What is ketchup?
Ketchup is a popular spice made of tomatoes. It is also known as tomato sauce, catsup and red sauce, depending on regional variations. In particular, Americans like ketchup; Every year they consume $ 400 million. The sauce is also used in a number of other nations from Australia to England and, in addition to being used as a spice, is also the main ingredient in some meals such as chopper.
The origin of the ketchup is particularly fascinating. The word is borrowed from the Malaysian word kechap for "sauce". The sailors were introduced to the ubiquitous Asian sauces with fermented fish and vinegar during their travels and brought these sauces back to Europe. At the end of the 16th century, people produced ketchup in many parts of Europe, although not in the form that would be recognized today. This early sauce was made with an assortment of ingredients pickled in vinegar and could include a thick fish sauce, nuts of azelen. The tomato version was first created by the first settlers in aMerice, but until the 20th century, "ketchup" referred to a sauce made specifically with tomatoes.
The first main producer was Heinz, which created its name with Pickles, but soon became a famous ketchup. The Heinz recipe creates a taste that is known to many consumers and mixes the spicy taste of ripe tomatoes with a touch of sweetness and acidity for very popular spices that pair well with a wide range of foods.
One of the famous features of ketchup is its viscosity, which can make it difficult to pour. Some consumers circumvent this by pressing bottles, while others have perfect tricks to get them out of the glass bottle. In general, the bottling and gently knocking over the area where it expands, even if the bottles upside down are generally a good idea.
To prepare ketchup at home, roughly chop £ 5 (2.25 kilograms) tomatoes and cook them for about five minutes in big, tGreat pan with 0.25 cup (59 ml) vinegar and 0.5 teaspoon (3 grams) salt. When they cook, crush the tomatoes and then pour them into a sieve via a casserole to collect the liquid. Mash tomatoes over a sieve over other pots to create a puree without tomato leather and seeds, and add a 0.25 cup (50 grams) of sugar to this puree.
In a liquid pan, add about 0.5 teaspoon (approximately 1 to 1.35 grams) of every spice such as spices, ginger, ground pepper, cayenne pepper, chili powder, finely ground chili, onion and garlic, along with 0.25 cup (59 ml) wine. Boil the liquid until it changes into a thick syrup, and then stir the solid puree into the liquid. Cook the ketchup to reduce it to a strong sauce, stir carefully so that the sugar does not burn. Taste completed sauces that would have sweet and a little spicy with a touch of spices, and adjust the taste if necessary. Decant in sterilized canning container.