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Worcestershire sauce - L&P
Posted on 8/11/16 at 12:22 pm
Posted on 8/11/16 at 12:22 pm
Odd topic, I know...
I was cleaning out our cabinets and I found an unopened bottle of Lea & Perrins Worcestershire sauce next to some HP sauce.
What the hell do you use worcestershire for? Seasoning a roast? I honestly don't think I've ever used it on food.
I was cleaning out our cabinets and I found an unopened bottle of Lea & Perrins Worcestershire sauce next to some HP sauce.
What the hell do you use worcestershire for? Seasoning a roast? I honestly don't think I've ever used it on food.
22
Posted on 8/11/16 at 12:24 pm to Forkbeard3777
I use it on all sorts of meats.
ETA: I like it most on pork chops, I think. Also goes really well on burgers.
ETA: I like it most on pork chops, I think. Also goes really well on burgers.
This post was edited on 8/11/16 at 12:33 pm
Posted on 8/11/16 at 12:32 pm to Forkbeard3777
Great question. I have a bottle in my cabinet but I rarely use it.
Posted on 8/11/16 at 12:44 pm to Forkbeard3777
I use it on burgers sometimes when I'm cooking them stove top. Also on pork chops before I throw them on the grill. Sometimes I throw a little splash in my scrambled eggs before cooking, but maybe I'm alone with that.
Posted on 8/11/16 at 12:48 pm to Epic Cajun
I add it to my meatballs. I often add a tbs or so to my gumbo or jambalaya. It's good in savory meat marinades too.
Posted on 8/11/16 at 12:53 pm to Forkbeard3777
quote:
What the hell do you use worcestershire for? Seasoning a roast? I honestly don't think I've ever used it on food.
Freaking Yankees...... I swear.
16 jumbo shrimp (12 per pound, about 1 1/2 pounds), with heads and unpeeled
1/2 cup Worcestershire sauce
2 tablespoons fresh lemon juice (about 2 lemons)
2 teaspoons ground black pepper
2 teaspoons cracked black pepper
2 teaspoons Creole seasoning
1 teaspoon minced garlic
1 1/2 cups (3 sticks) cold unsalted butter, cubed
French bread as accompaniment
- See more at: LINK
In a large skillet combine shrimp, Worcestershire, lemon juice, black peppers, Creole seasoning, and garlic and cook over moderately high heat until shrimp turn pink, about 1 minute on each side. Reduce heat to moderate and stir in butter, a few cubes at a time, stirring constantly and adding more only when butter is melted. Remove skillet from heat. Place shrimp in a bowl and pour sauce over top. Serve with French bread for dipping.
Posted on 8/11/16 at 1:03 pm to Forkbeard3777
quote:
What the hell do you use worcestershire for? Seasoning a roast? I honestly don't think I've ever used it on food.
In burgers, roast, with roasted vegetables, sautéed mushrooms, dips, on steak, etc.
Posted on 8/11/16 at 1:07 pm to Forkbeard3777
Pretty much anything meat imo
Posted on 8/11/16 at 1:07 pm to Forkbeard3777
I really love the stuff. Emeril's makes one in house and it's delicious. Wish he'd bottle it.
I use it in several recipes. A few dashes here and there makes a difference in some dishes. I use it most for bbq shrimp, meuniere and cocktail sauces. Meatloaf is another one. Sometimes, I make a brown butter sauce for meat or vegetables and add a dash or two.
Great stuff.
I use it in several recipes. A few dashes here and there makes a difference in some dishes. I use it most for bbq shrimp, meuniere and cocktail sauces. Meatloaf is another one. Sometimes, I make a brown butter sauce for meat or vegetables and add a dash or two.
Great stuff.
Posted on 8/11/16 at 1:07 pm to Forkbeard3777
Cocktail sauce is ketchup, horseradish, L&P, and lemon juice. Well to me it is at least.
Posted on 8/11/16 at 1:09 pm to Gaston
I put it in my weeknight quick marinade for chicken and pork. Little soy, L&P, dry mustard, liquid aminos, red wine vinegar, rosemary. On the grill. Easy.
Posted on 8/11/16 at 2:19 pm to Forkbeard3777
I use it constantly. I buy a bottle about every 6 weeks. Meats, soups, marinades, sauces, bloody Mary's...
Posted on 8/11/16 at 2:23 pm to Forkbeard3777
L&P is like fish sauce or soy sauce...it is a general purpose condiment that adds a savory/umami flavor. Try a few drops in a vinaigrette/salad dressing, use it in soups, stews, sauces, whatever. Taste a drop straight, just so you know what you're adding. Then sprinkle away....it really does add a lift to any savory food.
Posted on 8/11/16 at 2:27 pm to hungryone
I put it on pizza
Posted on 8/11/16 at 2:36 pm to gaetti15
Bloody Marys
Posted on 8/11/16 at 2:40 pm to ddsmit
The white L&P for chicken and other white meats is reall good as a seasoning ingredient.
Posted on 8/11/16 at 2:45 pm to Jones
quote:
Pretty much anything meat imo
This and sauces. Hell I use it on all kinds of cooking.
Posted on 8/11/16 at 2:49 pm to 4WHLN
quote:
I use it on all kinds of cooking.
Posted on 8/11/16 at 4:02 pm to ddsmit
Bloody Marys is the right answer
Posted on 8/11/16 at 4:07 pm to Forkbeard3777
I put it on my hash browns at Waffle House. Double order, peppered with some L&P.
Also in bloody Mary's
Also in bloody Mary's
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