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Michael Hoffman
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Well, the 250 grams of butter comes to just over half a pound, so go on from there. It looks good.
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mar52
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But I want someone to do it for me. I don't like math!
Guess I could use anchovie paste instead of the anchovies. Easier.
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Michael Hoffman
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I'm a fan of anchovy paste in recipes. I often use it when I make aglio y olio, and I'm sure it would work perfectly in that compound butter.
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mar52
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Michael Hoffman
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Total Posts:
15922
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- Location: Gahanna, OH
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SeamusD
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862
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- Location: Syracuse, NY
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Everything I see or read about umami has to do with mushrooms or some type of seafood. Unless beer battered, deep fried fish fry has umami, I guess I'm out of luck. I won't eat mushrooms or seafood.
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mar52
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You may have had anchovy paste and didn't know it. It adds a wonderful nuttiness to some dishes.
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SeamusD
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862
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Well, I do like worcestershire, which I know has anchovy, so you have a good point. I just wouldn't eat a filet of it... I can't get past the texture, and even the slightest hint of a fishy flavor or scent and I'm gagging.
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