Ketchup is one of the most popular sauces. They are generously poured over french fries and cutlets, added to a salad, stewed with fish. There are a million uses for it. This tomato delicacy is the same mandatory attribute of a meal as salt or bread. There are many types of ketchup on the shelves in the store - for all occasions and culinary preferences. But it was not always so.
Ketchup was introduced to Europeans by sailors in 1700. From Malaysia they brought ke-tsiap sauce made from salted fish, shellfish and spices. He did not gain much popularity. The turning point came in 1792 when English chef Richard Brigg replaced fish with tomatoes. At that time, the tomato was considered an outstanding and truly mystical fruit. Since then, ketchup has begun an expansion of refrigerators and dining tables. The famous writer Charles Dickens was a real fan of ketchup and even called it “a sophisticated condiment that turns simply delicious dishes into the “food of the gods”.
The recipe for the "food of the gods" did not stop changing and supplementing. Garlic, celery, vinegar, salt, cornstarch, tomato paste, hot peppers are the most popular ingredients today.
An indicator of the quality of this product is density. Real ketchup should not pour, but lazily flow down the walls of the bottle. By the way, it was only in the mid-80s that ketchup was also produced in plastic containers, which made it possible to squeeze out tomato sauce to the last drop. The Americans thought of this - big lovers of ketchup. The most famous is Bill Clinton. As president, and after the end of a high-profile political career, he still loves to go to McDonald's, order french fries, pour a fair amount of ketchup on it and savor this simple dish.
Such “luxury” is not available in every restaurant of this chain. In Dutch, Belgian and French McDonald's, mayonnaise is much more popular. This fact was even discussed in detail by the heroes of the Tarantino film Pulp Fiction.
Gourmets claim that ketchup of the same brand and one manufacturer can taste differently. This is due to the quality of the tomatoes that were used to produce the batch of product, because the more they have been in the sun, the sweeter and tastier they are, the balance of spices also matters, and the human factor can never be ruled out. This has its own charm.
The most popular and recognizable ketchup in the world is this Heinz.
In 1876, Henry J. Heinz became the first to mass-produce it, and the red sauce caught on. The Heinz case lives on today, and number 57 is a classic.
Unfortunately, today some manufacturers are trying to reduce the price of the product, while quality suffers. Opt for darker colored ketchup. The more natural the color, the higher the content of tomatoes in it. If the color of the ketchup is unnaturally bright, it probably contains dyes.
No hot dog is complete without this sauce. He is known all over the world. And all over the world they think that it was invented in the USA.
Why does the bottle have such a shape? Why is she transparent? What is the meaning of the label with the inscription "57 varieties" (57 Varieties)? Why is it emphasized that this is tomato ketchup? Are there any others?
American journalist John Brownlee, who wrote this article for the Co.Design website, suggests starting with the last question.
In fact, ketchup has existed long before anyone thought of putting tomatoes in bottles. Many Americans are sure that this is a purely American invention. Nothing like Asian. The very first progenitor of ketchup was prepared back in China for marinating fish and shellfish, which is very interesting: it was prepared from marinated fish and spices. This marinade was called in an approximate translation “salty pickle” or “fish pickle”. The long history of ketchup in the West dates back to the early 16th century, when British settlers in Fujian province were introduced to fish pickle, which Chinese sailors called ge-tsup (鲑汁).
Local recipes are extremely varied. The earliest that was recorded and that has survived to this day refers to 544. It reads: “Take the intestines, stomachs and bladders of yellow fish, sharks and mullets and wash thoroughly. Mix with a moderate amount of salt and put in a jar. Close tightly and place in the sun. It will be ready in twenty days in summer, in fifty days in spring or autumn, and in a hundred days in winter.” By the time ge-tsup became known to the British, the dish had been reduced to a spicy yellow-orange liquid made from pickled anchovies. In short, that ancient ge-tsup was not our ketchup. It was a fish sauce (in the Min language of Fujian province, ge-tsup just means “pickled fish sauce”), in many ways similar to the one that you can still buy in any Asian supermarket to this day.
When the British merchants returned home with the new recipe, they tried to anglicize it a bit and added (what do you think?) beer. In the end, anchovies were replaced with walnuts (this variety was very fond of Jane Austen) and mushrooms (such ketchup was similar to Worcester sauce).
Thus, the British enjoyed this ketchup for almost 200 years.
When did tomatoes appear?
