I grew up near a Heinz tomato processing plant. The scent of fresh tomatoes being rendered into paste is a vivid and pleasant memory. To many in the community that same scent signified plentiful work and bigger paychecks. I’m very much a Heinz girl specifically Simply Heinz because it tastes closer that summer taste I remember.
I love hearing stories of people growing up next to food factories. My grandparents lived near a General Mills factory. Every time we drove to see them my siblings and I would stick our heads out the window and try and smell what they were making. It was surprisingly easy to guess. Our favorites were Cheerios, Coca Puffs and the rare Bugles. It's a very positive association in my head: grandma and Grandpa and the smell of fresh cereal.
I have a question ❓ I Love Ketchup. But I read that the FDA allows so many maggots in Ketchup. You can read it on their site. Did u ever tour that factory and see this process? I can't eat ketchup for this reason
While I grew up two blocks away from a chocolate factory OMG can you imagine the smell? OMG the control I must exercise to stop buying too much chocolate! I mean, the "rejects" (deformed chocolates) are being sold for 25% its price! Like giving them away!
One year I was so obsessed with making homemade ketchup worthwhile, I began by planting Heinz branded tomatoes, literally they own the genetic makeup of that breed of tomato, and used a store bought home canned ketchup mix and decided in the end, after growing the tomatoes, processing them, cooking them, and jarring them, the final product was a step down from the off the shelf.
I worked in a scratch restaurant for a while. We made everything ourselves. The chef wanted to do a lunch service on the weekend which meant fries and burgers. We spent two weeks on ketchup. We never even got close to something that was worth the effort. We just broke down and served Heinz and put on the menu that we had tried but nothing we came up with had been good enough to serve.
@@Boodlums Mayo is trivially easy. If you cannot make mayo I strongly doubt you are making an acceptable ketchup. Mayo can be made by hand with a whisk or in a food processor or with an immersion blender.
@@Boodlums Oh, that's weird. I can't make ketchup at all but mayo is easy - as long as you're not trying to duplicate store-bought. I always aim for something in the aioli category and always hit a target. You can even use different oils for a different flavor profile - like toasted sesame oil for the spicy-mayo-sauce for Japanese chicken karaage, or pistachio oil for the mayo-based dressing of something salad-related.
As a type 2 diabetic, I switched to the Heinz sugar-free ketchup and I was surprised to find that I liked it better than the standard Heinz; It's every bit as good but has a tangier flavor.
Ketchup is notoriously over-sugared. Switched over to sugar-free and it's perfect. Also mushroom ketchup is great but contrary to its name, it's nearer in texture to a Worcestershire sauce.
I agree! And it wasn't necessarily something I had to get used to over time, I instantly liked the taste better. (Should add: I'm referring to Heinz "no added sugar" ketchup, which I think is what you mean?)
Definitely team Heinz here. And I love non-Newtonian fluids. That’s awesome you mixed up such a huge amount of oobleck and got the test cook to run on it. I love those demos.
The reason why Heinz is so much better than homemade has primarily to do with two factors. One is the fact that the tomatoes grown for Heinz do not need to look pretty on the shelf or have a long shelf life, because they go directly from the farm to the factory. The tomatoes destined for processing have superior flavor, as a result. The second is the fact that mass production allows for very fine grinding and filtering for a smoothness in the texture that is impossible to achieve for the home cook. That being said, the easiest way to get as close as possible to store-bought ketchup is to simply start from canned tomato paste. While Heinz may be the standard, making your own ketchup from tomato paste (a standard 6 oz can will make enough to just about fill a pint Mason jar once thinned out to the usual consistency) allows you to customize the flavor to your heart's content, and it's dramatically cheaper. The classic Heinz flavor is a tiny bit of clove and a tiny bit of cayenne. Rather than onion powder, I would advise home cooks to use onion juice to avoid grittiness. Just toss an onion in a food processor and process until smooth, then drain the juice using a fine sieve and discard the pulp. You can experiment with different sweeteners (sugar, brown sugar, maple, honey, invert syrup, what have you), different spices (I like a mixture of cardamom and mace), different aromatics (garlic, shallot), different vinegars or other souring agents, and different amounts of water to produce different consistencies. You can also infuse the clove and chile to avoid adding any grittiness, though the tiny amounts of clove and chile needed are rarely noticeable. The mistake many home cooks make is using too much of the spices. The amount of spice in ketchup should be very subtle. But, the classic Heinz recipe is tomato, water, vinegar, sugar, onion, clove, and chile. As for an alternate brand I like, try Chef's Choice. I was surprised by it in a blind taste test when I was served Chef's Choice at a restaurant in Seattle, so I asked the chef what they use.
Also, Heinz uses very specific varieties of tomatoes for their factories that they have spent a lot of time and money and research to develop for their contract farmers. So, that's also a factor.
Awesome. Your comment is better than the video. I've been needing to use up canned tomatoes so I've been making ketchup out of them. It isn't hard to make but it is hard to get perfectly smooth. I was thinking to strain it through a tamis to see if that worked. Probably best to to that after the food mill but while it's still a bit too thin and needs some reduction.
@@Boodlums That is the whole point, some spices should not be detected. The difference they make should be noticeable, but not necessarily the spices themselves.
There used to be this restaurant that had a homemade fermented ketchup which they served with all their fries, I don’t think they serve it anymore but that was definitely my favorite ketchup ever. The fermentation helped to reduce the sweetness of the ketchup while still maintaining all that savory/tangy goodness.
I'm Heinz all the way but I do have a fond memory of my grandma's homemade ketchup on charcoal grilled burgers. It was less sour, made with fresh summer garden tomatoes and a noticeable hit of pickling spices.
I hope someone mentions that ketchup as a start may not have always been tomato based but mushroom. I love the factual vids and love even more so food science, so what’s eating Dan is often some of my favorite videos to watch, great work on this as always
About 8 years ago, our dog got sprayed by a skunk. We gave her one soaking/bath of canned crushed tomatoes and ketchup, and the horrific odor was gone within an hour. It definitely does work!
When I was growing up my mom made her own catsup for a couple of years. We had the tomatoes and had to do something with them besides juice, soup and the standard canned. We returned to Heinz because we really didn't need a lot of it on hand. I would, however, love more of that juice she made. ❤ Most folks never realize that 'catsup' or 'ketchup' wasn't always a tomato product. Glad you see you touched on that. Like a lot of things, what the consumer tends to like is what they are used to.
I prefer Heinz, but since going Keto six years ago, I cannot do the sugar and high fructose corn syrup of the stuff. I have learned to make my own, using Allulose for the sweetener and regular white vinegar for the tart flavor. Spices from my grandmother's recipe round out the flavor profile and it's actually very comparable to Heinz, just without sugar and sweeteners.
We ketonians can get around the "intense" ripe tomato part "without its water" by starting with organic tomato paste using a longer simmer to remove any tinny taste or if one does major gardening and hours of cooking. I use ACV and whichever alternate sweetener I need to use up. If I'm serving to non-ketos, I use an immersion blender to get that from-the-bottle smoothness. No one guesses its not Heinz, its that close.
We like Simply Heinz or Organic Heinz because they use real sugar instead of high fructose corn syrup, which makes it too sweet for us. Mix 50/50 with Lea & Perrine's Worcestershire sauce and that's what we use to top our Japanese pork katsu (breaded pork cutlet). We prefer more tangy so it's usually 70/30 Worcestershire sauce/ketchup. It's also good on cabbage rolls, which we're having for dinner tonight. 🤪
I'm so glad you posted this. I plan to make Lazy Man's cabbage rolls tomorrow and thought I would put Worcestershire sauce in, but not in the quantity you used for your sauce. Now, I will make the sauce separately with the ratio you suggested and try that out. Thanks!
@@hippietoherbie You're welcome! I'd love to hear what you think of the sauce. We love it as a garnish. Everyone can use whatever amount according to your taste. ❤
We encountered Heinz Organic ketchup at a restaurant and thought it was good, so we bought some to try at home. We did a blind taste test against regular Heinz with friends and the organic won 6 to 1. I don't know why, but it does taste better.
I didn't expect to learn so much in this video... Loved it! I literally said 'huh' out loud at least twice 😂 Word of the day: Shear-thinning non-newtonian fluid
Thoroughly enjoyed this episode. I found ketchup to be just the ticket for cleaning skunk off a dog. The two most commonly-suggested cleaners are vinegar or tomato juice. Vinegar AND tomato works well.
Screwed over. Is it a company's job to provide jobs to people even though it no longer makes economic sense to operate a factory out of a specific area? Heinz is an American company, not a Canadian job protecting government agency.
HP sauce, which you would think would be British through and through, thanks to Heinz is no longer made in the UK and has to be imported, so they seem to have form!
@@Eli-pj8xm classic. Leamington is a great example of showing that the consumer can still make a big difference with their small choices. Its less about boycotting Heinz and more about thanking and supporting French's. Do you live in a smaller town in Canada?
@@Eli-pj8xm True, but it is the consumer's job to take a company to task when they do this type of thing. In Canada many people boycotted Heinz ketchup and switched to French's.
