Essence of Anchovy
Ingredients
Directions
Prepare
Remove the heads and gills from the anchovies.
Combine the anchovies and water in a pot.
Make and store
Heat gently until the anchovies dissolve completely.
Strain the mixture to remove solids.
Store in a tightly sealed bottle.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Anchovies
- Provide the main savory, salty flavor and dissolve into the liquid to form the essence.
- Water
- Acts as the solvent that lets the anchovies break down into a liquid essence.
The step that matters
Heat gently until the anchovies dissolve completely. Gentle heat lets the fish break down slowly without boiling. Boiling can toughen proteins, cloud the liquid and give a harsher, less clean flavor.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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