Author Topic: Opinions on Dry Powder Substitutes  (Read 71 times)

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Offline Agustine

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Opinions on Dry Powder Substitutes
« Reply #-1 on: February 13, 2018, 10:37:25 AM »
I do a lot of Sous Vide cooking and look at other peoples cooks to get ideas. One fellow uses a Worcestershire Sauce Powder in his Vac Bags because his vac sealer does not like liquid like most of us own :)
So my question to those that have used some of these substitute powders are they as good as the real deal?


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« Last Edit: February 13, 2018, 01:04:02 PM by Agustine »

Offline bspitt

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Re: Opinions on Dry Powder Substitutes
« on: February 13, 2018, 12:13:36 PM »
Ive never tried them, but will be interested to hear others input. Let us know if you try em out!

Offline TMB

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Re: Opinions on Dry Powder Substitutes
« Reply #1 on: February 13, 2018, 12:37:41 PM »
They sound interesting for sure    Would like to see if anyone does know about them
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Offline bamabob

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Re: Opinions on Dry Powder Substitutes
« Reply #2 on: February 13, 2018, 01:24:52 PM »
I've tried Worcestershire powder, it is a different brand, it is really good.  I like it on steaks & burgers and also put it on briskets on occasion.  I wouldn't say it tastes exactly like the sauce but it does bring a nice flavor.
I also have horseradish powder, it has it place also.
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Offline Pam Gould

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Re: Opinions on Dry Powder Substitutes
« Reply #3 on: February 13, 2018, 01:37:06 PM »
I have a Chablis powder that works real well..not sure about the others..for horseradish I grate my own. The vinegar powder sounds real interesting..I use lots of citrus and ACV.  Watching. .☆´¯`•.¸¸. ི♥ྀ.
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