Worcestershire sauce powder

[cascader]

I mentioned this ingredient in another thread, but it seemed worthy of its own.  I haven’t yet procured any, but Worcestershire sauce powder is readily available online.  It has many interesting attributes and flavors and aromas, and some use it to replace or supplement pepper. For example it has a clove / allspice / cinnamon component in addition to its distinctive tamarind component.  I don’t know if the vinegar will require additional added sweetness to overcome the tang.  Although traditionally anchovy based, powdered versions are available without them.

We know that the purported Sanders BBQ sauce recipe used a ton of liquid Worcestershire sauce, and that it was molasses based, with sugar or corn syrup, garlic and maltodextrin.  

And just food for thought, if Ledington was actually encoded, 2/3 of a tsp of Worcestershire sauce powder would be an interesting hidden SALT replacement, along with a few other changes, like possibly swapping a few ingredients to reduce paprika and increase something else as has been speculated here and elsewhere.  silver has done some recent work in the Ledington area he may be kind enough to share here when further tested.

Please chime in if you are aware of any use of this powder in replica chicken recipes.  

David Wade whose website toutes “the original Worcestershire sauce powder” :
www.davidwadegourmet.com


One of his books, with an introduction by none other than CHS 
www.amazon.com/David-Wades-Magic-Kitchen-Cookbook/dp/1199284386

[silver]

Actually this is the first time I've ever heard of Worcestershire Sauce as a powder. I'm intrigued, but can't offer any advice about it.

[cascader]

I editied to clarify. It is the recent Ledington info I was hoping you might update here when appropriate, that many of us have worked on decoding at various times - there are several threads here about it, and many private efforts, so I won’t clog this thread up further. But using all teaspoons, for a certain amount of flour and swapping Basil and Paprika for example does get closer to something one might cook.

[silver]

The idea that CHS's very first locked in 'Original Recipe' from circa 1940 potentially used Sweet Basil as its source for both Eugenol and Anethole intrigues me. Sweet Basil has about 23.8% of the Eugenol contained within Allspice on a weight for weight basis. And roughly 4.8% of the Eugenol contained within Dried Clove on a weight for weight basis.

As to it's Eugenol delivery:

6.30 grams of Sweet Basil ~= 0.30 grams of Clove
1.25 grams of Sweet Basil ~= 0.30 grams of Allspice


As an aside, the idea that Coriander Seed potentially replaced Celery Seed on a 1:1 by weight basis at some distant juncture also intrigues me.

[cascader]

Something else to recall was at one point the OR seasoning was also used for beef ribs, which is the traditional use of Worcestershire sauce. As I recall, the crossover of beef and chicken flavors in the fryers wasn’t acceptable with longer term use of oil, and the ribs product, though very successful, was discontinued. My understanding is that Sanders had a beef business background at one point.  It was called Kentucky Roast Beef and Ham and grew to about 100 outlets.  
Here is one overview:
clickamericana.com/topics/food-drink/vintage-kfc-about-colonel-sanders-the-kentucky-fried-chicken-fast-food-chains-history

A picture of the ribs is in this thread on the second page:
kfc11.proboards.com/post/8502/thread

It can be fun and refreshing to re-read some of the buried threads with fresh eyes.

[willy]

Not on my ribs. I use a dry rub and spray with Coca Cola.

[cascader]

I meant traditionally used for beef or pork, especially marinades, when used.  But perhaps even that is an over generalization.  I hardly use it, myself - it typically just sits in the fridge.   I found the idea exciting enough that I ordered a couple different Worcestershire powders to try though.

As far as ribs, I normally use a dry rub myself, this might actually be a decent addition to it. I ordered some Mexican oregano while I was at it…

As you mention Coca Cola - there is a new forum to review some recipe docs if interested.
coca-cola.boards.net/board/14/leaked-coca-cola-recipes

[willy]

Down here, most people use it in BBQ sauce, and a touch for creamed dishes, as in potato soup, or oyster stew.