ChileFarmer
Moderator
I bought a pound of Worcestershire powder. Now I find that I really don't know how to use it. I have always used the liquid type. Any advice? Thanks CF
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Worcestershire Powder
- Thread starter ChileFarmer
- Start date
Mama Mangia
Super Moderator
Usage: Dry seasoning blends, snacks, meat items, dips, barbecue sauce, bloody mary mix, dressings, and marinades.
Reconstitution: For worcestershire sauce prepare by weight: 20% worcestershire powder, 30% vinegar (100 grain), 50% water
Reconstitution: For worcestershire sauce prepare by weight: 20% worcestershire powder, 30% vinegar (100 grain), 50% water
ChileFarmer
Moderator
Thank you Mama, now I have a clue. CF
Mama Mangia
Super Moderator
Let us know how you like it!
ChileFarmer
Moderator
JP, here are the spects. on the powder. CF
Nutrition Information Per 100 grams
Calories 110 Ash 6.4 g
Calories from Fat 1
Moisture 64.9 g
Total Fat 0.1 g
Iron 4.2 mg
Saturated Fat trace
Calcium 183 mg
Cholesterol 0 mg
Vitamin C 0.2 mg
Sodium 2024 mg
Vitmain A 60 IU
Total Carbohydrate 28.3 g
Protein 0.3 g
Dietary Fiber 0.1 g
Sugars 21.1 g
Nutrition Information Per 100 grams
Calories 110 Ash 6.4 g
Calories from Fat 1
Moisture 64.9 g
Total Fat 0.1 g
Iron 4.2 mg
Saturated Fat trace
Calcium 183 mg
Cholesterol 0 mg
Vitamin C 0.2 mg
Sodium 2024 mg
Vitmain A 60 IU
Total Carbohydrate 28.3 g
Protein 0.3 g
Dietary Fiber 0.1 g
Sugars 21.1 g
jpshaw
New member
That 2024 mg per sounds like way too much but I will have to find exactly how much 100 grams calculates to be. Worcestershire has always been too high for me, even though I love it. I would always only use about 1/3 what the recipe called for to keep the sodium down. I was hoping this dry might be the answer. Thank you CF for taking the time to post that.
Mama Mangia
Super Moderator
can this be modified at all for you -
Worcestershire Sauce
3 cups cider vinegar
1/2 cup plum jam
1 small crushed clove garlic
1/4 tsp. chili powder
1/4 tsp. ground cloves
1/4 tsp. cayenne pepper
1/3 cup molasses
1 small chopped onion
1 tsp. ground allspice
1/4 tsp. dry mustard
Combine all ingredients in large saucepan. Stir over heat until mixture boils. Simmer uncovered for 1 hour stirring occasionally. Strain mixture into hot sterilized jars. Seal when cold. Makes 2 cups.
Worcestershire Sauce
3 cups cider vinegar
1/2 cup plum jam
1 small crushed clove garlic
1/4 tsp. chili powder
1/4 tsp. ground cloves
1/4 tsp. cayenne pepper
1/3 cup molasses
1 small chopped onion
1 tsp. ground allspice
1/4 tsp. dry mustard
Combine all ingredients in large saucepan. Stir over heat until mixture boils. Simmer uncovered for 1 hour stirring occasionally. Strain mixture into hot sterilized jars. Seal when cold. Makes 2 cups.
Mama Mangia
Super Moderator
I'm no sodium expert - and I know you need to keep it to a minimum - it's a very old recipe - I hope you can use it. You're very welcomed.