It is hard to say how to replace anchovies when it comes to fresh fish. For the first time, we learned that it was fish on the island of Shikotan, when with a student detachment they famously put fish in jars, working at a factory that processes saury, sea kale, willow herring, and other products. The anchovies ran to snatch local housewives from our hands, which we unknowingly threw into the waste, because we were told that this was not a commercial fish.
Then we began to put it aside on a tray, and fried it in the pan in the evening. A friend who never ate any fish ate anchovies for both cheeks, so they were delicious. Canned food from them (in jars) can not be compared with fresh fish. As a rule, they are tough and very salty. You can replace them with sprats or pasta (sold in tubes) from anchovies.
Many do not like the taste of soy, so they often ask how to replace soy sauce. Due to its specificity, replacing it is rather difficult. You can try different varieties and take sauce from different manufacturers to compare and choose the best. If you strongly dislike its taste, then try changing (depending on the dish that is being prepared) to apple cider vinegar, just vinegar, take sour berries or balsamic vinegar. This is in salads, and if you use it as a spice, then use ketchup, mustard, mayonnaise or lecho.
Mysterious Worcestershire Sauce
Frequently asked questions about what is Worcester sauce and Worcester sauce than to replace. Worcestershire, Worcester or Worcester are different names for the same sauce. Sauce from the English county of Worcestershire sauce has become known worldwide for its ingredients in an amount of at least 25 (and the exact composition is still kept in strict confidence), special manufacturing technology and a very peculiar taste.
The story of its creation has more than one version, but the county’s name has been preserved exactly. One of the creators is Lord Marcus Sandy, as well as the first sellers (and experimenters): pharmacists John Leah and William Perrins went down in history as the creators of the sauce.
The sauce is made only in production and never at home. Therefore, wondering if Worcester sauce can be replaced by anything, you run the risk of getting an answer: nothing. This is a fish and vegetable mixture with a set of certain spices. Legend has it that the first time it was made, it had such a strong smell that it was put into a warehouse and forgotten there. Only two years later it was opened. Perhaps it was specially kept for so long to achieve a certain concentration, which now remains very strong. The sauce is not used with spoons - drops.
Worcestershire sauce is one of the most important components of a cocktail called “Bloody Mary” and Caesar salad. In such dishes and drinks, it is hardly possible to answer the question: “Worcester sauce: how to replace it?”, Because it is unlikely to replace them where they are the center of the entire culinary composition. Then it will not be Caesar and not Bloody Mary. Or English dishes with a strong Russian accent.
Therefore, if you want to get just such a combination of products as in the recipe, then buy Heinz or Lee and Perrins sauce. Otherwise, replace with whatever you want, because you still will not find anything similar, desire is not feasible, whoever you ask "Worcester sauce: what to replace?". There are many recipes on the Internet for the preparation of sauce under this name, but it is unlikely that at least something approximate in taste will turn out. Just another good sauce, but not Worcester.
What and what can be replaced
As stated above, anchovies are replaced with sprats or, as the author of one of the recipes said, a “worker-peasant” herring. Mascarpone is made from very rich cream with the addition of wine or wine vinegar. It has a delicate creamy taste. If you do not get it in the store, you can replace it with fat cottage cheese, having previously wiped it. Balsamic vinegar is replaced with wine, fennel with celery celery, capers with olives and olives, and coconut milk with coconut flakes.