I have been craving these for years, and I can't find a recipe. Frito-Lay made Ketchup flavored Doritos a few years ago. Unfortunately they didn't sell very we
I've got the rest of the recipe, sugar, vinegar and a few other spices that I was going to experiment with,but I wanted to know what do you need to do to the to
isn't ketchup (catsup) technically a smoothie?
I'm hoping this will solve a biiig long-running debate I have with my friends. Heinz Tomato Ketchup (The UK version contains sugar from beets, rather than HFCS
Many condiments such as katchup, mayonnaise and mustard (where I live at least) seem to love rounding all of their expiry dates to "60 days after opened". Thin
We use both tomato ketchup and curry ketchup as condiments in Belgium. On the curry ketchup label, amongst other ingredients is "curry (1%)". So I tried adding
Most ketchup recipes - even homemade ones - include several tablespoons of sugar. Commercial ketchup often has lots of high-fructose corn syrup. What purpose
I just found two bottles of unopened ketchup dating back several years. One says "Best used by September 19, 2008," and the other says "Best used by May 10, 201
We have two types of sauce we put on our sausages. Tomato Sauce (Australian - ketchup equivalent) and Barbecue Sauce (Australian - mix of ketchup and Worcesters
Ketchup, at least in the USA, is about as boring as a condiment can possibly get. It's hard to imagine anything "fancy" coming out of a tube like this: Why,
I have read a fair few articles about storing condiments like Siracha, Ketchup, and BBQ Sause, but they all seem to contradict themselves; some say that storing
This has some relation to my previous question. Though I have managed to successfully blend xanthan gum with my home-made tomato mixture, I am unable to achieve
The recipe in the Joy of Cooking for tomato ketchup calls for an initial mixture of tomatoes pulp with "bell red peppers". Recipe is here At least in my area
I made traditional catsup with tomatoes, vinegar and spices, boiled down. It is very tasty, but consistency is quite stiff, with a lot of structure. The proble
If we make tomato ketchup of 100kg tomatoes. What would be the procedure to add the gum? What quantity of gum should be used? Currently we are using corn starc