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WORCESTERSHIRE sauce question



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florida1




 
 
    
 

Post Mon, Dec 26 2005, 4:07 pm
do you know where I can find a brand that I can use with meat ?

or probably the correct question is what kind of sauce can I use instead of the worcestershire sauce?
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jewgal84




 
 
    
 

Post Mon, Dec 26 2005, 6:08 pm
I have a Gefen brand and it's pareve!
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shayna82




 
 
    
 

Post Mon, Dec 26 2005, 6:18 pm
florida 1- what are you making that you need the sauce? I can maybe help you out!
Yes Yes Yes Yes Yes Yes Yes Yes Yes Yes
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florida1




 
 
    
 

Post Tue, Dec 27 2005, 4:44 am
its not one specific thing. ive seen this sauce used in lots of recipes. in the cookbook kosher by design and others
but thanx for your offer!!! Smile
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mali




 
 
    
 

Post Tue, Dec 27 2005, 5:51 am
Does it have fish contents in it? If so, you have to be careful not to use it with meat.
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Motek




 
 
    
 

Post Tue, Dec 27 2005, 6:32 am
jewgal84 wrote:
I have a Gefen brand and it's pareve!


but does it have fish in the ingredients?

someone JUST told me about some brands of wor. sauce WITHOUT fish in it, that can be used in meat recipes, maybe Gefen is one of them?
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LoveMy2Kids




 
 
    
 

Post Tue, Dec 27 2005, 6:43 am
I have a brand called The Growers Co. made by Millfow Spice Corp. It is circle k certified and fish free. Many of the kosher stores in NY carry other brands as well. G'luck!
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jewgal84




 
 
    
 

Post Tue, Dec 27 2005, 7:25 am
Motek- right on the front of the (Gefen) lable it says "contains no fish ingrediants" Very Happy !! (So I guess it is the Gefen brand that does not contain fish ingrediants.

Florida1- The reason I bought the worces. sauce was because I was making something from... Kosher by design Very Happy . I'm still trying to figure out exactly the taste it gives, so maybe I'll be able to come up with a replacement. In the meantime, I suggest you shop at your local Kosher store and get the Gefen brand. Good Luck!
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shopaholic




 
 
    
 

Post Tue, Dec 27 2005, 9:43 am
I've always wanted to make Chex party mix & it calls for Worcestershire sauce. I was always wondering of there was a kosher one. Thanks.
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DefyGravity




 
 
    
 

Post Tue, Dec 27 2005, 9:50 am
In Kosher by Design, in the recipe that requires Wocesterhire sauce, she has a note which states that if the anchovy content is less than 1.6% of the the whole product, that many rabbinical authorities hold that it can be used w/ meat dishes.
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TzenaRena




 
 
    
 

Post Tue, Dec 27 2005, 11:37 am
DefyGravity wrote:
In Kosher by Design, in the recipe that requires Wocesterhire sauce, she has a note which states that if the anchovy content is less than 1.6% of the the whole product, that many rabbinical authorities hold that it can be used w/ meat dishes
.

But by saying many, she is acknowledging that it is by no means all authorities.

I just bought the Kids in the Kitchen by KBD, and was disappointed that some of the recipes aren't practical for our family, because the ingredients aren't available in our own particular hechsher that we use, but are perfectly acceptable if you can get them under your own accepted hechsher. But this comment about the Worcestchire sauce was a little too much.

It bothers me when we look for heterim for things that are not dire or urgent, like recipes. Why must we, absolutely must have, can't live without the particular taste that goes along with a heter? Why must we find the heter and consider it the greatest acheivement?
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mali




 
 
    
 

Post Sun, Jan 15 2006, 2:24 am
DefyGravity wrote:
In Kosher by Design, in the recipe that requires Wocesterhire sauce, she has a note which states that if the anchovy content is less than 1.6% of the the whole product, that many rabbinical authorities hold that it can be used w/ meat dishes.

Now, this is very interesting. I wonder who these rabbinical authorities are, because:
a) fish and meat are NOT botel beshishim, because the issur is not a regular one like milk and meat, but rather because of "sakanta" - it's dangerous for your body to eat the two together. Chachamim say "chamira sakanta me'issura" - one should be more stringent with 'sakanta' than he is with regular issurim, and therefor it is not botel at all.
b) botel beshishism is only if it was done beshogeg. Deliberately pouring worcestershire sauce that purposely has fish content in it, over your meat, doesn't sound like a shogeg to me.
c) something is only botel if it's really unnoticeable. Something that gives off a distinctive flavor doesn't seem to fall into that category.
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sarahd




 
 
    
 

Post Sun, Jan 15 2006, 12:30 pm
I was wondering the same.
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gryp




 
 
    
 

Post Sun, Jan 22 2006, 7:52 am
Thank you Mali for that very informative post. I never knew all that.
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