How Lea & Perrins Makes Worcestershire Sauce Using A 185-Year-Old Recipe | Regional Eats
HTML-код
- Опубликовано: 10 июл 2024
- We visited Lea & Perrins factory in Worcester to see how they produce their ever-popular Worcestershire sauce.
------------------------------------------------------
#Worcestershire #Regional Eats #FoodInsider
Insider is great journalism about what passionate people actually want to know. That’s everything from news to food, celebrity to science, politics to sports and all the rest. It’s smart. It’s fearless. It’s fun. We push the boundaries of digital storytelling. Our mission is to inform and inspire.
Subscribe to our channel and visit us at: www.insider.com
Food Insider on Facebook: / foodinsider
Food Insider on Instagram: / thisisinsiderfood
Food Insider on Twitter: / insiderfood
Insider on Snapchat: / 4020934530
Insider on Amazon Prime: www.amazon.com/v/thisisinsider
Insider on TikTok: / insider
Food Insider on Dailymotion: www.dailymotion.com/foodinsider
How Lea & Perrins Makes Worcestershire Sauce Using A 185-Year-Old Recipe | Regional Eats
I’m convinced a majority of food discoveries pre- widespread use of refrigeration can boil down to “oh, I forgot about that. let’s see if eating it doesn’t kill me”
I'm also convinced that many of these also involved some variation of the phrase: "Dude, I dare you to eat that."
That pretty much sums up the Hakarl. Deadly if you eat the shark fresh but if you leave it out for a while, it’s edible. Someone at some point said… let’s see if it’s still gonna kill us after leaving it out for 6 months
What we eat is basically a manifestation of natural selection…
My kids and I were just talking about this. I concur!! I think you're on to something!!
@@josephbenjamin2934 By the point we'd discovered things like beer, bread and many other things which rely on what is effectively mould to happen, natural selection was pretty much over for humans. We haven't been a species that's relied on actual natural selection to develop for millennia.
I literally could not imagine a world of food without onion, garlic or vinegar lol
Imagine being allergic to onion 🧅
It would be so bland
Agreed
Wow. Why you gotta do Anchovies like that!?
Ask the brahmins in India, they don't eat either.
I am Cajun, and 8ve been cooking for 50 years. I use Lea & Perrins in almost everything I cook. That's every gravy, sauce, some beans. I even put it in scrambled eggs.
My grandma ALWAYS had a bottle of Lea & Perrins. She cooked a lot of American-Southern style food. LnP on a cube steak is HEAVEN. Miss you Mami, missed you since 1999. Would give about anything to have your Cube Steak, Mac n Cheese, Rolls and sweet tea right now.
Damn that sounds good rip her❤
shit was amazing man. Just wished I had understood more as a kid and maybe Id have relished in those moments more. @@vegas2881
Thank you for sharing that Dr. Murdercock
rip grandma
That sauce is a blessing to the world. My mom puts it in nearly every dish she made. I moved out and still use it in a lot of dishes
A1
@@naruinoemporium320 No
@@cornstar1253 No
Nice comment but it would’ve been funnier if you’d stopped typing 9 words short of the end
@@jimboslice4468 underrated
Lea & Perrins is the real deal. Don't fall for imitation Worcestershire. If it ain't Lea and Perrins, it ain't Worcestershire.
Not true. They have a number of private label deals for the home brands around the globe
@Royal S heinz worchester sauce for one
@Royal S LandP is owned by Heinz... did you think they ran 2 completely different processes and different recipes for the fun of it?
@Royal S Look at the Lea & Perrins guy talking, look at his shirt, look at what his shirt says 😉
@@venom5809 Who to believe in these days of transnational takeovers? Nations not excepted. Great video anyway.
Based in Florida. The Columbia Restaurants in Tampa and other cities in Florida, uses the most of this sauce and brand in its famous 1905 Salad. It is to die for delicious! It is named the 1905 Salad. The salad is now so popular that the Columbia is the biggest restaurant consumer of Lea & Perrin's Worcestershire sauce in the country Get it with a cup of Black beans and rice soup and 1/2 a Cuban sandwich! You will never forget it.
No other brand will do for me but this one, and it's a staple in my pantry. It was a staple for my mother, and I've carried that on, using it for so many things! Lee & Perrins is the best.
