Rescue a dish from too much worcestershire sauce!

[Jacktwist1]

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

[Julia Altshuler]

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

[jmcquown]

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

Jill

[cybercat]

"Jacktwist1" <Jacktwist...@foodbanter.com> wrote in message
news:Jacktwist...@foodbanter.com...

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

[cybercat]

"Julia Altshuler" <jalts...@comcast.net> 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.

[sf]

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

[isw]

In article <4ngvd4dh7h3edpeii...@4ax.com>, sf wrote:

> On Sun, 28 Sep 2008 11:52:25 -0400, Julia Altshuler
> <jalts...@comcast.net> 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

[cybercat]

"isw" <i...@witzend.com> 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.

[Nancy2]

On Sep 28, 12:19 pm, Jacktwist1 <Jacktwist1.3259...@foodbanter.com>
wrote:

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.

[Mike]

<sf> wrote in message news:4ngvd4dh7h3edpeii...@4ax.com...

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

[sf]

On Thu, 2 Oct 2008 20:21:32 -0700, "Mike"
<rnr_cons...@comcast.net> wrote:

>
><sf> wrote in message news:4ngvd4dh7h3edpeii...@4ax.com...
>> On Sun, 28 Sep 2008 11:52:25 -0400, Julia Altshuler
>> <jalts...@comcast.net> 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.

[Goomba]

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.

[blake murphy]

or toasted sesame seeds, sometimes both.

your pal,
blake

[Goomba]

Oh, always both in my kitchen!

[blake murphy]

toasting the seeds is kinda fun.

your pal,
blake

[Andy]

blake murphy said...

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

[sf]

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.

:)

[Goomba]

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.

[blake murphy]

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

[Goomba]

blake murphy wrote:

> 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.

Hmmm... I think you're right. There are many times I think a little heat
would benefit a dish. I've never done veggies in with the beef but it
would be good. I'll have to remember to try it next time.

[blake murphy]

it really is good, and hard to mess up.

your pal,
blake

[wellreme...@gmail.com]

i was making Salsbury Steak. added 3T of Worcestershire instead if 3t. I added some red wine (sneak up on it to taste) and some brown sugar. worked great. the wine made all the difference

[Dave Smith]

It's not hard to overdo the Worcestershire. I did it once with a batch
of grilled shrimp. It ruined them.

[sos...@gmail.com]

Thank you for answering the thread question! I did the exact (3 tbs vs 3 tps) in a tomato based sauce and hates the taste. Red wine did the trick!!

[sockmo...@comcast.net]

How about adding molasses.

Denise in NH

[bettyje...@gmail.com]

On Sunday, 28 September 2008 13:19:50 UTC-4, 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 ingrediants are tomato paste, vinegar, mustard powder. Appreciate
> any salvage ideas. Thanks. JT
>
>
>
>
> --
> Jacktwist1

[Ed Pawlowski]

Take a taste of it. Since it has been simmering in the pot for 12 years
it will taste much different now. You may want to add a little bbq
sauce though, even a little water if it seems to have thickened too much.

[penm...@aol.com]

On Mon, 20 Jan 2020 13:33:00 -0800 (PST), bettyje...@gmail.com
wrote:

>> Jacktwist1

I'd spoon out the sauce, dump it, and add more liquid without wooster
sauce,,, add apple juice instead... perhaps reseason with ginger. You
do realize that pulled pork came about from people who
can't cook, who way over cook pork roasts until they fall apart...
pulled pork is a HUGE ERROR.... I'd actually toss the entire thing out
for the critters and cook a new pork roast PROPERLY... so it can be
sliced and NOT fall into stupid shoe laces.
I don't own a bottle of wooster sauce, the most ridiculous
ingredient... wooster sauce is the closest thing what looks and
schintks like diarrhea.

[Cindy Hamilton]

I suspect you don't own it because you cannot spell Worcestershire.

Cindy Hamilton

[Gary]

penm...@aol.com wrote:
> I don't own a bottle of wooster sauce, the most ridiculous
> ingredient... wooster sauce is the closest thing what looks and
> schintks like diarrhea.

Your loss. :(

[Cindy Hamilton]

He fears the umami.

I hate to imagine what he'd think of fish sauce.

Cindy Hamilton

[John Kuthe]

Moreover, can you PRONOUNCE 'Worcestershire"? ;-)

John Kuthe...

