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Thread: Rescue a dish from too much worcestershire sauce!

  1. #1
    Julia Altshuler Guest

    Default Re: Rescue a dish from too much worcestershire sauce!

    Jacktwist1 wrote:
    > So, I just made a big batch of pulled pork for today's football games,
    > In a crock pot last night. I followed a recipe, but it must have had
    > too much worcestershire sauce, because it is very over powering. Does
    > anyone have any ideas on how to cut this with something to offset it. I
    > added more brown sugar last night, but I don't want to add anymore. The
    > other ingredients are tomato paste, vinegar, mustard powder. Appreciate
    > any salvage ideas.



    Double the other ingredients including the pulled pork. Leave out the
    worcestershire sauce this time. Freeze the leftovers.


    --Lia


  2. #2
    jmcquown Guest

    Default Re: Rescue a dish from too much worcestershire sauce!

    Julia Altshuler wrote:
    > Jacktwist1 wrote:
    >> So, I just made a big batch of pulled pork for today's football
    >> games, In a crock pot last night. I followed a recipe, but it must
    >> have had too much worcestershire sauce, because it is very over
    >> powering. Does anyone have any ideas on how to cut this with
    >> something to offset it. I added more brown sugar last night, but I
    >> don't want to add anymore. The other ingredients are tomato paste,
    >> vinegar, mustard powder. Appreciate any salvage ideas.

    >
    >
    > Double the other ingredients including the pulled pork. Leave out the
    > worcestershire sauce this time. Freeze the leftovers.
    >
    >
    > --Lia


    Easier said than done if he made that pulled pork from scratch!

    Jill

  3. #3
    cybercat Guest

    Default Re: Rescue a dish from too much worcestershire sauce!


    "Jacktwist1" <[email protected]> wrote in message
    news:[email protected]..
    >
    > So, I just made a big batch of pulled pork for today's football games,
    > In a crock pot last night. I followed a recipe, but it must have had
    > too much worcestershire sauce, because it is very over powering. Does
    > anyone have any ideas on how to cut this with something to offset it. I
    > added more brown sugar last night, but I don't want to add anymore. The
    > other ingrediants are tomato paste, vinegar, mustard powder. Appreciate
    > any salvage ideas. Thanks. JT
    >

    I would put it in a collander and rinse it and start over.



  4. #4
    cybercat Guest

    Default Re: Rescue a dish from too much worcestershire sauce!


    "Julia Altshuler" <[email protected]> wrote
    >
    > Double the other ingredients including the pulled pork. Leave out the
    > worcestershire sauce this time. Freeze the leftovers.
    >


    I was assuming he didn't have any more pork.



  5. #5
    Jacktwist1 Guest

    Default Rescue a dish from too much worcestershire sauce!


    So, I just made a big batch of pulled pork for today's football games,
    In a crock pot last night. I followed a recipe, but it must have had
    too much worcestershire sauce, because it is very over powering. Does
    anyone have any ideas on how to cut this with something to offset it. I
    added more brown sugar last night, but I don't want to add anymore. The
    other ingrediants are tomato paste, vinegar, mustard powder. Appreciate
    any salvage ideas. Thanks. JT




    --
    Jacktwist1

  6. #6
    Sqwertz Guest

    Default Re: Rescue a dish from too much worcestershire sauce!

    cybercat <[email protected]> wrote:

    > I would put it in a collander and rinse it and start over.


    I just have to put my foot down at that suggestion.

    Putting it in a collander and optionally weighting it down might
    help, then you can add some fresh BBQ sauce or whatever to wet it up
    some more.

    -sw

  7. #7
    sf Guest

    Default Re: Rescue a dish from too much worcestershire sauce!

    On Sun, 28 Sep 2008 11:52:25 -0400, Julia Altshuler
    <[email protected]> wrote:

    >Jacktwist1 wrote:
    >> So, I just made a big batch of pulled pork for today's football games,
    >> In a crock pot last night. I followed a recipe, but it must have had
    >> too much worcestershire sauce, because it is very over powering. Does
    >> anyone have any ideas on how to cut this with something to offset it. I
    >> added more brown sugar last night, but I don't want to add anymore. The
    >> other ingredients are tomato paste, vinegar, mustard powder. Appreciate
    >> any salvage ideas.

    >
    >
    >Double the other ingredients including the pulled pork. Leave out the
    >worcestershire sauce this time. Freeze the leftovers.
    >

    or drain the pork as much as possible and start over with the sauce.
    Worcestershire and soy should be added by the drop, not by teaspoons.


    --
    I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

    Mae West

  8. #8
    isw Guest

    Default Re: Rescue a dish from too much worcestershire sauce!

