Thanks for watching everyone! Check out our bagged Milk T-Shirts (teespring.com/stores/glen-friends-cooking ) Full recipe in the description box above. P.s. Pretty sure the pronunciation police will be out in full force on this one!
It's a favourite pastime for us on the right hand side of the pond watching US/CA food videos. We get popcorn ready and everything 😉 But you did good, I'm going to have to find another channel now 🤔
Thank you so much for doing this. Worcestershire sauce and the process, along with the history and it's interpretation from a Roman fish sauce has always interested me. I'm the kind of cook who has made fermented kruat just because the science interested me. I can't wait for the updates.
There's a guy on here, his channel is called 'Lost in the Pond' and her explains the pronunciation of the sauce. Though, I like how you brought up make vinegar being made in a lab, cause I was thinking about how you should try for Balsamic vinegar. The real stuff is like crazy expensive, but the stuff the US gets is a sort of knock off as a result. But the people who originally made it, had to come up with a cheaper version due to its popularity over here. It's just expensive cause of the time it takes to make.
Wonderful to see someone else isn't afraid of homemade sauces. I've been making homemade 'W'sauce for years. I highly recommend reading a book called "Stillroom Cookery" by Grace Firth. I started with her excellent recipe for Wsauce and adjusted from there. Keep creating.
Unlike others here, I DO think this is worth making at home because that’s the only way people with certain food allergies can have it. Thanks, Glen! I’m excited to watch the six month update next!
Like most home bound folks, I've been making items from scratch so I decided to make this to add to my growing list. I'll see how it came out on the other end of 8 weeks. Keep up the good work Glen.
Probably because it involves a lot of research. They hit a wall with the KFC and need to look into it more. Probably the same situation as the Dr. Pepper experiments. Not to mention he has a job outside of YT
@@stormbob It's called a work in progress. If they wanted to document the entire thing from start to finish, they'd just put everything into a single video and release that as a documentary or something. But that's not how you run a RUclips channel that needs a constant stream of content, or give your audience some sense that they're going along for the ride. If they made the initial video already, then they should upload it and follow it up when they're good and ready for it. I only wish that they'd mention in passing or at the end of other videos what's going on with these projects.
According to the 'The Food that Built America' documentary, Sanders started frying his chicken in a pressure fryer (like a pressure cooker, but with oil instead of water), and figured out what temperature, pressure, and time gave the best results. Scary thing to try and replicate a pressure fryer and risk hot oil explosions.
You'd need a pestle n mortar to slowly grind the ingredients together, trickling in the malt and spirit vinegars via a feedpipe, to get the desired fineness.
Worcestershire sauce is the Coca Cola of sauces. Officially started in the 1800's, protected secret recipe, tons of ingredients, and more fuss to make at home than it's worth.
It reflects a large part of many Asian cuisines, since Worcestershire sauce was originally an attempted recreation of an Indian sauce. A familiar example for me is Chinese cuisine which almost entirely depends on a plethora of fermented sauces and pastes that even professional restaurant chefs will almost never bother to make themselves.
The Romans, and probably many others before them, were addicted to a fermented fish sauce called garum, and used in much the same way as Worcestershire sauce, to add umami flavour. It was probably pretty stinky, though.
@@chatteyj Pretty much, though there were similarities between what they discovered (Worcestershire sauce) and other fermented products - not just garum, but also the likes of surströmming from Sweden and hákarl from Iceland. But while these two are politely described as "acquired tastes," invented to avoid starvation, Worcestershire sauce evidently tasted pretty good right away, otherwise we'd never have heard of it.
Hi Glen, here in Thailand all food products are required by law to show the percentage of ingredients by weight on the packaging. I have a bottle of Lea and Perrins, here's the breakdown: Malt vinegar 33%, spirit vinegar 30%, molasses 20%, sugar 6%, salt 3%, anchovies 2%. Which adds up to 94%, the weights of the spices and flavourings are not listed, but it seems a fair assumption that they should add up to 6%. Hope this helps if you decide to try another batch at some point.
You're welcome Glen, feel free to email me if you want to know the percentages of other products at benjamin.j.gilson@gmail.com . I love your videos and would be happy to help out.
I absolutely love Worcestershire sauce, I've been into it all my life, I put it on everything, more so when I was younger but I still love it and it's delicious. Can you PLEASE try to make an energy drink? I'd love to see that and maybe even try it. 💚
Curry leaves! Love them! Dried ones are useless, fresh ones are gold! So happy and exited that i finally got my curry leaf plant from across the continent. Fresh curry leaves are not available in my country coz people here don't know what they are.
