Simple Food Storage Items - Worcestershire Sauce

Simple Food Storage Items - Worcestershire Sauce
There are many spices, herbs and flavorings that can add zest to an otherwise plain meal. One such simple food item is Worcestershire sauce. It is relatively inexpensive and can make a great deal of difference in your meals prepared from food storage items.

Worcestershire sauce should be stored at room temperature before opening. No refrigeration is necessary for Worcestershire sauce, but once the bottle has been opened, it should be refrigerated in order to maintain the best flavor. Do not freeze Worcestershire sauce. Just give the bottle a good shake before each use.

The recommended shelf life of Worcestershire sauce is 24 months. It is recommended that Worcestershire sauce be consumed within 2 to 3 months after purchase to ensure the best possible flavor. Generally, all Worcestershire sauces are microbiologically safe to eat for an indefinite period of time.

The ingredient that sets Worcestershire sauce apart from most sauces is tamarind, the fruit of the Indian date. The pods, which resemble a brown pea pod, contain thick, sticky pulp that has the consistency of dates and a spicy flavor. Although often referred to as tamarind seed in recipes, it is only the pulp surrounding the seed that is normally used. Tamarind fruit contains more sugar than any other fruit, but is balanced by its high content of acid, thus giving it that sweet and sour taste unique to Worcestershire sauce.

“Lea & Perrins Worcestershire Sauce British and American recipes differ slightly in that the British recipe uses malt vinegar while the American version uses distilled white vinegar, giving the British version a slightly deeper flavour. Also, the American version uses high fructose corn syrup, while the British version has sugar. The British version is sold in Canada. Lea & Perrins uses a distinctive paper wrapper for the version sold in the United States. In the UK, the iconic bottle is well known to consumers for both its shape, and also the orange and black label. Lea & Perrins Sauce is also very popular in New Zealand and is used much in the same way as it is in Britain.”
Source: http://en.wikipedia.org/wiki/Lea_%26_Perrins

Any meal can be made even better with a few simple flavorings added. A little Worcestershire sauce goes a long way.

Got sauce?

Staying above the water line!

Riverwalker
http://stealthsurvival.blogspot.com/

[THE eXchanger]

when i see this ingredient : high fructose corn syrup

i wonder if it is made from GMO CORN ???

worcestershire sauce

just make your own:

Consider making your own Worcestershire sauce at home. It does contain a lot of ingredients, but the method is very simple and easy.
Prep Time: 15 minutes
Cook Time: 3 hours, 15 minutes
Ingredients:
2 tablespoons olive oil
2 large sweet onions, roughly chopped
1/2 cup tamarind paste
2 tablespoons minced garlic
2 tablespoons minced ginger
2 jalapenos, seeds removed and minced
1/4 cup chopped canned anchovies
1/4 cup tomato paste
2 whole cloves
2 tablespoons freshly cracked black pepper
1/2 cup dark corn syrup
1 cup molasses
3 cups white vinegar
1 cup dark beer
1/2 cup orange juice
2 cups water
1 lemon, thinly sliced
1 lime, thinly sliced
Preparation:
Heat the olive oil in a large saucepan and saute the chopped sweet onion until soft, about 7 minutes. Add the tamarind paste, garlic, ginger, and jalapenos. Cook over medium-low heat for another 5 minutes. Add anchovies, tomato paste, cloves, pepper, corn syrup, molasses, white vinegar, dark beer, orange juice, water, lemon, and lime. Stir to combine and bring to a boil. Reduce heat and simmer, stirring occasionally, for about 3 hours until thickened enough to coat the back of a spoon.

Strain Worcestershire sauce into a glass bottle and refrigerate.

yield 6 cups

[THE eXchanger]

GOOD OLD PEANUT SAUCE

Prep Time: 15 minutes
Cook Time: 5 minutes
Ingredients:
1 teaspoon sea salt
2 garlic cloves, minced (1 Tablespoon)
12 chiles de arbol or chiles Japones, softened in hot water, dried, seeded, and minced
1 Tablespoon minced galangal or ginger
1 stalk lemongrass, tough outer layers and green parts removed, minced (1/4 cup)
2 shallots, minced (1/4 cup)
1 teaspoon red miso
3 Tablespoons vegetable oil
1/4 cup plus 1 Tablespoons sugar
1/4 cup creamy peanut butter
1/2 cup coconut cream
1/4 cup tamarind juice
Preparation:
Pound the salt and garlic in a mortar with a pestle into a fine paste. Add the chiles and pound to a puree. One at a time, add the galangal or ginger, lemongrass, shallots, and red miso, in sequence, adding each one only after the previous ingredient has been completely pureed and incorporated into the paste. Transfer to a bowl or to a glass jar with a right-fitting lid. Refrigerated, the seasoning paste will keep for a month.

Or, if using a blender, add all the above ingredients plus the vegetable oil and puree.

Saute the chile paste in the oil (or the chile paste-oil mixture) in a saucepan over medium-high heat until it exudes a pleasant aroma, about 2 to 3 minutes. Lower the heat and add the sugar, peanut butter, coconut cream, and tamarind juice. Stir to mix, and heat until the mixture boils and thickens, about 2 minutes.

Transfer to a bowl and let cool before serving. Stored in a glass jar with a tight-fitting lid in the refrigerator, the sauce will keep for a couple of weeks. If it congeals and thickens, dilute with 2 to 3 tablespoons water and cook over low heat in a saucepan, stirring until smooth.

Yield: 1 cup

[avyaktam]

You say it contains corn syrup? I heard (in a Stewart Swerdlow interview) that this is used in products to create a hunger feeling, as it influences insulin levels and is one of the main reasons of the stark rise in diabetes after WW2.

[alyscat]

Wonder which version is sold in Canada... might be worth the trip over the border. I really don't like the high fructose corn syrup.

[ucan]

I've heard that Worcestershire sauce is fermented? The original recipe comes from Africa apparently, The story goes that it was made by instruction, but the original blend didn't taste very good - but after it was left (for how long i don't know) it changed and became the wonderful flavour that it is...

I keep a good stock of dried herbs,spices and seeds - not only for the flavour!