“Graters are gonna grate” is just one of the kinds puns that Chef John brings to his already awesome videos. He cracks me up while I learn some really nifty recipes. Thank you so much for sharing and keeping me entertained! 😆🤣😂
DON’T discard the pulp from your ketchup! Dehydrate it then grind it up to make tomato powder! Can be used to boost tomato flavor in your dishes! Great to add to soups!
Hey chef John lovin’ the series! But how long can these be stored? Don’t want to poison the kids 😊 I’m ‘spoiled’ by the preservatives from the store bought stuff. I could become the Jack the Ripper of what’s spooned on my kipper 😮
We asked a chef why his blue cheese dressing was so good - he adds tomato juice! It really is a great addition. Twenty years on, I still add it. I only make about a cup at a time and add about a tablespoon.
I found that making the prepared horseradish with the shredding blade and not the S blade made for a more potent sauce. The first blade rips it, the second only cuts it into tiny pieces. Huge difference. I should know. We make this every year for Passover! It is eaten plain.
I've made a lovely duck sauce in a pinch with orange marmalade, and once with orange juice (both worked). Just heat the orange marmalade (maybe a quarter cup) with a little bit of water( 1-2 T) on the stove or in the microwave. Then add some vinegar, garlic powder & ground ginger(1-2 T each to taste), and salt (1/4- 1/2 T). You can strain it or not it's your choice.
You are right, after watching the ketchup recipe (the recipe that I watched the video for) I saw that it's not worth it and to be honest living in New Zealand the ingredients would cost more than just buying the ready made sauce. I may possibly make it once just for the experience but it's now at the bottom of my 'try to make' recipe list. I love your personality it's perfect for this channel. Xx
when I was a kid I would make BBQ sauce sandwiches. I would get a dinner roll style bun and cut it in half, toast it, butter one side and spoon on a glob of BBQ sauce and that was my after school snack... in retrospect its kind of gross sounding and I wouldn't eat it now...lol.
I walked into my parents house once to find my mom in the kitchen with a full face respirator. I remember thinking, "What the hell is going on?", right before the horseradish hit me. That stuff will clear your sinuses in a heartbeat.
@@h1r086 Remember the Great TP shortage of 2020, and the Supply Chain issues of 2021/2022. It can happen. I like knowing that my homemade condiments don't have long chemical names included in them.
@@suebee102 It's the same reason I don't like to eat in the dark. I want to know what's in my food. Been making more and more from scratch. I don't go out for pizza or even get any frozen ones from groceries, I make them.
Some of us are allergic to corn and its impossible to find ketchup without corn syrup. So while a lot of pointless effort for people who are able to consume off the shelf condiments, the ability to have ketchup again makes waiting 12 hours for a slower cooker to do its thing , really not that big of a deal.
Just start with jarred tomato paste. You can make ketchup in 2 minutes. I don't cook mine, I just season the tomato paste to my preference. The only "sugar" I add is a splash of organic maple syrup.
Making ketchup from home grown tomatoes is the way to go. Ripe tomatoes that are in good condition. Organic. No products that are sprayed to keep the tomatoes from eating the can. Way better taste.
I can see how these homemade condiments can be so much better for people with dietary restrictions because substitutions and/or adjustments can be made. Thank you, Chef John! I love your channel!❤️
I also really like homemade plum sauce as a good substitute for ketchup. Plums+sugar+apple cider vinegar+five spice/garlic/ginger is basically all you need (adding chillies will turn this into great hot sauce). 20-30min on the stove and it's ready and plums don't need additional thickeners.
We’re lucky enough to have a plum tree, and grow our own tomatoes. So homegrown/homemade plum sauce and ketchup are definitely something we do. And while I don’t often disagree with Chef John, homemade ketchup is so much better than store bought and definitely worth doing.
When I make mayo I always add a few tablespoons of boiling water at the end, while I'm still blending. It stabilises the mayo. You can actually add about half a cup of boiling water without changing the emulsion much, it makes it a bit lighter.
Wow! That’s so good to know! I make all my own Mayo now, since finding out how bad soybean oil and canola oil is. I’ve had so much fun making different flavors too. This little trick should make my Mayo not so heavy and dense. I’m going to try it! Thanks for the tip!
Ok, in this day and age, I seriously think that the statement about "cowboys and ranch hands" being vegetarians needs to be "fact checked" for "disinformation." I know Chef John is just kidding, but it's more likely that a good salad actually prepares and conditions the palate in preparation for enjoying a delicious beef rib steak or a filet Mignon.
