View Full Version : Raw tabasco & worchestershire
11-16-2007, 01:25 PM
I'm tring to find the closest possible raw alternative to worshcester & tobasco. I love, love, love the raw "V-8" juice that I make, but I want to find a recipie for the worchester & tobasco to add to it. I love strong, spicy foods and drinks and would love to find a good raw alternative. Any recipies or link would be much appreciated!!
11-16-2007, 04:33 PM
Contact the maufacturer and ask how it is processed. From what little I understand about Worcester sauce it may actually pass the raw test but you will need to confirm.
First ask if it is PASTURISED. If they say yes then it's not raw. if they say no, then prob further. Ask if any of the ingredients have been cooked or roasted.
Here is the story:
How it all Began ( http://www.leaperrins.com/myths/legends.php )
The story of our famous Worcestershire Sauce begins in the early 1800s, in the county of Worcester. Returning home from his travels in Bengal, Lord Sandys, a nobleman of the area, was eager to duplicate a recipe he had acquired. Enter John Lea and William Perrins, owners of a chemist shop. On the request of Lord Sandys, the two made up the requested sauce.
More to satisfy their curiosity and assess the sauce's viability as a commercial proposition, than anything else, it is then believed that the pair prepared a few gallons for themselves, which they put into store jars.
When they tasted it, however, they found it so unpalatable; they simply left it in the cellars gathering dust. A few years later, they stumbled across these jars. Before finally discarding them, they tasted the sauce once again. And to their surprise, the mixture had matured, into a most palatable sauce.
Soon Mr Lea & Mr Perrins were bottling the sauce. Without any kind of advertising, in just a few short years it was known and coveted in kitchens throughout Europe.
It wasn't long before in kitchens around the globe, Lea & Perrins sauce quickly became the indispensable ingredient that cooks relied on to create mouth-watering meals. As it still is today
Because of how it's made is why I think it may not be pasturised. Tobasco too ( www.tabasco.com/main.cfm ). But again don't take my word for it.:rolleyes:
11-16-2007, 04:47 PM
Don't these sauces often have MSG, artificial colors, and many other known carcinogens?
Also, even if it isn't pasteurized it's possible the machines that make the sauce may get hot enough to unintentionally pasteurize/cook the sauce. In any case if it's used in small amounts, and is free of carcinogens (read the ingredients), it's probably not too bad.
11-16-2007, 06:41 PM
Worchester sauce has anchovies in it - definitely not raw :(
I think all you'd need to do to make a Tabasco replacement would be to blend some chillies up with some vinegar and a pinch of salt, or even just stick the chillies in a jar with the vinegar.
For Worchester sauce you could blend up some vinegar, agave, salt, tamarind pulp, onion, garlic and some spices. That's roughly what the ingredients are so it might hit the spot.
Hope this helps x
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