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 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!
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.
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?)
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.
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!
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.
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.
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'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.
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 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.
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
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.😂
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.
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.
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.
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
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.
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.
@ 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! 🤣
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."
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.
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 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.
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.
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.
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.
I'm confused. The ingredient list in the video at 3:45 shows "organic sugar". The ingredients listed on the Heinz website says "high fructose corn syrup". What's up with that?
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.
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.
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.
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’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.
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).
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.
I like Heinz, but I'm also just not a huge fan of ketchup in general. I actually kind of prefer ones that have more of a vinegar taste to them nowadays. I'm the type of person that will reach for a bottle of malt vinegar before i reach for a bottle of ketchup
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 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.
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.
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.
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.
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.
I was never a fan of ketchup. I have always found it too sweet. So, when I found a recipe for homemade ketchup in "The Joy of Cooking", I wasn't interested. But then I got a whackload of tomatoes and canned a bunch of those. I made tomato preserves and got bored with those. My husband at the time liked ketchup, so I made some. Oh my! That stuff was delicious. I was disappointed with the texture, but the flavour more than made up for that. I think that Heinz Chili Sauce tastes more like that homemade one, but not as good. If you want the recipe for that ketchup I made, it's in the 1975 edition of J of C.
I think whataburger ketchup is better than heinz. Its now readily available all over Texas. Its much more umami. I like it so much I brought a bottle to France 😂
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.
Tbh. the only thing that beats Heinz is *CURRY-KETCHUP* ... but that stuff is near impossible to get outside of Germany. (unless you are lucky to have an ALDI near you that happens to have it in stock as they don't keep it available all the time) ...Or, of course, you can make your own ^^ PS: Whenever possible I try to get the glas bottle instead of the plastic. Just feels better and seems to taste better as well (the latter might be subjective/imagination though)
My wife has crazy food allergies and sensitivies. Before Heinz came out with their "Simply" variety (which my wife can have) I made home made ketchup. While tasty as a tomatoey sauce, it NEVER came close to being real ketchup. (Like Dan said in the video, the types and amount of spice were way off.) Long story short, I buy Heinz Simply!
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.
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! 😋 🦐
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 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!
I remember the opening scene in "Meet Me In St. Louis". The family is making homemade ketchup. Each one who tastes the batch says it's either to sweet or too sour and adds a bit of vinegar or sugar. Then grandpa comes in to taste and says, "Too flat!" And tries to dump a box of salt in it. LOL
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.
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
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.
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].”
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!
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 RUclips 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.
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.
Oh yes, Heinz is ketchup. Whenever I have a hamburger I pour a small bowl of Heinz, cut the burger into bites and dip the bites in the bowl. My favorite thing to make from Heinz ketchup is shrimp cocktail sauce. The hubs likes to make his father's recipe for Sloppy Joes with Heinz. We do love our ketchup.
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.
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.
I’m not too particular when it comes to name brands, but Team Heinz! Always have chagrin when an establishment tries to shave a couple of pennies by putting out”Fancy Ketchup” ( Sysco?) bottles or by delivering only a measured generic cup. If you have quality streak fries I could go team mayo, but that is clearly not trying to be ketchup a.k.a Heinz. Nonetheless, it isn’t it great that we live in a time and country that we are have soo many choices. I’m here for you Dan if the foodie intelligences comes with forks.😅
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.
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.
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 RUclips videos?
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,"
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! 😂
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.
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.
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.
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.
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.
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.
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'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.
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.
Honestly, I was never good at telling brands of cola apart, but Heinz ketchup and Not-Heinz? Easy! :P
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
I want to know what you did with the oobleck when you were finished with it.
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.
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.😂
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.
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.
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.
Grew up in Pittsburgh. Toured the factory and got my little pickle pin!
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.
Dan!!!
Where've you been? Love the What's Eating Dan series!
Non-Newtonian fluids was one of the topics on Science Friday on NPR yesterday! Thanks Dan!
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
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
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.
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.
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! 🤣
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"
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.
Be honest. How many are here just because Dan sounds and looks gorgeous?
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.
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.
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？
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
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.
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.
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)
I'm confused. The ingredient list in the video at 3:45 shows "organic sugar". The ingredients listed on the Heinz website says "high fructose corn syrup". What's up with that?
They have a few varieties with different ingredients…
Heinz has about six versions of 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.
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.
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.
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 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.
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’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.
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
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.
