watery ketchup
darrah
8 years ago
Featured Answer
Sort by:Oldest
Comments (15)
cookncarpenter
8 years agolast modified: 8 years agoplllog
8 years agoRelated Discussions
Simple fat-free very low calorie salad dressig
Comments (17)As to an EMULSIFIER, soy based 'lecithin' in liquid, granulated, or powder is great to get oils and water mixed with less seperation. This is used in some dressings as opposed to the natural amounts in eggs. The name is XANTHAN gum, as I read on the package, not XANTHUM gum. Watch it closely as to a measurement as it is really FAST ACTING and thickens in TWO seconds compared to a starch or instant starch. The viscosity does change a little once it sets, but even for that, after I made mine and the dried herbs and vegetables had soaked up a bit more liquid. The dried garlic I used was both minced and granulated, and once in a blender its all mixed well together. If your looking for powdered tomato, it an be bought from Bulk Foods. Tomato powder is really great in a tomato sauce too as a 1/4-1/3 cup is more than a small can of tomato paste. I also buy dried sweet pepper flakes, and these will sometimes se a small coffee grinder (blender type) so they are nearly a powder and easier to rehydrate....See MoreIt's been a while and ketchup questions
Comments (3)I'd skip the "skinning, peeling and coring" part as the KA will take care of that. Just wash them good, cut in half and put in pan. When you cut the tomatoe, you activate an enzyme that causes the liquid to seperate. Heating them with little cutting before that minimizes this. Otherwise you can cut them all up and later let the puree sit to seperate out, and drain off the watery part before boiling down. When I make ketchup, I wash the tomaotes, heat them up until they are soft, run them through the KA (goes much better this way) then dump them back in the pot and add seasonings. Some recipies add other raw veggies (like you mention) and then run through the seive, so in that case you would want to add them to the tomatoes at the start, and maybe cook longer so the flavor mixes. Then run through the KA to get rid of all chunks. I only have two people to can for, so I make much smaller batches of all kinds of condements and then process them in 1/2 pint jars. I make sure to write down the new measures before I start, so I don't get confused in my head. Though if you mess up on dried seasonings, it affects flavor but not safety. When I made ketchup, I started out with a tomato/onion base and made a sauce. Then I divided it up and made ketchup, pizza sauce, cocktail sauce and a few types of BBQ sauce. I think I ended up with 5 jars of ketchup and coctail sauce, about 10 of BBQ sauce and about 30 jars of pizza sauce....See Moremyth about paste tomatoes
Comments (5)Paste type tomatoes usually have a higher Brix, (sugar content), however many consider the taste of them bland. They have more sugar solids because they have less juice and a higher ratio of solids to liquids. The blander taste is because they have less "character" with less liquids that provide tangy taste. So to me it is a toss-up, but every year I grow at least a dozen varieties of paste types to use for sauce or salsa. YES, you can cook your best tasing tomatoes longer to get it to cook down the liquids. Or you can grow less juicy varieties and finish faster! And don't forgot the best type all-purpose maters: oxheart types. They have very few seeds, really solid interiors with very few seed locules, can be used for sauce, diced for salsa, cut in chunks for salads, or sliced for sandwiches or plate presentation! I usually grow about a dozen hearts each year....See MoreLima beans
Comments (14)Susy that recipe from BF sounds very similar to my "Elegant Lima Beans" recipe. I have never made it with the older, white dried limas but I'm going to try it this weekend because I have some to use up. Note that my recipe calls for a lot less water than Bobby's. Elegant Lima Beans 4 cups cooked lima beans (I use the green baby limas, the frozen ones, but I'll bet this would be good with the white butter bean limas too. I've seen both green limas and butter beans sold canned some places. I just cooked up a batch of dry limas for the first time last year and I really liked them. I make my beans in the crockpot.) 1 can (15 oz.) tomato sauce 4 oz. shredded swiss cheese. I use jarlsburg, or kasseri cheese, but I'll bet you could use feta. 1 - 3/4 cup chopped walnuts (I use the lower amount, walnuts are high in calories and fat. I'll bet you could even go down to 2/3 cup on those.) 1/4 tsp. dried basil, crumbled, (or maybe a little more, depends on how you feel about basil, I love it) 1 green pepper, diced (I also sometimes add a small diced zuchinni, which you can also add or sub. for the green pepper since some people don't like peppers. Can also use celery if you like it. Start with what you know you will like though. The additional veggies add more good fiber but I guess you could leave them out if you hate those green veggies.) 3/4 cup water or veg. broth, unsalted if possible 1/2 tsp. salt (you could experiment with less, I almost always use less than the recipe calls for, or even omit because canned tomato sauce has salt in it. I get unsalted veg. broth bouillon cubes in the health food section of Wegman's, but if you can't find unsalted broth, then use water or leave out additional salt.) 1/4 tsp. pepper minced parsley to garnish Combine cooked or defrosted limas, vegetables, tomato sauce and water or broth. Simmer 10-15 min. until vegetables are just starting to get tender. Mix in shredded cheese and walnuts, and bake in 350 degree oven for 30 min. Notes: You can toast the walnuts in the oven as it is preheating before adding them to the casserole, but watch them carefully so they don't burn. Usually about 8 min. in the oven at 300 is enough to toast. I hardly ever have fresh parsley so I stir in about 1-2 tsp. dried parsley to the stew before putting it in the oven....See Moregrainlady_ks
8 years agofoodonastump
8 years agolindac92
8 years agocynic
8 years agoannie1992
8 years agolindac92
8 years agonannygoat18
8 years agofillmoe
8 years agocynic
8 years agoplllog
8 years agolast modified: 8 years agoHU-506254318
2 months agolast modified: 2 months agoLars
2 months agolast modified: 2 months ago
Related Stories
KITCHEN DESIGNDream Spaces: 12 Beautiful White Kitchens
Snowy cabinets and walls speak to a certain elegance, while marble counters whisper of luxury
Full StoryBATHROOM DESIGNWhat Grout Color Should You Choose for Your Tile?
More than an afterthought, the right grout contributes to your tile scheme by creating a cohesive, eye-catching unit
Full Story
nannygoat18