The Heinz plant in Leamington was taken over by Highbury Canco which still operates it. They produce ketchup for both French’s and Heinz. Most of the workers from the original Heinz plant were given first crack at the new jobs after the plant was retooled. That being said, I make my own Ketchup.😂
Red Gold is my fave. I'd never heard of it until I was visiting out of state and tried it. For whatever reason, it has a more complex and delicious flavor while retaining the absolutely recognizable qualities of mainstream ketchup.
Up here in Canada, I prefer getting the French’s ketchup as it is still made with Canadian tomatoes and tastes a lot like Heinz, which shutdown its ketchup plant in Canada in 2013.
Yeah I've heard there is widespread solidarity in Canada behind French's now. French's exists in the states too but their brand of ketchup is very rare. Whereas their yellow mustard is virtually ubiquitous.
I love the first scene in Meet Me in St Louis where Mrs Smith and the housekeeper Katie are in the kitchen making ketchup. They can't agree if it needs more sugar, vinegar or spices. Or maybe just needs more cooking, Does anyone else remember those Hunts ads from the 60s where the tomato got sucked into the bottle? They played them on My Three Sons. It was also Hunts catsup, btw.
I live the Heinz Simply Ketchup. It's not as clean as the organic version, but it has no artificial sweeteners and is easier to find where I make groceries.
@@vonriel1822 I don't think it''a mental thing. In the taste test, the Heinz Organic came out on top. They didn't test the Simply but I'd bet it would come out higher than the OG because of the real sweeteners.
I like making homemade ketchup (Chef John’s version) because I get to control the amount of sugar and vinegar, plus I get to spike it with chipotle in adobo, which makes it twice as amazing.
Nice to have a recognized food lover extol the virtues of the humble bottle of ketchup. On and in the right things, it's a winner for me, not just a sugar sauce for kids.
Totally agree that Heinz is the best I've ever tasted. For crisp foods like fish & chips, just like with malt vinegar I put the ketchup in a small bowl and dip into since crispy foods are best only briefly dipped.
Sort of, but not exactly. All thixotropic fluids are non-newtonian, but not all non-newtonian fluids are thixotropic. Thixotropic is just one category of non-newtonian fluids. I thought I understood shear-thickening and shear thinning, but looking into it, the categorization is more complicated than I realized. Thixotropic and its opposite, rheopectic describe the change in fluid viscosity with respect to the duration of stress, whereas shear thinning and shear thickening have to do with the amount of stress. en.wikipedia.org/wiki/Non-Newtonian_fluid Therefore, strictly speaking, ketchup and oobleck are not direct opposites, though for the average person they demonstrate opposite behavior.
As a kid I would eat ketchup with a spoon, but I don't use it anymore and I can always tell when a sauce uses ketchup as it's base. I've completely switched to (Heinz) Chili Sauce if I need something ketchup-adjacent, or usually just other sauces entirely. And yes I do occasionally use house-made spiced ketchup at a fancy restaurant. I think the additional spices are the best part.
A number of years ago Heinz made a 'limited edition' ketchup made with balsamic vinegar. Loved it so much i even bought it online after it left store shelves. They've also sold a keychain that has a recessed blade and roller designed to get every drop of ketchup out of the packet.
My mother used the end-of-the-season tomatoes to make ketchup and tomato preserves (absolutely wonderful on a fresh bread roll). It was not ultra smooth - it had texture. I think she possibly used pickling spices and maybe celery and allspice. Nothing can replace your Mother's cooking.
My mother was a wonderful person but a terrible cook. When I went to college, I couldn't understand why everyone complained about the food in the dining hall. I thought it was delicious! But my mother did have a couple of good dishes she made and I have fond memories of them.
Well yeah but then by that logic everything is biased and being unbiased as a human is impossible. Which is true, technically, but what he means is that they were unbiased by the knowledge of what ketchup they were tasting.
I make my own 'ketchup' a few times a year, usually during canning season if there's extra tomatoes (not enough to fill another jar). It's not trying to imitate Heintz or any other brand, just turning what would may be tossed (like tomato skins...) into a few ounces of something tasty!
Homemade is the best, but is very different from store bought! I used to make my own and it had real spices in it. Cinnamon, cloves and celery seed. Wow was that stuff good. Now you’ve gone and made me want to make some!
I use ketchup to clean copper pots. Cheap and very effective. Add a little course salt, let it sit for 10 minutes, then scrub (with your hand). Better than the expensive copper cleaners in the store. Cheers.
From Australia here. We call it Tomato Sauce - or Dead Horse for short and its made partly from apples and/or plums. While Heinz is sold here, my favorite brand is White Crow. Also, the 'c' in Kecap Manis is pronounced with a 'tch' sound so it's a fair bet where the name came from. It seems early ketchups had a lot in common with Worcestershire Sauce (Lea & Perrins) too. Also, its not the mushroom cooking water that you use in home made ketchups, its the juice that comes out of big flat mushrooms that have been well salted and cooked under a broiler - very concentrated umami and mushroom flavor. There's never very much of this juice, but it's incredibly tasty and really sparkles as a flavoring ingredient in sauces, gravies, stews and casseroles. An alternative use for tomato sauce is removing tarnish from brass and silver - slather it on with a pastry brush and cover with cling wrap. Leave for at least an hour then rinse off under hot water. Better than coca cola as it sticks to the surface better. It's a great way to do a fast clean and sparkle for jewellery other than pearls and opals.
The Atlantic published a great article on the science of ketchup a number of years ago. Really fascinating stuff. And it explains why, unlike mustards, there isn't much of a market for "gourmet" ketchups (they just don't hit all the taste buds as well as Heinz does).
I’ve tried making homemade ketchup a few times, but have never hit the mark. The closest I’ve come involved cooked-down crushed canned tomatoes sweetened with caramelized onions (and a bit of great quality vinegar to add that additional spark). It is all cooked overnight (or about 10 hours) in a crockpot on low, with the lid off.
Definitely Heinz for me, although I am open to try others. Had Hunts years ago and have not touched it since (more actively avoided). We have a diner in town that serves homemade and it is pretty tasty, and I am very intrigued by the Canadian French's, but in the end it always comes back to Heinz for me.
Dan, you missed the perfect opportunity to plug Elle’s recipe for cóctel de camarón. Her method for poaching the shrimp comes out perfect every time! 😋 🦐
Dunno why I expected a recipe 😅but this was so much better. Subscribed! Grew up on mum-made ketchup. Needless to say, nothing taste as good as that to me. Love my ketchup but not fussy on brand. In a pinch I am known to make my own with tomato puree.
1:35 The Indonesian condiment Kecap Manis is not pronounced 'kay cap mannis', but 'ketchap manees', which is why it makes sense to think that it is related to ketchup. However, the Indonesian word Kecap just means soy sauce and it doesn't have tomatoes in it.
YESS I’m surprised Dan got the pronunciation wrong considering his research Both Kecap and western Ketchup are commonly said to be name and purpose derivative from southern Chinese sailing groups which was called koe-chiap for brined fish sauce for its longevity at sea too
@@PepperPengu Sounds plausible. I suppose the appeal of soy sauce, kecap manis and ketchup simply started with an appreciation of the flavour-enhancing effects of these fermented sauces. Then it spread through copying and adjusting ingredients. Now, all these different sauces are popular around the world.
@@PepperPenguDan is good with science and technique, but he routinely butchers pronunciation of really easy to say terms from other cultures. ATK needs to do a better job of researching something so simple.
I do not like regular ketchup. I wish I had thought to check for that when I was in Taiwan visiting, I would have brought some home. Lovely country, one of my best vacations ever!
Top notch content here! I’m a snobby catchup person and decided that the only non-Heinz catchup product I’d ever put in my mouth had to be organic and after many taste trials, the only one I liked was from Field Day. That’s my overly opinionated opinion.
I hated ketchup until I tried to make it myself. I assumed I could easily make a superior version. Couldn't have been more wrong. I found a respect for the complex taste and now use it regularly in many dishes.
Ketchup is great at removing oxidation tarnish, in the kitchen it will quickly and easily restore the bright shine of any copper pan, works on pennies too! The combination of acids and salt enhance the cleaning action over an acid alone and the paste allows it to not only adhere but also carry away the oxidized material, and the sugar even helps by tempering the reaction rate,as if it was designed specifically for the purpose.
The jingle I learned as a child must now be obsolete with the ubiquitous squeeze container, but we used to say, "shake, shake the ketchup bottle. None'll come, and then a lot'll."
Heinz is the only brand I buy, which is used mostly for infrequent burger nights. However, this video reminded me of other options (i.e meatloaf!). Thanks, as always. I always LOVE your W.E.D? segments! The ATK reviews help me make decisions, but yours make me THINK!
Cocktail de Camerones (Mexican Shrimp Cocktail) SHOULD have clam juice as well. Very important, most people use Clamato Sauce (Clam and Tomato Juice mix) to make it, even skipping ketchup, but the ketchup works very well as a texture component so it is less "soupy" so to speak. The Clamato is VERY important to make it taste authentic, and give it that "taste of the sea". The clam juice itself is quite expensive, but Clamato isn't so much, so it works out very well.
