What is the difference between Liquid Smoke and Whorshishire sauce????

Question

Feel free to expand on answers, give examples of things each one is used on and how much to use, stuff like that...

Answer 1

^ ^ ^  what he said. Couldn't answer it better than that if I tried.

Answer 2

a lot.

Liquid smoke is literally smoked water vapor, which is condensed and bottled. A little goes a long way in imparting a smoky flavor to recipes

Worcestershire sauce, first marketed by Lea and Perrins, is a British interpretation of an Asian fish sauce. It does have anchovies in it, and is an ingredient is Ceasar dressing, which is where the idea that there is anchovies in a Ceasar salad comes from. It's good as a steak sauce, I use a few drops in recipes like creamed chipped beef to "up" the beef flavor.

Answer 3

Price!! lol

Answer 4

Worcestershire Sauce

Originally manufactured by Lea & Perrins., in Midland Road, Worcester, England. The H. J. Heinz Company, who now manufactures "Lea & Perrins Worcestershire Sauce", lists the following ingredients on the label: malt vinegar (from barley), spirit vinegar, molasses, sugar, salt, anchovies, tamarind extract, onions, garlic, spices (including cloves), and flavouring. It is a flavouring used in many dishes, both cooked and uncooked, and particularly with beef. It is an important ingredient in myriad dishes and drinks, such as the Bloody Mary.

http://en.wikipedia.org/wiki/Worcestersh...

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Liquid smoke, or smoke condensates are produced through the controlled burning of wood chips, or sawdust. This forms a smoke cloud that is extracted with water to dissolve the smoke components in the water forming a base smoke solution. This base can be modified through many methods to develop a wide range of smoke flavors.

http://en.wikipedia.org/wiki/Liquid_smok...

.,.,.,.

So now you know.  Very different uses but both very good when used properly.