Worcestershire Powder vs Liquid
In the history of TV cooking shows - before there was the Galloping Gourmet (Graham Kerr) or The Frugal Gourmet (Jeff Smith) there was The Gourmet (David Wade).
My Aunt gave me a copy of Wade's book The Magic Kitchen last Christmas - she found it at a garage sale for 10-cents. The problem is that he had a line of "stuff" marketed under his name - one of them was Worcestershire Powder - and that is what all of the recipes in his book calls for - his powder.
I know that Worcestershire powder is still around - but does anyone know the Powder to Liquid conversion rate? I've looked at the recipes and I'm guessing they are a 1:1 replacement (1 tsp powder = 1 tsp liquid). But, I just thought I would see if anyone has any experience using this stuff.
"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain