Video: The perfect recipe: homemade ketchup
2024 Author: Cody Thornton | [email protected]. Last modified: 2023-12-16 12:26
This Internet cooking thing is perfect. I am bragging about “I do things, I don't even see people” all day. And since with 2012 I separated from the pink palette - well yes, I'm growing - red is the new mantra. I feel it's time to make ketchup at home, a spontaneous motion I swear: I don't have to get any boyfriend back.
Annalisa Barbagli: the best of all possible worlds.
"Half the world is convinced that it is an American sauce", I read from the always shining example Annalisa Barbagli, my favorite among the former Gambero Rosso, author of "Fried and eaten" (Giunti, 192 p. € 8.42). “On the other hand, as strange as it may seem, ketchup has oriental origins. In fact, the term is borrowed from the Malay kecap, which was a fermented sauce of blue fish and anchovies ". I always thought that the inventor of ketchup was a very American named Heinz, but I hadn't studied, and usually, if I didn't study, I was in school.
"In 1872 Henry J. Heinz created his recipe by adding vinegar, sugar, onions and a mix of spices, it's done." Thanks sister Barbagli, I knew you would not disappoint me.
Already I resume the happiest reading, trying to remove any clutter between me and the recipe for DIY ketchup. Without dyes, flavor enhancers and artificial flavors. While I prophesy reinvented burgers and reformed potatoes I finally get to the point: "What if we made ketchup ourselves?" Bingo! It is the time that the electoral campaign for Silvia Fratini mayor of Rome begins.
If you find a better recipe than Annalisa Barbagli call me, I'll answer from the fixed.
The perfect recipe.
6/7 onions, 1 kg of tomato sauce
a glass of vinegar
10 teaspoons of sugar
2 teaspoons of salt
a teaspoon of nutmeg
2 tsp ground ginger
a teaspoon of spicy paprika
4 cloves
2 teaspoons of mustard powder
- I thinly cut the onions, preferring them of medium size and add them to the tomato sauce.
- I cook for about half an hour over moderate heat and put everything in the blender.
I pour it back into the pot and let it cook for another 20 minutes, after adding the vinegar and sugar.
- After 20 minutes, add the salt and all the spices: nutmeg, ginger, paprika, cloves and mustard.
- Let it thicken for another 10 minutes and keep the sauce in the refrigerator in airtight sterilized glass jars (just let them boil in the pot for about 30 minutes).
- Before using it, I let it rest for at least two days. In this way the ketchup will have time to flavor well.
Revisionisms.
Some unrepentant gastrophanics suggest flavoring ketchup with fruit. A rennet apple to be cooked with onion and puree, or in the spiciest version you can imagine, with dried chilli and ripe bananas. Is there a doctor in the room?
[ The perfect recipe: all episodes. Credits | Link: Giunti, Cherry Garden, Vegan Blog. Images: Silvia Fratini]
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