In­gre­di­ent Spot­light

Yummy (Philippines) - - Contents -


While there is a wide va­ri­ety of an­chovies out in the open sea, which can be cooked in a mul­ti­tude of ways (our fave is fried), the an­chovies that many of us are fa­mil­iar with are salty, packed in oil, and usu­ally come on top of pizza. These pun­gent fil­lets are ac­tu­ally a va­ri­ety of salt­wa­ter for­age fish with a dis­tinctly oily flesh. The canned and jarred an­chovies we know are pre­served by way of cur­ing in salt and oil, which gives them their dis­tinct bold fla­vor and aroma. Thanks to their in­tense fla­vor, an­chovies are a quick and easy way to boost the meaty fla­vor in soups, stews, and sauces. All you have to do is toss a few pieces into what­ever you’re cook­ing and let the fil­lets dis­solve in the heat. You’ll be left with pure umami good­ness, without any of the fishy fla­vor.

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