    In article <[email protected]>, sf wrote:

    > On Sun, 28 Sep 2008 11:52:25 -0400, Julia Altshuler
    > <[email protected]> wrote:
    >
    > >Jacktwist1 wrote:
    > >> So, I just made a big batch of pulled pork for today's football games,
    > >> In a crock pot last night. I followed a recipe, but it must have had
    > >> too much worcestershire sauce, because it is very over powering. Does
    > >> anyone have any ideas on how to cut this with something to offset it. I
    > >> added more brown sugar last night, but I don't want to add anymore. The
    > >> other ingredients are tomato paste, vinegar, mustard powder. Appreciate
    > >> any salvage ideas.

    > >
    > >
    > >Double the other ingredients including the pulled pork. Leave out the
    > >worcestershire sauce this time. Freeze the leftovers.
    > >

    > or drain the pork as much as possible and start over with the sauce.
    > Worcestershire and soy should be added by the drop, not by teaspoons.


    I have many BBQ recipes which call for one or the other of those (or
    both), at multi-tablespoon levels. I've never gotten so much that the
    taste was "overwhelming', so I wonder if it wasn't something else that
    got misread?

    Isaac

  9. #9
    cybercat Guest

    Default Re: Rescue a dish from too much worcestershire sauce!


    "isw" <[email protected]> wrote
    > I have many BBQ recipes which call for one or the other of those (or
    > both), at multi-tablespoon levels. I've never gotten so much that the
    > taste was "overwhelming', so I wonder if it wasn't something else that
    > got misread?
    >


    I bet not. Even a little too much Worchestershire sauce tastes like dirty
    feet smell.



  10. #10
    Nancy2 Guest

    Default Re: Rescue a dish from too much worcestershire sauce!

    On Sep 28, 12:19*pm, Jacktwist1 <Jacktwist1.3259...@foodbanter.com>
    wrote:
    > So, I just made a big batch of pulled pork for today's football games,
    > In a crock pot last night. I followed a recipe, but it must have had
    > too much worcestershire sauce, because it is very over powering. Does
    > anyone have any ideas on how to cut this with something to offset it. I
    > added more brown sugar last night, but I don't want to add anymore. The
    > other ingrediants are tomato paste, vinegar, mustard powder. Appreciate
    > any salvage ideas. Thanks. JT
    >
    > --
    > Jacktwist1


    I've rescued too-salty chili by spooning out the meat and beans (yeah,
    too bad, I like beans in chili) with a slotted spoon, and starting
    over with the sauce. Nothing else worked, including bread and cut up
    raw potatoes.

    N.

  11. #11
    Mike Guest

    Default Re: Rescue a dish from too much worcestershire sauce!


    <sf> wrote in message news:[email protected]..
    > On Sun, 28 Sep 2008 11:52:25 -0400, Julia Altshuler
    > <[email protected]> wrote:
    >
    >>Jacktwist1 wrote:
    >>> So, I just made a big batch of pulled pork for today's football games,
    >>> In a crock pot last night. I followed a recipe, but it must have had
    >>> too much worcestershire sauce, because it is very over powering. Does
    >>> anyone have any ideas on how to cut this with something to offset it. I
    >>> added more brown sugar last night, but I don't want to add anymore. The
    >>> other ingredients are tomato paste, vinegar, mustard powder. Appreciate
    >>> any salvage ideas.

    >>
    >>
    >>Double the other ingredients including the pulled pork. Leave out the
    >>worcestershire sauce this time. Freeze the leftovers.
    >>

    > or drain the pork as much as possible and start over with the sauce.
    > Worcestershire and soy should be added by the drop, not by teaspoons.
    >
    >
    > --
    > I never worry about diets. The only carrots that interest me are the
    > number of carats in a diamond.
    >
    > Mae West


    Reminds me of the time I used a few splashes of Sesame Oil in a stroganoff
    dish. It overpowered the Hell out of it.
    Finally after adding numerous items I saved it... of course I was the only
    one who ate it



  12. #12
    sf Guest

    Default Re: Rescue a dish from too much worcestershire sauce!

    On Thu, 2 Oct 2008 20:21:32 -0700, "Mike"
    <[email protected]> wrote:

    >
    ><sf> wrote in message news:[email protected]..
    >> On Sun, 28 Sep 2008 11:52:25 -0400, Julia Altshuler
    >> <[email protected]> wrote:
    >>
    >>>Jacktwist1 wrote:
    >>>> So, I just made a big batch of pulled pork for today's football games,
    >>>> In a crock pot last night. I followed a recipe, but it must have had
    >>>> too much worcestershire sauce, because it is very over powering. Does
    >>>> anyone have any ideas on how to cut this with something to offset it. I
    >>>> added more brown sugar last night, but I don't want to add anymore. The
    >>>> other ingredients are tomato paste, vinegar, mustard powder. Appreciate
    >>>> any salvage ideas.
    >>>
    >>>
    >>>Double the other ingredients including the pulled pork. Leave out the
    >>>worcestershire sauce this time. Freeze the leftovers.
    >>>

    >> or drain the pork as much as possible and start over with the sauce.
    >> Worcestershire and soy should be added by the drop, not by teaspoons.