I just realized Lea & Perrins is basically a British version of Asian fish sauce. Not something you wanna sip by itself but sheer alchemy when used as an ingredient. I keep several bottles of fish sauce varieties on hand.
When I’m nauseated..l sip this stuff.
i dont like asian fish sauce, it really is....fish...sauce.
It's really good with meat, and in a plain packet of crisps. A personal favourite.
Accidentally smashed a bottle of fish sauce on the kitchen floor. The smell stayed around for a looooong time
@@benweston9390 If I smashed a bottle of fish sauce on the kitchen floor, I'd be more worried about the amount of shame my ancestors would feel knowing that I wasted a perfectly good bottle of fish sauce.
"I'm not a big fan of anchovies, garlic , onions , vinegar , etc" ....... how the hell are you un a food channel ?
Dante Dias Yeah anything with a strong flavor she has a problem with
Shes the producer thats how
INSANE. Give someone who cares about food a job
Dante Dias dumbest shit of all time! I’m upset I watched that entire video to hear her say something so stupid.
FAKE ASS FOODIE
I love Worcestershire sauce. It has a flavor that nothing can replace.
Imagine being able to travel the world and review so many types of foods from different places but not liking basic ingredients or spices.
Imagine being able to just travel the world 😂
@@BitOfSand - Imagine being able to travel. 😭
Not liking something doesn’t mean you can’t understand it. I don’t like eggplant, but I’m aware of it’s uses and I can respect its involvement in recipes and what it brings to dishes. I know what it contributes to a meal, I just prefer not to eat it. With something as common as garlic, it seems like it would be hard to be on a food channel, but if she’s still here then she probably understands the ingredient well.
@@blap5630 😆😂
@@blackpantheress4216 Imaging being.
Host: I don't like the taste of a lot of things.
Food insider: you're hired!!
Next you should send a vegetarian to the best steak house in the world so we can all anxiously await the review.
Haaaaaahahahahahahahahahahaahah....................................Great thought.
Or send Rolf Harris to review a school cafeterias food, but make him do it whilst doused in petrol with a lit candle balanced on his fat head. And only his wobble board allowed to try and put the inevitable bbq out.
That's already been done. They sent a meat eater to a non halal shop. The girl didn't try anything
@Jennifer D. Lewis -DHS- SSC hahaha, she invited the cameraman
Southeastern Ohio Honey Bees & BBQ - ha! I was just about to post saying why would you send someone who doesn’t like onions garlic vinegar or fish to try a sauce made of onions garlic vinegar and fish... !
I was always taught to use a few drops of Worcester sauce to almost any sauce (especially cold sauces) to help balance and bring out flavors that might usually be hidden by other ingredients - if you can taste the Worcester then you've added too much - it's bit traditional and old school but it has served me well in my cooking career - this is a pantry item that everyone should have
Nah Rusty go nuts, use heaps of it. I was brought up with this sauce and for me basically every meal choice is made by can I use this sauce with it?
I bought my first bottle of it just yesterday.
Never tried it in the kitchen, but I've seen it used so many times that I had to buy it.
I just need to figure out what to use it with
@@jeffalbillar7625 It's used as a flavor booster/enhancer, particularly with red meats, especially beef. It's very strong so a little goes a long way. It's a umami enhancer so it's also good with roasted and caramelized ingredients. It's a natural with mushrooms as well. And it's also a classic ingredient for so many sauces. But it is quite strong and distinctive so taste and adjust as you go - which is a good rule of thumb for any recipe or preparation. Different brands have slightly different flavor profiles so experiment and find one that works for you. I like Lea and Perrins personally.
@@rustybearden1800 Thank you for the information, Rusty.
@@jeffalbillar7625i too just recently bought my first bottle of w sauce, heinzs sauce bcos didn't find the lea and perrins one from local store, have to hunt it to compare. but i've used it in basically everything i make and it brings out umami flavour in my receipes that lacked some earlier, and it gives that nice little twang to everything. so a classic weekday meal for me is fryed up potatoes, sausage and onions, sometimes meatballs too, and i add maybe a big spoonful of it at the end to deglaze the pan and bring some flavours out. great stuff, seems to work on basically anything, atleast haven't found a dish it doesn't work in. 😁 a very welcome addition to my cooking!
