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    You are in: Home / Community Forums / Kosher & Jewish Cooking / What to use in replacement of Worcestershire sauce
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    What to use in replacement of Worcestershire sauce

    Thu Jan 31, 2008 12:16 am
    Newbie "Fry Cook" Poster
    I am making the Balsamic Chicken from the California Kosher cookbook and it calls for 1 TBS Worcestershire Sauce, which has fish.
    What should I use instead ?
    Thu Jan 31, 2008 6:44 am
    Forum Host
    You can find vegetarian (no fish) Worcestershire sauce. I usually just leave it out completely with no compromise to the taste. If you really really feel you need to add something, I would go with soy sauce.
    Thu Jan 31, 2008 11:41 am Groupie
    emwb wrote:
    I am making the Balsamic Chicken from the California Kosher cookbook and it calls for 1 TBS Worcestershire Sauce, which has fish.
    What should I use instead ?

    My mom gave me that book as a gift. Haven't really found any recipes in there that I like so much. Any recommendations from stuff you tried?
    P.S. Is the restriction of mixing meat and fish a cultural one? We commonly have fish before a meat meal as an appetizer, especially on Shabbat.
    Thu Jan 31, 2008 1:02 pm
    Newbie "Fry Cook" Poster
    You can eat Fish and Meat/Chicken in the same meal.
    However you should change the dishes and silverwear in between.
    Therefore, you can not mix fish and meat in a recipe.

    In the California Kosher cookbook, I make the Sweet and Sour cucumber salad and the Balsmic chicken at a friends house and it is yummy.
    I will let you know how mine turns out.
    Mon Jun 08, 2009 5:30 pm
    Newbie "Fry Cook" Poster
    please note if you are sephardi, there is no problem to eat the fish and meat together on the same plate - the need to change cutlery/crockery applies only to ashkenazim!
    Sun Jun 28, 2009 10:10 am Groupie
    Worcestershire sauce was supposidly invented after the water used for transporting "tamarind beans" in was used for cooking.
    It has molasses, garlic and a few other things added to it as well as the anchovies (and I think its possibly fermented).

    I have no real knowledge of Kosher food (other than the bits I saw on a tv programme making me well aware of how important it is to get things right, nor am I part of the religion but I am interested in food and was just having a look through other parts of the Zaar board) so possibly adding a little tamarind paste, garlic, molasses could help replace using the actual sauce ?

    Panda Rose
    Sun Jun 28, 2009 10:41 am Groupie
    And I thought it was DAIRY not fish that was the problem before or after meat. Does it really depend on which part of the world your ancestors came from?
    Sun Jun 28, 2009 5:38 pm Groupie
    Dairy is forbidden with and after meat in all traditions-European, Middle Eastern etc. etc. (though the waiting time between eating meat and dairy varies according to regional custom)
    Some Ashkenazim (of Eastern European origin) are strict about not mixing fish and meat though they can be eaten at the same meal e.g. gefilte fish on a separate plate with a fish fork, then cleared away and onto the meat entree. many rules!!! icon_confused.gif
    Tue Jul 21, 2009 8:47 pm Groupie
    Hadar makes a worcestershire sauce w/o anchovies
    Tue Nov 13, 2012 11:31 am
    Newbie "Fry Cook" Poster
    It is from the Rambam - no mixing of fish and meat. And as others commented, you change dishes/silverware. I didn't realize sephardim don't hold by this. I live in Jerusalem, and I know NO sephardim who will combine (and I live with a LOT of sephardim in my building and neighborhood - from all backgrounds. Actually, if you have any questions, it is ALWAYS better to call the Rav, and ask - and ask why. That way... icon_biggrin.gif
    Tue Nov 13, 2012 11:47 am
    Forum Host
    Vegan Worcestershire sauce should be a good substitute. There are several mfgrs: Annie's, Wards, Robbie's and Wizard are all brands available over the internet.

    Soy sauce would be another sub.
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