Worcestershire Sauce-- How It's Actually Made

a reply to: NarcolepticBuddha

I love this post. So many citizens are ignorant to just how complex some processes are before they become the end product.

The fact our ancestors had to spend decades and centuries experimenting with these kinds of processes before they could be perfected, just bottles the mind.

Every single modern food item we have, from fruits and veggies to sauces and lollies, have amazing backstories and journeys...some pleasant, and some stomach churning

At the end of the day, it all tastes great

As to Worcestershire, my mother's Steak Diane is to die for

originally posted by: Flatcoat
I have it on everything......steak, bacon, mashed potatoes, fried eggs....but especially on a good old pie with peas. You can shoot me now.....

The mashed potatoes, holy crap I thought I was the only one who mixed a bit in! I don't do a whole batch like that, it's just my servings.

it gives it a degree of savoriness that is unmatched, very umami

a reply to: incoserv

Burn me but add Worcestershire sauce 1st

In German its "Wustersauce" ("W" is a hardpronounced W, "u" pronounced as in "butcher"). Wuster. "Gib mir mal die Wuster rüber!". Edit: Sometimes "Woster".

Can't eat lentil soup without it. And mustard. And some Bockwürstchen.

originally posted by: ManFromEurope
In German its "Wustersauce" ("W" is a hardpronounced W, "u" pronounced as in "butcher").

That's exactly the sound I was trying to describe.

originally posted by: NarcolepticBuddha
a reply to: NarcolepticBuddha

Also did no one realize this was a parody vid?

I didn't actually watch any of the vid until after reading this↑ post, but I wish I would have watched it first, even though I don't know how anyone could possibly watch it without realizing it was a parody.

Anyways, now I don't know if I can believe any of the other posts in this thread. I thought maybe I had read a few ideas that I might try sometime, but now I know that I can't trust anybody, so I'll probably just stick with using worcestershire on hamburgers and steaks, and leave it at that.

originally posted by: TheConstruKctionofLight
a reply to: NarcolepticBuddha

Thinly spread on toast

No. If it's not thick, then you're just pretending.

Vegemite needs to be a slathering. Half a jar goes for 2 slices for me. and I savor every, single, mouthful.

Worsesch.. worshshter.. that stuff, is also (I can say it, spelling it is another issue) is also a food of the gods.

Now, if you want to really be ill, google Fish Sauce. And yes, I also have that in every rice dish I make.

originally posted by: angelchemuel
I live in Worcestershire!

Love it on cheese on toast and in a Bloody Mary or just tomato juice.

Rainbows
Jane

haha, in a bloody mary. to temper the strength of the vodka, I guess

No tobasco sauce?

I go through multiple bottles of this a year, even after quitting drinking(this is a major Caesar additive). A bottle of this stuff does not last long in most Canadian homes we use it for everything around here.


It’s the western equivalent to fish sauce.

a reply to: NarcolepticBuddha

I like it as an add on
not on mashed taters.

story is that Romans had a fish sauce called Liquamen. they made it in England after they conquered.

the Empire fell but they say little corners in England continued to make it.

re-emerged in the modern era with an Indian recipe cover story.

don't know if true but fascinating to think this had been made in England since the Roman days

My wife is from the south (Alabama) and she makes her gravy the old fashioned way.

Worcestershire sauce plays a big role in the gravy.

She makes the Roux from the drippings of bacon or sausage and off she goes from there.

Her biscuits are home made too.

it is to die for, literally!

a reply to: angelchemuel
Aaarrggh, no. No sauce. Marmite on toast. Do Americans get Marmite?

originally posted by: jerich0

originally posted by: TheConstruKctionofLight
a reply to: NarcolepticBuddha

Thinly spread on toast

No. If it's not thick, then you're just pretending.

Vegemite needs to be a slathering. Half a jar goes for 2 slices for me. and I savor every, single, mouthful.

You're mad!

a reply to: crayzeed
I'm not American...a Brit....and yes, Marmite topped with toasted cheese is lush!

Rainbows
Jane

originally posted by: baddmove
My wife is from the south (Alabama) and she makes her gravy the old fashioned way.

Worcestershire sauce plays a big role in the gravy.

She makes the Roux from the drippings of bacon or sausage and off she goes from there.

Her biscuits are home made too.

it is to die for, literally!

You are one lucky man! My wife is of north Texas farming stock. I have to make my own biscuits and gravy.

But I do make a fairly bang-up job of it, if'n I may say so m'se'f.

originally posted by: angelchemuel
a reply to: crayzeed
I'm not American...a Brit....and yes, Marmite topped with toasted cheese is lush!

Rainbows
Jane

Better than Vegemite, but I prefer this one if it can be got .

originally posted by: crayzeed
a reply to: angelchemuel
Aaarrggh, no. No sauce. Marmite on toast. Do Americans get Marmite?

First time I had it was at a boarding house in north London. I thought it was like peanut butter (yep, I'm from across the pond), slathered it on.

NOPE!

Took me a while to get over that, but I have a jar of it in my kitchen now, along with one of Vegemite.

I really want to get myself a tub of Bovril but haven't seen it stateside yet.

Worcestershire sauce is the only thing that I want if I have to eat a steak that's been overcooked.

originally posted by: NarcolepticBuddha
a reply to: The GUT

Yeah weird dish to rag on..

Biscuits and gravy really hits the spot.

As long as it's from scratch and not the crap in a can.

🤣

originally posted by: incoserv

originally posted by: angelchemuel
a reply to: crayzeed
I'm not American...a Brit....and yes, Marmite topped with toasted cheese is lush!

Rainbows
Jane

Better than Vegemite, but I prefer this one if it can be got .

A note to vegetarians thinking of trying either;
Marmite is extracted from yeast (is that OK?).
Bovril is extracted from beef.