The Stir launched How to Cook a Wiener & Eat It blind taste test of 10 ketchup brands to determine which ones had superior tomato flavor and consistency, and which ones were disappointingly watery and bland.
For the ketchup taste test each person was blindfolded then sampled the following 10 brands (using McDonald’s French Fries for dipping) and chose the two best and two worst based on flavor and consistency:
- Whole Foods 365 Organic Tomato Ketchup
- Whole Foods 365 Ketchup
- Generic Tomato Ketchup (Best Yet)
- Heinz Tomato Ketchup
- Heinz Organic Tomato Ketchup
- No Salt Added Heinz
- Reduced Sugar Heinz
- Sir Kensington Gourmet Scooping Ketchup
- Hunt’s Tomato Ketchup
- Hunt’s Tomato Ketchup (no salt)
Ketchup is one of the easiest of all naturally fermented foods to make and keep in your own kitchen. I made my first batch ever a few weeks ago, and it truly takes common ketchup as previously known to a whole new level.
The other option is to make your own like the one from Sally Fallon’s book Nourishing Traditions recipe on page 104:
Lynn’s Organic Ketchup Recipe
|3 cups||canned, organic tomato paste|
|¼ cup||whey (liquid from plain yogurt)|
|1 Tbls||sea salt|
|½ cup||maple syrup|
|¼ tsp||cayenne pepper|
|3 cloves||peeled & mashed garlic|
|½ cup fish sauce||fish sauce (find in most any market)|
|Just mix together in a wide-mouth glass jar, leave at least an inch below the top and leave it at room temperature for 2-3 days before putting into the refrigerator.
Recipe makes a whole quart.
Excerpts courtesy of http://yhoo.it/jpVA8i
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