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Worcestershire sauce.

PostPosted: 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) :lol:

Any suggestions for how many hours of smoke exposure to get into the mix?

Re: Worcestershire sauce.

PostPosted: 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.

PostPosted: 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.

PostPosted: Fri May 01, 2015 5:38 pm
by GUS
This was an utter failure, save your smoke for something worthy.