Wow I just made this. I tweaked it with orange juice and zest, less salt and 2 other recipes. So good, my husband even liked it. I guess I made Worcestershire Steak Sauce. Thanks!
😭 now we have to wait!!! 👍👍😎 how can we not be addicted to Glen and Friends Cooking!! This is the ultimate cliffhanger episode!😁 Can't wait but have no choice! Thanks Glen!
Glen, I have two Worcester Sauce recipes. One from a 1950 cookbook of traditional British regional cuisine and one from a Sherlock Holmes themed book. Let me know if you are interested.
I can't wait to see how it turns out. That said, did you consider maybe starting with a base recipe similar to mushroom ketchup, and modifying from there? Wouldn't be a 'true' replication, but you might achieve close to the same flavor with less wait time.
Glen, we've cinnamon leaves we call bay leaf. Curry leaves we call it as it is. 'curry waip ila' in Malayalam. In northeast India people only use bayleaf or the cinnamon leaf, they don't use curry leaf at all!
Your pronunciation is the most common British English version, generally for the sauce we drop the 'shire', but for the place we would keep it to prevent confusion between the town and the county. Either wooster, or woostershur would be acceptable and people will know what you are on about.
Speaking of tamarind i’ve tried carbonated water with Tamarand syrup and it tastes just like a cola "Kinda", maybe you can make a tamarind syrup video 😘👍
Thanks for tackling another culinary mystery! I, too, do not relish plain fermented fish sauce. I had a talented Filipino cook who had a 'deft hand' with using his national fish sauce to make very tasty dishes as used in his national cuisine. As a 'Westerner', I don't mind Lea and Perrins at all!
Hi Glen. I love Worchestershire sauce, however, I haven't been able to eat it due to sever sensitivities and major inflammation when I do consume anything with this product. I have an inkling that it's the malt vinegar since I'm also sensitive to dark balsamic vinegar as well. Do you think that it could substituted with another vinegar? I really miss the flavour of my ceasar salad dressing. Thanks.
I made Worcestershire sauce years ago from a recipe I found somewhere online. It smelled absolutely awful and could burn the hairs in your nostrils. I put it in the back of our spare fridge and basically forgot about it for at least a year. I found it one day when I was cleaning out the fridge. I smelled it. It was rich and "caramel-y". The flavor was still a bit too salty but a drop or two on a steak was delicious.
Doesn't boiling the whole tamarind (with seeds) makes the broth bitter? Pulp can be easily extracted just by soaking the tamarind in warm water for 10 minutes.
Interesting that you say a lot of malt vinegar isn't actually malt vinegar but made in a lab. Here in the UK it can only legally be called malt vinegar if it's brewed, otherwise it has to be called "non-brewed condiment".
Hi Glen, I love the show. I wanted to ask a question about this recipe. You include tamarind in the recipe. Normally when you can buy whole tamarind in the West, it is sweet tamarind. But when you buy tamarind paste in the West, it's often (but not always) sour tamarind. Sour tamarind is very, very sour, and adding that amount of sour tamarind paste to the recipe would make the sauce extremely sour. Is the tamarind in this recipe supposed to be sour or sweet? If it's supposed to be sweet, adding sour tamarind would ruin it entirely.
thanks for using anchovies, as some varieties do not use, but they do not taste good in my opinion, only varieties with anchovies is all I have I my house, good luck & thanks for the videos.
I'm thinking of trying this out as well having success with other condiments. I don't know about cardamom tho. Maybe just one pod? I think original recipe had actual fruit in it maybe?
Thanks for your videos!! I love them, I tried the ginger bug and ginger beer, and maybe here in Australia we have a different taste for ginger beer coz, WOW, it's strong the flavour hehe. The whole process worked like a charm though and for next batch, I will just use less ginger 😁
When I moved to a new home with my family, there where some cooking utensils left in the kitchen from the previous owners who lived there for 40 something years. There Was also an odd but nice looking sealed bottle of worcestershire sauce in a cupboard, which i have never had before. Since it smelled nice, i used it as an ingredient for my burger sauce. It made it 10 times better. After we were done eating I inspected the sauce bottle closer and it turned out to be dated 1989! I was concerned but nothing happend. This was last year and i have not found a worcestershire sauce that was as good and intense as this over 35 year old one.
