Thank you so much for sharing. Excited to be able to eat Worcestershire Sauce again. I will try it with the modifications I need due to being allergic to cinnamon and cloves. I think I can add Allspice instead - that's what I normally do, if recipies call for those two spices, and I need to find alternatives. If it's just in pies, etc. I just leave cinnamon or cloves out. From your comments during the taste testing later, I think I might cut back on the sugar a bit. Trying to avoid too much sugar in my diet anyway, and it seems like this recipe is quite a bit sweeter than the original Worcestershire Sauce. I love your videos - just found you this weekend, and you do an excellent job, very informative, and good visuals and sounds. A big thumbs up!
Awwwwe, thank you so much. Yes, I think allspice would be a perfect sub. And yes, I definitely think you could cut back on the sugar. As long as you kept the vinegar the same it should be perfectly fine.
Thanks for the fun video. I do love Worcestershire Sauce, but I'm not sure if I would make it from scratch. Glad to know I could in a pinch. Would love to have you do a video about your chai tea concentrate.
Just a note on the cinnamon. Reason people should be wary of which cinnamon to use is if you are using the cinnamon in larger doses medicinally. Some use capsules of it for blood sugar regulation etc. I always counselled my clients that if they were taking over a tsp a day to use cylon, if it was just for baking etc that the cassia is much more flavorful. Cassia builds up in the liver if taken in large doses.
Thanks for your reply. Great information! That makes perfect sense. I know there are serious restrictions on it as an essential oil due to eugenol content.
Was the recipe in the book a canning one? I was thinking perhaps I would have canned in 4oz jars just to keep the majority of it shelf stable. Fun project. Think all I'd have to look for is the tamarind and anchovies.
It's not actually a canning recipe, which kind of surprised me. But they have a whole section on "fermented" foods, including stuff like a ginger bug and another section on meat curing. It's really a neat book. If you do can it, I'd do a 10 minute water bath can, just to kill any mold spores that might be on the container or in the product.
I really don't know. America's Test Kitchen says there are two different kinds, Thai/Indonesian and Indian. And they suggest matching the type you buy with the food you are making. Indian tends to be thicker and higher calorie. I've always just bought whatever I can find as I don't see it very often. Mine is definitely a concentrate, NOT the dried pods.
I love all sorts of glass even the glass large pickle jars and jars of all sorts AS LONG AS ITS GLASS > I' am glade i did save them. Cause things gone to plastic. I hate plastic!
I use my Worcestershire Sauce glass bottles for my hot sauces. I can save money by buying it made, rather buying a bunch of crap that will rot, and not used But every thing is better from scratch. WOULD I MAKE IT ? .. MOSTLY LIKEY NO > i just bought a gallon of FRENCH'S Worcestershire sauce for 8 dollars, It was a great buy! The only difference between French's and Lea is CHILI POWDER, I can always add chili powder to it.. also French's has soy sauce, which Lea don't.. I will just use my taste cup! To fine what i want it in > Just for my touches. It might be pineapple juice or beer or what ever, i like the taste to be. Heck it might be peach jelly or a Habanero pepper
anything home made will be 100% better. Under US regs not all products in goods have to be noted so who knows what chems and toxins are in them??? My 200ml store buy lasts over 5 years so making pints would be a waste of money and time for me
Thank you so much for sharing. Excited to be able to eat Worcestershire Sauce again. I will try it with the modifications I need due to being allergic to cinnamon and cloves. I think I can add Allspice instead - that's what I normally do, if recipies call for those two spices, and I need to find alternatives. If it's just in pies, etc. I just leave cinnamon or cloves out.
From your comments during the taste testing later, I think I might cut back on the sugar a bit. Trying to avoid too much sugar in my diet anyway, and it seems like this recipe is quite a bit sweeter than the original Worcestershire Sauce. I love your videos - just found you this weekend, and you do an excellent job, very informative, and good visuals and sounds. A big thumbs up!
Awwwwe, thank you so much. Yes, I think allspice would be a perfect sub. And yes, I definitely think you could cut back on the sugar. As long as you kept the vinegar the same it should be perfectly fine.
Thanks for the fun video. I do love Worcestershire Sauce, but I'm not sure if I would make it from scratch. Glad to know I could in a pinch. Would love to have you do a video about your chai tea concentrate.
Ask and you shall receive, lol. From a few years ago. ua-cam.com/video/_V_DjaKLV5w/v-deo.htmlsi=34akReDNjX50SvDs
Just a note on the cinnamon. Reason people should be wary of which cinnamon to use is if you are using the cinnamon in larger doses medicinally. Some use capsules of it for blood sugar regulation etc. I always counselled my clients that if they were taking over a tsp a day to use cylon, if it was just for baking etc that the cassia is much more flavorful. Cassia builds up in the liver if taken in large doses.
Thanks for your reply. Great information! That makes perfect sense. I know there are serious restrictions on it as an essential oil due to eugenol content.
Was the recipe in the book a canning one? I was thinking perhaps I would have canned in 4oz jars just to keep the majority of it shelf stable. Fun project. Think all I'd have to look for is the tamarind and anchovies.
It's not actually a canning recipe, which kind of surprised me. But they have a whole section on "fermented" foods, including stuff like a ginger bug and another section on meat curing. It's really a neat book. If you do can it, I'd do a 10 minute water bath can, just to kill any mold spores that might be on the container or in the product.
Thanks for this video
Horchata ❤❤❤
Right!? I need to make that from scratch too!
What can I use as a substitute for the anchovies since my sister is allergic to fish?
I would either just leave it out (it's only a teaspoon) or maybe sub in mushroom powder for that umami boost.
What brand tamarind ? Asian & mid East Grocery has so many types 😮 lol
I really don't know. America's Test Kitchen says there are two different kinds, Thai/Indonesian and Indian. And they suggest matching the type you buy with the food you are making. Indian tends to be thicker and higher calorie. I've always just bought whatever I can find as I don't see it very often. Mine is definitely a concentrate, NOT the dried pods.
I love all sorts of glass even the glass large pickle jars and jars of all sorts AS LONG AS ITS GLASS > I' am glade i did save them. Cause things gone to plastic. I hate plastic!
I just copy Pepperbelly Pete and call it Washyoursister sauce.
I use my Worcestershire Sauce glass bottles for my hot sauces. I can save money by buying it made, rather buying a bunch of crap that will rot, and not used But every thing is better from scratch. WOULD I MAKE IT ? .. MOSTLY LIKEY NO > i just bought a gallon of FRENCH'S Worcestershire sauce for 8 dollars, It was a great buy! The only difference between French's and Lea is CHILI POWDER, I can always add chili powder to it.. also French's has soy sauce, which Lea don't.. I will just use my taste cup! To fine what i want it in > Just for my touches. It might be pineapple juice or beer or what ever, i like the taste to be. Heck it might be peach jelly or a Habanero pepper
anything home made will be 100% better. Under US regs not all products in goods have to be noted so who knows what chems and toxins are in them??? My 200ml store buy lasts over 5 years so making pints would be a waste of money and time for me
hellooooooooooooooo thank u for vid