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What do you put Worcestershire sauce on?

#61
covermego said:
I'm kinda blown away that some folks right here in the good ol' USA don't know what this is. Of course, it's probably me that has lived a sheltered life.

ALSO, I find it quite funny that I just picked up a brand new bottle of it today from Wally World. Good timing, or somebody's watching me.... Hmmmm...
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Most have had a Bloody Mary, bud didn't make it themselves...

Mix Wooster sauce, ketchup, a little apple cider vinegar, garlic powder or fresh garlic, salt, pepper, mustard, and a little drop of liquid smoke, and you have a great barbecue sauce for glazing.

Also, about 1/2 cup of mayonnaise, a tablespoon of mustard, a good amount of ketchup, a little squirt of Sriracha, half a finely chopped dill pickle, garlic powder, onion powder, 1/2 teaspoon of sugar, salt, pepper, and a good tablespoon of Wooster sauce. Mix well, and it's an easy burger sauce. Think McD's "special sauce" but with a little kick.
 
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#64
There was an "America's Test Kitchen" episode a while back that focused on how to make a burger that you can cook well-done but still be tender and juicy. You need to add a protein to keep the muscle fibers from "contracting", and something to absorb the moisture so it doesn't run out. Their solution was to add Milk as the protein, bread cubes to hold the juices in (I pull apart a slice of bread or a Bun), and a Tbs of A-1 sauce to add a bit of flavor. My B-i-L's trick is to add a pouch of Lipton Onion Soup mix, so I added that to the ATK recipe and really like how they turn out now....

I did forget that mom's Crab cake recipe also has W in it....
 
#65
It’s certainly great in oysters, mixed in burgers, and Bloody Marys.
For a steak, I add it at the end of grilling, just before letting it rest.
I often sauté parboiled asparagus or green beans, and/or raw spinach. It’s great to add after the greens get hot. It’s also great in carmelized onions, which I often eat with eggs.
 
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#66
klyph said:
It’s certainly great in oysters, mixed in burgers, and Bloody Marys.
For a steak, I add it at the end of grilling, just before letting it rest.
I often sauté parboiled asparagus or green beans, and/or raw spinach. It’s great to add after the greens get hot. It’s also great in carmelized onions, which I often eat with eggs.
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Don't forget that anchovies (at least the umami, and saltiness) goes well with lamb too.
 
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#68
jerry said:
Veggie burger!
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All good if specifically MEAT (texture) is the vegetarian slant.... but this is 100% animal product an assuredly NOT vegan....

SharpCat said:
I use it to darken fret boards. :woot:
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No doubt this stuff stains. Not sure if I'd want wood soaked in it tho... TB needs a sarcasm emoji

2saddleslab said:
I put it on the shelf with all the other unused condiments.
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HEARD...
I Agree it's an unused condiment. Thing is... (IMO) as pointed out throughout the thread its more of an "add IN" Thang than a "put ON" thang

JimmyO said:
Meatloaf 🤤
Do NOT use it as an embalming agent. Nothing good happens from that.
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100% YESSSSS INTO MEATLOAF

I will respectfully disagree about using it sparingly though. All good. I definitely use (I'm exec chef and 100% responsible for features) a gallon per month.



To my experience (next year, late summer I'm 40 years in) we don't tend to mess with the name.... it's "WOO HOO" sauce. Really 'cuz that's what it does to your recipe.

But I'll offer some help on pronunciation:
We got any Massachusetts residents here? Even beyond that, how does one pronounce "Worcester"? Just add the "shire" part. Ya, I know. So many letters and it really makes one want to say, "wor-shest-er" when you see the whole chain of letters in the sauce name... BUT, nah. It's that easy. It's 3 syllables.

"Worst-er-shire"
You're welcome.
:)

Aaaand YES, you should use that stuff.

Matter of fact, tonight's feature has it in the stuffing AND the bernaise....

20241220_153859.jpg
20241220_153925.jpg
 
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#69
InhumanResource said:
I use it as an ingredient in sauces or marinades. I DON’T put it directly on things like steaks or meats that will be seared/grilled/broiled because moisture is the enemy of good browning.
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I dry Brine my steaks for 4-6 hours, then use about a teaspoon per steak of WS to coat it on all sides, then add my other seasonings. I get a sear and crust to beat the band.
 
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#70
Ok... sorry....
That's my own picture I send to the staff. The GM takes a waaay sexier picture to post for the FB page (LOL).

The servers are pretty awesome about embellishing the description tableside too haha.

The stuffing is crawfish, sautéed shallot, panko, mayo, Dijon, woo-hoo, lime juice and chef Paul redfish magic. The salmon is Atlantic Chilean (fresh, never frozen) I break down from sides, 6oz center-cuts. I cut them into 3oz strips and flip them on their sides. I make a "ring" with the salmon and fill the center with the stuffing. They get additional panko on the bottom and get baked, with a drizzle of butter and more blackened spice. Skewers to hold them together until cooked (once fully cooked they adhere just fine)

Lovely, and I anticipate they'll be 86 by 8 or so.

I admit I got nailed by my par-cooked risotto... lol. I have enough for 18 orders but have 19 salmon... I made 20 but one was the pic. Geez. Maybe ONE guest tonight will want cauliflower mashed in lieu of risotto so we can sell all 19 orders.

20241220_153908.jpg
 
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#72
basscooker said:
All good if specifically MEAT (texture) is the vegetarian slant.... but this is 100% animal product an assuredly NOT vegan....


No doubt this stuff stains. Not sure if I'd want wood soaked in it tho... TB needs a sarcasm emoji


HEARD...
I Agree it's an unused condiment. Thing is... (IMO) as pointed out throughout the thread its more of an "add IN" Thang than a "put ON" thang


100% YESSSSS INTO MEATLOAF

I will respectfully disagree about using it sparingly though. All good. I definitely use (I'm exec chef and 100% responsible for features) a gallon per month.



To my experience (next year, late summer I'm 40 years in) we don't tend to mess with the name.... it's "WOO HOO" sauce. Really 'cuz that's what it does to your recipe.

But I'll offer some help on pronunciation:
We got any Massachusetts residents here? Even beyond that, how does one pronounce "Worcester"? Just add the "shire" part. Ya, I know. So many letters and it really makes one want to say, "wor-shest-er" when you see the whole chain of letters in the sauce name... BUT, nah. It's that easy. It's 3 syllables.

"Worst-er-shire"
You're welcome.
:)

Aaaand YES, you should use that stuff.

Matter of fact, tonight's feature has it in the stuffing AND the bernaise....

View attachment 7104348View attachment 7104350
Click to expand...
So I had this beaten into my head by a client in Peabody (pronounced “peabitty”) MA many years ago.

wus tuh shuh

And the town of Worcester itself: Wustuh
 
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#77
JimmyO said:
I’ve never thought of some of these uses, especially eggs. I usually do hot sauce with eggs, but will give Worcestershire a try.
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Report: I put woo hoo sauce on my scrambled eggs this morning. Definitely different, definitely not bad, but I’ll stick to my Tabasco on eggs. But I will continue the Worcestershire culinary adventures with things besides red meat and bloody marys where I’ve always used it.
 

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