There's actually a Sobey's in Schomberg, which is just north of Toronto, that carries pure, organic tamarind paste. I was super surprised to find it there. It's in the gluten free section last I checked. That was probably 5 or 6 months ago now, so who knows with everything going on currently.
TAMARIND PASTE ... Put seeds in a pot of warm to simmering water..stir with wooden spoon (stops the white coat on seeds from separating). Keep stirring till most / all pulp has dissolved in water. STRAIN, Return to pot and reduce to desired consistency. I store in freezer.
You need Hendo's - Henderson's Relish - not an anchovy in sight! All the way from sunny Yorkshire. Taste test it - if you can source it - and decide for yourself, if fish is really necessary.
P. S. S. My cousin does a ton of walleye and perch fishing!! And I told him to use the same recipe half & half flour and cornstarch a can of beer and a heaping tablespoon of baking powder?! He tried it and said it was the best fish he ever made!! My birthday is the 28th of this month and I'm asking for either a set of Detroit style pizza pans.. or much less likely a KitchenAid stand mixer!! I almost never do any Bread or baking But kneading by hand is really a pain in the ass!!! I make some of the best pierogi dough ever made on the planet! blur it up in my food processor and run it through my pasta maker, add the filling fold it over, crimp, boil, and pan fry in butter,,..best pierogies ever!!
My mom's favorite is homemade sauerkraut and kielbasa... Yuck!!(I make her sauerkraut for her).. My favorite is sharp cheddar, potato, and onions! But what everybody loves, is the scraps from the dough fried in bacon grease, and dipped in sour cream!! Please understand I suffer from gout! The recipes I care to reasherch are for pure comfort food!! Most of my meals adhere to a very strict low purine diet!!
I did replicate L & P Worcestershire sauce by combing a malt based hot sauce receipt from my mums mum and looking at the product list on the L&P bottle - I am very satisfied with mine - my receipt is simpler than yours
When he said leave it for a month, I thought, oh, he did this a month ago and will now show us the results. Nope, cliffhanger! That's just plain mean Glen. Is this how you treat your friends?
Hey Glenn I'm going to try a KFC clone recipe tonight I'm trying ken version 7 with a little bit of tweaking I'm not going to put any cloves or allspice and I'm adding onion powder and garlic powder.. when are you going to put your next KFC video on? I'm really curious how to do the dredge, I'm going to dip mine in egg wash done seasoned flour and let them sit for a half hour or so. And just deep fry 350 for 15 minutes.
I have made millions of gallons of Heinz woozy sauce and Lee and perrins. You are over thinking it. It is a very simple recipe. Yours will taste better
A lot might depend on the type of fish sauce you use. To me Nuk Mam (Spelling??) might have a better taste in it. Seems like there was a show on Lea and Perrins, maybe How It's Made??
Is that what they do? I always wondered how they had one prepared so quickly... ;) I watched 'Dallas' in the 80's - so I'm kind of partial to the "Who Shot J.R.?" approach.
There's a wonderful story about how this stuff was created, apparently the recipe was created and they thought it inedible so they barreled it up, stuck in the basement and promptly forgot about it. A few years later the barrel was found and when they tasted it they realised it was much better after fermentation. Not sure how much truth there is to that but it's a good story.
Thanks for watching everyone! Check out our bagged Milk T-Shirts (teespring.com/stores/glen-friends-cooking ) Full recipe in the description box above.
P.s. Pretty sure the pronunciation police will be out in full force on this one!
It's a favourite pastime for us on the right hand side of the pond watching US/CA food videos. We get popcorn ready and everything 😉 But you did good, I'm going to have to find another channel now 🤔
Thank you so much for doing this. Worcestershire sauce and the process, along with the history and it's interpretation from a Roman fish sauce has always interested me. I'm the kind of cook who has made fermented kruat just because the science interested me. I can't wait for the updates.
There's a guy on here, his channel is called 'Lost in the Pond' and her explains the pronunciation of the sauce.
Though, I like how you brought up make vinegar being made in a lab, cause I was thinking about how you should try for Balsamic vinegar.
The real stuff is like crazy expensive, but the stuff the US gets is a sort of knock off as a result. But the people who originally made it, had to come up with a cheaper version due to its popularity over here. It's just expensive cause of the time it takes to make.
