Chef Forum banner
1 - 20 of 31 Posts

·
Registered
Joined
·
1,488 Posts
Well for starters it depends what you're planning to do with the stuff. 

Sure I prefer smooshing up my own fresh as well, but  I think you'll 

find that a tube of paste keeps as long as you'll need it to, provided it's kept 

refrigerated after opening. I don't have a personal brand preference. 
 

·
Premium Member
Joined
·
11,708 Posts
I don't use it fast enough to justify a tin of them, though I do have a tin in my pantry for when I do.. So i use the tube paste mostly. Amore is the brand I can find most readily. I don't have any complaints. I use their tube tomato paste too.
 

·
Registered
Joined
·
7,662 Posts
Discussion Starter · #6 ·
I use the Amore brand tomato paste and they also have anchovy paste.  I've never bought it.  I always open up a fresh can of anchovies each time I need anchovy paste but I don't use all of it, and then I store it away but throw it out.  Does the anchovy paste keep well because of how much salt is in it?
 

·
Premium Member
Joined
·
11,708 Posts
The packaging helps too. Only the bit at opening is exposed to air and such. Minimal oxidation and contamination. I'll often discard the 1/4 inch or so in the tip because it dried a bit or discolored. How long it keeps? I've never had it go bad so i don't know; 8 weeks at least i think.
 

·
Registered
Joined
·
1,488 Posts
Unofficially I would quietly say it lasts longer than that even. I was making....something....Ceasar maybe?...

grabbed up a half full tube of Anch Paste squeezed it out, looked and smelled fine, used a couple teaspoons

of it....then later got to thinking....wait--when did I BUY that? I never did figure it out but it was longer than

8 weeks I know that. It's like Phatch said, it can't get air much so it stays almost vac-sealed.

Makes ya wonder...if we left our toothpaste out in an open container, would it spoil? /img/vbsmilies/smilies/confused.gif
 

·
Premium Member
Joined
·
11,708 Posts
My local grocer had the Reese brand anchovy paste on my  last visit. I've not used that one. Any opinions on it?

I noticed they also had a Cento brand tomato past in a tube to compete with the Amore. The Cento was cheaper. I picked one up to see if I can tell a difference. It would be hard to differentiate I think with how tomato paste is commonly used. 
 

·
Registered
Joined
·
3,351 Posts
I've tried several brands and it's pretty much all the same I mean a processed anchovy is a processed anchovy.  Back home in Greektown we got whole anchovies packed in layers of salt - now that's an anchovy.  

It's cheaper for me to buy tomato paste in the can and I usually use half and save half in a ziploc and keep it in the fridge.  Good for up to two weeks that way if you get all the air out of the bag.  It's funny to pull a "lid" of tomato paste out of the ice box.  
 

·
Registered
Joined
·
7,662 Posts
Discussion Starter · #14 ·
Are you saying I should use those for when I want to make a caesar?  Cause they sell them right around the block from me at the greek market.
 

·
Banned
Joined
·
1,004 Posts
Personally, I don't care for canned or tubed.  If you are not utilizing an ingredient often enough, dump it and buy fresh. There are many applications for same ingredient.

There should be an expiration date on same.
 

·
Premium Member
Joined
·
11,708 Posts
In the US, federal law requires an expiration date on all packaged food products.  It can't be more than two years out. This applies even in cases where things don't go bad per se. Dried pasta for example. 

Exactly what the dates mean is a little vague anyway. Best by, Sell by, Use by, don't mean the food automatically turns bad on that date. 

And fresh anchovies, even if readily available, aren't the same for using as the processed ones. Recipes are built around the processed ones, even in Italy. I've never seen them in the salt stack as shown above. 

I'll admit another tube product I use. Lemongrass. I've never figured out minced lemon grass. It always comes out like fingernails in the finished dish. I'll bruise it up and steep it or use the tube, but I've given up trying to peel it and mince it. 
 
1 - 20 of 31 Posts
This is an older thread, you may not receive a response, and could be reviving an old thread. Please consider creating a new thread.
Top