I often find that fresh tomatoes at the grocery store are kind of bland, because they’re picked out of season and underripe, then ripened artificially. Garden fresh or from your local farmers market would be ideal, naturally, but in lieu of that, I find that canned tomatoes are often much more flavorful, and also cheaper.
Good canned tomatoes taste great because they wait until the tomato is so ripe that they're on the verge of getting kinda mushy. Then they steam the tomatoes just enough to pasteurize them and remove the skin, while trying to preserve the fresh flavor. Then they add a touch of acid to preserve it as part of the canning process. That extra ripening matters so much to the flavor of the tomato, that it outweighs the flavor changes of light cooking and added acidity. I also love growing cherry and grape tomatoes. Huge output, they're hardy, and they grow year round!
There is also tiny problem with most tomatoes they have some gene mutation that makes them tasteless because of freezing/refrigerating. Any tomato from supermarket is probably frozen at some point, while local farmers sell them fresh.
If you ever wanna talk about salt- I'd listen. I wonder why kosher or rock salt is different from sea salt. I'm tired of all my food tasting like the sea lol. I'm thinking of getting kosher salt but not sure it's actually different
Kosher salt has large grains so a teaspoon full will weigh much less than a teaspoon of fine grain salt. You might be putting too much salt in your food.
Save the fermented pepper mash after straining. You can dry it and make delicious red chili flakes. You can freeze it in an ice cube tray and add to stews.
I always make ketchup with tomato puree and tomato sauce combined,heat it in a pan and season it and within 15 mins is done. Works and tastes great all the time
I had scads of tomatoes left in the garden at the end of last season so I used the ketchup recipe from Living Traditions Homestead. My 30 pounds of tomatoes gave us 12+ pints of very good ketchup. Using an electric roaster made the process pretty easy.
Hey all you Food Wishers out there! If you love Chef John as much as I do, become a member! Chef posts exclusive videos, and twice a week he hosts a live chat to talk about the previous day's recipe. We're a fun community and we'd love to have new friends to chat with! Note: I am not being paid by the Corporate Overlords to pimp memberships. It's just THAT awesome of a community.
There is one homemade ketchup that people should make at home: mushroom ketchup! Leave those tomatoes for other people and take a wild ride on the umami side!
You know. I saw a comment about wanting new videos and why the older stuff, but I LOVE that you're doing it, because I only found you're videos a few years ago and don't always see them and the recipes are always great. Thank you!
I've been using his recipes and tips for years now, and I have been very happy with everything I have made. His Bread and Butter pickle recipe has become really popular with my friends, and I make more jars of them to give away than I make for myself every year! 😋
When you have a few hours, do some serious binge watching. He's amazing. Also, check out Diaries of a Master Sushi Chef, Hiroyuki Terada. He's also the Guinness World Records holder for most slices of a carrot while BLINDFOLDED. Knife skills that are off the charts, wonderful recipes, and beautiful plating in the true Japanese fashion. Millions of subbers and for good reason. You'll thank me later. P.S. If the vid says CAUTION or GRAPHIC, leave your gag reflex out the door and put your student Chef's Hat on.
I make ketchup in about 1-2 minutes. One a small jar of tomato paste (if you think it tastes good in other things it will taste good here; better yet, make it from toms you grow in your own garden [my goal]) and scrape it out into a bowl. Add salt, onion powder (quite a bit), some garlic powder, ground clove (allspice will do in a pinch), and a bit of maple syrup -- and any of the other ingredients you would like, though I recommend staying away from processed sugar at all costs -- all to your taste preference. I don't usually put vinegar in mine, but you can (again to taste). I suspect a little FRESHly grated nutmeg would also be amazing. Mix well and scrape it back into the jar for storage. Personally, I can't stand store-bought condiments (other than yellow mustard, which I haven't made myself yet). Most are a disgusting conglomeration of non-food chemicals mixed with dead food products. Try eating homemade ranch for a few months. I dare you to eat the garbage from the ranch hidden in the valley ever again. 🤮
Chef John--You made me smile. My grandparents owned a poultry farm. They grew most of the fruits and vegetables we ate. My grandmother "jarred down" all sorts of things from apple sauce to pickled zucchini. She made spaghetti sauce and homemade catsup. I loved almost all of it, except the catsup. She used some sugar, but not nearly the amount of sugar in Heinz or other brands. It was a darker reddish brown, too. YUCK. But hot and fresh applesauce with cream stirred in...YUM!!
My great grandma canned like crazy. Everything from chicken to jellies/jams to pickles. I loved her applesauce which was peeled, cored and halved apples in syrup. Her crab apple jelly was my other favorite.
