Guest guest Posted June 10, 2004 Report Share Posted June 10, 2004 As most of you know, Worcestershire Sauce is not vegetarian because it is made with fish. Although there are vegetarian brands available in several stores, you could try this version made with soy sauce, tamarind concentrate OR Barbados molasses mixed with lime juice. Tamarind concentrate and palm sugar are available from Indian and some middle-east groceries. Barbados molasses is often found in natural food stores Yield: about 1 cup 3/4 cup soy sauce 2 tablespoons tamarind concentrate OR 1 tablespoon lime juice plus 2 tablespoons Barbados molasses 1 tablespoon palm or brown sugar 1 tablespoon malt or cider vinegar 1 hot chili, split open 1-1/2 whole nutmeg seeds 6 whole cloves Lemon rind, cut into a 1 " square piece 1 piece fresh ginger root (1 " ) thinly sliced Combine all ingredients and heat slowly. Simmer for 10 minutes, then remove from heat, cover and leave at room temperature for 24 hours. Strain and transfer liquid to a clean bottle. Store in the refrigerator; will keep up to 3 months. Source: David Cohlmeyer, from " The Vegetarian Chef " Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 10, 2004 Report Share Posted June 10, 2004 Is there a difference between regular molasses and Barbados molasses? I am just asking because I also have recipe which use a pomegranite molasses. BL Gabriella wrote: >1 tablespoon lime juice plus 2 tablespoons Barbados molasses >1 tablespoon palm or brown sugar > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 10, 2004 Report Share Posted June 10, 2004 There is a small difference. While molasses are made from sugar cane, Barbados molasses is technically not molasses. It comes from the sorghum plant, a cereal grain which is grown specifically for molasses rather than refined sugar. It is referred to as unsulphured, West Indies or Barbados molasses. The syrup is made from the juice of the stalk which is cooked and clarified. The result is smooth with a clear amber color, free of sediment or graininess. Although it contains no sulphur, it generally does contain perservative added to lengthen its short shelf life. When substituting for other sweeteners, use one-half to three-fourths of the sweetener amount called for in the recipe. Since it can ferment, sorghum molasses should be kept refrigerated unless you go through it fairly quickly. It is an excellent choice when the blackstrap variety is too strong or not sweet enough, but you can substute any kind of molasses as long as you check on the sweetness. I assume that pomegranite molasses is something similar (sorry, I'm nor sure) , Brenda-Lee <shalomaleichemacadem@m...> wrote: > Is there a difference between regular molasses and Barbados molasses? I > am just asking because I also have recipe which use a pomegranite molasses. > > BL > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 10, 2004 Report Share Posted June 10, 2004 Thank you Gabriella. That is an excellent description. I don't know if I can get it here in the wilds of Northern BC, but it sure sounds like it would be worth the looking. BL Gabriella wrote: >There is a small difference. While molasses are made from sugar cane, >Barbados molasses is technically not molasses. >It comes from the sorghum plant, a cereal grain which is grown >specifically for molasses rather than refined sugar. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 11, 2004 Report Share Posted June 11, 2004 By the way, Brenda-Lee, I looked around for some information on the pomegranate molasses you mentioned (I was curious myself) and found a site on the net. http://www.wholehealthmd.com/print/view/1,1560,AR_941,00.html Gabriella , Brenda-Lee <shalomaleichemacadem@m...> wrote: > Thank you Gabriella. That is an excellent description. I don't know if > I can get it here in the wilds of Northern BC, but it sure sounds like > it would be worth the looking. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 11, 2004 Report Share Posted June 11, 2004 Thanks again Gabriella. We don't order off the net because we have chosen not to use credit cards, but I appreciate you looking and posting. We have long used grenadine (which is also pomegranate syrup but not so thick as the molasses) and enjoy it very much for slushes and ices in the summer and the occassional special cake in winter. BL Gabriella wrote: >By the way, Brenda-Lee, I looked around for some information on the >pomegranate molasses you mentioned (I was curious myself) and found a >site on the net. > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 11, 2004 Report Share Posted June 11, 2004 Ah, yes! I love especially the colour! While we were still living in Greece, I also used to add pomegranate seeds to some dishes (instead of lemon), but here in Britain they are not the same (sigh) , Brenda-Lee <shalomaleichemacadem@m...> wrote: > ..We have long used grenadine (which is also pomegranate syrup > but not so thick as the molasses) and enjoy it very much for slushes and > ices in the summer and the occassional special cake in winter. Quote Link to comment Share on other sites More sharing options...
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