How Is Worcestershire Sauce Made?

GymB said:
Lee and Perrin makes 2 types, the UK is better than the export. Will order some B&B to try.
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I pan fried some asparagus and then added a little at the end to add some flavor. My wife thinks I suddenly have become a genius cook. We had asparagus twice last week. I’ll have to find some more uses.
 
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CZfool68 said:
I pan fried some asparagus and then added a little at the end to add some flavor. My wife thinks I suddenly have become a genius cook. We had asparagus twice last week. I’ll have to find some more uses.
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If it works on asparagus it’ll work on broccoli. Probably good stir fried with green beans.
 
NCLivingBrit said:
I used to live near the factory in Worcester (pronounced Wooster) back in the late 90s.

Some days you were very aware they were using anchovies lol
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kind of like the Mountaire chicken plant in Siler City, when they back flush the sewer, whoo boy.

I like Worcestershire sauce, it makes a great beef marinade and adds zing to things like beef stroganoff or green bean casserole (beef, green beans, crea, cheese, and baked with panko and Parmesan on top).

Thanks for sharing, very interesting.
 
Worcestershire sauce: take your hamburger meat; make a cavity with a finger; fill with WS; pinch the cavity closed; carefully flatten out the patty; and cook as desired, though heat from below (grill) is preferred. Sort of steams the WS through the meat.
 
CZfool68 said:
I pan fried some asparagus and then added a little at the end to add some flavor. My wife thinks I suddenly have become a genius cook. We had asparagus twice last week. I’ll have to find some more uses.
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Sounds good. I just mentioned this to my better half (BH):

Me: saw a suggestion on the Firearms Forum about using Worcestershire Sauce on asparagus. Sounds good.
BH: I like how you make it (sauteed with butter and lemon juice).
Me: well, if I try it with Worcestershire Sauce, that'd be how I make it.
BH: just stick with what you're doing.

🤕
 
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NCLivingBrit said:
I used to live near the factory in Worcester (pronounced Wooster) back in the late 90s.
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I used to live about two miles from the Dukes Mayonasise plant in Mauldin SC.

Can I get some kind of cross-thread points for this?
 
fieldgrade said:
Great for sautéing mushrooms.
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Damn skippy it is.

A little Worcestershire and butter to sauté. At the end a little creamy Caesar dressing and a dab of goat cheese. Makes a nice creamy sauce thats great when you scoop the mushrooms over a medium rare steak.
 
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I've found that if I have access to Worcestershire Sauce and Colemans English Mustard powder, I'm well equipped for cooking most any sort of stew, soup, ragout or pan fried anything.

Plus a splash of Worcestershire on cheese on toast before you stick it under the grill absolutely makes it.
 
Get Off My Lawn said:
That facility is THE CLEANEST kill facility we've been in, and the list is long.
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There's a reason a friend of mine won't eat land o lakes products. Seeing the analysis report counting the number of rat turds kind of did him in.
 
noway2 said:
There's a reason a friend of mine won't eat land o lakes products. Seeing the analysis report counting the number of rat turds kind of did him in.
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I've been that way about McDonalds since the late 60s.
A guy I knew back then was the assistant manager and I would go by and talk and score a big FF.
Standing in the backdoor watching them skate around on the grease made me decide not to eat there.

I'm sure all commercial kitchens are the same, I just don't want/need to see it.
 
ronn47 said:
I've been that way about McDonalds since the late 60s.
A guy I knew back then was the assistant manager and I would go by and talk and score a big FF.
Standing in the backdoor watching them skate around on the grease made me decide not to eat there.

I'm sure all commercial kitchens are the same, I just don't want/need to see it.
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Never get a job cleaning commercial kitchens my dude.

We used to extract giant slabs of grease-amber (hardened grease baked into plastic inside the cavities) with cockroaches baked right in. And the drains are always entertaining, as are the vent hoods. And this was fancy places, mostly in London.

We still used to eat the food they left for us too lol
 
NCLivingBrit said:
Never get a job cleaning commercial kitchens my dude.

We used to extract giant slabs of grease-amber (hardened grease baked into plastic inside the cavities) with cockroaches baked right in. And the drains are always entertaining, as are the vent hoods. And this was fancy places, mostly in London.

We still used to eat the food they left for us too lol
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Well, if you actually think of where your food comes from, it’s pretty unappetizing. It’s pretty much grown and raised in dirt and feces, processed in filthy facilities, and if you’re not the one preparing it, it likely comes with several foreign DNA samples.
 
noway2 said:
Well, if you actually think of where your food comes from, it’s pretty unappetizing. It’s pretty much grown and raised in dirt and feces, processed in filthy facilities, and if you’re not the one preparing it, it likely comes with several foreign DNA samples.
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I grew up in the 50s/60s helping slaughter cows, pigs and chickens at my Grandfathers farm.
That McDs kitchen was over the top for me, even after watching chickens with no heads run around.
 
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