I love homemade ketchup. Used to be a common thing in the northeast and different people loved different cooks' ketchups (or catsups). I always preferred the chunkier ketchups.
@ If you are referring to me, afraid not. If you are referring to an account where Joe is using Dan’s face on a dart board , you may be on to something! 🤣
It's strange that during the history of ketchup segment you said that unripe tomatoes were used and that made the sauce thin because unripe tomatoes have less pectin. Most other fruits that have pectin have more pectin in the unripe fruits than the ripe ones. I asked the question online and saying that unripe tomatoes have less pectin was lazy research on someone's part because it is untrue. That stood out to me. I make a lot of jams and jellies and make my own pectin from unripe apples every year. You basically make green apple jelly and add it to other jelly recipes that need pectin. I make homemade ketchup too and wanted to see if your ideas had anything new for me.
For people who want to restore an old cast iron frying Pan Ketchup will strip the carbon ( seasoning ) off of a cast iron fry pan and will also remove rust. Just cover with ketchup, let sit for a couple days in a plastic bag, rinse and repeat as necessary then re-season.
Writing from Canada here, and like many Canadians, our household prefers French's ketchup. We used to buy Heinz, but about a decade ago, Heinz pulled a stupid move and closed their Canadian factory. It hurt the local economy (the town of Leamington, ON) for a while until French's came in, bought the factory and started making their recipe, using Canadian tomatoes made by Canadians for the Canadian market. So, we switched. The funny thing is, I like French's better - it's got less sugar which I like and tastes better because it's made locally (even though French's is an American company like Heinz). Too bad for Heinz, and I wonder how much market share they lost? Heinz is trying to win back Canadian consumers by saying that their ketchup is now made from Canadian tomatoes, but they're imported into the US where that ketchup is made then the ketchup is exported back to Canada. Guess their prices will increase with the proposed tariffs with the next US president since they'll have to pay tariffs on the Canadian tomatoes. Still won't buy it and soon they'll be more expensive sitting there on the shelf. There's a great documentary called "The Ketchup Wars" here on UA-cam on the CBC Docs channel.
I am from Leamington and French's didn't buy the old Heinz factory. An independent company called Highbury Canco bought it and produces stuff now including some Heinz products. They must have lost enough market share because they moved production back to Canada in Montreal recently and use tomatoes processed in the Highbury Canco factory, so they should be able to avoid most tariffs.
@@AaronMonminie thank you for the clarification, I wonder if the ownership changed from what's reported in the CBC documentary? I still prefer French's though nowadays, probably because I don't find it as sweet.
@@jimdatlenRealEstate Pretty sure the ownership was always Highbury. I checked out the documentary you mentioned and I think they were just too vague about how French's came in and saved the jobs which made it sound like they bought everything up. All they really did was come in and create some demand for the large supply of tomatoes Heinz abandoned which allowed Highbury to ramp up as the processor. That's interesting because I remember finding it sweeter and less spice than Heinz. Only really directly compared them in the early days of it coming out though, so maybe the recipe has changed a bit since then.
My all-time favourite ketchup experience was a homemade version at a party, and I've been trying to re-create it ever since! But, then again, I've never liked store-bought ketchup at all; I think it's way too sweet, and I like my tomatoes in all forms to be more on the savoury side.
I have not eaten ketchup in decades. Depending what I am pairing French fries with, I use tartar sauce. cocktail sauce or tzatziki on the fries. I do not use any sauce on fish or shrimp, just the fries.
I’m with you 100%! I recently traveled to a foreign country that had only ketchup of another brand. I ended up abstaining from ketchup altogether because it just wasn’t right. 😅
I make homemade catsup every year. It is from a recipe in my family that dates back to 1850’s. It’s referred to as grandma Lang’s. She would have been my grandmother’s husbands grandmother. It has warm spices in a tomato base. It takes a full day to cook. I grew up eating it on hot dogs and scrambled eggs. I must admit I use Heinz on French fries.
Malcolm Gladwell has a chapter about ketchup in his book What the Dog Saw which is very interesting explaining the taste, popularity and history. and other chapters are good too.
When I was a kid in Brazil, I'm not sure if we had Heinz or not, but I definitely remember we would get ketchups that tasted variously different. I remember one being a bit spicier, for example, and I liked that one a lot. I could never find something similar in the US, but once I started buying ketchup from the health food aisle, I never went back. Those are so much better and more varied. There are ketchups made with yellow tomatoes, ketchups that are chunkier, etc., and the best part is that you can actually taste the tomato fruit (because tomato should certainly be used as a fruit). I've never made homemade ketchup, but it sounds like it would be so, so, so much better than Heinz. Heinz is not bad, let's be clear. My wife likes it, and if that's what we have in the fridge, I will use it without complaint. But if I'm going to buy a ketchup, it will definitely be something more interesting.
@@JenniferLefebvre-n5w I LOVE datils! They have the most delicious smell; I can't wait for the season to start again so I can order more! I'll have to try this one.
French's, because supporting a local Canadian company. Heinz suddenly pulled production out of Canada and left a whole tomato-growing city high and dry. Leamington, Ontario.
'Montreal to Canada In 2021, Heinz announced that it would be moving ketchup production back to Canada at a new facility in Montreal. Heinz says that the tomatoes used in the Montreal-made ketchup come from Leamington' I don't understand why Montreal? Some sort of Quebec bribe?
Heinz did the dirty on Australia, too - specifically our pineapple and beetroot canning after they bought our Golden Circle brand. I no longer buy Heinz.
I switched to Hunt's 100% Natural several years ago (and I could have sworn that was due to a recommendation from ATK?) - no high fructose corn syrup, and the price is better. There's a restaurant here that serves house made ketchup with their breakfast potatoes - it doesn't taste anything like the commercial stuff, but it's SO good, I make a point of getting it anytime I go.
Ketchup is a thixotropic fluid and, more specifically, a pseudoplastic fluid. Oobleck is an anti-thixotropic fluid, and can be called rheoplectic in behavior. (maybe shear thinning, or shear thickening are easier to remember, though)
I made my own ketchup during the pandemic. No recipe, just winging it with cider vinegar, sugar, garlic powder, etc. Wasn’t bad at all, but not worth the effort when you can just wait for the next grocery run and Heinz is on the list. Besides, I don’t have a ton of foodie friends to impress, so there’s that.
We make a homemade ketchup using Medjool Dates. We blend it in our Ninja and make 2 pints at a time. We freeze one and use the other immediately. To our palate the flavor is better than store bought brands, including H57. The recipe is simple; a composite of water (1 1/2 cups), tomato paste (12 oz.), dates (20 pitted Medjool dates), apple cider vinegar (1 cup) , lemon juice (fresh squeezed from 1 lemon), garlic powder (1 tsp.), onion powder (1 tsp.), and salt (1 tsp.). The mixture is stirred together in a sauce pan and then warmed at a simmer (avoid a hard boil; just bring to a low simmer) for 5 minutes to soften the dates and then added to a high speed blender and blended together for 2 minutes. The mixture will fill 2-1 pint jars with a small amount left over to fill a small ramekin (great to reward yourself with some air fried potato fries.) give it a try, it’s delicious. Props to Natalie for this recipe; “Easy While 30 & Paleo Kethcup [Tessemae’s Copycat].”
Heinz Ketchup, Hellman's Mayo and Gulden's Spicey Brown Mustard were the condiments of choice growing up... Quick tip, for a really spicey dip, squeeze out a nice mound of Heinz and then cover it with a coating of Tabasco sauce... The first time I did this I thought the Tabasco would run off the ketchup but it didn't, it simply adhered to the ketchup and stayed in place! Some of that Newtonian magic I guess... 👍
The other reason Heinz got market dominance is because they were the first to solve the exploding bottle problem. That allowed them to proliferate to all kinds of areas because it was shelf stable.
CÓCTEL DE CAMARÓN (MEXICAN SHRIMP COCLTAIL): Ingredients: Shrimp (large “26/30”) - 1.25 lbs Salt - 1 tbsp plus 1/4 tsp table salt, divided (18g + 1.5g) V8 Juice, chilled - 1 Cup Ketchup - 1/2 Cup (≈135g) Lime Juice - 3 tbsp (≈ 2 limes), plus wedges for garnish Hot Sauce - 2 tsp, plus more for garnish Cucumber (English), cut into 1/2” pieces - 1/2 Cucumber Red Onion, very finely diced - 1 Cup (≈1 onion) Avocado, cut into 1/2” pieces - 1 Avocado Cilantro, chopped - 1/4 Cup Saltines, or other food vessel of choice such as tortilla chips, crostini, etc Method: - Peel, deveine, and clean shrimp as needed. - Boil 3 cups of water in saucepan and dissolve in the tbsp salt (2.5% brine by weight). - Add in shrimp and turn off heat and cover pot, letting stand for 5 minutes. Stir/shake saucepan once quickly halfway through timer. - Remove shrimp to ice bath for several minutes, then dry and cut each shrimp into 3 even pieces. - In a medium bowl, mix together V8, lime juice, hot sauce, and remaining salt. Add in the shrimp, cucumber, and red onion, and mix thoroughly. Gently fold in the avocado and cilantro. - Service with crackers, lime wedges, and additional hot sauce.