Wonderful to see someone else isn't afraid of homemade sauces. I've been making homemade 'W'sauce for years. I highly recommend reading a book called "Stillroom Cookery" by Grace Firth. I started with her excellent recipe for Wsauce and adjusted from there. Keep creating.
Thank you I've been looking for a cooking book like this for a while.
Been working 60+ hours a week and this channel has kept me sane. So glad I found it.
Unlike others here, I DO think this is worth making at home because that’s the only way people with certain food allergies can have it. Thanks, Glen! I’m excited to watch the six month update next!
Sadly, I haven't yet found a recipe for a fishless Worcestershire sauce for a friend of mine, who is fatally allergic to fish.
A little tip, look into mushroom ketchup. You'll see why when you try it, it will bring a lot of clarity to Worcestershire sauce.
Like most home bound folks, I've been making items from scratch so I decided to make this to add to my growing list. I'll see how it came out on the other end of 8 weeks. Keep up the good work Glen.
4:19 Oh my gosh, it's the Bass-O-Matic!
The fish sauce in place of the ferment was a great call!
First you leave us hanging with the KFC and now the Worcestershire Sauce LOL
yeah i'm still waiting on the next KFC video. Taking way too long to get to the next one.
Probably because it involves a lot of research. They hit a wall with the KFC and need to look into it more. Probably the same situation as the Dr. Pepper experiments.
Not to mention he has a job outside of YT
@@stormbob It's called a work in progress. If they wanted to document the entire thing from start to finish, they'd just put everything into a single video and release that as a documentary or something. But that's not how you run a RUclips channel that needs a constant stream of content, or give your audience some sense that they're going along for the ride. If they made the initial video already, then they should upload it and follow it up when they're good and ready for it. I only wish that they'd mention in passing or at the end of other videos what's going on with these projects.
According to the 'The Food that Built America' documentary, Sanders started frying his chicken in a pressure fryer (like a pressure cooker, but with oil instead of water), and figured out what temperature, pressure, and time gave the best results. Scary thing to try and replicate a pressure fryer and risk hot oil explosions.
You'd need a pestle n mortar to slowly grind the ingredients together, trickling in the malt and spirit vinegars via a feedpipe, to get the desired fineness.
Worcestershire sauce is the Coca Cola of sauces. Officially started in the 1800's, protected secret recipe, tons of ingredients, and more fuss to make at home than it's worth.
It reflects a large part of many Asian cuisines, since Worcestershire sauce was originally an attempted recreation of an Indian sauce. A familiar example for me is Chinese cuisine which almost entirely depends on a plethora of fermented sauces and pastes that even professional restaurant chefs will almost never bother to make themselves.
The Romans, and probably many others before them, were addicted to a fermented fish sauce called garum, and used in much the same way as Worcestershire sauce, to add umami flavour. It was probably pretty stinky, though.
Wasn't Worcestershire sauce created by accident left for years in a barrel and then discovered by chance?
@@chatteyj Pretty much, though there were similarities between what they discovered (Worcestershire sauce) and other fermented products - not just garum, but also the likes of surströmming from Sweden and hákarl from Iceland. But while these two are politely described as "acquired tastes," invented to avoid starvation, Worcestershire sauce evidently tasted pretty good right away, otherwise we'd never have heard of it.
@@chatteyj Yeah, it's an anchovy based fish sauce.
Hi Glen, here in Thailand all food products are required by law to show the percentage of ingredients by weight on the packaging. I have a bottle of Lea and Perrins, here's the breakdown:
Malt vinegar 33%, spirit vinegar 30%, molasses 20%, sugar 6%, salt 3%, anchovies 2%. Which adds up to 94%, the weights of the spices and flavourings are not listed, but it seems a fair assumption that they should add up to 6%.
Hope this helps if you decide to try another batch at some point.
Thanks Ben - that is very helpful. The % info isn't listed here, so this will come in handy.
You're welcome Glen, feel free to email me if you want to know the percentages of other products at benjamin.j.gilson@gmail.com . I love your videos and would be happy to help out.
I absolutely love Worcestershire sauce, I've been into it all my life, I put it on everything, more so when I was younger but I still love it and it's delicious. Can you PLEASE try to make an energy drink? I'd love to see that and maybe even try it. 💚
Curry leaves! Love them! Dried ones are useless, fresh ones are gold! So happy and exited that i finally got my curry leaf plant from across the continent. Fresh curry leaves are not available in my country coz people here don't know what they are.