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
I like Heinz, but I'm also just not a huge fan of ketchup in general. I actually kind of prefer ones that have more of a vinegar taste to them nowadays.
I'm the type of person that will reach for a bottle of malt vinegar before i reach for a bottle of ketchup
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).
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.
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.
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.
5:28 Omg Joe fell into Quicksand? Or should I say Quoobleck?
6:16 Best freeze frame
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.
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.
Once, we couldn't get ketchup and my mother made some using tomato paste, salt, sugared, and spices. And, of course, water.
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.
I was never a fan of ketchup. I have always found it too sweet. So, when I found a recipe for homemade ketchup in "The Joy of Cooking", I wasn't interested. But then I got a whackload of tomatoes and canned a bunch of those. I made tomato preserves and got bored with those. My husband at the time liked ketchup, so I made some. Oh my! That stuff was delicious. I was disappointed with the texture, but the flavour more than made up for that. I think that Heinz Chili Sauce tastes more like that homemade one, but not as good. If you want the recipe for that ketchup I made, it's in the 1975 edition of J of C.
Loved learning about ketchup, but I still have one question. How the hell is Dan that handsome?! Good lord. 🥵
I think whataburger ketchup is better than heinz. Its now readily available all over Texas. Its much more umami. I like it so much I brought a bottle to France 😂
Thank you, Dan!❤
That was definitely worth watching! I very much appreciate the NON AI produced audio! Keep it up!
ATK once showed, on an older episode, that you can use it to clean copper.
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.
Heinz all the way!
Tbh. the only thing that beats Heinz is *CURRY-KETCHUP* ... but that stuff is near impossible to get outside of Germany.
(unless you are lucky to have an ALDI near you that happens to have it in stock as they don't keep it available all the time)
...Or, of course, you can make your own ^^
PS: Whenever possible I try to get the glas bottle instead of the plastic. Just feels better and seems to taste better as well (the latter might be subjective/imagination though)
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.
My wife has crazy food allergies and sensitivies. Before Heinz came out with their "Simply" variety (which my wife can have) I made home made ketchup. While tasty as a tomatoey sauce, it NEVER came close to being real ketchup. (Like Dan said in the video, the types and amount of spice were way off.) Long story short, I buy Heinz Simply!
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.
The very best ketchup was Sir Kensington. Nothing else ever came close. Sadly, they stopped making it. Sigh, now we are stuck with lousy ketchups.
Trader Joe’s ketchup is a touch more concentrated than Heinz. I prefer it even though I grew up in Pittsburgh.
Haven't tried but will now
I love their Dijon mustard it's super strong
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! 😋 🦐
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. 😅
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!
I'm sure they would find traces of ketchup minerals in my skeleton. 🍅💀
I remember the opening scene in "Meet Me In St. Louis". The family is making homemade ketchup. Each one who tastes the batch says it's either to sweet or too sour and adds a bit of vinegar or sugar. Then grandpa comes in to taste and says, "Too flat!" And tries to dump a box of salt in it. LOL
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.
I agree 100% when a restaurant menu says homemade ketchup I run away!
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.
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.
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.
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!
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 RUclips 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.
I’m in South Africa and for me it’s All Gold tomato sauce
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.
Oh yes, Heinz is ketchup. Whenever I have a hamburger I pour a small bowl of Heinz, cut the burger into bites and dip the bites in the bowl. My favorite thing to make from Heinz ketchup is shrimp cocktail sauce. The hubs likes to make his father's recipe for Sloppy Joes with Heinz. We do love our ketchup.
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 look on the dog's face is amazing -- "look, I'm doing something great" as he wallows in the mud
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.
I’m not too particular when it comes to name brands, but Team Heinz! Always have chagrin when an establishment tries to shave a couple of pennies by putting out”Fancy Ketchup” ( Sysco?) bottles or by delivering only a measured generic cup. If you have quality streak fries I could go team mayo, but that is clearly not trying to be ketchup a.k.a Heinz. Nonetheless, it isn’t it great that we live in a time and country that we are have soo many choices. I’m here for you Dan if the foodie intelligences comes with forks.😅
If I have to eat ketchup, it's Whataburger Spicy Ketschup for me. Even then, I prefer the #2 version with Cholola hot sauce, but that's hard to find.
Once long ago I cooked a Chinese dish whose sauce included ketchup. It amused me that authentic Chinese food used something as American as ketchup.
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.
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! ❤️
Simply Heinz is what I prefer, it tastes more like fresh tomatoes and has no high fructose corn syrup.