0:49 in saudi Arabia the standard ketchup is Rana رنا , it’s similar to hienz but it’s a bit different hienz is sweeter, and i like Rana better having grown up on it
I'm a fan of Hunt's. It doesn't have a ton of chemical additives, is less sweet and more tomatoey and usually costs less. That's all around a good deal for me.
Back in the day, here in Northern California, it was locally produced Del Monte. Sacraments is sometimes know as Sacratomato. City would read of cooking and canning of locally grown tomatoes. 😩 So good.
My mother has made her own ketchup using her mother's recipe every fall my entire life. It was only when we ran out around early spring that we'd buy it from the store. After all of us kids left home we still check for the homemade version every time we come home for a visit.
Because have to strictly limit the amounts of sugars and starches I eat I started making my own. Its really easy to make with a mix of tomato paste and sauce, to get it the right consistency. Some vinegar salt, onion powder and allulose to replace the sugar. Allulose is a rare sugar that I can use because it does not effect my blood sugar. Once I get the basic catsup done I play around with it and add in this or that to see how it works out.
Yeah I've gotta say I'm the exact opposite. Heinz to me has a viscosity I find just really weird, and is too sweet for me. Due to that for the longest time I thought I didn't like ketchup in general, until I tried a homemade ketchup at a local cafe that I found to be absolutely delicious. Turns out I tend to like a fresher, more herbacious ketchup then Heinzs offering.
You might also try Dat'l Do It sauce if you have it. Really good. I use ketchup in cooking, dislike it on fries or other things where you get a big taste of it.
As a student I worked for a Burger King restaurant. After cleaning so many messes, on top of the tables and counters, the floor, and under the tabletop, I still dislike regular sweet ketchup, and I am in my 60's. It actually made me think yuck when he squirted it all over his fries and sogged them up. My son, who also doesn't eat regular ketchup, wanted to try a homemade ketchup at a popup market off the interstate in PA as we drove to a hockey game, changed my mind. Spicy and thick, delish. Since then I have found Dat'l sauce, and now order it by the 12 pack, so another son still at home and I use it. More delish. But for fries it is malt vinegar, Siracha, or Cholula sauce, or anything with zip and not so sweet, and no ketchup goes on my dogs, which I prefer Chicago, NE style, or with chili. Yes, I buy store bought ketchup for cooking certain foods and for my husband and another son, but Heinz or any other similar will not grace my burger. I may try some if these suggestions though, if I can find them. Curry ketchup!
I love Heinz. I even like Hunt’s and Del Monte a whole lot, mostly because they taste a lot like Heinz. But that said, I like my own homemade best. It’s (not surprisingly) not all that different from Heinz: a little less sweet, a little lower in sodium, and a little more warm spices and onion. I know it sounds like I’ve changed everything, but it’s really just small tweaks. Most people think it’s just Heinz making a fancier version of their regular ketchup.
I love it as a base for a quick sweet and sour sauce. Combine it with stuff I basically always have in the cupboard, and some frozen veg and chicken nuggets and it's a delicious, quick dinner.
Likewise. I stopped buying Heinz products when John Kerry arrived on the political scene. Hunts is a better ketchup, IMHO, which is a plus. But no self-respecting sausage/hot dog eater would EVER put ketchup on one. Mustard and various toppings, but ketchup on a hot dog is disgusting.
@@joebob4943yes but you pay more for real ingredients like cane sugar. Why is HFCS restricted in other countries but allowed here in the US? There is nothing healthy about HFCS, but they get sway with it here, so they do. Its time to MAHA.
Coctel de camaron can be served cold and you eat it the way you showed in the video. You can also simmer the shrimp shells in water, add all the ingredients to the hot water, and have it as a soup.
When I was young I automatically put ketchup on my hamburgers because everyone else did. Then when I was around 20 a friend asked why I put ketchup on burgers. He suggested I try one without. Still had mayo, mustard, tomato, etc. Wow, what a revelation! I haven't put the stuff on a burger in the 54 years since. Lesson learned!
I decided to move the ketchup off my burgers to a little puddle on the side of the plate. I can get just the right amount of ketchup with every bite. Or no ketchup.
I grew up near a Heinz tomato processing plant. The scent of fresh tomatoes being rendered into paste is a vivid and pleasant memory. To many in the community that same scent signified plentiful work and bigger paychecks.
I’m very much a Heinz girl specifically Simply Heinz because it tastes closer that summer taste I remember.
Simply Heinz is very good.
I love hearing stories of people growing up next to food factories. My grandparents lived near a General Mills factory. Every time we drove to see them my siblings and I would stick our heads out the window and try and smell what they were making. It was surprisingly easy to guess. Our favorites were Cheerios, Coca Puffs and the rare Bugles. It's a very positive association in my head: grandma and Grandpa and the smell of fresh cereal.
I have a question ❓ I Love Ketchup. But I read that the FDA allows so many maggots in Ketchup. You can read it on their site. Did u ever tour that factory and see this process? I can't eat ketchup for this reason
While I grew up two blocks away from a chocolate factory OMG can you imagine the smell? OMG the control I must exercise to stop buying too much chocolate! I mean, the "rejects" (deformed chocolates) are being sold for 25% its price! Like giving them away!
@@sandismith7823 I'm reminded of the old Hebrew National ads - "The U.S. government allows (x,y,z.) We don't,"
One year I was so obsessed with making homemade ketchup worthwhile, I began by planting Heinz branded tomatoes, literally they own the genetic makeup of that breed of tomato, and used a store bought home canned ketchup mix and decided in the end, after growing the tomatoes, processing them, cooking them, and jarring them, the final product was a step down from the off the shelf.
now that's impressive
Sure bud. Do you also have a Heinz affiliate link on your UA-cam videos?
The plastic ketchup squeeze bottle removed all the skill from dispensing ketchup. I still remember the lore of you’ve got to tap it right on the 57 😂
so true!
Im not a fan of the initial burst that comes out. Its pre-ejected ketchup.
@@raymondrogers3929 You are so polite.
@@raymondrogers3929 I know, ew. Gotta shake it up! True of any bottled condiment.
Not for me, I've squirted so much ketchup on the counter because I miss with the squeeze bottle! 😂
I worked in a scratch restaurant for a while. We made everything ourselves. The chef wanted to do a lunch service on the weekend which meant fries and burgers. We spent two weeks on ketchup. We never even got close to something that was worth the effort. We just broke down and served Heinz and put on the menu that we had tried but nothing we came up with had been good enough to serve.
Gosh, I make my own and it's almost as good as Heinz. Mayo is trickier, though; I need to get a better immersion blender than my cheap KA one.
@@Boodlums Maybe the kitchen chefs know something you don't
@@KenS1267 because people are not used to eating real food without MSG in it
@@Boodlums Mayo is trivially easy. If you cannot make mayo I strongly doubt you are making an acceptable ketchup. Mayo can be made by hand with a whisk or in a food processor or with an immersion blender.
@@Boodlums Oh, that's weird. I can't make ketchup at all but mayo is easy - as long as you're not trying to duplicate store-bought. I always aim for something in the aioli category and always hit a target. You can even use different oils for a different flavor profile - like toasted sesame oil for the spicy-mayo-sauce for Japanese chicken karaage, or pistachio oil for the mayo-based dressing of something salad-related.
As a type 2 diabetic, I switched to the Heinz sugar-free ketchup and I was surprised to find that I liked it better than the standard Heinz; It's every bit as good but has a tangier flavor.
Ketchup is notoriously over-sugared. Switched over to sugar-free and it's perfect.
Also mushroom ketchup is great but contrary to its name, it's nearer in texture to a Worcestershire sauce.
I switched to Heinz chili ketchup... And it just tastes like a less sugar forward ketchup, love it. Still buy the regular to make BBQ sauce though
I agree, I feel without the sugar its a bit brighter and has more tamato flavor
I agree! And it wasn't necessarily something I had to get used to over time, I instantly liked the taste better. (Should add: I'm referring to Heinz "no added sugar" ketchup, which I think is what you mean?)
As a brick layer from Corner Brook, Newfoundland. I wear an extra layer of socks in the fall.
Definitely team Heinz here. And I love non-Newtonian fluids. That’s awesome you mixed up such a huge amount of oobleck and got the test cook to run on it. I love those demos.
The reason why Heinz is so much better than homemade has primarily to do with two factors. One is the fact that the tomatoes grown for Heinz do not need to look pretty on the shelf or have a long shelf life, because they go directly from the farm to the factory. The tomatoes destined for processing have superior flavor, as a result. The second is the fact that mass production allows for very fine grinding and filtering for a smoothness in the texture that is impossible to achieve for the home cook.