In South America, the tribes of local Indians began to grow tomatoes about 8-9 thousand years ago. A plant with beautiful carved dark green leaves and bright round fruits was brought to Europe by the Spaniards and the Portuguese in the 16th century. At home, in the language of the Indian tribe, they were called "tomatl", which means "large berry". That's where the name "tomato" comes from. They were not eaten, they were considered inedible. From Spain and Portugal, tomatoes came to France. The ardent French, for the bright color of the tomato and the shape resembling a heart, called these fruits in their own way - the apple of love. The Italians also liked the new fruits. But the first tomatoes were yellow here and therefore they were called "golden apples". The Swedish naturalist Carl Linnaeus, who gave names to many plants, called tomatoes wolf peaches. In Europe, tomatoes have long been only ornamental plants, bred solely for their bright, lush greenery and colorful fruit.
Americans have inherited an aversion to tomatoes. But they also had defenders. In 1820, Colonel Robert Gibbon Johnson of Salem, New Jersey ate an entire basket of tomatoes on the steps of the local courthouse to prove they were harmless. It was only in the 1830s that tomatoes were finally tasted in the United States. In 1834, an Ohio physician named John Cooke Bennett even declared tomatoes to be a panacea for all ills, including diarrhea, bilious attacks, and indigestion. Bennett soon published several recipes for tomato ketchup, which was sold throughout the country ... in the form of tablets.
By the 1870s, public opinion had completely changed. Tomato ketchup became very popular, and one charlatan, wanting to outrun the competition, claimed that it was a kind of tonic, which, in its health benefits, was much better than any other ketchup. Of course, all this was far from the truth.
Heinz assortment in the 1930s (image from the Heinz Salad Book cookbook).
But why is the bottle transparent?
“Disgusting, putrefied, rotten,” was the words of cookbook author Pierre Blot in 1866 to describe the quality of ketchup that could be bought in a store. Well, before the 1906 Food and Drug Integrity Act was passed, this could be said about the entire US food industry (read Upton Sinclair's The Jungle). Nevertheless, even against this background, ketchup stood out for the worse. The contents of the bottle were sometimes deadly in the literal sense.
The reasons could be very different, but perhaps the main one is the short tomato season, which lasts only from mid-August to mid-October. In other words, ketchup could only be fresh for two months of the year. Nevertheless, by the end of the 19th century, Americans were accustomed to consuming it all year round. Producers had to store tomato puree until the next season. Of course, this was done carelessly, in unsanitary conditions, without quality control (recall: for the food industry of that time, all this was the most common thing). When it came time to open the next barrel, along with tomato paste, mold, yeast, a variety of spores and deadly bacteria could be found in it.
To make ketchup a little less vile, manufacturers stuffed it with the most harmful preservatives, from formalin to boric, salicylic and benzoic acids. Since the product turned out to be frighteningly yellow after filtering the pulp, coal tar was added for redness. To make it clear to you, boiler rooms are heated with coal tar, it is used to protect fresh asphalt in parking lots, and at a concentration of more than 5% it is considered a carcinogen of the first group. Moreover, ketchup was often prepared in copper baths, with which it entered into chemical reactions and became even more poisonous. An 1896 study found that 90% of store-bought ketchup contained harmful ingredients that could lead to death.
Against this background, in 1876, Henry Heinz released his first bottle of ketchup. It must be said that his company was advanced in many respects. The life and death of workers were insured at the expense of the employer, the factory had a cafeteria, a first-aid post, a dental office, there was a swimming pool, a gym and a roof garden. The premises were kept immaculately clean. At a time when many workers had no running water at home, Heinz provided them with clean uniforms, free laundries, and even manicurists, because food workers need to keep their nails immaculate. The factory, which is your museum, received 30 thousand tourists a year: Heinz had nothing to hide.
Of course, Heinz was not a philanthropist who wanted to give people happiness and health. But he believed that a successful business is an honest business. Having made the first money on horseradish, he decided to sell it not in brown dishes, common for that time, but in transparent jars, so that the buyer, before parting with the money, could see what he was getting into.
Making horseradish clean is much easier than ketchup. Heinz's employees struggled for a long time over a suitable recipe, and only in 1904 did G-F Mason find a way to get rid of traditional preservatives. Prior to this, Heinz acted in the same way as competitors (see above), not disdaining even coal tar. Soon the company was producing 5 million bottles of preservative-free ketchup a year.
Where did "57 varieties" come from?
One day, Heinz saw an advertisement that said that a certain company produces "21 types of shoes." Then the entrepreneur took his favorite number "five" and combined it with the "seven", which his wife liked best. That's all. At that time, the company produced more than 60 different products.
Although "57 varieties" is just a joke, a small label with this inscription wrapped around the neck serves an important function.