I'm not too fond of ketchup so it wouldn't work for me! Thank you for the other recipes! Very much appreciated!!!👍👍👍And I also LOVE you're sense of humor!❤️
Nice selection of basics. Love the advice on which to make vs buy. 🤣The last person I bought horseradish from was wearing a full face gas mask to process it when I arrived. Wear gloves with the chilis if you wear contacts. In my homegrown chilis, red & green has the same heat. Washing my hands with a series oils & soaps was insufficient to protect my eyes 6-8 hours after handling.
I'll have to watch this in its entirety & check out the links later. Suffice it to say now, THANKS, Chef John. I remember many years ago, my dear papa made ketchup & sweet relish. I can still envision him in the kitchen. I was so impressed & proud of him. Now that he's gone, maybe I should take up the baton & run with it. 😊
When I first moved from Ohio to Danmark, I hadn't really ever used Creme Fraisch, only sour cream. Well, you can't buy sour cream here, only Creme Fraisch and I'm so glad for that, it beats sour cream hands down and makes the best sauce for Stroganoff or Chicken Paprikash, anything that calls for sour cream tastes 10 times better with Creme Fraisch. Really enjoying this video, def going to make Aioli.
This is awesome. My unicorn I am chasing down is Arby's sub sauce that they had in the 90s. It made subs taste awesome, I think it was some sort of parmesan type sauce. I really miss it and been trying different recipes for years, haven't yet found it
I appreciate this might not have been done and shot at the same time, and having that said...I really hoped he made the BBQ sauce with the ketchup he made himself 😅🤣🤣
That looks good! You just kicked me um...to the delish zone! Always ready to taste new dishes! Yummy, yum! Waving to you from south Georgia-land of best Peaches, boiled Peanuts, & Vidalia onions! 🥘🍲🦞🥧🌭🌮🍕🍟🫔🍿🥗🦐🍝🍠☕🫖🗽🚑🚒🚓🚔
I’ve been making my own ketchup for quite a while…and I don’t even like ketchup.😵💫. But my family goes through ketchup like crazy and it gets expensive. But I use tomato sauce and simmer on low heat to reduce. No straining out solids. Very easy.
I make my own ketchup all the time. For me it is cheaper ( Grow lots of tomatoes So I make 50 qts of sauce a year. And 1 1/2 fallons of Ketchup and a ton of vine ripened sundried tomatoes. I would Make it even if I didn't have tomatoes garden. Cornsyrup Is in almost all the storebought stuff and certain members of my family cant have it. so yeah.
As a person with odd food allergies thank you! I have allergies or "extreme sensitivity " to clove, cinnamon (there is cinnamon in foods that you have no idea why its there same with clove and nutmeg), coconut and its by products, walnuts( black ones primarily, english ones don't cause quite the same reaction), certain seafood like shrimp, crab and things like that but not sardines, anchovies or some other fish. Mine may have to do with where its harvested as much as what it is. Seaweed is that way so i avoid it all. I have many more ..tl;dr situation. Knowing whats in them and seeing ways to make it and not use the offending ingredients is really helpful.
Chef I've been following for so long I couldn't believe how many of these condiment recipes I learned from you years ago and still make today! The Aioli is a crowd pleaser for certain!! My only bone to pick is the hot sauce. Some 25 years or more ago I developed a strong aversion to Frank's and went with the brand name Louisiana Hot Sauce....close to a decade ago I started experimenting making hot sauce. Today I "age" my own peppers for home made hot sauce. I think the "make it yourself" routine is what many of us home cooks gravitate towards. Thanks for reposting these great recipes in one easy to find video. I hope many others learn as much from you as I have!
Somewhere I have a "from scratch" recipe for ketchup, and as I recall, it includes caraway seed in the ingredients. I wonder if this would taste as good or better than the clove? I think making ketchup from scratch lends itself to making different kinds, like you could use some wasabi in one version, grated lemon rind in another, or chili powder and so on. You could use an alternative sweetner, as well, if you're trying to cut down on sugar but realize it will alter the taste (i.e. Stevia). His tip about using a slow cooker, though, is great.
Pretty much in agreement with you. Lots of work for ketchup. Most all of the commercial ketchups contain a soy derivative. So if you have a soy allergy you have to make it or purchase very carefully. I've only found one without. Prior to New Yorkers eliminating trans fats most commercial French fries also contained soy derivatives via the cooking oil. Regards
Try adding a tiny amount of onion powder to the honey-mustard. It should not be discernible, but it brings the flavors together in an amazing way. Great video, thanks.
19:43 no skimming! resist the urge!! 30:31 Toum. Lovely. No mayo. and if you're vegetarian it's the best sauce for a roasted pepper and eggplant sammie!