Wow I just made this. I tweaked it with orange juice and zest, less salt and 2 other recipes. So good, my husband even liked it. I guess I made Worcestershire Steak Sauce. Thanks!
What's going on with the whole KFC recipe? Any updates?
*licks lips*
When the anchovies went in all I could think about was the SNL skit with the Bass-o-matic...
i speculatively did a search for this video - you did not disappoint! haha
L&P is the ONLY one I have ever used....but you have me intrigued!!
😭 now we have to wait!!! 👍👍😎 how can we not be addicted to Glen and Friends Cooking!! This is the ultimate cliffhanger episode!😁 Can't wait but have no choice! Thanks Glen!
Glen, I have two Worcester Sauce recipes. One from a 1950 cookbook of traditional British regional cuisine and one from a Sherlock Holmes themed book. Let me know if you are interested.
we, commenters, are interested
Hi Rogers I m interested
Kindly send me the recipient or the link
Thanks dear
I am really interested!
Hi Roger, I would love to have your information about this receipt!
Thank you!
Yay! the first and only youtuber from the other side of the Atlantic who can pronounce the name "Worcestershire sauce" correctly.
Chef John, from food wishes dot com, with... yeah. He knows as well, he just plays with us. And he adds the shire bit to show off 😉
Love this type of thing! Keep doing things like this!
How is your Worcestershire sauce getting on? Will there be followup a video?
Just wondering why you didn't taste test? If for no other reason then to get a "base" taste to compare to later.
This is a really cool and unique idea. Can’t wait for the follow up videos!
Glenn you should look at the Noma Fermentation guide. They have garum recipes which you could use as a base for this.
I can't wait to see how it turns out. That said, did you consider maybe starting with a base recipe similar to mushroom ketchup, and modifying from there? Wouldn't be a 'true' replication, but you might achieve close to the same flavor with less wait time.
Glen, we've cinnamon leaves we call bay leaf. Curry leaves we call it as it is. 'curry waip ila' in Malayalam. In northeast India people only use bayleaf or the cinnamon leaf, they don't use curry leaf at all!
Did you watch the "How it's Made" episode on making Worcestershire Sauce?
And in the UK they can't call it Malt Vinegar if it's not the real thing.
It’s called ‘brewed condiment'
If you mean the stuff you get in the chippy, it's actually "non-brewed condiment". the fact it's not brewed is sort of the whole point ;)
This is going to be a fun series! Can't wait until I get a random notification and I'll be like OH YEAH
came to see how you said "Worcestershire" glad you said it right :D
Weird, I've just been talking about this very thing. Thanks for doing this! Great info Glen!
Never had a food "cliffhanger" before. Looking forward to the result.
Your pronunciation is the most common British English version, generally for the sauce we drop the 'shire', but for the place we would keep it to prevent confusion between the town and the county. Either wooster, or woostershur would be acceptable and people will know what you are on about.
We do?
Amazing. Can’t wait to see how well it turns out
Speaking of tamarind i’ve tried carbonated water with Tamarand syrup and it tastes just like a cola "Kinda", maybe you can make a tamarind syrup video 😘👍
Lea & Perrin's Worcestershire is the classic, and the best.
I heard that Worcestershire sauce was made by accident. Just like Marsala wine and champagne were. Great video. Cheers!
Can't wait for the sauce to be ready! How about an unveiling/tasting with viewers? Say a contest of some sort?
Of all the sauces on the market, this would be the last one I would have attempted. Good luck! I will check back for tastings!
I have a Worcester sauce I make ...takes 3 days to cook and mature. And it's fantastic
Anchovies AND Fish Sauce?! I bet the studio smelled amazing that day!
Can't wait to see how this one turns out!
Thanks for tackling another culinary mystery! I, too, do not relish plain fermented fish sauce. I had a talented Filipino cook who had a 'deft hand' with using his national fish sauce to make very tasty dishes as used in his national cuisine. As a 'Westerner', I don't mind Lea and Perrins at all!
Hi Glen. I love Worchestershire sauce, however, I haven't been able to eat it due to sever sensitivities and major inflammation when I do consume anything with this product. I have an inkling that it's the malt vinegar since I'm also sensitive to dark balsamic vinegar as well. Do you think that it could substituted with another vinegar? I really miss the flavour of my ceasar salad dressing. Thanks.