Everyone who uses ketchup should know that he has a non-Newtonian fluid in front of him. In fact, after filtering the tomato puree, ketchup turns out to be very liquid, even watery. Therefore, manufacturers add a small amount of xanthan gum. It not only thickens the liquid, but also gives it the property of pseudoplasticity. In other words, how fast ketchup flows (that is, how much you can reduce its viscosity) depends on the pressure applied to it.
If you leave ketchup to yourself, it will flow out of the bottle at a rate of 45 m/h. The only way to speed it up is to apply force to it. Many cooks and eaters who are not familiar with physics hit the bottom of the bottle and sometimes do it too hard in annoyance. The mistake is that the ketchup that is closest to the point of impact absorbs most of the applied force. This proportion of liquid does flow freely, but the contents of the bottle, which is closer to the neck, retains its degree of viscosity and turns into a kind of cork that does not allow flavoring the hot dog with ketchup.
The solution is to cause the liquefaction effect at the top of the bottle rather than at the bottom. Tap the 57 Grades label with your fingers and you'll create the ideal conditions for viscosity reduction. Voila! Non-Newtonian ketchup has become a free-flowing liquid.
Of course, nowadays ketchup is sold mostly in plastic bottles with flexible walls, and you can just squeeze it out. Of course, Heinz's competitors have long figured out how to make high-quality ketchup, and have ceased to be shy about transparent containers. The expression "tomato ketchup" has become a pleonasm. And only a crazy charlatan will declare ketchup a panacea for all ills.
Nevertheless, it is Henry Heinz and his staff that we owe both transparent design and a clear example of non-Newtonian physics.
Let's remember what it is, but we recently discussed it with you. Read how it developed and along with. Here's another plus and what
In every family, at least one of its members consumes ketchup with a good half of the entire contents of the refrigerator. Indeed, in fact, ketchup is the same sauce, in which tomatoes are added without fail, giving it such a rich and unique taste. Do you know who invented ketchup, invented its recipe and how old is its history?
No tomatoes?!
China is considered the ancestral home of ketchup. In the 17th century, a sauce made from anchovies, walnuts, mushrooms and beans was imported to England from Asia. It also included a brine of salted fish or shellfish, spices, garlic and wine - the oldest surviving recipe did not include tomatoes. In England it was called catchup or ketchup. The seasoning was successful and quickly spread throughout Europe. From the initial version, only little-known recipes for ketchup from mushrooms and olives now remain. Almost 200 years have passed before they guessed to add tomatoes to ketchup!
Tomato-based ketchup recipes have been appearing in American cookbooks since the early 19th century. Earlier than others, in 1801, the Sandy Edison recipe appeared in print.
The king of sauces
According to some reports, modern ketchup appeared only in 1830, when a New England farmer poured grated tomatoes into a bottle and sold them in this form. This method of storing tomato sauce quickly gained popularity.
However, it took a long time to wait until it acquired its modern taste. And this did not bring ketchup closer to the mass consumer. It is quite possible that the mixture of tomato paste, vinegar and spices would forever remain the lot of the elite, exotic, if not for Henry Heinz. He was not the inventor of any special recipe, and the sauce had been bottled for a long time, but it was Heinz who began mass-producing it and instilled in people a real and sincere love for ketchup, making him the king of sauces. The beginning of the reign dates back to 1876.
Only the facts
On average, each person eats about three bottles of ketchup per year.
When buying the same brand of ketchup, you do not necessarily buy exactly the same ketchup, because its taste and nutritional properties depend on the tomato crop, the number of sunny and cloudy days in the season, so ketchup can be compared to some extent with wine.
Most brands of ketchup are made from concentrated tomato paste, which is prepared immediately after the tomato harvest and used to make ketchup as needed throughout the year.
The most useful is summer ketchup, it is most often made from freshly picked tomatoes. It belongs to the few long-term storage products without preservatives.
Surprisingly, children consume fifty percent more ketchup than adults.
It is an excellent source of antioxidants, which makes it a truly beneficial product.
Real ketchup should not flow out of the bottle on its own; to extract it, you must shake the bottle.
A glass bottle will help you choose the most natural and healthy ketchup, choose a ketchup color slightly darker than the natural color of the tomatoes, otherwise either the tomato content is too low or the dye content is too high.
The ingredients in a typical modern ketchup are tomato, vinegar, corn syrup or other sugar, salt, spice and herbal supplements (including celery), spices, and garlic powder.
Already read: 7340 timesYou can even eat a newspaper with ketchup. It sounds funny, but there are such thoughts, and most likely every person has them. In fact, it is. Ketchup is the most popular sauce in the world. Everything is eaten with it. Unless, ketchup is not added to desserts and cereals. And it's no wonder that there is such a large selection of ketchups in stores. So what is ketchup and how to cook it at home, read on.
