cool enough to handle.
>strain and save reconstituted shiitake.
>press shiitake of their juices, then remove their stems and slice the caps.
>place sliced caps back into the broth.
>yield: about 320-360ml/1½-1⅓ cups

[Anonymous No.4927060]

I generally treat it as liquid umami and use accordingly.

[Anonymous No.4927061]

scrambled eggs
cheese on toast
baked beans
marinades
salad dressings
no really, its good shit

[Anonymous No.4927069]

You need it in bloody mary.

[Anonymous No.4929705]

>>4924773
It's a classic accompaniment for buttered pilchards

Also great in welsh rarebit, christmas pudding and any hot and sour dish.

[Anonymous No.4930483]

>>4927069
THIS....

I also use it when making my barbecue sauce

[Anonymous No.4930496]

Any cheese sauce
Any beef dish
Any onion dip
Any clam dip
Any gravy
Any marinade
Any bloody mary or chilada
Any barbecue sauce
Any basting liquid
Any soup broth for beef soups
Any quiche

[Anonymous No.4930498]

i like a little bit on a grilled cheese

[Anonymous No.4930500]

I like a splash on my pizza, if I don't use malt vinegar.

[Anonymous No.4932647]

>>4924773

Old Fashioned's
&
Burgers

[Anonymous No.4933762]

>>4924773

the British put it on baked beans. I haven't tried that but it sounds like it could work with the right kind of beans (i.e. not the syrupy sweet stuff from Bush's or B&M)

[Anonymous No.4933767]

>>4933762
I'm British and I eat baked beans and Worcestershire sauce, but I've never combined them
Mainly I put it in savory sauces and on top of the cheese for cheese on toast (done under the grill/broiler it really changes the flavour of the sauce)

[Anonymous No.4933774]

>>4933767

The second one sounds almost like a really quick-and-dirty Welsh rarebit

[Anonymous No.4933777]

>>4933774
It basically is, going all out is better but if I don't have the time I just toast 1 side of some thick farmhouse white, flip it, add plenty of very strong cheddar and drops Worcestershire sauce to taste and grill till its browning on top.

[Anonymous No.4933785]

I use it in stews and in bloody marys.

Worchestershire sauce is made from fermented rotten fish juice by the way.

[Anonymous No.4933891]

>>4933767

apparently britbong food is as bad as the jokes say

[Anonymous No.4933897]

>>4933891
And those examples he mentioned are horrible because.....

[Anonymous No.4934144]

Pies, stews, mashed potatoes, pretty much anything from north england/america can go with this beautiful condiment. Also my roommate showered himself in it the other night, it was beautiful

[Anonymous No.4934175]

minced meat and veal

[Anonymous No.4934334]

butter + cayenne + worcestershire = chex mix flavoring. transforms any cereal into a savory snack.

[Anonymous No.4934344]

>>4924773
chinese here
they are amazing as fuck with fried dumplings

[Anonymous No.4934356]

It's god tier on cheese on toast

[Anonymous No.4934397]

I use it mostly for stew, burgers, and pork chops.

[Anonymous No.4936287]

>>4924773

Mix some in your burger meat for awesome burger meat. Not too much though or it falls apart.

[Anonymous No.4936293]

A healthy splash in bolognese or other meat sauces goes a long way

[Anonymous No.4936311]

get a cup lightly splash some inside 3-4 drops and add 3-5 times as much water per serving / add half to almost anything like meats and soups if the flavor is not apparent add the 2nd half while still cooking

[Anonymous No.4936357]

my wife is allergic to anchovies...

[Anonymous No.4936384]

>>4936357
me too. kunda like velvetta. senerouusly. mediuum cheader. I buy it. guess it speaks for itsself. least favorite? in gotta think.. almost no chesse I dislike... bt thats like beer and people ya must be daft.

[Anonymous No.4938165]

>>4924773
I drink it in ~shot sized quantities, more often when I was younger

[Anonymous No.4938247]

>>4933891
Oh what the fuck could you possibly find wrong with Worcestershire sauce on cheese on toast that isn't also wrong with any of the examples in this thread that you don't have a problem with?

