Cookbook:Ketchup
| Ketchup | |
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| Category | Condiments |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients | Sauces
Ketchup, also known as catsup,[1][2] is a condiment descended from a variety of Chinese fish sauce.[1] Some recipes, particularly those from Australia, may use the ambiguous term tomato sauce to mean tomato ketchup.
Characteristics
[edit | edit source]The sauce that evolved into ketchup started out as a savory fish sauce in southern China.[3] After traders introduced it to Europe, Europeans began experimenting with other ingredients to produce similar, concentrated savory sauces.[3][4][5] These often contained such ingredients as shallot, vinegar, mushroom, oyster, walnut, fruits, and assorted spices.[2][6][7][4][5] Eventually, it made its way over to the United States, where tomato ketchup first emerged.
Today, tomato ketchup is the dominant commercial variety worldwide and the version assumed when the simple term "ketchup" is used.[4] It is a thick sauce made of concentrated cooked tomato, rounded out with vinegar, salt, spices, and sweeteners.[1][2][4][8] This gives it the characteristic savory, sweet-and-sour flavor it is known for.[3][8] Other fruit-based ketchups also exist, such as banana ketchup from the Philippines.[9]
Selection and storage
[edit | edit source]Commercial tomato ketchup is very stable, keeping in the fridge for many months after opening.[1] It typically does not go rancid or moldy, but it does lose quality over time.[1]
Use
[edit | edit source]Ketchup is primarily used today as a condiment, accompanying such foods as french fries, hamburgers, and much more. However, it is also used as an ingredient component of other foods, where it functions as a seasoning and colorant.[1][8] For example, it may be used in marinades, meatloaf, stews, and even other sauces like barbecue sauce or Russian dressing.[9][3]
Recipes
[edit | edit source]Recipes for ketchup
[edit | edit source]Recipes using ketchup
[edit | edit source]References
[edit | edit source]- ↑ a b c d e f Labensky, Sarah R.; Hause, Alan M.; Martel, Priscilla (2018-01-18). On Cooking: A Textbook of Culinary Fundamentals. Pearson. ISBN 978-0-13-444190-0.
- ↑ a b c Kipfer, Barbara Ann (2012-04-11). The Culinarian: A Kitchen Desk Reference. Houghton Mifflin Harcourt. ISBN 978-0-544-18603-3.
- ↑ a b c d Zuras, Matthew (2023-06-30). "The Surprisingly Fishy History of America's Favorite Condiment". Epicurious. Retrieved 2024-12-20.
- ↑ a b c d Davidson, Alan (2014-01-01). Jaine, Tom (ed.). The Oxford Companion to Food. Oxford University Press. doi:10.1093/acref/9780199677337.001.0001. ISBN 978-0-19-967733-7.
- ↑ a b Jurafsky, Dan (2012-05-30). "The Cosmopolitan Condiment" (in en-US). Slate. ISSN 1091-2339. https://slate.com/human-interest/2012/05/ketchups-chinese-origins-how-it-evolved-from-fish-sauce-to-todays-tomato-condiment.html.
- ↑ "How Was Ketchup Invented?". Culture. 2014-04-21. Retrieved 2024-12-20.
- ↑ https://www.npr.org/sections/codeswitch/2013/12/02/248195661/ketchup-the-all-american-condiment-that-comes-from-asia.
{{cite web}}: Missing or empty|title=(help) - ↑ a b c "Cooking with Ketchup: It's More Than a Condiment | Cook's Country". www.americastestkitchen.com. Retrieved 2024-12-21.
- ↑ a b Magazine, Smithsonian. "A Brief (But Global) History of Ketchup". Smithsonian Magazine. Retrieved 2024-12-21.