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Old 03-04-2008, 01:45 PM   #1
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How much anchovy paste?

I am going to make a caesar salad dressing and the recipe calls for 4 anchovy filets. I have anchovy paste in the pantry. Will this work? And if so, how much paste to equal 4 filets?

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Old 03-04-2008, 01:53 PM   #2
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2 heaped teaspoons should be about right, but mash it up in some evoo 1`st, as it`s a bit clumpy and may not mix well and evenly otherwise.

doesn`t it say on the tube though?
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Old 03-04-2008, 02:04 PM   #3
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I'd recommend starting at 1t and then adding more till you think it tastes right. Sometimes the paste can be a bit strong.
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Old 03-04-2008, 02:05 PM   #4
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If it is the type in a tube (like tooth paste) I've found it to be a stronger, more intense flavor etc. Maybe start with a small amount and add to suit your taste.

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Old 03-04-2008, 03:18 PM   #5
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I use anchovy paste in my Caesar dressing. I probably use between 1 and 2 teaspoons. As others have recommended, start with the smallest quantity and add more as your taste dictates.
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Old 03-04-2008, 03:20 PM   #6
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Quote:
Originally Posted by jennyema View Post
I'd recommend starting at 1t and then adding more till you think it tastes right. Sometimes the paste can be a bit strong.
I agree with jemmyema... you can always add a bit more, but it's not so easy to take too much out.
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Old 03-04-2008, 10:44 PM   #7
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Quote:
Originally Posted by jennyema View Post
I'd recommend starting at 1t and then adding more till you think it tastes right. Sometimes the paste can be a bit strong.
Holy cow! That *is* strong stuff! I have never had it before. I used 1 tsp and probably could've done with less!

The whole dressing though was soo dang salty. :( Is that how it's supposed to be? I've never made it from scratch before.
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Old 03-05-2008, 01:12 AM   #8
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Anchovies are synonymous with salt! When I use them in anything, it's pretty much assured I won't be adding additional salt.
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Old 03-05-2008, 08:09 AM   #9
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Next time use the Anchovy Filets...Maybe 1/2 of what your recipe calls for. If that gives you the Anchovy flavor you want then you can then add or not add salt depending on the volume of dressing you are making. I personally don't like the the paste, but when I'm caught without filets...I figure about 1/4 inch of paste per filet as a starting point!

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Old 03-05-2008, 10:31 AM   #10
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I gather this stuff is Concentrated then, and not Gram for Gram by Mass?

I`v had some like that in the past and love it spread on toast, exactly this stuff in the picture here: Gentleman's Relish - Wikipedia, the free encyclopedia
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