History of the origin of ketchup / How to make ketchup at home?
In every family there is a person who uses ketchup every day and with any dish. Do you know who invented ketchup? Culinary historians call China the birthplace of ketchup. Yes, yes, China. Only there were no tomatoes in it at all. The composition of that sauce included: walnuts, fish, beans, garlic and much more. The basis of Chinese ketchup was sour wine. With this sauce they ate noodles, rice, cakes and meat.
The word ketchup is derived from the Chinese word koechiap or ke-tsiap, which means brine from salted fish or shellfish. In old Asian cooking, the term ketchup means a sweet sauce made from tomatoes. In the middle of the 17th century ketchup came to Europe. It was brought to England by travelers, sailors and merchants. The sauce was liked by the British, and then by all Europeans. Each country added its own ingredient to the recipe. As a result, as a sauce, it was very different in each country. And of course he had nothing to do with the modern inhabitant of our refrigerator.
Modern ketchup as we know it appeared in the USA. The Americans have almost completely reworked Asian and European technologies for making ketchup. Vinegar, tomato paste were added to it, and now - the miracle sauce is ready! This recipe is basically used by all manufacturers of ketchup sauce. According to this recipe, ketchup is simple and unique, but it has three essential components: tomato puree, spices and acetic acid or vinegar and salt.
Love ketchup and eat everything with it? But if you are worried that there are a lot of harmful ingredients and preservatives in store-bought ketchup, then you just need to try making ketchup at home. The taste and quality of homemade ketchup will surprise and delight you and your loved ones. Making homemade ketchup is not difficult, the products are available, but cooking skills will still be needed.
so Homemade ketchup recipe.
homemade ketchup recipe
Ingredients:
- 2 kg very ripe tomatoes
- 0.5 kg sweet red bell pepper
- 0.5 kg onion
- 1 cup of sugar
- 1 glass of vegetable oil
- 1 tablespoon ground black pepper
- 2 tbsp. l 9% table vinegar
Cooking method:
- Peel and wash all vegetables.
- Cut everything into pieces and pass through a meat grinder.
- Put in a saucepan.
- Add spices, salt, sugar and vegetable oil.
- Cook for 1.5 hours.
- Pour in the vinegar and boil. Ketchup is ready.
- Pour into sterilized dishes and roll up.
If you still want a little piquancy and variety, then do not be afraid to experiment and your culinary fantasies. Feel free to add hot peppers or apples to the tomato sauce. Get a spicy sweet and sour or spicy sauce.
With homemade ketchup, they eat pasta, rice, french fries and chips. Stuffed cabbage rolls, stuffed peppers, shrimp, various casseroles and meat dishes are stewed with it in the oven.
Homemade ketchup is not only tasty, but also healthy. After all, there is nothing harmful in it. Only useful vitamins and microelements. And in natural homemade ketchup there are substances that help fight cancer and heart disease.
Recipes with homemade ketchup or tomato sauce.
Eat natural products, cook according to our recipes and be healthy!
Ketchup is the third type of seasoning that has gained international distribution over the past 50 years, and also to a wide variety of hot and cold dishes from sandwiches and hamburgers to pasta, spaghetti, pizza, all fried and ... ... The Great Encyclopedia of Culinary Arts
- [Malay] spiced sauce, the main ingredients of which are usually tomatoes, and sometimes mushrooms and nuts. English catchup or ketchup. Dictionary of foreign words. Komlev N.G., 2006. ketchup a, m. (English ketchup ... Dictionary of foreign words of the Russian language
ketchup- Tomato sauce made from fresh tomatoes or tomato products, with or without added spices, salt, sugar, edible organic acids, thickeners, consistency stabilizers, food flavorings, food colorings and ... ... Technical Translator's Handbook
Thick tomato sauce. It is used as a seasoning for meat and fish dishes. (Culinary dictionary. Zdanovich L.I. 2001) * * * Thick tomato sauce. Used as a condiment * * * (Source: United Dictionary of Culinary Terms) ... Culinary Dictionary
Exist., Number of synonyms: 1 sauce (45) ASIS Synonym Dictionary. V.N. Trishin. 2013 ... Synonym dictionary
M. Tomato sauce with spices, as well as with other ingredients (mushrooms, nuts, etc.). Explanatory Dictionary of Ephraim. T. F. Efremova. 2000... Modern explanatory dictionary of the Russian language Efremova
Ketchup, ketchup, ketchup, ketchup, ketchup, ketchup, ketchup, ketchup, ketchup, ketchup, ketchup, ketchup (Source: “Full accentuated paradigm according to A. A. Zaliznyak”) ... Forms of words
ketchup- ketchup, and y ... Russian spelling dictionary
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