“I hate literally all foods any more flavorful than salted butter. I think I’ll start a FOOD CHANNEL”
I wonder if the PR person, who was guiding her and her crew through the plant, shit himself when she said that. What an absolute disaster.
I’m in California and don’t like anchovies, but Lea & Perrins Worcestershire sauce is the BEST sauce for steaks and a lot more. Thanks for making this documentary and posting it here!
Agreed. Hate anchovies, love Worcestershire sauce.
@@ferretyluv me too
Why send someone to review a sauce they dont like 🤦♂️ smh
Don Mario I mean, I think she is generally the host of the show... so either they get a new host who likes everything or sometimes they host wont like it... at the end of the day, Worc. Sauce isnt for everyone so it isnt that surprising... she has also probably had the sauce in food and enjoyed it and not known... i mean calm down dude, is it worth being frustrated over, have some perspective...
She gave it a well described taste profile, she does her job very well. Her honesty also shines through.
I’m sure the L&P marketing department really appreciates it when someone hates their product in a YT video designed to show off their product.
Seth O'Shields That would matter if this was an advert... but its a show about “regional eats” as per the name... This show is about the history behind food first and foremost... the flavour plays a secondary role... She could just review foods that she likes, but that doesn’t mean the foods she doesn’t like, have any less importance and are any less deserving of an episode... Really insane that people would have an issue with someone disliking something like this..
Its well accepted that Lea and Perrins is an “acquired taste” you either like it or you dont and it isnt a big deal... its something your mum ‘throws’ in the Bolognese... Not something you spend allot of time wondering if you like or dont... its an accompaniment mostly with or as a part of other foods.
Worcestershire Sauce is also very nice on spaghetti bolognese, if you haven’t tried using it on it yet it’s a must, really brings out the flavour!
I have tried it with my fried rice and it was really good!
Take kielbasa,slice it thin,fry it in a pan and add the sauce at the end on high heat until it forms a glaze over the kielbasa, serve over rice
@@ingenieuurr Thats a great idea, i always have soy sauce with my rice but will give it a try.
I always add it into my bolognese and into my chilli too. Apart from cheese and toast, I don't do much else with it
Doing that right now, that’s why I decided to look up this video!
Look how immaculately clean the Lea & Perrins factory looks, outside and inside. It gives me tremendous confidence in the quality of their product, Worcestershire Sauce, even though us Yanks can't pronounce the name correctly, LOL.
the problem americans all suffer from is mispronouncing the "shire" if you pronounce the shire bit as "sheer" like us brits do, its easy to say without getting tongue tied. wooster-sheer
I can't trust people who don't like garlic.
She should just stick to cheese episodes lol
the queen and royals
Vampires.
I'm with you. Don't like Garlic, I hate to hear what you do like?
Came to the comments just to find this haha. Can't have a food presenter who doesn't like the base ingredients for a huge percentage of meals.
So Mr. Lea and Mr. Perrins re-discovered the mixture a few years later just sitting in their basement and went, "yeah we should try it again"
Anna Raskolnikov They can’t let it go to waste!
Apparently
The same could be said for most of the foods we enjoy today if we're honest. Cheese, vinegar, everything fermented. And to be honest, knowing what we know about the early years of chemistry should probably just be glad they didn't try using it as an enema fluid.
It was the 1830s. What else were they going to do?
@@TheDiplomancer Opium, cocaine, cannabis, shit pick your poison. The water pipes were lead and the wallpaper had arsenic, and mercury was used to treat all kinds of medical issues. Common sense was very obviously not the name of the game.
As a Midlands girl I love the stuff and use it regularly in all sorts of recipes and dishes I cook at home
This very informative video was very appreciated by me, as Lee and Perrins has been a staple in my kitchen, for over 40 years. I am never without 2 large sized bottles of Lee and Perrins Worcestershire Sauce, in reserve! 😂❤️😎 I learned about this delicious culinary super star, from my parents and my grandparents, while growing up in Alabama. We use Worcestershire sauce in many wonderful southern recipes, that just wouldn’t be the same without it. Thanks, @FoodInsider.
