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Topic: Worcestershire sauce


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In the News (Tue 23 Jul 19)

  
  Worchestershire Sauce
Worcestershire Sauce is one of those ingredients that are often used in barbecue but seldom understood by cooks.
Worcestershire Sauce, such as Lee and Perrins, is as little understood as it is so often used.
Finally, the sauce is strained again, and some of the solids are retained (which is the reason that the bottle of sauce should be shaken before use).
old.cbbqa.org /articles/WorcestershireSauce.html   (1605 words)

  
  Worcestershire sauce - Wikipedia, the free encyclopedia
Worcestershire sauce (IPA [ˈwʊstə(ɹ)ʃ(ɪ)ə(r)]) also known as Worcester sauce (IPA [ˈwʊstə(ɹ)]) is a widely used fermented liquid condiment.
One of the simplest recipes to use Worcestershire sauce is a variation of cheese on toast, with the sauce added to the plain version during the grilling process.
The Japanese tonkatsu, yakisoba, okonomiyaki, and the Chinese lajiangyou (or spicy soy sauce, common to the Shanghai region) sauces are all similar to Worcestershire sauce, but differ in their levels of sweetness and tartness.
en.wikipedia.org /wiki/Worcestershire_sauce   (1178 words)

  
 Sauce - Wikipedia, the free encyclopedia
In cooking, a sauce is a liquid served on or used in the preparation of food.
Sauces may be prepared sauces, such as soy sauce, which are usually bought, not made, by the cook; or cooked sauces, such as Béchamel sauce, which are generally made just before serving.
Such sauces, including applesauce and cranberry sauce, are often eaten with specific other foods (apple sauce with pork or ham; cranberry sauce with poultry) or served as desserts.
en.wikipedia.org /wiki/Sauce   (634 words)

  
 Encyclopedia :: encyclopedia : Worcestershire sauce   (Site not responding. Last check: )
Worcestershire sauce (IPA [ˈwʊstə(r)ʃə(r)]) also known as Worcester sauce (IPA [ˈwʊstə(r)]) is a widely used fermented liquid condiment.
The "Crosse and Blackwell's" brand of Worcester sauce, also affected, is the brand commonly used by manufacturers of prepared foods.
The Japanese tonkatsu, yakisoba, and okonomiyaki sauces are all derived from Worcestershire sauce, but differ in their levels of sweetness and tartness.
www.hallencyclopedia.com /Worcestershire_sauce   (832 words)

  
 Worchestershire Sauce   (Site not responding. Last check: )
Worcestershire Sauce is one of those ingredients that are often used in barbecue but seldom understood by cooks.
Worcestershire Sauce, such as Lee and Perrins, is as little understood as it is so often used.
Worcestershire sauce was named for the town of Worcester, England, which is in the Shire (county) of Worcester.
new.cbbqa.com /articles/WorcestershireSauce.html   (1605 words)

  
 Worcestershire sauce -- Worcester sauce
Lea and Perrins (who used to aver on the bottle's paper wrapping that the sauce came "from the recipe of a nobleman in the country") was
One of the simplest recipes to use Worcestershire sauce is a variation of
cheese on toast with the sauce added to the plain version during the grilling process.
www.edinformatics.com /culinaryarts/food_encyclopedia/worcester_sauce.htm   (771 words)

  
 Worcestershire sauce : InstantCast All-Stars : Articles with unsourced statements since February 2008
Worcestershire sauce (known as salsa inglesa in Spanish) is an essential ingredient of the popular Mexican beer cocktail, the Michelada.
In Cantonese cuisine, Worcestershire sauce was introduced in the 19th century via Hong Kong and is today used in dim sum items such as steamed beef meatballs and spring rolls.
In Shanghainese cuisine, the use of Worcestershire sauce spread from European-style restaurants in the 19th and 20th century to its use as an ingredient in ubiquitous, Eastern European-inspired dishes such as Shanghai-style borscht, and as a dipping sauce in Western fusion foods such as Shanghai-style breaded pork cutlets.
www.instantcast.com /AllStars/Worcestershire_sauce   (1766 words)

  
 Worcestershire Sauce
Given that Worcestershire sauce lasts indefinitely in the bottle and that a bottle costs so little, there's no reason not to keep a small bottle around as part of your staples.
He had a recipe for a brewed sauce that he asked his local chemists (who happened to be Lea and Perrins) to have a go at making.
Worcestershire is pronounced "wus - tuh - sher".
www.practicallyedible.com /edible.nsf/pages/worcestershiresauce!opendocument   (560 words)

  
 Worcestershire Sauce Lea and Perrins
Worcestershire Sauce was brought back from India by Lord Marcus Sandys, ex-Governor of Bengal, who gave it to two local chemists, John Lea and William Perrins, with an order for a large batch to be made up from his recipe.
So thanks to this chance retasting,1838 saw the UK's best-known sauce launched, and the name of Worcestershire Sauce (originally called just Worcester Sauce), has spread to be mispronounced by many a foreigner in every corner of this spherical world.
In the UK, Worcestershire is pronounced 'woost-ur-shire' and Worcestershire Sauce is referred to as 'Worcester Sauce', pronounced 'woos-tah'.
www.birminghamuk.com /worcester_sauce.htm   (224 words)

