Can Worcestershire Sauce be used to flavor meat and chicken?
Whether or not worcestershire sauce can be used as a flavoring for meat or poultry depends upon the percentage of anchovies used in the ingredients. Anchovies are small fish. The halacha does not permit the mixing of meat and fish because of sakana, halachic health concerns. However, if the amount of anchovies are less than 1/60, i.e., less than 1.66% of the worcestershire ingredients, the fish would be batul b’shishim, nullified in the sauce, and would not be considered a health concern. (For example, a sauce marked “STAR-K Fish” contains more than 1.66% fish, whereas a sauce with anchovies marked with only an “STAR-K” uses less.) | Back to Top | 4. I run a kosher kitchen at a senior center. We have no problem with the separation of milk and meat, that for us is obvious, but it starts getting fuzzy around the “Pareve” issue. Because we have no utensils that are designated pareve, all our pareve recipes are prepared on either meat equipment or dairy equipment. My question is this: Is s