I believe there is a recipe in the Joy of Cooking, and walnut sauce was a starting point
Did you ever do a follow up to see how this turned out? If so, where can I find it?
Looks really good but I think the original recipe use citrus, like oranges and maybe lemons.
I made Worcestershire sauce years ago from a recipe I found somewhere online. It smelled absolutely awful and could burn the hairs in your nostrils. I put it in the back of our spare fridge and basically forgot about it for at least a year. I found it one day when I was cleaning out the fridge. I smelled it. It was rich and "caramel-y". The flavor was still a bit too salty but a drop or two on a steak was delicious.
Salsa inglesa, la reina de las salsas, va con todo
Doesn't boiling the whole tamarind (with seeds) makes the broth bitter? Pulp can be easily extracted just by soaking the tamarind in warm water for 10 minutes.
I'm really looking forward… Thanks a lot for sharing!
Interesting that you say a lot of malt vinegar isn't actually malt vinegar but made in a lab. Here in the UK it can only legally be called malt vinegar if it's brewed, otherwise it has to be called "non-brewed condiment".
Hi Glen,
I love the show. I wanted to ask a question about this recipe. You include tamarind in the recipe. Normally when you can buy whole tamarind in the West, it is sweet tamarind. But when you buy tamarind paste in the West, it's often (but not always) sour tamarind. Sour tamarind is very, very sour, and adding that amount of sour tamarind paste to the recipe would make the sauce extremely sour. Is the tamarind in this recipe supposed to be sour or sweet? If it's supposed to be sweet, adding sour tamarind would ruin it entirely.
This is sweet tamarind.
I have made mushroom ketchup from an 1800th century recipe. It is very easy to make and tastes surprisingly like Worcestershire Sauce.
Homemade Worcestershire sauce? Go on...I'm listening
how long will you be listening for? 18-24 months! ;0)
@@donnyearthling Hopefully not that long :)
Cardamon pods....white or black? Does it matter? Have both.
Hey Glen, “what’s this here” sauce? (This is how my dad pronounces worcestershire) 😁
can you tell us where you get your little bowls from? or who makes them? thanks!
I got them 5 years ago from Indigo Books - they were part of their house brand. Not sure why a bookstore had house brand dishes.
Love it - more of these please!
You Sir, are truly a mad scientist!
I too am curious what happened with this sauce. I feel like it showed up on the counter in a couple of videos but haven't seen a follow up.
Chris Moewes-Bystrom how convenient he updated 10ish minutes ago
thanks for using anchovies, as some varieties do not use, but they do not taste good in my opinion, only varieties with anchovies is all I have I my house, good luck & thanks for the videos.
Glen, been wondering this for a while... why do you leave the "...shire" part off of your pronunciation of this sauce?
How did it turn out? Can't see a video for it
Thank you Glen, Very nice!
Townsend's has a recipe for mushroom ketchup that is really close! I vary some of the flavours myself.
I'm thinking of trying this out as well having success with other condiments. I don't know about cardamom tho. Maybe just one pod? I think original recipe had actual fruit in it maybe?
Thanks for your videos!! I love them, I tried the ginger bug and ginger beer, and maybe here in Australia we have a different taste for ginger beer coz, WOW, it's strong the flavour hehe. The whole process worked like a charm though and for next batch, I will just use less ginger 😁
When I moved to a new home with my family, there where some cooking utensils left in the kitchen from the previous owners who lived there for 40 something years. There Was also an odd but nice looking sealed bottle of worcestershire sauce in a cupboard, which i have never had before. Since it smelled nice, i used it as an ingredient for my burger sauce. It made it 10 times better. After we were done eating I inspected the sauce bottle closer and it turned out to be dated 1989! I was concerned but nothing happend. This was last year and i have not found a worcestershire sauce that was as good and intense as this over 35 year old one.
Worcester sauce is very oftem aged, so I think youjust got a well aged one 👍
There's actually a Sobey's in Schomberg, which is just north of Toronto, that carries pure, organic tamarind paste. I was super surprised to find it there. It's in the gluten free section last I checked. That was probably 5 or 6 months ago now, so who knows with everything going on currently.
I look for a follow-up video and didn't see it. Have I overlooked it?
