You’ve heard of Worcestershire sauce, but have you ever used Worcestershire powder?
Once you do, you’ll be hooked.
Invented by Texas celebrity chef David Wade, one of the original television chefs, Worcestershire Powder is delicious rubbed into any red meat, poultry, seafood, vegetables or Asian dishes. It’s also darn good in a Bloody Mary.
Essentially a dehydrated Worcestershire sauce, the product touts that it “permeates the food and magnifies its flavor to bring out the mouthwatering goodness of any dish.”
That it does. I promise you.
The first time my boyfriend cooked for me, he used it on the most beautiful steaks I’d ever seen. He had rubbed Worcestershire powder into the steaks well before I’d arrived that evening, so when I took my first bite, I thought I’d died and gone to heaven. Surely a man who could cook a steak like this was right up there in the celestial rankings. His secret, beyond the fact he’s just good at the grill, was Worcestershire powder. We’ve since had it on all cuts of steak and a prime rib, and I’m going to use it in some enchiladas shortly. It’s good stuff.
David Wade, who retired in Tyler, Texas, was an award-winning chef, newspaper columnist, radio personality, hymn singer, cookbook author, television fixture and cookbook author. He’s as known for his neat ascot and crested blazer as he is for his eloquence, showmanship and delicious Worcestershire powder.
Found on the aisle near the condiments and Worcestershire sauce, the distinctive brown paper packaging calls out to be used. Listen to it.