Thread: 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

"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.

"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.

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

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

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

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

"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.

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.

<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

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

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.

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

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!

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

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

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

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.

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