TAMARIND PASTE ... Put seeds in a pot of warm to simmering water..stir with wooden spoon (stops the white coat on seeds from separating). Keep stirring till most / all pulp has dissolved in water. STRAIN, Return to pot and reduce to desired consistency. I store in freezer.
looking forward to the next watchursister sauce video :D
Now that I saw you can get Tamarind, I must suggest tamarind soda again!
You sir, are a brave soul...
You need Hendo's - Henderson's Relish - not an anchovy in sight!
All the way from sunny Yorkshire.
Taste test it - if you can source it - and decide for yourself, if fish is really necessary.
P. S. S. My cousin does a ton of walleye and perch fishing!! And I told him to use the same recipe half & half flour and cornstarch a can of beer and a heaping tablespoon of baking powder?! He tried it and said it was the best fish he ever made!! My birthday is the 28th of this month and I'm asking for either a set of Detroit style pizza pans.. or much less likely a KitchenAid stand mixer!! I almost never do any Bread or baking But kneading by hand is really a pain in the ass!!! I make some of the best pierogi dough ever made on the planet! blur it up in my food processor and run it through my pasta maker, add the filling fold it over, crimp, boil, and pan fry in butter,,..best pierogies ever!!
My mom's favorite is homemade sauerkraut and kielbasa... Yuck!!(I make her sauerkraut for her).. My favorite is sharp cheddar, potato, and onions! But what everybody loves, is the scraps from the dough fried in bacon grease, and dipped in sour cream!! Please understand I suffer from gout! The recipes I care to reasherch are for pure comfort food!! Most of my meals adhere to a very strict low purine diet!!
I made your worcestersire sauce a couple months ago and I have a thick foam on top. Is that normal? Or do I need to start over?
probably it's just that was in the best moments of fermentation, but it depends on the color and texture...
I still have it. By far the best worchestershire sauce I've ever tasted.
I did replicate L & P Worcestershire sauce by combing a malt based hot sauce receipt from my mums mum and looking at the product list on the L&P bottle - I am very satisfied with mine - my receipt is simpler than yours
I LOVE Worcestershire sauce. Every time I cook with it, I traditionally take a small shot from the bottle for luck. Yea, I'm weird.
No, I do that as well... I love the stuff.
When he said leave it for a month, I thought, oh, he did this a month ago and will now show us the results. Nope, cliffhanger! That's just plain mean Glen. Is this how you treat your friends?
How long can I eat it if I keep it refrigerated after making it?
if you fermented will be good for years and years but if you only cook it probably a couple of weeks in the fridge
Hey Glenn I'm going to try a KFC clone recipe tonight I'm trying ken version 7 with a little bit of tweaking I'm not going to put any cloves or allspice and I'm adding onion powder and garlic powder.. when are you going to put your next KFC video on? I'm really curious how to do the dredge, I'm going to dip mine in egg wash done seasoned flour and let them sit for a half hour or so. And just deep fry 350 for 15 minutes.
I have made millions of gallons of Heinz woozy sauce and Lee and perrins. You are over thinking it. It is a very simple recipe. Yours will taste better
A lot might depend on the type of fish sauce you use. To me Nuk Mam (Spelling??) might have a better taste in it. Seems like there was a show on Lea and Perrins, maybe How It's Made??
People in Worcestershire , UK pronounce it 'Woostersheer' so I will go with that lol
😲😲😲 OMG Glenn is off the chain
You should probably have used the TV cooking show trick where you prepared one ahead of time a few months ago.
Is that what they do? I always wondered how they had one prepared so quickly... ;) I watched 'Dallas' in the 80's - so I'm kind of partial to the "Who Shot J.R.?" approach.
Bass-o-matic!
can i start by asking about Shrewsbury . . . is it Shroosbury, or Shrowsbury?
In Shrewsbury and elsewhere in Britain, it’s Shrowsbury. In much of the rest of the Commonwealth, it’s Shroosbury. Other places it’s que?
There's a wonderful story about how this stuff was created, apparently the recipe was created and they thought it inedible so they barreled it up, stuck in the basement and promptly forgot about it. A few years later the barrel was found and when they tasted it they realised it was much better after fermentation. Not sure how much truth there is to that but it's a good story.
Have a wonderful recipe that comes from Make the Bread Buy the Butter by Jennifer Reese it's a little on the sweet side to me but you might like it.
"Glen: Hello friends."
Who else says in their mind or out loud "Hello Glen!"?
Oh, you got the good one!
Epic!
good job
Did the recipe turn out?
blendtec huh?
Will it blend? That is the question.