I'm making a cream of chicken casserole and I just lovingly splooshed a generous amount of soy sauce instead of worchestershire sauce :cry:
Have I made a hash of it?
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I'm making a cream of chicken casserole and I just lovingly splooshed a generous amount of soy sauce instead of worchestershire sauce :cry:
Have I made a hash of it?
mayb some sour cream or cream to take the tangyness out a little and then add a little of your worchestershire....?
it will make it more salty so yeah add more cream or something to dim it down
oohhh i love worchestershire sauce!
nahhh id think if you do what the chickies above said you'll be fine!
Nope! I use soy sauce in my casseroles all the time, it will be fine.
Nah not at all. If it's too salty just add a potato quartered and it should absorb the salt, then remove it when ready but I think it will be fine :)
really does this work Rouge ?:
Yep. Haven't you ever found in stews the potato is really salty in comparison to the rest?
Oooh Rouge I'll remember that for next time, thanks :)
It was a tad saltier than normal but still pretty good so not quite the disaster i thought it would be. The smell of the soy sauce when I tipped it in was really overbearing (it was a lot) but it obviously lost it's potency when it cooked in *phew* :D