That being said, the easiest way to get as close as possible to store-bought ketchup is to simply start from canned tomato paste. While Heinz may be the standard, making your own ketchup from tomato paste (a standard 6 oz can will make enough to just about fill a pint Mason jar once thinned out to the usual consistency) allows you to customize the flavor to your heart's content, and it's dramatically cheaper. The classic Heinz flavor is a tiny bit of clove and a tiny bit of cayenne. Rather than onion powder, I would advise home cooks to use onion juice to avoid grittiness. Just toss an onion in a food processor and process until smooth, then drain the juice using a fine sieve and discard the pulp. You can experiment with different sweeteners (sugar, brown sugar, maple, honey, invert syrup, what have you), different spices (I like a mixture of cardamom and mace), different aromatics (garlic, shallot), different vinegars or other souring agents, and different amounts of water to produce different consistencies. You can also infuse the clove and chile to avoid adding any grittiness, though the tiny amounts of clove and chile needed are rarely noticeable.
The mistake many home cooks make is using too much of the spices. The amount of spice in ketchup should be very subtle. But, the classic Heinz recipe is tomato, water, vinegar, sugar, onion, clove, and chile. As for an alternate brand I like, try Chef's Choice. I was surprised by it in a blind taste test when I was served Chef's Choice at a restaurant in Seattle, so I asked the chef what they use.
Also, Heinz uses very specific varieties of tomatoes for their factories that they have spent a lot of time and money and research to develop for their contract farmers. So, that's also a factor.
Awesome. Your comment is better than the video. I've been needing to use up canned tomatoes so I've been making ketchup out of them. It isn't hard to make but it is hard to get perfectly smooth. I was thinking to strain it through a tamis to see if that worked. Probably best to to that after the food mill but while it's still a bit too thin and needs some reduction.
Chile is the country
Chili is what you want to use ;)
gosh, I don't like cayenne/chili and never detected any in ketchup. I do detect the clove though.
@@Boodlums That is the whole point, some spices should not be detected. The difference they make should be noticeable, but not necessarily the spices themselves.
There used to be this restaurant that had a homemade fermented ketchup which they served with all their fries, I don’t think they serve it anymore but that was definitely my favorite ketchup ever. The fermentation helped to reduce the sweetness of the ketchup while still maintaining all that savory/tangy goodness.
Dan!!!
Where've you been? Love the What's Eating Dan series!
I'm Heinz all the way but I do have a fond memory of my grandma's homemade ketchup on charcoal grilled burgers. It was less sour, made with fresh summer garden tomatoes and a noticeable hit of pickling spices.
I hope someone mentions that ketchup as a start may not have always been tomato based but mushroom. I love the factual vids and love even more so food science, so what’s eating Dan is often some of my favorite videos to watch, great work on this as always
Yeah, it's right on the label: *TOMATO* ketchup. That means there are other ketchups, too.
About 8 years ago, our dog got sprayed by a skunk. We gave her one soaking/bath of canned crushed tomatoes and ketchup, and the horrific odor was gone within an hour. It definitely does work!
It's the acid. Vinegar works even faster.
My neighbors also used ketchup or tomato paste to rid their dogs of skunk smell.
Peroxide and Dawn soap works better and faster.
When I was growing up my mom made her own catsup for a couple of years. We had the tomatoes and had to do something with them besides juice, soup and the standard canned. We returned to Heinz because we really didn't need a lot of it on hand. I would, however, love more of that juice she made. ❤
Most folks never realize that 'catsup' or 'ketchup' wasn't always a tomato product. Glad you see you touched on that. Like a lot of things, what the consumer tends to like is what they are used to.
I prefer Heinz, but since going Keto six years ago, I cannot do the sugar and high fructose corn syrup of the stuff. I have learned to make my own, using Allulose for the sweetener and regular white vinegar for the tart flavor. Spices from my grandmother's recipe round out the flavor profile and it's actually very comparable to Heinz, just without sugar and sweeteners.
We ketonians can get around the "intense" ripe tomato part "without its water" by starting with organic tomato paste using a longer simmer to remove any tinny taste or if one does major gardening and hours of cooking. I use ACV and whichever alternate sweetener I need to use up. If I'm serving to non-ketos, I use an immersion blender to get that from-the-bottle smoothness. No one guesses its not Heinz, its that close.
Lol
Honestly, I was never good at telling brands of cola apart, but Heinz ketchup and Not-Heinz? Easy! :P
We like Simply Heinz or Organic Heinz because they use real sugar instead of high fructose corn syrup, which makes it too sweet for us. Mix 50/50 with Lea & Perrine's Worcestershire sauce and that's what we use to top our Japanese pork katsu (breaded pork cutlet). We prefer more tangy so it's usually 70/30 Worcestershire sauce/ketchup. It's also good on cabbage rolls, which we're having for dinner tonight. 🤪
Generally speaking corn syrup is less sweet than cane sugar. Not sure if that is true of hfcs
@@KathyRouleau Corn syrup is not that sweet. HFCS is a totally different product and very sweet.
I'm so glad you posted this. I plan to make Lazy Man's cabbage rolls tomorrow and thought I would put Worcestershire sauce in, but not in the quantity you used for your sauce. Now, I will make the sauce separately with the ratio you suggested and try that out. Thanks!
@@hippietoherbie You're welcome! I'd love to hear what you think of the sauce. We love it as a garnish. Everyone can use whatever amount according to your taste. ❤
We encountered Heinz Organic ketchup at a restaurant and thought it was good, so we bought some to try at home. We did a blind taste test against regular Heinz with friends and the organic won 6 to 1. I don't know why, but it does taste better.
Grew up in Pittsburgh. Toured the factory and got my little pickle pin!
I didn't expect to learn so much in this video... Loved it! I literally said 'huh' out loud at least twice 😂 Word of the day: Shear-thinning non-newtonian fluid
Thoroughly enjoyed this episode. I found ketchup to be just the ticket for cleaning skunk off a dog. The two most commonly-suggested cleaners are vinegar or tomato juice. Vinegar AND tomato works well.
But it also has sugar. 😅
@@LatinScribe1So what?
A quick katsu sauce if you can't buy a bottle at the store is ketchup, Worcester sauce, and soy sauce. I like to add powdered ginger to it also.
Non-Newtonian fluids was one of the topics on Science Friday on NPR yesterday! Thanks Dan!
French's ketchup here. Mostly out of spite after Heinz screwed over the town of Leamington Ontario.
Screwed over. Is it a company's job to provide jobs to people even though it no longer makes economic sense to operate a factory out of a specific area? Heinz is an American company, not a Canadian job protecting government agency.
HP sauce, which you would think would be British through and through, thanks to Heinz is no longer made in the UK and has to be imported, so they seem to have form!
@@Eli-pj8xm classic. Leamington is a great example of showing that the consumer can still make a big difference with their small choices. Its less about boycotting Heinz and more about thanking and supporting French's.
Do you live in a smaller town in Canada?
@@Eli-pj8xm True, but it is the consumer's job to take a company to task when they do this type of thing. In Canada many people boycotted Heinz ketchup and switched to French's.
The Heinz plant in Leamington was taken over by Highbury Canco which still operates it. They produce ketchup for both French’s and Heinz. Most of the workers from the original Heinz plant were given first crack at the new jobs after the plant was retooled. That being said, I make my own Ketchup.😂
Red Gold is my fave. I'd never heard of it until I was visiting out of state and tried it. For whatever reason, it has a more complex and delicious flavor while retaining the absolutely recognizable qualities of mainstream ketchup.
I like Red Gold canned tomatoes, so I'm sure the ketchup is probably really good, but my supermarket doesn't carry that brand of ketchup.
I like Red Gold canned tomatoes, so I'm sure the ketchup is probably really good, but my supermarket doesn't carry that brand of ketchup.
Red Gold all the way here. Love that it's an Indiana product.
I like French's Tomato Ketchup
Red Gold is a staple in Indiana. Doesn't hurt that its just as good as Heinz for half the price.
That was definitely worth watching! I very much appreciate the NON AI produced audio! Keep it up!
Up here in Canada, I prefer getting the French’s ketchup as it is still made with Canadian tomatoes and tastes a lot like Heinz, which shutdown its ketchup plant in Canada in 2013.
Are you sure about? Many cheap tomatoes are growing in Asia
@andreapoppini3993 it says so right on the front label "Made with 100% Canadian Tomatoes"
@@christianjonker8181but what about Canada Dry real ginger claim. False in USA but true in Canada!
Yeah I've heard there is widespread solidarity in Canada behind French's now. French's exists in the states too but their brand of ketchup is very rare. Whereas their yellow mustard is virtually ubiquitous.
@@christianjonker8181 I'm living in Europe. I buy only 100% Italian canned tomatoes. Like you I only can believe it.
I love the first scene in Meet Me in St Louis where Mrs Smith and the housekeeper Katie are in the kitchen making ketchup. They can't agree if it needs more sugar, vinegar or spices. Or maybe just needs more cooking, Does anyone else remember those Hunts ads from the 60s where the tomato got sucked into the bottle? They played them on My Three Sons. It was also Hunts catsup, btw.
