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Old 01-11-2014, 01:59 PM   #1
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Anchovy essence?

I have a Raised Pork Pie Recipe which calls for two tsp "anchovy essence".

All I can find is "anchovy paste".

The paste's ingredients are anchovies, salt, olive oil, palm oil, sugar, spices, and preservative.

I do not know what "essence" is. But I figure the paste is a good substitution.

What do you think?

Thanks,
Tom

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Old 01-11-2014, 02:16 PM   #2
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I think you're right, I'd go with anchovy paste. "Essence" to me would be to wave an anchovy over the top of the dish. The recipe may have been translated from a different language.

Two tsp. isn't too much.
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Old 01-11-2014, 02:38 PM   #3
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Quote:
Originally Posted by TomW View Post
I have a Raised Pork Pie Recipe which calls for two tsp "anchovy essence".

All I can find is "anchovy paste".

The paste's ingredients are anchovies, salt, olive oil, palm oil, sugar, spices, and preservative.

I do not know what "essence" is. But I figure the paste is a good substitution.

What do you think?

Thanks,
Tom

What I think most people call "anchovy essence" is a bottled sauce condiment that would be pretty hard to find in the US. I have bought mine at Fortnam and Mason in London. It's savory and not too strong.

There is also anchovy syrup, which is Italian. I bought done at Eataly in NYC.
It's pretty intense.

A pork pie sounds like it might be British, so anchovy paste would probably work fine.

Depending on the brand of paste you have, it might be a bit stronger than the essence, whose first ingredient is water.
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Old 01-11-2014, 02:44 PM   #4
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I took a picture of the bottle in my fridge but can't figure out how to post it, sorry ...
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Old 01-11-2014, 02:49 PM   #5
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So it's kind of like fish sauce? Never heard of it, learn something new every day!

Just looked at my Red Boat fish sauce, it's made from anchovies.
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Old 01-11-2014, 03:40 PM   #6
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In culinary school, we made mushroom essence. It's basically a single ingredient finely minced and simmered in water till the water is practically all evaporated and what you have left is the essence of the ingredient.

I think anchovy paste or fish sauce would be a good substitute.
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Old 01-11-2014, 04:02 PM   #7
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Asian fish sauce is what I'm thinking. Or mabe liquefying anchovy's in olive oil Then straining through a fine mesh sieve if you don't have fish sauce.
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Old 01-11-2014, 04:08 PM   #8
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Perfect!

Quote:
Originally Posted by GotGarlic View Post
... I think anchovy paste ... would be a good substitute.
Thanks! That's just what I did.

Tom
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Old 01-11-2014, 04:09 PM   #9
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Anchovy essence - Wikipedia, the free encyclopedia
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Old 01-11-2014, 05:24 PM   #10
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Yes. That's pretty much what I thought it was. A thick sauce, water, anchovies and some spices. It's cloudy and not clear

It really doesn't taste like fish sauce, but I imagine you could use that too.

The anchovy syrup I bought was like thick, concentrated fish sauce -- dark, clear and strong
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