Recipe: Ketchup
18 September 2022 09:31 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
runpunkrun posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
gluten_freeThis ketchup is based on a recipe from Minimalist Baker, but I found the vinegar overpowering in that one (and I love vinegar) and the onion powder distracting. So I fiddled with it and hit upon this, which mimics your basic organic ketchups out there. It's sweet and savory, but not too much of either. It also holds together nicely without thickeners or gums.
Ingredients:
15 oz can tomato sauce (I use Muir Glen)
1/3 cup brown sugar (not packed, 40 grams)
1/4 cup white vinegar
1 tsp Worcestershire sauce
1 tsp fine salt
1/8 tsp garlic powder
1/8 tsp onion powder
Time: About 15 minutes. Or longer, depending.
Tools: Saucepan. Heat source. Device with which to stir. A glass bottle that you stole from some salad dressing or other ketchup.
Instructions:
1. Put everything in a medium saucepan and stir together over medium low heat. Keep stirring occasionally until it comes to a light, bubbling simmer.
2. Keep it at that nice low bubble and stir until you're tired of it. The longer it cooks, the thicker and more intense it'll get. I usually give it, I dunno, 10-15 minutes? Time has no meaning.
3. When you're ready to move on to other things, turn the heat off and let the ketchup cool in the pan.
4. Decant into a bottle or other air-tight container and store in the fridge, where it'll keep for weeks if not months. Can also be frozen, though do that in a plastic container.
Notes: Check out the comments for a half-assed recipe for oven fries.
Variations: Make it vegan by using a vegan Worcestershire sauce or just leave it out.
Questions? Ask 'em!
Ingredients:
15 oz can tomato sauce (I use Muir Glen)
1/3 cup brown sugar (not packed, 40 grams)
1/4 cup white vinegar
1 tsp Worcestershire sauce
1 tsp fine salt
1/8 tsp garlic powder
1/8 tsp onion powder
Time: About 15 minutes. Or longer, depending.
Tools: Saucepan. Heat source. Device with which to stir. A glass bottle that you stole from some salad dressing or other ketchup.
Instructions:
1. Put everything in a medium saucepan and stir together over medium low heat. Keep stirring occasionally until it comes to a light, bubbling simmer.
2. Keep it at that nice low bubble and stir until you're tired of it. The longer it cooks, the thicker and more intense it'll get. I usually give it, I dunno, 10-15 minutes? Time has no meaning.
3. When you're ready to move on to other things, turn the heat off and let the ketchup cool in the pan.
4. Decant into a bottle or other air-tight container and store in the fridge, where it'll keep for weeks if not months. Can also be frozen, though do that in a plastic container.
Notes: Check out the comments for a half-assed recipe for oven fries.
Variations: Make it vegan by using a vegan Worcestershire sauce or just leave it out.
Questions? Ask 'em!
Order up!
Date: 2022-09-19 09:06 pm (UTC)Ahhhhh! First cut then nuke makes so much sense.
Diving down the Serious Eats rabbit hole, Kenji Lopez-Alt highly recommends acidifying stage 1 (actually boiling with water + teaspoon of vinegar). ...but then I'm totally drooling over mashed potatoes made into waffles 😆https://www.seriouseats.com/waffled-mashed-potatoes-bacon-cheddar-recipe
Re: Order up!
Date: 2022-09-20 03:00 pm (UTC)Hoo boy, those waffles look amazing. I knew you could mash mash potatoes into a waffle maker, but it never occurred to me that you'd end up with something very much like a french fry.