I live the Heinz Simply Ketchup. It's not as clean as the organic version, but it has no artificial sweeteners and is easier to find where I make groceries.
Yeah, the Simply formula has been a favorite of mine, too. I swear it has a better flavor than the basic, but that could just be a mental thing.
@@vonriel1822 I don't think it''a mental thing. In the taste test, the Heinz Organic came out on top. They didn't test the Simply but I'd bet it would come out higher than the OG because of the real sweeteners.
I like making homemade ketchup (Chef John’s version) because I get to control the amount of sugar and vinegar, plus I get to spike it with chipotle in adobo, which makes it twice as amazing.
Nice to have a recognized food lover extol the virtues of the humble bottle of ketchup. On and in the right things, it's a winner for me, not just a sugar sauce for kids.
As said on the Odd Couple:
Felix Unger: The man puts his ketchup on his salad.
Oscar Madison: So? I like ketchup. It's like tomato wine.
My mom always bought Del Monte. Difficult to find anymore. The glass bottle has some art to it . . .
Del Monte used to advertise it was made with pineapple vinegar. Doubt that is true anymore.
Totally agree that Heinz is the best I've ever tasted. For crisp foods like fish & chips, just like with malt vinegar I put the ketchup in a small bowl and dip into since crispy foods are best only briefly dipped.
A shorter, one-word way to describe non-newtonian fluids is "thixotropic." The inks used to print t-shirts are also thixotropic.
As is Silly Putty.
Legit thank you
Sort of, but not exactly. All thixotropic fluids are non-newtonian, but not all non-newtonian fluids are thixotropic. Thixotropic is just one category of non-newtonian fluids.
I thought I understood shear-thickening and shear thinning, but looking into it, the categorization is more complicated than I realized. Thixotropic and its opposite, rheopectic describe the change in fluid viscosity with respect to the duration of stress, whereas shear thinning and shear thickening have to do with the amount of stress.
en.wikipedia.org/wiki/Non-Newtonian_fluid
Therefore, strictly speaking, ketchup and oobleck are not direct opposites, though for the average person they demonstrate opposite behavior.
I'm very surprised "thixotropic" was not used in this video. I've seen lots of videos about thixotropy (I love educational content).
As a kid I would eat ketchup with a spoon, but I don't use it anymore and I can always tell when a sauce uses ketchup as it's base. I've completely switched to (Heinz) Chili Sauce if I need something ketchup-adjacent, or usually just other sauces entirely. And yes I do occasionally use house-made spiced ketchup at a fancy restaurant. I think the additional spices are the best part.
A number of years ago Heinz made a 'limited edition' ketchup made with balsamic vinegar. Loved it so much i even bought it online after it left store shelves. They've also sold a keychain that has a recessed blade and roller designed to get every drop of ketchup out of the packet.
That balsamic was my FAVORITE of all time… and I’ve tried and failed to make my own spin on that.
That makes a lot of sense, considering a lot of fry/chip places give you vinegar. Good idea. Wish I'd tried it.
@@PremiumLartrak Boardwalk fries with malt vinegar and ketchup. Mmmmm.
Only malt vinegar for me@@TamarLitvot
My mother used the end-of-the-season tomatoes to make ketchup and tomato preserves (absolutely wonderful on a fresh bread roll). It was not ultra smooth - it had texture. I think she possibly used pickling spices and maybe celery and allspice. Nothing can replace your Mother's cooking.
My mother was a wonderful person but a terrible cook. When I went to college, I couldn't understand why everyone complained about the food in the dining hall. I thought it was delicious! But my mother did have a couple of good dishes she made and I have fond memories of them.
0:45 "Unbiased" but you're quoting nostalgia bias...
Well yeah but then by that logic everything is biased and being unbiased as a human is impossible. Which is true, technically, but what he means is that they were unbiased by the knowledge of what ketchup they were tasting.
I make my own 'ketchup' a few times a year, usually during canning season if there's extra tomatoes (not enough to fill another jar). It's not trying to imitate Heintz or any other brand, just turning what would may be tossed (like tomato skins...) into a few ounces of something tasty!
Thank you, Dan!❤
Homemade is the best, but is very different from store bought! I used to make my own and it had real spices in it. Cinnamon, cloves and celery seed. Wow was that stuff good. Now you’ve gone and made me want to make some!
I use ketchup to clean copper pots. Cheap and very effective. Add a little course salt, let it sit for 10 minutes, then scrub (with your hand). Better than the expensive copper cleaners in the store. Cheers.
Very sensible. It is effectively gelled vinegar. I should perhaps work like those goopy paint strippers.
Also works great to clean a copper still as well as the condensing coil. Squeeze bottles make it so easy to do.
From Australia here. We call it Tomato Sauce - or Dead Horse for short and its made partly from apples and/or plums. While Heinz is sold here, my favorite brand is White Crow. Also, the 'c' in Kecap Manis is pronounced with a 'tch' sound so it's a fair bet where the name came from.
It seems early ketchups had a lot in common with Worcestershire Sauce (Lea & Perrins) too. Also, its not the mushroom cooking water that you use in home made ketchups, its the juice that comes out of big flat mushrooms that have been well salted and cooked under a broiler - very concentrated umami and mushroom flavor. There's never very much of this juice, but it's incredibly tasty and really sparkles as a flavoring ingredient in sauces, gravies, stews and casseroles.
An alternative use for tomato sauce is removing tarnish from brass and silver - slather it on with a pastry brush and cover with cling wrap. Leave for at least an hour then rinse off under hot water. Better than coca cola as it sticks to the surface better. It's a great way to do a fast clean and sparkle for jewellery other than pearls and opals.
The Atlantic published a great article on the science of ketchup a number of years ago. Really fascinating stuff. And it explains why, unlike mustards, there isn't much of a market for "gourmet" ketchups (they just don't hit all the taste buds as well as Heinz does).
I tried one of those -- an organic company that makes some good mustard. Their ketchup was very disappointing.
I want to say you are probably speaking about an article in the New Yorker by the now famous author Malcolm Gladwell from the early 2000s
@@billw5189 Thanks for the correction, my memory was playing tricks
I’ve tried making homemade ketchup a few times, but have never hit the mark. The closest I’ve come involved cooked-down crushed canned tomatoes sweetened with caramelized onions (and a bit of great quality vinegar to add that additional spark). It is all cooked overnight (or about 10 hours) in a crockpot on low, with the lid off.
Definitely Heinz for me, although I am open to try others. Had Hunts years ago and have not touched it since (more actively avoided). We have a diner in town that serves homemade and it is pretty tasty, and I am very intrigued by the Canadian French's, but in the end it always comes back to Heinz for me.
Dan, you missed the perfect opportunity to plug Elle’s recipe for cóctel de camarón. Her method for poaching the shrimp comes out perfect every time! 😋 🦐
OMG YAY DAN IS BACK! So happy to tune into a new episode.
P.S. Can’t wait to hear your opinions on Maggi Hot & Sweet Sauce (my favourite)
Dunno why I expected a recipe 😅but this was so much better. Subscribed!
Grew up on mum-made ketchup. Needless to say, nothing taste as good as that to me.
Love my ketchup but not fussy on brand. In a pinch I am known to make my own with tomato puree.
1:35 The Indonesian condiment Kecap Manis is not pronounced 'kay cap mannis', but 'ketchap manees', which is why it makes sense to think that it is related to ketchup. However, the Indonesian word Kecap just means soy sauce and it doesn't have tomatoes in it.
YESS I’m surprised Dan got the pronunciation wrong considering his research
Both Kecap and western Ketchup are commonly said to be name and purpose derivative from southern Chinese sailing groups which was called koe-chiap for brined fish sauce for its longevity at sea too
@@PepperPengu Sounds plausible. I suppose the appeal of soy sauce, kecap manis and ketchup simply started with an appreciation of the flavour-enhancing effects of these fermented sauces. Then it spread through copying and adjusting ingredients. Now, all these different sauces are popular around the world.
@@PepperPenguDan is good with science and technique, but he routinely butchers pronunciation of really easy to say terms from other cultures. ATK needs to do a better job of researching something so simple.
I've been looking for this exact response. Disappointed it took so long to find.
He also pronounced escabeche wrong, it's disappointing because this really shouldn't take more than a minute or two of research to get right.
in taiwan, we use local brand ketchup to add the flavor of tomato & egg stir fry. My dad really liks the tuna and onion sandwitches I made w/ ketchup.
I do not like regular ketchup. I wish I had thought to check for that when I was in Taiwan visiting, I would have brought some home. Lovely country, one of my best vacations ever!
每個國家的人，都最喜歡他們國家賣得最好的番茄醬品牌!
因為他們從小就習慣那個味道!
好點！海因茨已經在這裡工作了幾十年。
他們在中國用番茄醬嗎？
Top notch content here! I’m a snobby catchup person and decided that the only non-Heinz catchup product I’d ever put in my mouth had to be organic and after many taste trials, the only one I liked was from Field Day. That’s my overly opinionated opinion.