[Dave Smith]

On 2020-01-21 5:36 a.m., Cindy Hamilton wrote:
.
>
> I suspect you don't own it because you cannot spell Worcestershire.
>

The three hardest things for most people to say.

I am sorry.

I need help

Worcestershire Sauce.

[Hank Rogers]

I dunno, he recently posted about making a 24 qt pot of piss soup.

[graham]

I'm English and at home we always called it "Wooster" Sauce rather than
using the whole county name. It was invented in the city of Worcester,
which is pronounced "Wooster", the "oo" sounding the same as in "wool".

[dsi1]

Americans find the pronunciation vexing. I pretty much solved that problem by reaching for a bottle of Sriracha instead.

https://www.youtube.com/watch?v=x4fNFo2nsNw

[Dave Smith]

Well that was a weird one. The kept deferring to the English girl,
Rachel, but there was no audio when they were featuring Rachel.

[Ophelia]

"dsi1" wrote in message
news:1344c06e-99f0-41be...@googlegroups.com...

=======

LOL she is correct about the way to pronounce Worcestershire, but we don't
use that for the sauce. We just just say 'Wuster' which is what we call the
town
too:) So the sauce is just Wuster sauce:))

[dsi1]

That's curious. The audio is fine on this end and Rachel is a wonderful speaker of American English. Her voice can be an awesome weapon.

https://www.youtube.com/watch?v=McnV-7Op978&t=227

[dsi1]

Well heck, that's the best solution to this problem. OTOH, people around here will probably just think you're weird if you said that. I'd test that theory but these days I rarely use the stuff.

[Ophelia]

"dsi1" wrote in message
news:cbc9f6f7-0833-408c...@googlegroups.com...

===

I don't use it a lot, but I always have some in:)

[dsi1]

Worcester sauce is sort of the English equivalent of fish sauce. How they get it to not taste like fish is a mystery. I wonder what the Italians call it. :)

https://www.youtube.com/watch?v=WzyUQt3vaI4

[Ophelia]

"dsi1" wrote in message
news:7b16f650-5f94-4642...@googlegroups.com...

===

LOL love it:))

[jmcquown]

LOL Ed. Gotta love the way these folks can't keep up with what year it
is. But hey, according to one reply, red wine worked to "rescue" the
pulled pork recipe with too much Worcestershire sauce.

Jill

[Ed Pawlowski]

Did they add it to the pork or just drink a bottle before eating? If I
drank a bottle of wine anything would taste good.

[jmcquown]

Hard to tell since the responder didn't include the quote from 2008
twelve years later.

Jill

[Leo]

On 2020 Jan 21, , Dave Smith wrote
(in article <8sEVF.61738$uE2....@fx19.iad>):

> The three hardest things for most people to say.
>
> I am sorry.
>
> I need help
>
> Worcestershire Sauce.

Thanks! That got a laugh out of my wife. I pronounce it Wustashuur. Is that
right?

leo

[graham]

-sheer, not shuur!

[Ophelia]

"Leo" wrote in message
news:0001HW.23D7F61102...@News.Individual.Net...

===

That sounds just right! :))

[Ophelia]

"Ophelia" wrote in message news:h8p7d8...@mid.individual.net...

====

Oddly enough, this morning I used a little 'wuster sauce' ;) in a
marinade recipe for pork chops:) It is quite a long time since I did
that:)))

[Cindy Hamilton]

Don't forget: half of all vowels are pronounced as schwa by Americans.

Cindy Hamilton

[Gary]

Ed Pawlowski wrote:
>
> Did they add it to the pork or just drink a bottle before eating? If I
> drank a bottle of wine anything would taste good.

Hey! Wait a minute, pal. That's always been my teasing of
people that can't eat a dinner without a glass (or 7)
of wine.

"It cleanses the palate" or "compliments the dish."
Just funny excuses made by drunks. ;)

[jmcquown]

NOTE: that is NOT a quote from me.

> Hard to tell since the responder didn't include the quote from 2008
> twelve years later.
>
> Jill

I did write hard to tell about the quote from 2008. Got some fun and
funny google groupers playing around on Usenet again.

Jill

[Bruce]

You're getting old, mate.

[emmalou...@gmail.com]

Hey so I did this with a pasta dish and it turns out lemon juice works really well to neutralise it. Hope this can help someone. Xx