Cookaholics Bulletin Board

I'm planning to make the slow cooker roast beef that calls for anchovies. Don't know much about these things. Any suggestions?
Fitzie

I used the filets and minced them. I also have anchovie paste.

I use sub anchovy paste as most recipes only use a few and I don't like them if I can actually taste them. The pasted keeps for ages. I haven't noticed a big difference between when I have used that as opposed to the canned (I transfer the extra to a plastic container which usually spills upon opening giving my kitchen that nice bottom of the pier smell).

Mary

I always leave them out and have never purchased any. Are there different kinds? What about the paste? I would probably never use the entire container of either. Is this one of those instances where price makes a huge difference?
Fitzie

Actually, Ive run across a couple of recipes lately that asked for anchovies. Kenji's ground beef requires a few anchovies, for one.

I haven't used the paste yet; I freeze the leftover canned ones.

Do they come packed in water or oil? Does it make a difference?

How many teaspoons of paste would I need for 6 filets?

Fitzie

I think they give great depth of flavor and generally if you don't know they are in the dish, you won't taste them....when cooked they tend to melt into whatever the sauce is and don't resemble little fish fillets. I would not leave them out as the flavor will be significantly enhanced by them. If you want, you can substitute the paste and get the same flavor.
ilene

Anchovies can definitely really boost flavour and 'sophistication'. They have quite a distinct flavour, but it isn't fishy. One more complex dishes, they add a new note.

I've never found the paste around here (but admittedly don't look that hard), I buy a small jar of fillets packed in oil and keep them in the fridge. They seem to keep a very long time.

I use salt-packed anchovies. They require filleting, but are much more complex than anything you can get out of a tin or jar. They're expensive online, but I have an Italian market back in NY I stop in whenever I'm there where they are much more reasonably priced.

For the same reason I use salt-packed capers.

Amy

I get salt packed anchovies & capers in the Italian market in Phila. Dave turned me on to them. When Marilyn was here we tried a few & I've been hooked ever since.