When I was a boy my mom would buy us steaks when they weren’t too expensive and would cook them up in the broiler with salt, pepper, butter, garlic and Lea and Perrins. The house would smell so good! Steak, potatoes and salad with bread and butter. So long ago but happy memories.
simple, but so good. can't win basic home cooking!
*mUm
When I was a bartender at a nightclub, it was impossible to get a “lunch break”. To combat hunger, I kept a tumbler glass full of green olives soaking in Worcestershire sauce.
Tangy, fishy, salty, yet a satisfying snack.
To this day, I cannot have a Bloody Mary without a generous amount of Worcestershire sauce.
Mouth is watering now...
Lea & Perrins is my absolute favorite Worcestershire Sauce. Being in America it’s expensive but worth every penny. Steak, burgers, meatloaf, etc. I love it! Can you tell?😎🇺🇸
*favoUrite
I absolutely loved this sauce as a kid. So amazing to see how so many basic foods of my life have been made°
Why send her to do this review and specifically say that she hates it. If I was with the company I wouldn't allow this to be published. What a waste of a good content.
I think she rules
She said it was a good sauce. Dork
Right? And then she pours lee & perrins on "cheese toast". Last I checked this is cooking sauce and for meat marinades, etc. No one pours this stuff on their toast
I kinda disturbed at the fact that she is a European but she dislike garlic,onions,and vinegar that is the main ingredient of about 99% of European cuisine.Can't imagined what did she ate all her life if she dislike those ingredients
It's a how not a review
Up next: a blind man goes to report on a fireworks show.
"I guide others to a treasure I cannot possess."
They definitely picked the wrong person to do this episode. Lol
@@ArvidHagelberg I'm glad this video exists - I woulda never known how the sauce I use in many dishes was made.
like it matters. you came for an honest review of... worcestershire sauce? what you gonna b1tch about next , that theres no good reviews of Heinz Ketchup?
@@klondike69none85 Probably no Heinzes doing an honest review, themselves. 🤷♂️
Great sauce. Never really looked at ingredients until recently and was surprised that it has anchovies. Love it
The realization that anchovies are part of the flavor base is fantastic.
Great in meatloaf, marinating flank steaks, hamburgers, a touch in mayo for fries dip or a chip dip or in marinade for roasted brussel sprouts and radishes or a baked potatoe and great to use a little to fried rice.
Besides the woman who reviewed the sauce she doesn’t like, the making of this sauce was incredible to see. It’s my favorite go to sauce. I sometimes just drink it, it’s so good. My wife thinks I’m sick.
Your not sick
I sip it all the time its good
I just drank a little bit of Worcestershire sauce today lol
I do too, LP is a bottle of home and heaven
I agree with your wife. 😁🤮
so crazy that someone decided to work for food insider and they dont like garlic, onions, vinegr, or fish!
With garlic, onions, and vinegar alone you're eliminating TONS of dishes to try if you hate the taste of those 3 ingredients.
And on top of that,she is the producer of the show.Can't believe any morons that placed a person that dislike garlic,onion,and vinegar to be a producer of a food review show
To be fair anchovies are really super strong, I'm not a big fan. But to hate vinegar, garlic, and onions, all super common ingredients, I don't know how you could possibly be an objective food reviewer.
This is my favorite sauce, I can drink it right out of the bottle! Ahhaha
Lea and perrins is THE best Worcestershire Sauce on the market. Forget all the others. I love this in my food and I especially enjoy about 5 shakes into a glass full of Tomato juice........Lovely. I get through quite a few bottles of this in a year.
I still don't get why they picked a host who always seems to have bland descriptions of what is being tasted, unfortunately we can't all have someone who will be like Emmymadeinjapan with different foods.
Haha
She really it’s a vinegar
Emmy can stick to her RUclips reviews
@Madeline Harper Yeah she should be the one hosting a show like this tbh, would make it so much more enjoyable
I don't recall Emmy ever not liking a food. It's always a 2 second pause followed by an "mmmn!"
This sauce is one of those things I always have in my kitchen!
I just recently found out about this sauce and now it has found a place in so many of my dishes.
@@Ash_Rahmani I use it in stews and meatloaf, it's the english version on fish sauce from vietnam give it a try red boat is the best.
@@leemoore9933 thanks for the recommendation. I'll look for it next time I'm shopping.