[Anonymous No.4939813]

>>4938247
you made me lol with this post. thank you

[Anonymous No.4939935]

>>4936357
You can get similar sauces without the fish ingredients

[Anonymous No.4939953]

I like putting some in my rice when I fry it up.

[Anonymous No.4939957]

>British food is shit
>But we'll put worcestershire sauce on everything

[Anonymous No.4939977]

I like to fry some beef/turkey mince with carrot,onion and add frozen pea's then cover with a half bottle or so. Eat with homemade fries or some mashed potato

[Anonymous No.4939979]

>>4924773
no no op its pronounced "woosh-shoosher-shoosh"

[Anonymous No.4939982]

>>4936357
try hendersons relish instead if you can get it

[Anonymous No.4939984]

>>4939979
as someone from worcestershire, no it is not

[Anonymous No.4939992]

>>4924773
Ask anyone British, seriously it can be used for all sorts. It's awesome in any pasta with beef, or to add an edge to stocks.

Add it to stews, salsas, it works well to make some Chinese dishes fruitier, good as a vinaigrette and soups become souper.

[Anonymous No.4940271]

>>4924773
>how do you use it?
I put a couple of drops in a soft-boiled egg so that it mixes with the yolk.


Obviously, this is after cooking and opening the egg.

[Anonymous No.4940309]

>>4939984
come oooooonnn....

[Anonymous No.4940342]

http://www.chexpartymix.com/recipes/original-chex-party-mix/

10/10 snack when consumed right after it comes out of the oven

[Anonymous No.4940351]

>>4924773
>>4924773
I use it in Crab-Puffs (Crab Rangoon).

I make them from scratch and deep fry them myself.

Otherwise, it has fish in it. So it's like a fish sauce. Anything that uses fish sauce you can use it in. Asian noodles (ramen too), rice, miso soup, whatever.

[Anonymous No.4940353]

>>4933891
Damn right brother, how can those kooky brits even digest horrors like grilled cheese without dying. We should start a war with them to free them from their terrible lives.

[Anonymous No.4940361]

I pretty much just use it for soups/stews, marinating meat and stir frys.

This thread has shown me I need to get more creative with it.

[Anonymous No.4940449]

Just add a dab of it to anything savory. It brings out a really nice umami in meats and such - makes things juicier too, imo.

You don't want a lot, though. Just a dash or a few drops etc. Too much gets a sort of overpowering vinegar.

[Anonymous No.4941173]

>limited applications

this nigger

[Anonymous No.4941182]

>>4939979
>>4939984
lol'd. When I hear people try to pronounce this I feel like I'm the only fucking person in the world that knows how to read.

[Anonymous No.4941342]

>>4939982
>hendersons relish

I had never heard of this before. I AM INTRIGUED

[Anonymous No.4941488]

>>4941182
How does knowing how to read help you pronounce Worcestershire sauce? It's pronounced Wooster-shuh

[Anonymous No.4941496]

>>4941488

It's pronounced War-Chester-Sheer you daft mongreloid

[Anonymous No.4941513]

>>4930500
This is common in Mexico. I've seen it on tables at pizzarias.

[Anonymous No.4941533]

>>4941488
If you came to Worcestershire and pronounced it like that you'd be laughed at.

Wuhster-sheer

[Anonymous No.4941606]

>>4941533
Oo like book, not loop. And nobody says fucking sheer for any of the shires. York shuh, hertfordshuh, oxfordshuh, etc.

[Anonymous No.4941638]

>>4941496
I bet you also pronounce "Gloucester" as "glou-kes-ter".

[Anonymous No.4941664]

>>4924773
add to beef mince dishes (not asian style you doofus, english style!)

My grandmas recipe is something like:
sautee onions and garlic, herbs and pepper
add mince
add diced vegetables and a tin of tomato
add wooster-sheer sauce, more pepper, salt
serve on rice, mash potato, or toast

hearty and consistent. won't let you down

[Anonymous No.4941669]

BLOODY CEASAR

64 oz Clamato or tomato juice
1 cup freshly squeezed lemon juice
3 tbs Worcestershire sauce
2 tbs grated horseradish
2 tbs celery salt
hot sauce, to taste (maybe 1 tbs)

Juice a bag of lemons, combine with Clamato in a large pitcher. Add everything else, mix well. Serve over ice. Some people add vodka, but I don't drink and why would you want to dilute it anyway?