    >
    >Reminds me of the time I used a few splashes of Sesame Oil in a stroganoff
    >dish. It overpowered the Hell out of it.
    >Finally after adding numerous items I saved it... of course I was the only
    >one who ate it
    >


    So, how did *you* like it? I can't imagine adding sesame oil to beef,
    but I love it with chicken.


    --
    I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

    Mae West

  13. #13
    Goomba Guest

    Default Re: Rescue a dish from too much worcestershire sauce!

    sf wrote:

    > So, how did *you* like it? I can't imagine adding sesame oil to beef,
    > but I love it with chicken.
    >

    Sesame oil is de rigeur in any bulgogi marinade recipe I've made or
    seen. It is delicious with beef.

  14. #14
    blake murphy Guest

    Default Re: Rescue a dish from too much worcestershire sauce!

    On Fri, 03 Oct 2008 02:42:02 -0400, Goomba wrote:

    > sf wrote:
    >
    >> So, how did *you* like it? I can't imagine adding sesame oil to beef,
    >> but I love it with chicken.
    >>

    > Sesame oil is de rigeur in any bulgogi marinade recipe I've made or
    > seen. It is delicious with beef.


    or toasted sesame seeds, sometimes both.

    your pal,
    blake

  15. #15
    Goomba Guest

    Default Re: Rescue a dish from too much worcestershire sauce!

    blake murphy wrote:
    > On Fri, 03 Oct 2008 02:42:02 -0400, Goomba wrote:
    >
    >> sf wrote:
    >>
    >>> So, how did *you* like it? I can't imagine adding sesame oil to beef,
    >>> but I love it with chicken.
    >>>

    >> Sesame oil is de rigeur in any bulgogi marinade recipe I've made or
    >> seen. It is delicious with beef.

    >
    > or toasted sesame seeds, sometimes both.
    >
    > your pal,
    > blake


    Oh, always both in my kitchen!

  16. #16
    blake murphy Guest

    Default Re: Rescue a dish from too much worcestershire sauce!

    On Fri, 03 Oct 2008 12:54:21 -0400, Goomba wrote:

    > blake murphy wrote:
    >> On Fri, 03 Oct 2008 02:42:02 -0400, Goomba wrote:
    >>
    >>> sf wrote:
    >>>
    >>>> So, how did *you* like it? I can't imagine adding sesame oil to beef,
    >>>> but I love it with chicken.
    >>>>
    >>> Sesame oil is de rigeur in any bulgogi marinade recipe I've made or
    >>> seen. It is delicious with beef.

    >>
    >> or toasted sesame seeds, sometimes both.
    >>
    >> your pal,
    >> blake

    >
    > Oh, always both in my kitchen!


    toasting the seeds is kinda fun.

    your pal,
    blake

  17. #17
    Andy Guest

    Default Re: Rescue a dish from too much worcestershire sauce!

    blake murphy said...

    > On Fri, 03 Oct 2008 12:54:21 -0400, Goomba wrote:
    >
    >> blake murphy wrote:
    >>> On Fri, 03 Oct 2008 02:42:02 -0400, Goomba wrote:
    >>>
    >>>> sf wrote:
    >>>>
    >>>>> So, how did *you* like it? I can't imagine adding sesame oil to

    beef,
    >>>>> but I love it with chicken.
    >>>>>
    >>>> Sesame oil is de rigeur in any bulgogi marinade recipe I've made or
    >>>> seen. It is delicious with beef.
    >>>
    >>> or toasted sesame seeds, sometimes both.
    >>>
    >>> your pal,
    >>> blake

    >>
    >> Oh, always both in my kitchen!

    >
    > toasting the seeds is kinda fun.



    Probably not fitting so late in the thread but I don't use sesame oil to
    cook but under prior r.f.c advisement add a few drops after cooking to toss
    for flavor. Sesame seeds play a big part in my baked chicken tenders
    coating mix.

    Andy

  18. #18
    sf Guest

    Default Re: Rescue a dish from too much worcestershire sauce!

