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What is the difference between tomato sauce and ketchup?
Tomato sauce is cooked to allow the liquid in the tomatoes to reduce which creates the sauce or paste. Tomato ketchup is cooked tomatoes with added ingredients such as vinegar, sugar, salt, and other spices.
Why do people eat ketchup?
It modifies the flavor of whatever it is added to.
What spices can be added to mashed potatoes?
any you can think of!
Why are spices added early in the cooking process?
to give it flavor.
How sugar in spiced rum?
None, only spices are added.
Is Syrian Pepper the same as allspice?
no there are more spices added
Is there a national ketchup day?
Although there are food holidays for every day of the year, there is no National Ketchup Day. I am attempting to gain sponsorship to have this day added to the list of official food holidays.
Where does tomato ketchup origin from?
In 1834, an American physician declared tomatoes to be a universal panacea that could treat diarrhea and indigestion, and added it to ketchup. By 1876, it was considered to be a tonic.
What is chai tea?
A tea, especially made in India with added spices
What is a sentence with pungment?
The spices added a unique, pungent scent to the curry.
Are spices added in the making of wine?
No Spices can indeed be infused with wine in the process. Generally this is done after the fermentation. Some wine snobs would frown on this practice, but I have had excellent results with spices.
How is ketchup fermented?
Ketchup available for purchase in the United States is not a fermented product, and none of my 19th century cookbooks provide a recipe. Ketchup is made by cooking fruits and/or vegetables with vinegar and spices. The resulting sauce is then puréed to be smooth rather than chunky. I have seen recipes for peach, banana, beet, tomatillo, and blueberry-chipotle ketchups as well as the American standard tomato. However, history suggests that even our poor excuse for a sauce is the descendant of other fermented products, such as soy sauce. The most prominent process to make fermented ketchup that I have found is to use a starter culture, either milk based (yogurt whey, water kefir) or vegetable based (sauerkraut brine). This is added to the already cooked and puréed vegetation, so basically, fermented ketchup is regular ketchup with a starter culture added. The cultured product is allowed to sit anywhere from 8 hours to 5 days before refrigerating. You can search "fermented ketchup" on Google to find recipes.