I love this sauce. My parents grew up in Nicaragua, Central America and they call it "Salsa Inglesa" "English sauce" :)
Been using this in alot of recipes for 30 years sometimes I just put it on cheese I love it ❤
This was wasted on her. There are so many real food lovers that would have loved to visit that factory. Myself included.
AGREED!!! Though I'm from the States, I have loved it since I was a child. It really brings out the flavor of the food you are eating.
You don't need to pour it on..like Tabasco..a little bit works.
Cut her some slack.
Oh,,, it’s English ... therefore.. it’s crap.... why not find a Brit that likes it.?..
British people act weird
@@KoriEmerson Many English people like it, what are you even talking about? I’m English, I love it
This is the second video I’ve watched from her, in both they claimed that is not from their taste. Wtf? Send someone normal.
What was the other video on?
I absolutely love this sauce. Thx for this. 👍🏼👍🏼👍🏼😎
It's a truly unique, beautiful sauce that goes with so many things and is an easy flavour enhancer to most things. It turns otherwise fairly bland cheese on toast to magic with a bit of freshly ground black pepper added.
Yeah, she really sells it in the end. Why do a story on a food that you’re pretty well disgusted by? A+ for content D- for presentation.
Because she is a reporter for the channel. This was an assignment she had to do... Do you love every tiny detail of your job?
At least she was honest in the fact she dislikes it but still tried the sauce straight then on the cheese toast and gave a analytical presentation trying to not let her personal dislike color the actual mechanics of the flavor enhancing properties the sauce has.
Could you do better?
It’s a series and she’s the presenter
@@nikkiewhite476Send someone else ..... Period ! My life and career is nothing but production, cameras, filming, shooting , scripting and talent... This is a failed attempt !
Hey guys, I'm English, love food, used to be a chef and have a passion for English cuisine. Can I be one of your reporters instead?
Edit: 219 likes and 7 months later still no word from food insider. In that time I moved house and am now a 5 minute walk from the Lea and Perrins factory.. 😂 I'm not even joking. That's so much for the support; I didn't think I would ever get this many likes!!
Baran Blyat ... try it with Chinese deep fried spring rolls. It’s good!
Gonna upvote you so they can see
@@jilenaj06 Really appreciate that, thank you!
You have my vote over this one here.
@@nicke1903 it seems my request shall go unanswered :(
The best sauce in Britain, I'm never without a bottle. Whatever you use it for' use it sparingly.
Never ever kept it in a Fridge, always in the cupboard.
Just love it
Halfway around the globe it’s staple in my pantry! Love it.
*_"This sauce is basically everything that I hate, I'm not a big fan of vinegar, garlic, anchovies, onions"_*
Was this girl the only one that applied for this *_"foodinsider"_* job?????
Honestly 🙄🙄 worst review I’ve seen in a while But I do like that source myself!
Probably did a favor for the producer to get the job
Cast couch hire
Thats alot of chodes she sucked to get the gig
Its food insider, this is exactly what i expect from them. They give positive coverage to things for being big.
A food reviewer who doesnt like garlic, onion, vinegar, or anchovies, yeah that'll work.
I like to consider this more of a how it's made kinda vibe 😌😏
And if she pretends to like it youre the guy that comments "God, these reviewers, always so fake, always act like every bite is heavenly"
I dont really know where you got the idea that she is a food reviewer. She's reporting on the process of making Worcestershire Sauce or whatever other food she is covering. Just because tasting at the end is involved doesnt mean she is a "food reviewer".
@@SuWoopSparrow but then where will the thralls of raging internet kids goto crap on someone doing something 1000x more interesting than anything they will ever do?
She needs to be fired. Utter nonsense.
@@SuWoopSparrow , sorry but I’m confused. I know nothing about her but this is a channel called inside food therefore she is a food reviewer on top of being a host since she does sample the food. Personally I don’t know anybody who has any culinary background or foodie that would say I don’t like garlic or onion. I’m not saying that there has to be a specific stereotype for a food reviewer but you have to admit her statement was quite odd being the host of a food channel.
I worked for a huge company in the US that makes food sauces and things, and I can tell you, they would never take the time to age things like that! Time is money, and in the US, fast is good, but faster is better! Thankfully there are still places in the world that take the time to do things the old fashioned way.
