Anchovies melt into sauces
Anchovies cure in salt for weeks or months. Their proteins break down into free amino acids, including savory glutamate. In warm oil the fillets fall apart in a minute or two, leaving savory depth and salt, not a fishy bite.
Melt anchovies over gentle heat
Warm the oil over medium-low heat, add the fillets and press them with a wooden spoon. They break down in one to two minutes. Add garlic and chili after the anchovies melt, so they don't burn while you wait.
Test yourself
Questions from the interactive lesson, with the answer and the why.
What does an anchovy do when it melts into warm oil?
It spreads savory glutamate and salt through the dish. The dissolved fillet seasons everything the oil touches.
True or false: Anchovies melting into a sauce add savory depth and salt, so you may need less added salt.
True. Anchovies carry plenty of salt, so taste before adding more.
What went wrong? You toss whole anchovy fillets onto cold pasta at the end. Diners hit salty, fishy chunks.
The anchovies needed warm oil to dissolve first. Melting them in warm oil spreads the savory flavor through the dish.
Fill the blank: Salted anchovies are rich in glutamate, which tastes ___.
Salted anchovies are rich in glutamate, which tastes savory. Glutamate is the compound behind umami, the savory taste.
A recipe uses four anchovies. When do you add extra salt?
Taste first, then season only if it needs it. Anchovies add a lot of salt, so tasting at the end avoids overshooting.