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:)

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

Thank you Mama, now I have a clue. CF:)

Let us know how you like it!

Hey CF what's the Sodium level of the dry Worchestershire? That might be something I need. Never heard of it before.