Tabasco is aged like this
Tobasco, California wines, Kentucky bourbon whiskey, to name a few, are all aged for long periods and are made in the US.
Sure...time is money, but also money is money. If there is a product that needs to be aged to get people to buy it, people will do it, it doesnt matter what their nationality is.
I appreciate her honesty. I love Worcestershire Sauce. Grew up with it in upstate NY as well as A-1 Sauce. Great video
I am a German but my father loved this sauce - and so do I. Such a great taste! Thank you, GB (and thanks for brown sauce, too.)
Its not from GB but from Asia. Some dude stole it.
@@VolatileHunter2 The inspiration came from Asia. THIS type of sauce came from England.
@@VolatileHunter2 you make comments that fit your name. just sayin.
Yeah, Asian fish sauce doesn't taste like worcestershire sauce. Fish sauce here in Southeast Asia has a very strong salty flavor, unlike worcestershire sauce which has a distinct (very delicious) flavor.
@@VolatileHunter2 “stole it” You are speaking on the American internet on an American website using the British created World Wide Web probably on a phone which also a British invention….They could Gatekeep those things and you can gatekeep your fish sauce
just remeber this is the same host that said "lean fat" on the chorizo episode.
Time to find a new host.
All that diverse taste in food...
And absolutely beautiful too.
Said no one ever.🙄🤣🤣
Lean fat hahaha
Damn how many times was she dropped on the head
Carl Sagan too many times
From here on I think I'll make my own. Thank you, Lea & Perrrins.
Worcestershire sauce is AWESOME!!!
What a talent choice! Next time send a vegetarian to cover Kobe Beef production. 🤦🏻♂️
They already did by sending one to a BBQ restaurant. Did the review by just eating the condiments. What an idiot!
@@handywijaya3689 they had the camera man eat the meat 😂😂
Have her review prison food. I bet she'll love it.
@@solohan3193 Yea it's not my greatest work.
I am Italian as Claudia and i would absolutely prefer prison food to that shit.
English cuisine is like vomit to me
🤣🤣🤣🤣🤣
even there they use garlic onions etc etc. all the flavors shes not a fan of. so yeah i bet shell hate it. til of course she tastes the inmates lolol
in parts of Asia like Malaysia and Hong Kong where there was British influence, this sauce is very much appreciated even in our Chinese cooking. the taste is unmistakable.
Wow, I didn't know Asian nations like to put this in local cuisines. But considering its history, I shouldn't be surprised that it complements their cooking that well...
Bruh we do? I've never seen Worcester my entire life I'm MY Chinese
@@jonathanng138 chinese never even seen youtube lol
@@notgadot touch some grass
@@jonathanng138 theres no clean grass in china
I go through my Lea & Perrins sauce very quickly. I add it to all kinds of dishes, plus I add it to clamato juice for my virgin Bloody Caesars, which I drink in copious quantities. And yet I only noticed this year that it had fish in it in the form of anchovies, when I actually bothered to read the ingredients label. I feel a connection with the ancient Roman condiment called garan (from fermented fish guts and other ingredients) which they could not do without.
Also spelled garum.
Do you mean Virgin Mary? Tomato juice, Worcestershire sauce, tabasco and black pepper? I couldn't believe clamato existed until i saw it with my own eyes in Canada... hideous!
@@iandixon1825Don't knock it 'til you try it. I thought it was a gross concept until I tried a Caesar 😂
Insider, you need to recast new hosts that has passion for food.
She doesn't sound like she's passionate about much of anything in life lol. She's a Eeyore.
Ennui is a French word for a reason
Her soul is dead.
@@hazyhalfmoon she's italian.
My dad used to work in an office next to the factory, he said that he could smell the Worcester sauce being made
@@kubrickphotography
Whether you love or hate a food, living next to a factory which produces it is bound to make it "just ok" over time.
Since my whole family is English and I'm the only Canadian, I am fully addicted to the stuff. Ever since being a child. Same with HP sauce, those two sauces are the best in the world
I use it often it helps enhances the flavor of many dishes even just a few teaspoons can drastically change the flavor profile of a meal!
Nigel Dickie may be the most British name I've ever heard.
