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AntoniaJames
July 7, 2015
Put it in hearty soups! People are often surprised when they see it in this lentil soup: https://food52.com/recipes/2348-lentil-and-sausage-soup-for-a-cold-winter-s-night
The use of it ketchup this soup, a practice I first implemented in the mid-90's when my now-grown sons were young, was inspired in part by this book: http://www.amazon.com/Mrs-Pigs-Bulk-Mary-Rayner/dp/0689308310 Later, Malcolm Gladwell made the point so clearly in "The Ketchup Conundrum," a longish-read in "The New Yorker" and then included in one of his books. Kids love ketchup because it's the most complex food to which most of them are exposed.
The umami + acid in the ketchup are the keys to my lentil soup's appeal. ;o) P.S. It's also great in any bean + greens soup, but remember to add it at the very end, immediately before serving. The acid will arrest, completely and irrevocably, any further softening of any legume.
The use of it ketchup this soup, a practice I first implemented in the mid-90's when my now-grown sons were young, was inspired in part by this book: http://www.amazon.com/Mrs-Pigs-Bulk-Mary-Rayner/dp/0689308310 Later, Malcolm Gladwell made the point so clearly in "The Ketchup Conundrum," a longish-read in "The New Yorker" and then included in one of his books. Kids love ketchup because it's the most complex food to which most of them are exposed.
The umami + acid in the ketchup are the keys to my lentil soup's appeal. ;o) P.S. It's also great in any bean + greens soup, but remember to add it at the very end, immediately before serving. The acid will arrest, completely and irrevocably, any further softening of any legume.
amysarah
July 6, 2015
I love ketchup on all the usual things - burgers, fries, scrambled eggs. But also, my standard meatloaf glaze includes ketchup, lemon juice, brown sugar and a squirt of sriracha (or before that was a thing, tabasco.) My mom's (award winning!) brisket pot roast includes a glug. Also, the best Pad Thai I ever made included ketchup - an undercover ingredient...authentic? Clearly not. Yet somehow captured the perfect flavor.
Gemma1122
July 6, 2015
Mark Bittman published a Ketchup Chicken recipe in the New York Times a few weeks ago. I don't particularly like ketchup, but I crave ketchup chicken. It's so good, especially over rice. http://cooking.nytimes.com/recipes/7878-stir-fried-chicken-with-ketchup
Midge
July 6, 2015
Mix ketchup with a tablespoon of chipotle in adobo, squeeze of lime, and Greek yogurt = awesome dip for quesadillas.
Corduval
July 6, 2015
I make a Mexican-style rice to go in our burritos. When all is done, I stir in a bit of ketchup instead of tomato sauce for a little extra ¡zing!
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