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Ketchup
Ketchup or Catsup is a sweet and sour condiment usually made from tomatoes, sugar, vinegar and other spices and seasonings. Filipinos also have their own sweeter version of ketchup, which uses bananas instead of tomatoes for its main ingredient.
592 Questions
How long will ketchup keep after a power outage?
Who knows? Is there an expiration date? If not, check their website (if they have one.)
Which sells more salsa or ketchup in the us?
what sells more in the us ketchup or salsa?
Ketchup! :-)
Does ketchup and or mustard need refrigeration?
MUSTARD: According to Frenche's website: "Dijon & Horseradish Mustard will lose heat and distinct flavor, so we encourage refrigeration for both. For all other mustards, refrigerating will help maintain its flavor; however, it is not necessary if you prefer your mustard to be room temperature. There are no ingredients in mustard that spoil. "Refrigerate After Opening" is not required for food safety. It is recommended to maintain optimal product flavor.
Why use vinegar in tomato ketchup?
Vinegar acts as a preservative because there are not that many microorganisms that can live in it. It's a waste product of certain kinds of bacteria, but even they have problems once the concentration gets high enough... it's sort of like humans trying to live in a sewage pond.
My name is mike and i have worked for the FDA for 10 years. Rarely do we have someone die from expired ketchup. Normally we get around 50-100 cases of severe food poisoning a year from this food, but only 2 deaths have been linked to expired ketchup, specifically heinz, over the past 5 years. Both cases were also linked to tomatoes grown in central California. The best way to prevent this is to throw away any food that expires within the same month being used. However, since the acidic properties of tomatoes that have gone bad work directly against the colon, a half cup of vinegar is highly effective in combatiing any sickness from the expired food product.
Would a ice cub float in ketchup?
Interesting Question. I would say Yes. However, be aware that there is another force that could hold the ice cube. That is viscosity. Viscosity is a force resists movement of fluid over a solid surface. For the cube to "float" means the weight of the cube of ice is lighter than the weight of the ketchup that it displaces.
Two different forces going on.
In the 1690s the Chinese mixed together a concoction of pickled fish and spices and called it ke-tsiap.
By the early 18th century, the table sauce had made it to the Malay states (present day Malaysia), where it was discovered by British explorers, and by 1740, it had become an English staple.
Although today's ketchup is tomato based, it did not appear until about a century after other types. By 1801, a recipe for tomato ketchup was created by Sandy Addison and was later printed in an American cookbook, the Sugar House Book. James Mease published another recipe in 1812. In 1824, a ketchup recipe using tomatoes appeared in The Virginia Housewife (an influential 19th-century cookbook written by Mary Randolph, Thomas Jefferson's cousin).
As the century progressed, tomato ketchup began its ascent in popularity in the United States, influenced by the American enthusiasm for tomatoes. Tomato ketchup was sold locally by farmers. A man named Jonas Yerks (or Yerkes) is believed to have been the first man to make tomato ketchup a national phenomenon. By 1837, he had produced and distributed the condiment nationally. Shortly thereafter, other companies followed suit. F. & J. Heinz launched their tomato ketchup in 1876.
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.
How long do you leave ketchup on green hair?
True red takes out green, but a shampoo that purifys hair works alot better. Suds hair up, heat up with blow dryer, keep heating it for 10-15 min, rinse out immediately. Shampoo again and condition. That should do the trick!
What is the chemical reactions in ketchup?
Different ketchups have different ingredients. See a few below:
- Heinz: Tomato Concentrate Made From Red Ripe Tomatoes, Distilled Vinegar, High Fructose Corn Syrup, Corn Syrup, Salt, Spice, Onion Powder, Natural Flavoring.
- Hunts: Tomato Concentrate Made From Vine Ripened Tomatoes, High Fructose Corn Syrup, Distilled Vinegar, Corn Syrup, Salt, Less than 2% of Onion Powder, Garlic Powder, Natural Flavors.
- Tomato Concentrate (Water And Tomato Paste), High Fructose Corn Syrup, Distilled Vinegar, Salt, Spices.
- Del Monte: Tomato Concentrate, High Fructose Corn Syrup, Distilled Vinegar, Corn Syrup, Salt, Natural Flavorings, Onion Powder, Spice, Garlic Powder.
So, short list of chemicals: high fructose corn syrup and acetic acid (vinegar).
How many calories in 15 ml of ketchup?
* 1.0 cup has 240 calories * 1.0 packet has 6 calories * 1.0 tbsp has 15 calories * (2,000 calories is the average recommended daily intake for adults and children four or more years of age.)
Why does a ketchup bottle explode in hot weather?
Heat, would cause a bottle of ketchup to explode.
Though having it sit on your table in your kitchen won't get enough heat to do it. Putting the bottle in a microwave would...
What ingredients are in Heinz ketchup?
Heinz ketchup contains tomato concentrate made from red ripe tomatoes, distilled vinegar, high fructose corn syrup, corn syrup, salt, spice, onion powder, and natural flavors. This ketchup is high in lycopene as well.
Here's 2 more answers:
Tomato Paste (Made from ripe tomatoes), Liquid Sugar, White Vinegar, Salt, Orion Powder, Spices
Salt, Sugar, Lactose Syrup, Red Ripe Tomato's, Onion Pepper, Spice's, and Natural Flavouring.
people eat ketchup with everything man! I HATE KETCHUP! IT'S SO OVERRATED! TASTES BAD! people mostly eat it with fries and burgers and eggs though.
What medicine was ketchup used for?
Up until the early 1800's tomatoes were thought to be poisonous. A spicy tomato mixture became a health fad in the 30's. It was advertised as being a cure-all for everything. Today we know that tomatoes do contain antioxidants which are beneficial in preventing various cancers, heart disease and diseases of ageing. The high levels of vitamin C may also boost the immune system and help fight off ailments such as colds.
How much a bottle of ketchup price?
It depends on the brand you are buying.
Typically, 750 mls of a name brand can cost up to 3.99 in the U.S. but a generic brand can be priced much lower.
What happens when you mix ketchup and milk?
If the milk is cold or at room temperature, nothing will happen. It will just dissolve smoothly. However, if you put cornstarch in boiling milk, it will immediately thicken the milk into a creamy form (immediate stirring is required for perfection); It always depends on the quantity used.
How many cups in a 10 can of ketchup?
A number 10 can is listed dimensionally as 602x700, which translates into 6-1/8" diameter and 7" height. In ounces that's between 96 and 110. For can dimensions, the first three digits are the diameter and the second three are the height. In each group of three, the first digit represents the whole inches of the dimension and the last two represent the remaining measurement in 1/16ths of an inch. 602 would be 6-2/16". 812 would be 8-12/16" or 8-3/4". There is a good reference on can sizes at:
http://www.cancentral.com/standard.cfm
What is the nutritional value of a hamburger with cheese ketchup and mustard?
The nutritional value of a hamburger with ketchup and mustard depends on how much meat is used. It also depends on what kind of bread it used and how much.
