"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cooking Resources > Substitutions
Reply
 
Thread Tools Display Modes
 
Old 01-16-2008, 04:40 AM   #11
Executive Chef
 
Join Date: Oct 2007
Location: Perth, Western Australia
Posts: 3,270
No to the fish sauce in my opinion, but yes to Worcestershire sauce (but with a light hand) but a bigger yes to keeping anchovies in the fridge. I originally bought a jar of anchovies, but now just get the ones that are on special at the time, and add them to the jar. When the oil starts to lose it's pleasant aroma, I use the oil on bread with some garlic and grill (broiler in the US??) the bread to make very flavoursome croutons. I then go out and get myself a new jar. Anchovy paste would be the best substitute for the real thing but the quality of the paste will really depend on how well.
__________________

__________________
Too many restaurants, not enough time...
Bilby is offline   Reply With Quote
Old 01-16-2008, 06:56 AM   #12
Sous Chef
 
Join Date: Dec 2007
Location: Austin, TX.
Posts: 569
Thank You

Thanks soooo much everyone. I'll get the small jar. I'm making Green Goddess salad dressing for a small party tonite, and I want it to be right.
What a Great Group!
Eric, Austin TX.
__________________

__________________
giggler is offline   Reply With Quote
Old 01-16-2008, 12:44 PM   #13
Head Chef
 
DramaQueen's Avatar
 
Join Date: Jun 2007
Location: Las Vegas, Nevada
Posts: 1,347
Sorry to be the rebel here but Worchestershire has a touch of anchovy and definitely not a substitute for the real thing. You will alter the taste of the finished dish enough so as to ruin it. If you need anchovies for a recipe, especially an Italian recipe, go get anchovies, open the can use what you need and freeze the rest.

Fish sauce is fantastic when making Thai food but the anchovies are highly fermented and this too will ruin a dish calling for anchovies. NEVER, EVER open a bottle of fish sauce and smell it. Wow!! Pretty nasty but oh so good in a recipe. Go for the real thing.

BTW I make a dynamite spaghette sauce. My friends all want to know what makes it so good. I add a couple of anchovies when browning the meat. No way in this world am I gonna share that with my friends.
__________________
Visit my blogsite: Chew On This
DramaQueen is offline   Reply With Quote
Old 01-16-2008, 01:00 PM   #14
Executive Chef
 
redkitty's Avatar
 
Join Date: Jan 2007
Location: San Francisco
Posts: 3,200
You are so right about the smell of fish sauce DramaQueen! I bought some to use in Tom Kha Gai soup and man oh man did I almost fall over from the stinkyness!
__________________
Accentuate the positives, medicate the negatives ~ Amy Sedaris
redkitty is offline   Reply With Quote
Old 01-16-2008, 02:40 PM   #15
Master Chef
 
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,806
Good Lord - thank goodness you checked here first!!! Green Goddess dressing definitely needs REAL anchovies. There's no way you could subsitute Thai Fish Sauce in that. Well, you could, but it definitely wouldn't have been Green Goddess.

Green Goddess dressing is one of my favorites, & I'd never think of bastardizing it with an anchovy substitute - lol!!
__________________
BreezyCooking is offline   Reply With Quote
Old 01-16-2008, 04:00 PM   #16
Head Chef
 
Caine's Avatar
 
Join Date: Dec 2004
Location: CHINATOWN
Posts: 2,314
Send a message via MSN to Caine
You can usually pick up tins of anchovy fillets at the 99 Only store for less than a buck apiece. I always grab about 10 cans and stack them up in the pantry.
__________________
Caine is offline   Reply With Quote
Old 01-16-2008, 04:56 PM   #17
Head Chef
 
DramaQueen's Avatar
 
Join Date: Jun 2007
Location: Las Vegas, Nevada
Posts: 1,347
Quote:
Originally Posted by Caine View Post
You can usually pick up tins of anchovy fillets at the 99 Only store for less than a buck apiece. I always grab about 10 cans and stack them up in the pantry.
Here's a "heads up" for you. Check the expiration date on the can of anchovies you get at the 99 cent stores. There has been a lot written and warned about food products being pulled from their shelves for being long outdated. Gotta be a reason they're selling a 3 dollar can of anchovies for 99 cents. Just check the date, not saying they're all outdated.
__________________
Visit my blogsite: Chew On This
DramaQueen is offline   Reply With Quote
Old 01-17-2008, 02:51 AM   #18
Senior Cook
 
oneoffour's Avatar
 
Join Date: Jul 2007
Location: Levittown Pa
Posts: 169
Have an Asian market near me they have anchovies in cans, glass, frozen, smoked and dried. Anyone use all the variations? What are the qualities compared to each other?
__________________
oneoffour is offline   Reply With Quote
Old 01-17-2008, 09:09 AM   #19
Master Chef
 
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,806
Out of the 3, I prefer the ones in the glass jars. The filets used for the jars always seem to be thicker & have a richer, nuttier less "fishy" flavor than the ones in oil in the tins. In fact, I've found some less expensive tinned brands to be really skimpy, to the point where they come out in one big glob & literally disintegrate when you try to separate them.

Although I know that many authentic Italian cooks swear by the ones packed in salt, the one time I bought them - entirely by accident - lol!! - in an Italian deli in NY, I didn't care for them. Granted, some of it may have been because I just wasn't used to seeing/using the whole fish minus nothing but it's head, but a lot of it was the fact that it didn't at all resemble in appearance or taste, the anchovy-in-oil filets I grew up with. The salted fish tasted just like that - salted fish. And even after thorough rinsing & in some cases soaking, they were still extremely fishy without that traditional anchovy flavor.

I don't think I'd care much for them frozen or dried, but I bet smoked would be interesting, as I have had & liked smoked herring, which is pretty much the same fish.
__________________
BreezyCooking is offline   Reply With Quote
Old 01-17-2008, 11:19 AM   #20
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,263
Coming from someone who eats tins of anchovies rolled around capers as snacks and does straight-up fish sauce taste tests becasue I think it tastes delicious right from the bottle ...

I totally agree with Breezy

There is a big difference in quality of anchovies. Good quality anchovies taste better and are less "fishy." Usually quality translates into higher price. Glass jars are another good sign of better quality.

Just say no to cheap anchovies

I'll look in my cupboard and post some brand names later.

The smoked and dried anchovies are used in asian cuisines. My korean friends dip the dry fishies in a hot sauce made with kojujang as a snack.

Never seen frozen ones. But I'll have to look more closely.

White anchovies are pickled and are sublime.
__________________

__________________
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 10:24 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.