  
 Ugly Brothers BBQ: Sauce & Marinate Recipes
Because the sauce contains sugar, it burns easily and should be brushed on during the last 10 to 15 minutes of cooking.
Add the ketchup, vinegar, Worcestershire sauce, sugar, chili powder and cayenne, to taste (the more cayenne you use, the hotter it will be).
In general this sauce is preferred as a dipping sauce for short ribs, though many will use it to baste a variety of cuts on the grill.
www.uglybrothers.net /RECIPES/sauce.htm   (1113 words)

  
 New Window - Waitrose.com - Glossary Term - Worcestershire sauce   (Site not responding. Last check: )
Worcestershire sauce was first made in the nineteenth century in Worcester when a barrel of vinegar was accidentally left to ferment.
When the sauce is ready it is strained again although it should be shaken well before use to ensure it is thoroughly mixed.
The finished sauce is a deep brown colour, has a distinctive savoury taste and is quite spicy, it has a concentrated flavour so should be used sparingly.
www.waitrose.com /frontend/popups/rec_gloss.asp?uidstr=350   (192 words)

  
 Worcestershire sauce - Search Results - MSN Encarta
Worcestershire, county, central England; Worcester is the county town.
Worcestershire comprises an area of gently undulating terrain, bordered on...
Art: Art is not a special…, Food: In England there are sixty…, Proverbs: Hunger is the best sauce., Proverbs: Make not the sauce till…, United...
encarta.msn.com /Worcestershire+sauce.html   (129 words)

  
 Worcestershire Sauce History - FoodNotes
Worcestershire sauce was also exported to other countries around the world.
Now the sauce is produced in the United States, as well as in England, and other brands of Worcestershire sauce besides Lea & Perrins have appeared.
The versatile sauce, homemade or commercial, is used on broiled meats (especially steaks), in Bloody Marys, in stews, in recipes for Welsh rabbit, even in some blue cheese dressing recipes.
www.foodhistory.com /foodnotes/leftovers/sauce/worcestershire/01   (578 words)

  
 Lea and Perrins - About Lea and Perrins
To protect the sauce from other imitators, the famous Lea and Perrins® signature was put on the label of the bottle, as it appears today.
In Hong Kong, Lea and Perrins® is a favoured dipping sauce, stir-fry sauce and beef marinade.
Lea and Perrins® Worcestershire Sauce has been awarded the highly-prized Royal Warrant from Her Majesty The Queen - a mark regarded as a sign of excellence and quality.
www.leaperrins.com /about-lea-perrins.aspx   (589 words)

  
 Starfish Consulting: BBQ Sauce Recipes
This sauce may be served room temperature or heated.
Puree sauce in 2, 3, or more batches to prevent it from spilling out of your food processor or blender.
Reduce heat to medium-low and simmer, covered for 30-45 minutes or until sauce is thickened, stirring occasionally.
www.starfishcons.com /pages/bbqsauce.htm   (448 words)

  
 The Old Foodie: On Worcestershire Sauce.
Worcestershire Sauce, an essential ingredient in a Bloody Mary (and even more essential in a Virgin Mary) was trademark registered by Lea & Perrins on this day in 1892.
They must have been confident that imitations of their sauce would not have been serious competition, which means that they must have been confident that they could maintain the secrecy of the recipe.
The original Worcestershire Sauce bottle label stated that it was “from the recipe of a nobleman of the country”.
theoldfoodie.blogspot.com /2007/05/on-worcestershire-sauce_31.html   (1431 words)

  
 Worcestershire Sauce, Adding Zip to Dishes Since 1838
The BBC advises: “In the U.K., Worcestershire is pronounced ‘woost-ur-shire’ and Worcestershire Sauce is referred to as ‘Worcester Sauce’, pronounced ‘woos-tah’.
Square ones were typically used for sauces, but medicine bottles were round and, given that Lea and Perrins were chemists, that’s the sort of bottle they used from the outset.
Worcestershire sauce is an indispensible ingredient in inumerable dishes, including oyster-based ones previously mentioned here, such as oysters Kilpatrick (oysters baked in the half shell with bacon).
www.metnews.com /articles/2004/reminiscing062404.htm   (779 words)

  
 Worcestershire Sauce - ChefTalk Cooking Forums
Once mature, the sauce is again strained, although some solids are retained because their presence in the sauce is essential to its flavor and character.
On the tongue, the sauce is tangy and spicy, with a yin/yang sense of sweetness/bitterness.
It is headed ' a recipe for worcestershire sauce' I was surprised too as folk lore has it that it was femented prawn heads or something wasn't it.
www.cheftalk.com /forums/showthread.php?t=6234   (1069 words)

