Canned fist is near exploding palm. |
Have you tried it? The anchovies disappear and leave nothing but a depth of flavor - no fishy essence. |
ATK also does the same thing over and over tweaking things a little just so they can sell more books/magazines. Their older cookbooks that I have don't call for anchovies in stew. |
This thread has raised so many questions. Many of you have very odd ideas about cooking.
Pre-made roux? I had no idea such a thing exists, and have no idea why one would need it. It has 2 ingredients. The notion that shrimp are interchangable with anchovies is both hysterical and disturbing. |
I did learn that Worcestershire sauce is made form fermented anchovies - had no idea. |
The person saying they use storemade roux is confusing it with mirepoix, which is just diced onions, carrots and celery. At least I hope that's what they mean.
Anchovies and bacon are both great in stew and can also be left out if other savory ingredients like garluc and tomato paste or soy sauce are added. If you can't figure out a recipe, OP, pick one that makes more sense to you. |
I wonder if you could use a splash of fish oil in place of the anchovies? |
Fine, but if you're going to dismiss the tricks in a ATK recipe as weird or gross, why use that recipe at all? There are certainly plenty of beef stew recipes without anchovies and salt pork. The advice to use a recipe but skip the ingredients that the recipe specifically says are important is just silly. |
I think part of the point if the anchovy is to add glutamate and the only glutamate in fish oil is if you use a gel cap. |