[Anonymous No.4941696]

>>4941669
Aka a Ceaser

[Anonymous No.4942512]

>>4924773

I used to pour this onto the Philly Cheesesteak pizza from Papa John's. Worked pretty well. One day I'll make my own version of that pizza and try it again.

[Anonymous No.4942654]

Put some on top of fries when they are fresh out of the fryer. Not too much or they go soggy, but just enough so every fry has some on there.

[Anonymous No.4942684]

>>4941696

snobby canadian can't spell ceasar

[Anonymous No.4943541]

>>4924773

Always put a shot or two in gravy.

[Anonymous No.4943546]

>>4943541
You sound like you can't make gravy.

[Anonymous No.4943567]

>>4940342
I can confirmed as I have made this myself before... right out of the oven is 10/WIN,.

[Anonymous No.4943568]

>>4943546

Right, sounds that way, doesn't it? A little worchestershire sauce is a good addition, though.

[Anonymous No.4945254]

>>4943541

pleb. use Gravy Master for gravy. I can't believe you I just I I I

[Anonymous No.4945279]

>>4945254
>Gravy Master

Never heard of it before now! I ordered it on amazon between reading your post and writing this... thanks!

[Anonymous No.4945294]

macaroni cheese macaroni cheese macaroni cheese macaroni cheese macaroni cheese macaroni cheese macaroni cheese macaroni cheese macaroni cheese macaroni cheese macaroni cheese macaroni cheese macaroni cheese macaroni cheese macaroni cheese macaroni cheese macaroni cheese macaroni cheese macaroni cheese macaroni cheese macaroni cheese macaroni cheese macaroni cheese macaroni cheese macaroni cheese macaroni cheese macaroni cheese macaroni cheese macaroni cheese macaroni cheese macaroni cheese macaroni cheese macaroni cheese macaroni cheese macaroni cheese macaroni cheese macaroni cheese macaroni cheese macaroni cheese macaroni cheese macaroni cheese macaroni cheese macaroni cheese macaroni cheese macaroni cheese macaroni cheese macaroni cheese macaroni cheese macaroni cheese macaroni cheese macaroni cheese macaroni cheese macaroni cheese macaroni cheese macaroni cheese macaroni cheese macaroni cheese macaroni cheese macaroni cheese macaroni cheese macaroni cheese macaroni cheese macaroni cheese macaroni cheese macaroni cheese macaroni cheese macaroni cheese macaroni cheese macaroni cheese macaroni cheese macaroni cheese macaroni cheese

[Anonymous No.4945307]

>>4945279

You're welcome! I think it's kind of an old-time product, not many people today know about it unless they remember it from their grandma's kitchen or something - pity because it's still as useful as it ever was.

[Anonymous No.4945312]

>>4924773
HOLD UP NIGGAS REAL SHIT COMIN' IN

2 Tablespoons of worcestershire sauce

Pound of ground beef

five to eight cloves garlic

half an onion, chopped

1 egg

mix all that shit together.

Hey, wait: Are you a real man? Are you a true king among men?

ADD SOME MOTHERFUCKING CHEDDAR CHEESE TO THA MIXXX

Make hamburger patties

Cook those niggas.

top with swiss cheese and sliced tomato

Enjoy your garlic burgers.

[Anonymous No.4945319]

>>4945312

Jesus, that sounds way too rich for me. 2 tbsp of wooster and 6 cloves of garlic into 1 lb of ground beef?

[Anonymous No.4945325]

>>4945319
That's just how I make it.

Use less if you want to. I'd be hardpressed to think of any recipes I actually follow to the letter.

Be forewarned, it will make your breath a deadly weapon.

Here's a recipe if you like to follow them, though:

http://allrecipes.com/recipe/garlic-and-onion-burgers/

[Anonymous No.4945334]

>>4945325

Yeah man, if you love it, then obviously it's the right thing to do. Not trying to crowd your style.