I hated ketchup until I tried to make it myself. I assumed I could easily make a superior version. Couldn't have been more wrong. I found a respect for the complex taste and now use it regularly in many dishes.
Ketchup is great at removing oxidation tarnish, in the kitchen it will quickly and easily restore the bright shine of any copper pan, works on pennies too!
The combination of acids and salt enhance the cleaning action over an acid alone and the paste allows it to not only adhere but also carry away the oxidized material, and the sugar even helps by tempering the reaction rate,as if it was designed specifically for the purpose.
The jingle I learned as a child must now be obsolete with the ubiquitous squeeze container, but we used to say, "shake, shake the ketchup bottle. None'll come, and then a lot'll."
Immortalized in my favorite movie, "Kate & Leopold"
Heinz is the only brand I buy, which is used mostly for infrequent burger nights. However, this video reminded me of other options (i.e meatloaf!). Thanks, as always. I always LOVE your W.E.D? segments! The ATK reviews help me make decisions, but yours make me THINK!
Cocktail de Camerones (Mexican Shrimp Cocktail) SHOULD have clam juice as well. Very important, most people use Clamato Sauce (Clam and Tomato Juice mix) to make it, even skipping ketchup, but the ketchup works very well as a texture component so it is less "soupy" so to speak. The Clamato is VERY important to make it taste authentic, and give it that "taste of the sea". The clam juice itself is quite expensive, but Clamato isn't so much, so it works out very well.
I disagree. Maybe some of the water from cooking the shrimp but to use clam juice would not be authentic.
I love homemade ketchup. Used to be a common thing in the northeast and different people loved different cooks' ketchups (or catsups). I always preferred the chunkier ketchups.
Joe sure is a good sport to run on top of thickened corn starch, then remain still to sink down to shoulder depth in that goo! Joe needs a raise 💰
Found Joe's burner account!
@ If you are referring to me, afraid not. If you are referring to an account where Joe is using Dan’s face on a dart board , you may be on to something! 🤣
It's strange that during the history of ketchup segment you said that unripe tomatoes were used and that made the sauce thin because unripe tomatoes have less pectin. Most other fruits that have pectin have more pectin in the unripe fruits than the ripe ones. I asked the question online and saying that unripe tomatoes have less pectin was lazy research on someone's part because it is untrue. That stood out to me. I make a lot of jams and jellies and make my own pectin from unripe apples every year. You basically make green apple jelly and add it to other jelly recipes that need pectin. I make homemade ketchup too and wanted to see if your ideas had anything new for me.
This video is, in general, rather lazy. He doesn’t even conclude his argument. He never wraps around to “why” he doesn’t like homemade.
Ketchup and a little malt vinegar is the bomb on Five Guys French Fries….(the best FFs anywhere)
Vinegar on fries (aka chips) is the best
For people who want to restore an old cast iron frying Pan Ketchup will strip the carbon ( seasoning ) off of a cast iron fry pan and will also remove rust.
Just cover with ketchup, let sit for a couple days in a plastic bag, rinse and repeat as necessary then re-season.
Writing from Canada here, and like many Canadians, our household prefers French's ketchup. We used to buy Heinz, but about a decade ago, Heinz pulled a stupid move and closed their Canadian factory. It hurt the local economy (the town of Leamington, ON) for a while until French's came in, bought the factory and started making their recipe, using Canadian tomatoes made by Canadians for the Canadian market. So, we switched. The funny thing is, I like French's better - it's got less sugar which I like and tastes better because it's made locally (even though French's is an American company like Heinz). Too bad for Heinz, and I wonder how much market share they lost? Heinz is trying to win back Canadian consumers by saying that their ketchup is now made from Canadian tomatoes, but they're imported into the US where that ketchup is made then the ketchup is exported back to Canada. Guess their prices will increase with the proposed tariffs with the next US president since they'll have to pay tariffs on the Canadian tomatoes. Still won't buy it and soon they'll be more expensive sitting there on the shelf. There's a great documentary called "The Ketchup Wars" here on UA-cam on the CBC Docs channel.
I am from Leamington and French's didn't buy the old Heinz factory. An independent company called Highbury Canco bought it and produces stuff now including some Heinz products.
They must have lost enough market share because they moved production back to Canada in Montreal recently and use tomatoes processed in the Highbury Canco factory, so they should be able to avoid most tariffs.
@@AaronMonminie thank you for the clarification, I wonder if the ownership changed from what's reported in the CBC documentary? I still prefer French's though nowadays, probably because I don't find it as sweet.
Trump is back so ... not getting either of those. Time to boycott US products for 4 years again.
My wife (not Canadian) has converted our house to French's. 🤷♂
@@jimdatlenRealEstate Pretty sure the ownership was always Highbury. I checked out the documentary you mentioned and I think they were just too vague about how French's came in and saved the jobs which made it sound like they bought everything up. All they really did was come in and create some demand for the large supply of tomatoes Heinz abandoned which allowed Highbury to ramp up as the processor.
That's interesting because I remember finding it sweeter and less spice than Heinz. Only really directly compared them in the early days of it coming out though, so maybe the recipe has changed a bit since then.
My all-time favourite ketchup experience was a homemade version at a party, and I've been trying to re-create it ever since! But, then again, I've never liked store-bought ketchup at all; I think it's way too sweet, and I like my tomatoes in all forms to be more on the savoury side.
Mom always bought Delmonte. Grandmothers bought Heinz. When I visited them , their ketchup was always amazing. I’d never buy any brand but Heinz.
I have not eaten ketchup in decades. Depending what I am pairing French fries with, I use tartar sauce. cocktail sauce or tzatziki on the fries. I do not use any sauce on fish or shrimp, just the fries.
I’m with you 100%! I recently traveled to a foreign country that had only ketchup of another brand. I ended up abstaining from ketchup altogether because it just wasn’t right. 😅
I make homemade catsup every year. It is from a recipe in my family that dates back to 1850’s. It’s referred to as grandma Lang’s. She would have been my grandmother’s husbands grandmother. It has warm spices in a tomato base. It takes a full day to cook. I grew up eating it on hot dogs and scrambled eggs. I must admit I use Heinz on French fries.
Malcolm Gladwell has a chapter about ketchup in his book What the Dog Saw which is very interesting explaining the taste, popularity and history. and other chapters are good too.
When I was a kid in Brazil, I'm not sure if we had Heinz or not, but I definitely remember we would get ketchups that tasted variously different. I remember one being a bit spicier, for example, and I liked that one a lot. I could never find something similar in the US, but once I started buying ketchup from the health food aisle, I never went back. Those are so much better and more varied. There are ketchups made with yellow tomatoes, ketchups that are chunkier, etc., and the best part is that you can actually taste the tomato fruit (because tomato should certainly be used as a fruit). I've never made homemade ketchup, but it sounds like it would be so, so, so much better than Heinz. Heinz is not bad, let's be clear. My wife likes it, and if that's what we have in the fridge, I will use it without complaint. But if I'm going to buy a ketchup, it will definitely be something more interesting.
Try Dat'l Do It Sauce, much more interesting than plain ketchup, with fruitiness and some heat from the peppers.
@@JenniferLefebvre-n5w I LOVE datils! They have the most delicious smell; I can't wait for the season to start again so I can order more! I'll have to try this one.
ATK once showed, on an older episode, that you can use it to clean copper.
Be honest. How many are here just because Dan sounds and looks gorgeous?
French's, because supporting a local Canadian company. Heinz suddenly pulled production out of Canada and left a whole tomato-growing city high and dry. Leamington, Ontario.
'Montreal to Canada
In 2021, Heinz announced that it would be moving ketchup production back to Canada at a new facility in Montreal. Heinz says that the tomatoes used in the Montreal-made ketchup come from Leamington'
I don't understand why Montreal? Some sort of Quebec bribe?
Heinz did the dirty on Australia, too - specifically our pineapple and beetroot canning after they bought our Golden Circle brand. I no longer buy Heinz.
I switched to Hunt's 100% Natural several years ago (and I could have sworn that was due to a recommendation from ATK?) - no high fructose corn syrup, and the price is better.
There's a restaurant here that serves house made ketchup with their breakfast potatoes - it doesn't taste anything like the commercial stuff, but it's SO good, I make a point of getting it anytime I go.
If tomatoes are a fruit, does that mean ketchup is really a smoothie?
Now, that’s deep. And, yes…I think it does! What an amazing thing.
Savory smoothie of corn syrup, tomato flavored.
I would think more of a syrup instead of smoothie. You can make a smoothie with it though!
Do you normally add vinegar to your smoothies?
whiskey is ketchup
Ketchup is a thixotropic fluid and, more specifically, a pseudoplastic fluid. Oobleck is an anti-thixotropic fluid, and can be called rheoplectic in behavior. (maybe shear thinning, or shear thickening are easier to remember, though)
I made my own ketchup during the pandemic. No recipe, just winging it with cider vinegar, sugar, garlic powder, etc. Wasn’t bad at all, but not worth the effort when you can just wait for the next grocery run and Heinz is on the list. Besides, I don’t have a ton of foodie friends to impress, so there’s that.