  
 FRENCH's®
The letter represents the manufacturing location, the first two numbers represent the year the sauce was produced and the next three numbers is the day of the year.
All FRENCH'S® Worcestershire Sauces are microbiologically safe to eat for an indefinite period of time.
A: The ingredient that sets Worcestershire sauce apart from most sauces is tamarind, the fruit of Tamarindus indica or Indian date in Arabic.
www.frenchsmustard.com /recipe/frenchs/product_w_faq.jsp?fc=1   (669 words)

  
 Worcestershire Sauce - Uncyclopedia, the content-free encyclopedia
Food of the gods (or at least the sauce the gods use to flavour their food), Worcestershire Sauce is pronounced 'Bromsgrove Sauce' and is made from fermented things.
Unusually, in the case of Worcestershire Sauce, this fermentation process does not result in beer, gin or any other of the usual fermenty things, but in a thin, brown liquid which is especially good when you have a hangover and require something to cut the grease in your breakfast.
Worcestershire Sauce is strangely delicious and should not be confused with Mushroom Ketchup, which is disgusting.
uncyclopedia.org /wiki/Worcestershire_Sauce   (215 words)

  
 WORCESTERSHIRE SAUCE
Worcestershire Sauce makes it unique to the cook, adding just a "little boost” to almost any cuisine.
Though the sauce is high in sodium and potassium and boasts few nutrients, there is so little used in a dish, no one’s health is in jeopardy.
"Worcestershire" in the UK is pronouncede "Woost-ur-shire." In other parts of the world one often hears, "War-sest-uh-shire." This wonder from Worcestershire County, also the town of the same name, has been commercially available for over 165 years, 45 years longer than Ketchup.
www.travellady.com /Issues/May06/3004WORCESTERSHIRE.htm   (680 words)

  
 Worcester City Art Gallery & Museum - Spirit of Enterprise Exhibition - Wine & Sauce Making
Lea and Perrins has not been the only Worcestershire sauce to be made.
In 1906, Lea and Perrins took legal action against a Birmingham sauce manufacturer called Holbrooks, to try and restrict the use of the name "Worcestershire Sauce".
Sauces were particularly popular during the 19th and 20th centuries as they gave flavour to otherwise plain food and helped tenderise tough cuts of meat.
www.worcestercitymuseums.org.uk /mag/spirit/spsauce.htm   (518 words)

  
 Allrecipes | Cook's Encyclopedia | sauce
In the most basic terms, a sauce is a thickened, flavored liquid designed to accompany food in order to enhance and bring out its flavor.
In the days before refrigeration, however, sauces were more often used to smother the taste of foods that had begun to go bad.
It was the 19th-century French chef Antonin Carême who evolved an intricate methodology by which hundreds of sauces were classified under one of five "mother sauces." Those are: ESPAGNOLE (brown stock-based), VELOUTÉ (light stock-based), BÉCHAMEL (basic white sauce), HOLLANDAISE and MAYONNAISE (EMULSIFIED sauces) and VINAIGRETTE (oil-and-vinegar combinations).
allrecipes.com /advice/ref/ency/terms/8378.asp   (148 words)

  
 FRENCH's®
The letter represents the manufacturing location, the first two numbers represent the year the sauce was produced and the next three numbers is the day of the year.
All FRENCH'S® Worcestershire Sauces are microbiologically safe to eat for an indefinite period of time.
A: The ingredient that sets Worcestershire sauce apart from most sauces is tamarind, the fruit of Tamarindus indica or Indian date in Arabic.
www.frenchs.com /recipe/frenchs/product_w_faq.jsp?fc=1   (670 words)

  
 Sole Fillets with Worcestershire Sauce   (Site not responding. Last check: )
Into a small casserole, melt butter; mix in Worcestershire sauce, lemon juice and salt.
Arrange sole fillets into an oven-safe dish; evenly coat with half of Worcestershire sauce mixture.
Mix breadcrumbs into remaining Worcestershire sauce mixture; sprinkle all over baked sole fillets.
www.therecipebox.com /members/box/fish/fis0100.htm   (63 words)

  
 Worcestershire Sauce - Find, Compare, and Buy at Shopping.com
Cajun Power® Worcestershire Sauce A Cajun Worcestershire and steak sauce that was created to compliment the garlic sauce.
Try Me® Wine and Pepper Worcestershire Sauce The traditional flavor of aged Worcestershire sauce with fine sherry and a tinge of cayenne pepper, produc...
The mildly sweet Georgia Southern Eagles barbecue sauce from Hot Sauce Harry's showcases a hickory smoke flavor recipe and is a great way to spice up...
www.shopping.com /xGS-Worcestershire_Sauce   (1019 words)

  
 Worcestershire Sauce - Mahalo
A common additive to many savory dishes, especially those containing beef, Worcestershire sauce is also an essential ingredient in a Bloody Mary, a type of cocktail.
Although the original recipe is heavily guarded and ingredients vary by brand, most Worcestershire sauces are a mixture of vinegar, anchovies, molasses, tamarinds, sugar, salt, garlic, onions and spices.
The sauce is left to ferment for six months to two years to improve its flavor.
www.mahalo.com /Worcestershire_Sauce   (163 words)

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