John Smith
your not too far off potter
Nah benedict cumberbatch is definitely the most English name
Very much agreed😂😂😂
@@user-yx7dp2pl8t You're*
Why the hell would they send this chick 🐣 to review the sauce? Gad!
Wow, Mind BLOWN!
I will admit, I have been caught pouring this in my mouth by my wife lmao. It's SOOO GOOD.......
Imagine hiring a hipstery food reviewer that doesn't like food
She isn't "hipstery" at all. It's clear that you havent seen any of these other videos
@@CherryVanityRawr Boohoo someone called the producer hipstery while making a statement that she comes across as someone who dislikes food.
Ennit what sort of food critic dont like garlic or onions
SOME foods. Learn the distinction
@@bradleybrown8399 Onions and garlic is much more extreme than just "some foods". They are universal base ingredients in almost every cuisine around the globe.
I don't think these ppl Know how freaking popular this sauce is here in El Salvador XD we put it on beans, sea food, mangos, avocados, chips, and list goes on and on lol
thx for uploading
nothing is better than 0.5 liters tomatoe juice, 2 teaspoons of lea and perrins...little bit of fresh grinded black pepper and a mint leave.
thats half of a breakfast in the morning and it really gets you up...
Been a Lea & Perrins connoisseur for 50+ yrs. I've tried a few other brands over the years, but I always come back
to Lea & Perrins. Now if the store does not have it, I refuse to purchase another brand. I have recommended
Lea & Perrins to multitudes of people over the years when they ask me for my lasagna recipe or my pasta and
Italian meat sauce. I let them know one of my secret ingredients is Lea & Perrins Worcestershire Sauce. When
they say "worcestershire sauce", I make it clear Lea & Perrins and NO OTHER!
Need to be a little more subtle if you don’t want people to know you are a Lea and Perrins rep
@@manhattannewyork-fr5pd : Not a rep, but a fan. I worked in health care, not in food service or the food industry.
@@HJKelley47 were you putting Lea and perrins in the iv bags?
@@manhattannewyork-fr5pd : Your spiteful NY humor is rearing its ugly head.
Not just in the UK. Way over here in Mississippi, I don’t think I’ve ever in my life grilled a single cut of beef without Worcestershire sauce used on it in one way or another. It really is great stuff. Good for seasoning stews and whatnot, too. And Lea & Perrins really is the best. The cheap stuff is awful.
Ikr..
One time a roommate used up my L&P and replaced it with Heinz Worcester sauce. It was awful. It didn't have any fish in it.
It's the original, "I put that shit on everything."
@@localhjayso the lea&perrins is fishier you'd say? i just bought my first bottle of w sauce, it's not really that big thing here in finland, never met anyone who uses it. so the only bottle i found from my local store was heinz Worcester sauce, and its great! i will continue buying it. i have to go to bigger store to find the lea and perrins now, to compare them! the fishyness i always thought it have, was always off-putting idea to me, but i don't taste any fishyness in that heinz sauce, and i'm in understanding that the l&p version isn't too fishy either. well atleast i hope it isn't haha 😁
@Nakkiteline It doesn't have a fishy taste, but a more natural and full flavour if that makes sense. Cheaper stuff has a similar effect, but you taste the synthetic quality after having the good stuff. Olive oil is probably an appropriate analogy
‘Not for me’ is an unbelievable thing to say in conclusion to this iconic sauce lol
It’s a sassy French woman what can you expect
Very interesting. I bloody love the stuff!
I visited the place this is made, and the smell outside is incredible! I could live just across the road😍
I grew up with this stuff!! My Mom always called it Salsa Inglesa ( English Sauce ), went really well with Scrambled eggs for breakfast!
Salsa inglesia? Interesting! What kind of food did your mom cook? I ate at a mexican place today and I swear I tasted it on some pork chops.
@@caseyspeer My mom would cook beef dishes and for some she added Salsa Inglesa for the marinate, I added it to my scambled eggs while beating them.
@@maxwellwellmax878 Chilango?
In Indonesia it’s called “saus Ingris” ahahaha
Why hire a food reviewer who doesn’t like basic flavours 😂
The same reason sites like Kotaku hires non gamers to review games: diversity quotas
exactly my point/gripe about her. and its not her first " im not a fan of " episodes with her in it
@@duke7803 yes
Mine came in the beige paper. Delicious! Thanks L&P!
