Worcestershire sauce.
Posted:
Thu Dec 05, 2013 9:01 pm
by GUS
Popped some more edam (currently on another 55p per 100g @Tesco) in the Hobo-Hotel smoker,
& had room for some more soy & a sample of Worcester (pronounced "wooster" as in jeeves for any non au fait American brethren, ....I love getting American friends to read the stops aloud on the London underground)
Any suggestions for how many hours of smoke exposure to get into the mix?
Re: Worcestershire sauce.
Posted:
Sun Dec 08, 2013 6:42 pm
by GUS
Sat the sample Lea & Perrins Worcester sauce in what is fast becoming the samples dish, (a steel thermal flask lid with a food safe inner plastic lining, so far hasn't taken on taint of anything.
After 1 smoke (csg) it was light
After the second smoke, it was (unless my mind is playing tricks or adulterated by the soy sampling in the same period) seemingly hotter & slightly chilli'ed heat within, though that said I don't normally sample worcester sauce on it's own.
After a 3rd full smoke it appeared lessened back to "Normal" worcester flavour & with only the small hint of smoke, good enough to make up a few sample ham, cheese, mayo sandwiches to check out the flavour.
the remainder is now resting, but think this is a likely flavour fail, nothing special.
Re: Worcestershire sauce.
Posted:
Thu Dec 12, 2013 3:17 pm
by GUS
I've now reduced the original sample of worcester sauce on a slow heat to a very intense sludge whilst I think what to do with it.
Re: Worcestershire sauce.
Posted:
Fri May 01, 2015 5:38 pm
by GUS
This was an utter failure, save your smoke for something worthy.