    On Sat, 04 Oct 2008 16:32:51 GMT, blake murphy
    <[email protected]> wrote:

    >On Fri, 03 Oct 2008 12:54:21 -0400, Goomba wrote:
    >
    >> blake murphy wrote:
    >>> On Fri, 03 Oct 2008 02:42:02 -0400, Goomba wrote:
    >>>
    >>>> sf wrote:
    >>>>
    >>>>> So, how did *you* like it? I can't imagine adding sesame oil to beef,
    >>>>> but I love it with chicken.
    >>>>>
    >>>> Sesame oil is de rigeur in any bulgogi marinade recipe I've made or
    >>>> seen. It is delicious with beef.
    >>>
    >>> or toasted sesame seeds, sometimes both.
    >>>
    >>> your pal,
    >>> blake

    >>
    >> Oh, always both in my kitchen!

    >
    >toasting the seeds is kinda fun.
    >


    I don't make bulgogi or eat in Korean restaurants for that matter.
    I'll find a recipe for the future.

    Toasted sesame seeds are also nice on good old American dinner rolls.




    --
    I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

    Mae West

  19. #19
    Goomba Guest

    Default Re: Rescue a dish from too much worcestershire sauce!

    sf wrote:

    > I don't make bulgogi or eat in Korean restaurants for that matter.
    > I'll find a recipe for the future.
    >
    > Toasted sesame seeds are also nice on good old American dinner rolls.
    >
    >
    >

    I always marinate longer than the recipe calls for though-

    * Exported from MasterCook *

    Bulgogi

    Recipe By :
    Serving Size : 4 Preparation Time :0:00
    Categories : Beef
    Korean

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 1/2 pounds beef steak -- sliced 1/2" thick
    1/4 cup soy sauce
    2 green onions -- chopped fine
    2 cloves garlic -- minced
    2 tablespoons sugar
    2 tablespoons sesame oil
    2 tablespoons dry sherry
    1/8 teaspoon pepper

    Cut meat into serving pieces, score on both sides. Place meat in
    shallow pan. Mix remaining ingredients and marinate one hour. Grill.

  20. #20
    blake murphy Guest

    Default Re: Rescue a dish from too much worcestershire sauce!

    On Sat, 04 Oct 2008 16:17:56 -0400, Goomba wrote:

    > sf wrote:
    >
    >> I don't make bulgogi or eat in Korean restaurants for that matter.
    >> I'll find a recipe for the future.
    >>
    >> Toasted sesame seeds are also nice on good old American dinner rolls.
    >>
    >>
    >>

    > I always marinate longer than the recipe calls for though-
    >
    > * Exported from MasterCook *
    >
    > Bulgogi
    >
    > Recipe By :
    > Serving Size : 4 Preparation Time :0:00
    > Categories : Beef
    > Korean
    >
    > Amount Measure Ingredient -- Preparation Method
    > -------- ------------ --------------------------------
    > 1 1/2 pounds beef steak -- sliced 1/2" thick
    > 1/4 cup soy sauce
    > 2 green onions -- chopped fine
    > 2 cloves garlic -- minced
    > 2 tablespoons sugar
    > 2 tablespoons sesame oil
    > 2 tablespoons dry sherry
    > 1/8 teaspoon pepper
    >
    > Cut meat into serving pieces, score on both sides. Place meat in
    > shallow pan. Mix remaining ingredients and marinate one hour. Grill.


    yep, i would go for two or even four hours.

    i do a variation that includes grilled vegetables:

    (korean) broiled mixed meats (juhn kol)

    about one pound meat boned and cut into thin steaks and then into steaks
    the size maybe of half your palm (i usually use a nice strip steak or
    something - maybe that's why i haven't cooked this recently) (the book
    also suggests pork steaklets or even small hamburger patties)

    vegetables (sliced summer squash, stemmed mushrooms, green pepper cut into
    flat pieces, white part of scallions, eggplant, or similar - think of
    vegetables prepared as for shish kabob)

    marinate the meat and vegetables in the following mixture for 2 hours (3-4
    is better):

    1/2 cup soy sauce
    4 tbls sugar
    2 tbls oil
    1/2 cup chopped scallions (i chop the green part and cook the white part)
    2 minced garlic cloves
    1/2 tsp dried ground chili peppers (i use red pepper flakes)
    4 tbls ground toasted sesame seeds (this would be about 2 tbls seeds
    toasted and then mortared)
    1 tbls flour.

    shake it up baby, etc., and a couple hours later broil quickly however you
    broil meat. keep an eye on, though, they cook pretty quick. the green
    peppers are excellent.

    (adapted from 'the complete book of oriental cooking,' by myra waldo)

    the hot pepper really adds something to what is basically bulgogi.

    your pal,
    blake



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