Monday, June 27, 2022

Tomato ketchup

In the US, ketchup is a condiment made by mixing concentrated tomato paste with water, sugar, vinegar, salt and seasonings. It contains 15 calories per tablespoon and vitamins A and C. Compared with mayonnaise, ketchup has no fat and far fewer calories per tablespoon

It is used as a dressing or table condiment to dishes that are usually served hot and are fried or greasy: french fries and other potato dishes, hamburgers, hot dogs, chicken tenders, hot sandwiches, meat pies, cooked eggs, and grilled or fried meat. Ketchup is cold and is never heated as a rule.

Tomato ketchup are often seen as a base in a meat marinade. This is because the acidic nature of tomatoes tenderizes the meat, breaking down tough fibers and enabling the meat to hold more moisture – it makes the meat tender and juicy.

Premium quality ketchup with a high solids content derives their viscosity from a combination of water retention of the fibrous strands in the paste and the gelling effect of the pectin, which is released via high-pressure homogenization.

The first known published tomato ketchup recipe appeared in 1812, written by scientist and horticulturalist, James Mease, who referred to tomatoes as “love apples.”
Tomato ketchup

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