Somethings are better left unseen.
It's like making sausages! 😁 😂
@@cryptotharg7400 exactly lol
Not only do i not mind, i also think everyone should see how food is made including the part where animals are slaughtered. If you deny all that, how could you even start to appreciate how food has developed over the centuries? If you are that delicate you sure should hope never to loose that smallest of ceilings of cultural safty all around us, but how would you want to protect these safty nets if you are not aware what would happen if they fail, still not looking at it? For me it is a way of how to percieve the world, if you are not even looking and try to understand, i would not be surprised when we would loose it all.
So no, your statement i see as generally untrue, bordlining stupid especially when it comes to food. One could say that statement is not worth your name.
@@kinngrimm so, you're a Lee & Perrin's fan or no?
@@themcnabinator I do like their product, but i admit freely that till this yt vid i wasn't aware that it originates from them particularly, even though a case could be made that the origin is somewhere in indonesia(was it?). Why does it matter to you?
I actually drink lea & perrins in small quantities while I cook or barbecue. It's the best!
Like actually
You're a demon
Great in Bloody Mary cocktails or in a Clamato Mary!
Me too. I love the flavor
Same a small shot here and there
So basically, it was a recreation of the sauce he had in South East Asia formally known as Fish Sauce. An English man takes on the fish sauce through eating.
It's very different, very English
fish sauce is oilier, saltier and tastes like fish. L&P is totally different.
I have loved this sauce since I was a child, and I’m an American. I think it’s one of the best ever. But I’m partial to anchovies.
What’s the point of having someone who doesn’t like any of the ingredients review the sauce? Cool video either way though
From the US, thanks for this. I practically drink this stuff...goes with almost everything, even drinks.
This is cool 😎 I use this sauce in so Many of my recipes from meatloaf to ceviche to my sunny d steak marinade 👍💯❤
I've loved it since I was a little kid. My grandfather was from England and made sure I pronounced it correctly. "Wurstuhsher"....Only 3 syllables. At least that's how they say it in Blackburn, County Lancashire. Thanx Grampa, WWI veteran
The rooms with garlic and onions and vinegar must smell amazing.
devans00 I’m sure it does. Garlic is life
I'll bet it smells harsh and discordant. It takes age to make these aromas mellow out and blend.
Oh boy you know is smells incredible 😍.
Because Worcestershire is hard to pronounce in some countries they just simply call it Perrins sauce when you ask for it in restaurants or homes.
George St George I call it “W” sauce 😂
In New Zealand we call it black sauce. It is very popular
Whiskynikker sauce!
It's pronounced WOOSTER
I always have a bottle of this on hand. I cook with it and also use as a condiment. Delicious
I absolutely love good anchovies! Pizza shops in my area, no longer have anchovies, as a topping selection☹️ But I just get my large pizza, then at home, I just add them to the top🙂 The balance of flavors, with added anchovies is absolutely delicious 😋 Good day.
Nothing better than lea and Perrins salt and pepper on a burger or steak. Nothing compares
Hooper45 I like it on roast beef or in stew as well.
De St outstanding ! Hard core my friend 🤪
Heinz 57 says hello.
Keep the sauce, fire the reviewer.
Leave the gun, take the Worcestershire sauce.
I love it!! I add wostershire sauce to every meat, and bacon and eggs, and bolognese 👍👍👍
Oooo thank you for this one.
“I don’t like garlic, onions, vinegar... I’m a bread and salt kind of gal”
She doesn't like salt either.
Salt is too spicy for her
@@idot3331 Good luck reviewing Asian foods if salt was too spicy for that girl
*_The way she describes the sauce, is the same way people describe how she covers these stories_*
I love this stuff
I actually take shots of it, since childhood.
😋 Yum
Honestly in my opinion it's the absolute best and most vital ingredient in anything with any savory flavor. It is the definition of savory flavor. I would kill to be a spokesperson or work for Lea & Perrin's.
I love love love this condiment, I always have a bottle or two at hand, yet thankfully I have more sense than to eat it on its own straight out of the bottle!
I don't, i'll drink the whole damn thing.
@@godrilla5549 ...bottoms up if that's ur thing.