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.
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.