Simply Heinz is what I prefer, it tastes more like fresh tomatoes and has no high fructose corn syrup.
We make a homemade ketchup using Medjool Dates. We blend it in our Ninja and make 2 pints at a time. We freeze one and use the other immediately. To our palate the flavor is better than store bought brands, including H57. The recipe is simple; a composite of water (1 1/2 cups), tomato paste (12 oz.), dates (20 pitted Medjool dates), apple cider vinegar (1 cup) , lemon juice (fresh squeezed from 1 lemon), garlic powder (1 tsp.), onion powder (1 tsp.), and salt (1 tsp.). The mixture is stirred together in a sauce pan and then warmed at a simmer (avoid a hard boil; just bring to a low simmer) for 5 minutes to soften the dates and then added to a high speed blender and blended together for 2 minutes. The mixture will fill 2-1 pint jars with a small amount left over to fill a small ramekin (great to reward yourself with some air fried potato fries.) give it a try, it’s delicious. Props to Natalie for this recipe; “Easy While 30 & Paleo Kethcup [Tessemae’s Copycat].”
I’ll try making this.
Heinz Ketchup, Hellman's Mayo and Gulden's Spicey Brown Mustard were the condiments of choice growing up... Quick tip, for a really spicey dip, squeeze out a nice mound of Heinz and then cover it with a coating of Tabasco sauce... The first time I did this I thought the Tabasco would run off the ketchup but it didn't, it simply adhered to the ketchup and stayed in place! Some of that Newtonian magic I guess... 👍
Heinz all the way!
The other reason Heinz got market dominance is because they were the first to solve the exploding bottle problem. That allowed them to proliferate to all kinds of areas because it was shelf stable.
Loved learning about ketchup, but I still have one question. How the hell is Dan that handsome?! Good lord. 🥵
CÓCTEL DE CAMARÓN (MEXICAN SHRIMP COCLTAIL):
Ingredients:
Shrimp (large “26/30”) - 1.25 lbs
Salt - 1 tbsp plus 1/4 tsp table salt, divided (18g + 1.5g)
V8 Juice, chilled - 1 Cup
Ketchup - 1/2 Cup (≈135g)
Lime Juice - 3 tbsp (≈ 2 limes), plus wedges for garnish
Hot Sauce - 2 tsp, plus more for garnish
Cucumber (English), cut into 1/2” pieces - 1/2 Cucumber
Red Onion, very finely diced - 1 Cup (≈1 onion)
Avocado, cut into 1/2” pieces - 1 Avocado
Cilantro, chopped - 1/4 Cup
Saltines, or other food vessel of choice such as tortilla chips, crostini, etc
Method:
- Peel, deveine, and clean shrimp as needed.
- Boil 3 cups of water in saucepan and dissolve in the tbsp salt (2.5% brine by weight).
- Add in shrimp and turn off heat and cover pot, letting stand for 5 minutes. Stir/shake saucepan once quickly halfway through timer.
- Remove shrimp to ice bath for several minutes, then dry and cut each shrimp into 3 even pieces.
- In a medium bowl, mix together V8, lime juice, hot sauce, and remaining salt. Add in the shrimp, cucumber, and red onion, and mix thoroughly. Gently fold in the avocado and cilantro.
- Service with crackers, lime wedges, and additional hot sauce.
0:49 in saudi Arabia the standard ketchup is Rana رنا , it’s similar to hienz but it’s a bit different hienz is sweeter, and i like Rana better having grown up on it
We must preserve ketchup diversity! 😂
Honestly, it can't be the same everywhere. Awesome.
I'm a fan of Hunt's. It doesn't have a ton of chemical additives, is less sweet and more tomatoey and usually costs less. That's all around a good deal for me.
Back in the day, here in Northern California, it was locally produced Del Monte. Sacraments is sometimes know as Sacratomato. City would read of cooking and canning of locally grown tomatoes. 😩 So good.
My mother has made her own ketchup using her mother's recipe every fall my entire life. It was only when we ran out around early spring that we'd buy it from the store. After all of us kids left home we still check for the homemade version every time we come home for a visit.
Very few things are perfect. Babies, roses, rainbows and Heniz Ketchup.
Live right beside heinz. Smelling it, or the waste day in and day out is not perfection!!😂😂
Most disgusting condiment
You're perfect, bro ♥️
Literally just corn syrup with a small amount of tomato paste concentrate
And baked beans straight out of the can. Cannot be improved on.
Because have to strictly limit the amounts of sugars and starches I eat I started making my own. Its really easy to make with a mix of tomato paste and sauce, to get it the right consistency. Some vinegar salt, onion powder and allulose to replace the sugar. Allulose is a rare sugar that I can use because it does not effect my blood sugar. Once I get the basic catsup done I play around with it and add in this or that to see how it works out.
Yeah I've gotta say I'm the exact opposite. Heinz to me has a viscosity I find just really weird, and is too sweet for me. Due to that for the longest time I thought I didn't like ketchup in general, until I tried a homemade ketchup at a local cafe that I found to be absolutely delicious. Turns out I tend to like a fresher, more herbacious ketchup then Heinzs offering.
I heard ketchup is good to deskunk dog, or human.
Try HEINZ Chili Sauce. They themselves tout it as a ketchup alternative. It's not as sweet and has slightly different seasonings. It's worth a try.
@@thefoxfireworkshop huh never heard of it before, but thanks for the tip, will make sure to grab some if I see it!
You might also try Dat'l Do It sauce if you have it. Really good. I use ketchup in cooking, dislike it on fries or other things where you get a big taste of it.
As a student I worked for a Burger King restaurant. After cleaning so many messes, on top of the tables and counters, the floor, and under the tabletop, I still dislike regular sweet ketchup, and I am in my 60's. It actually made me think yuck when he squirted it all over his fries and sogged them up. My son, who also doesn't eat regular ketchup, wanted to try a homemade ketchup at a popup market off the interstate in PA as we drove to a hockey game, changed my mind. Spicy and thick, delish. Since then I have found Dat'l sauce, and now order it by the 12 pack, so another son still at home and I use it. More delish. But for fries it is malt vinegar, Siracha, or Cholula sauce, or anything with zip and not so sweet, and no ketchup goes on my dogs, which I prefer Chicago, NE style, or with chili. Yes, I buy store bought ketchup for cooking certain foods and for my husband and another son, but Heinz or any other similar will not grace my burger. I may try some if these suggestions though, if
I can find them. Curry ketchup!
5:28 Omg Joe fell into Quicksand? Or should I say Quoobleck?
6:16 Best freeze frame
Best one yet!
I use the empty ketchup squeeze bottle for oil ... keeps it a little cleaner
I love Heinz. I even like Hunt’s and Del Monte a whole lot, mostly because they taste a lot like Heinz.
But that said, I like my own homemade best. It’s (not surprisingly) not all that different from Heinz: a little less sweet, a little lower in sodium, and a little more warm spices and onion. I know it sounds like I’ve changed everything, but it’s really just small tweaks. Most people think it’s just Heinz making a fancier version of their regular ketchup.
same for my ketchup :)
I'm also standing firm on my own homemade ketchup. Nothing like being in control of the ingredients, taste, and texture. LOVE! ❤️
I love it as a base for a quick sweet and sour sauce. Combine it with stuff I basically always have in the cupboard, and some frozen veg and chicken nuggets and it's a delicious, quick dinner.
Actually, I prefer Hunts all natural ketchup. Has a bit more of a tang than Heinz and has no high frutose corn syrup.
Same. If your "standard" includes high fructose corn syrup, then you should probably get higher standards.
Likewise. I stopped buying Heinz products when John Kerry arrived on the political scene. Hunts is a better ketchup, IMHO, which is a plus.
But no self-respecting sausage/hot dog eater would EVER put ketchup on one. Mustard and various toppings, but ketchup on a hot dog is disgusting.
@Eupher72120 agree with you on a hot dog. Only mustard, onion and sauerkraut for me
Heinz has a version with no high fructose corn syrup.
@@joebob4943yes but you pay more for real ingredients like cane sugar. Why is HFCS restricted in other countries but allowed here in the US? There is nothing healthy about HFCS, but they get sway with it here, so they do. Its time to MAHA.
Coctel de camaron can be served cold and you eat it the way you showed in the video. You can also simmer the shrimp shells in water, add all the ingredients to the hot water, and have it as a soup.
When I was young I automatically put ketchup on my hamburgers because everyone else did. Then when I was around 20 a friend asked why I put ketchup on burgers. He suggested I try one without. Still had mayo, mustard, tomato, etc. Wow, what a revelation! I haven't put the stuff on a burger in the 54 years since. Lesson learned!
I'm with you; mayo or mustard on my burger, ketchup is not a go to condiment for me.
I decided to move the ketchup off my burgers to a little puddle on the side of the plate. I can get just the right amount of ketchup with every bite. Or no ketchup.
@@patlawler5532 what a good idea!
The standard ketchup here in the Philippines is Del Monte's Tomato Ketchup - a little bit sweeter than Heinz.