Worcestershire Powder?
- Thread starter R Waters
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K Kruger
TVWBB 1-Star Olympian
Yes.
Worcestershire powder is great in rubs. I particularly like it with beef. I used it the other night (along with powder-grind coffee, marjoram, 4 peppercorns, thyme, onion, garlic and clove) in a rub I made for brisket. It is very fine--it has the consistency of talc--so be sparing (both because it can be overwhelming and because it's so powdery), mix well with a few other ingredients, at least, so that it does not end up glue-y once it hits the moisture of the meat. Store in an air-tight container and keep dry--don't use anything but a bone-dry utensil to scoop it with or it will clump and harden. (You can crumble or grind it if this happens but best to just be aware of--and avoid--the clumping potential from the get-go.)
Worcestershire powder is great in rubs. I particularly like it with beef. I used it the other night (along with powder-grind coffee, marjoram, 4 peppercorns, thyme, onion, garlic and clove) in a rub I made for brisket. It is very fine--it has the consistency of talc--so be sparing (both because it can be overwhelming and because it's so powdery), mix well with a few other ingredients, at least, so that it does not end up glue-y once it hits the moisture of the meat. Store in an air-tight container and keep dry--don't use anything but a bone-dry utensil to scoop it with or it will clump and harden. (You can crumble or grind it if this happens but best to just be aware of--and avoid--the clumping potential from the get-go.)
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