Bobby Flay Has A Secret Ingredient He Puts In Almost Everything - Tasting Table

You might think of anchovies as an easy way to ruin a dish with an overwhelmingly fishy flavor, but as long as you use the appropriate amount of the ingredient, you won't have that issue. MasterClass explains that while anchovies have a fishy flavor profile — they are fish, after all — if you properly incorporate them into a sauce or dressing, they contribute more of a rich, umami flavor rather than a concentrated fishiness, contrary to popular belief. So instead, think of anchovies as natural MSG with the complexity of truffles or aged cheese.

According to Bon Appétit, anchovies work particularly well as a substitute for salt. First, adjust the level of saltiness to your liking by rinsing or soaking them in cold water. Then you can either chop them up or mash them into a paste and add them to a recipe as you would salt. Whether in Caesar dressing or pasta sauce, the anchovy-imparted flavor is bound to be Bobby Flay-approved.

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Bobby Flay Has A Secret Ingredient He Puts In Almost Everything - Tasting Table
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