Author Topic: (new member/old Chef) Worcestershire -my secret ingredient  (Read 832 times)

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Offline rake

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(new member/old Chef) Worcestershire -my secret ingredient
« on: November 22, 2008, 10:34:05 AM »
Great forum folks. Glad I stumbled into it. I suppose over the years that I have wasted enough food to feed a small 3rd world country - in my quest for duplicating different restaurants pizzas. Probably spent $1000's on what ended like a ketchup covered bisquit in the trash can. I am lucky to have inherited an old large 60's gas oven that will actually kick out 500 d + heat.  In the summer I use my gas grill.

I have been digging through the different forums here and have found some good options, but I have noticed one thing missing in the sauce recipes that is a standard for many of mine - Worcestershire Sauce. I'm sure I just haven't read far enough yet.  It's really easy to ruin a good sauce with W.S. though. It just takes a couple of drops to add that smokey bite. A drop too much and it's BBQ or Cocktail sauce.