I'm a simple man, so I like a burger with high quality ground beef, american cheese, and lettuce on a toasted bun with grain mustard.

[Anonymous No.4945342]

>>4945334
I used to think like you. And there's nothing wrong with a classic burger.

But once you start exploring what a burger can truly be capable, you'll never go back to classic burger mode.

[Anonymous No.4945344]

>>4945342
*capable OF

[Anonymous No.4945347]

>>4945312
>five to eight cloves garlic

mother of christ

[Anonymous No.4945353]

>>4945347
I love me some garlic

[Anonymous No.4945368]

>>4945312
>egg
butwhy.png

[Anonymous No.4945521]

>>4924773
britbong, cheese on toast, scrambled egss, currys, egg-fried rice, stews, broth, casseroles, pretty much and sauce with cheese or meat in (a lot with bad meat, just a little with good meat)

>>4933891
Oi! we make the very best bread in the world! 'course you have to ask for sausage

>>4933762
over here our beans are a lot less sweet than US style

>>4941182
that doesn't help, given its spelling is based on an awkward transliteration in the 13 century from an Almost phonetically matched alphabet

>>4945368
bind it all together

[Anonymous No.4945535]

>>4945521
I've never added egg to a burger and it holds together just fine. Why doesn't yours?

[Anonymous No.4945549]

>>4945535
depends what meat you use, how you're cooking it and what else you put in it other than meat

[Anonymous No.4945550]

>>4945535
because hes probably using 97/3 like a huge faggot instead of god tier burger 80/20

[Anonymous No.4945556]

>>4945521
>we make the very best bread in the world

germany here, laughing.

[Anonymous No.4945560]

>>4945549
Beef, pork, chicken, turkey and even shrimp I've run through the mincer/gotten minced and formed into patties for cooking and none have ever needed egg. I've added everything from leftover gobi masala to caramelised onions to shredded cheese to roasted garlic and so on and have never had to add neither egg nor rusk/bread crumb.

>>4945550
I don't know what that means.

[Anonymous No.4945565]

>>4945560
ok, could just be the dude likes egg in his burgers

[Anonymous No.4945569]

>>4945560
percent lean meat to fat

[Anonymous No.4945572]

>>4945565
Fair enough. Brits and Irish make the worst burgers. Eggs and rusk belong in meatloaf, not in burgers. I still don't understand why they do this. No other country I've been to does that. Why do they?

[Anonymous No.4945580]

>>4945560
that's the meat/fat ratio, fucknuts.
lrn2food

[Anonymous No.4945584]

>>4945572
you, sir, know little of the art of God-tier Burger creation

[Anonymous No.4945590]

>>4945307
oh shit someone else who knows gravy master. I love that shit even though it takes me 10 minutes to find the bottle in stores I'm not familiar with.
>is it with the steak sauces? nope.
>with the gravy mix shit? nope.
>with the bouillon and broths? nope.
>ask someone, they take me back to the gravy mixes
>give up and go get some Worcestershire instead
>gravy master is right fucking there now

[Anonymous No.4945613]

>>4945556
You dare to challenge our breadmaking skill?

[Anonymous No.4945618]

>>4945580
Perhaps in your country. I've never seen ratio mentioned in reference to just mince. We use it for sausages, though.
I'm guessing 80/20 means 80% meat, 20% fat?

[Anonymous No.4945625]

>>4945572
Based on a sample size of that one guy who posted in a /ck/ thread. I've never heard of egg in a burger.

[Anonymous No.4945659]

>>4945625
Tom Kerridge, who is a celebrated West Country cook (even Michelin starred) puts egg and rusk in his burgers.

[Anonymous No.4945705]

>>4945659
>West Country
thats practically Wales, they have to shoot him with a water cannon to get to woad of before he goes on TV, dont think savages like that are emblematic of british food in general.
also remember that during WW2 britain had to drop most luxury foods, we lost a lot of old traditions then

[Anonymous No.4945712]

honestly the secret to a good burger isn't the patty, that shit is easy. what you need is a good quality bun, buttered and toasted on the grill to give it crunch. soft enough to grip and strong enough to not fall apart.