I just found your channel and I've already subscribed! This is right up my alley and I can see that I will be a regular viewer. I found that I had no cocktail sauce for tonight's shrimp, so I guessed on how to make it. I found it super easy when I thought about the taste profile. I simply mixed 2:1 ketchup and horseradish sauce and it was perfect.
CHEF JOHN, here is a SPOT ON Ketchup Recipe for you and your listeners. I use mine for Keto Friendly so no sugar but all you need to do is substitute the sweetener for Corn Syrup (Not High Fructose): INGREDIENTS: 1 - 15oz Can Tomato Sauce 2 - 6oz Cans Tomato Paste 1 Cup White Vinegar 1/4 Cup Water (if you like it less thick double this) 1/3 cup Monk Fruit sweetner 1 Tbls Salt 1/2 tsp Onion Powder 1/2 tsp Garlic Powder 1/2 tsp Lawrys Season Salt 1/32 tsp Allspice JUST A LIGHT PINCH! TOO MUCH WILL RUIN IT! 1/32 tsp Cloves JUST A LIGHT PINCH! TOO MUCH WILL RUIN IT! 1/32 tsp Cinnamon JUST A LIGHT PINCH! TOO MUCH WILL RUIN IT! 1/16 tsp Powdered Hot Mustard (basically just under half of a 1/8th measuring tsp) 1/16 tsp White Pepper (basically just under half of a 1/8th measuring tsp) 1 tsp Citric Acid (Optional but adds bite and preservative) Pinch of MSG Optionally Combine in a small pot and simmer for 45 minutes to an hour. Refrigerate until very chilled before first use. This keeps for a couple of months no problem.
The only reason I can think to make your own ketchup is getting a cheaper low fodmap product. Or if you wanted to make something extra fancy. Like honey-ketchup with some extra fancy spices... Dammit! Now I gotta try that.
Yeeessss! Thank you! Homemade mayo and mustard is so easy, and way cheaper than buying. I stopped eating ketchup at all because it's always nothing but sugar or high fructose corn syrup, so this is ideal.
Check out the ketchup aisle again They have listened to consumers They offer sugar free and all sorts of variations The acid in tomatoes 🍅 needs a sweet so some use honey 🍯 or organic sugar They aren't to bad
How much ketchup are people eating that they are concerned about the sugar? Just looked at my bottle of Heinz and there is 4 grams of sugar per tablespoon. J Compare that to regular tomato sauce which has 2 grams per 1/4 cup. Lots of foods contain sugar naturally. A small apple contains 15 grams of sugar.
@@judyjohnson9610 those on sugar restricted diets are certainly concerned. If your limit is 25g/day, store bought ketchup can significantly limit what else you can eat in that day.
@@nancycy9039 Well that sure puts the stops on eating any amount of fruit. And I just checked my carton of 2% milk. A cup of that contains 12 grams of sugars. And close to 5 grams/100 grams of carrots. Good luck in keeping under 25 grams a day. A cup of grapes apparently would almost hit that mark of 25 grams. Forget that glass of wine.
Hi! Jane here. The only sweetener I can digest is honey. So I have to make some of my own condiments. My recipe for ketchup uses ground fennel seeds. That really makes the ketchup stand out.
It's pronounced: WUSTER SAUCE! :-) - U as in UP not in HOOP. Well, it is pronounced like this in the North West of England! LOVE, LOVE, all the sauces. Feeling peckish late evening and have nothing to put on a sandwich? Make a sauce sandwich!
Covering the crockpot with a mesh splatter guard screen will SPEED UP REDUCTION slowing heat loss but still allowing evaporation...I use this trick when I make apple butter.
For the mustard, is it the mustard seeds themselves that make it spicy? Or is there something else I should add to do that? I always prefer spicy mustard.
Alton Brown did a thing on mustard where he explained how to get it more or less spicy. It was some Good Eats episode. There's a technique in which you don't have to add any spices to it.
@@bdeitur That I do not have. You'll have to deep dive into the Good Eats archives for that one. I think it's about the cooking time when the mustard has soaked.
I remember back in the late 60s maybe early 70s mom made ketchup, the recipe called for days of cooking. One of the last days she asked my little brother to turn it down.... You know what happened he turned it up... It burned.... So after days of smelling it ...it was gone. I have nightmares of that smell... She never, thank God, tried making it again.... I can smell it now. The horror of it...😱
I agree with you as I absolutely do not recommend ever making your own ketchup. It will not taste like your favorite bottled ketchup. Just shop around for better healthier ones. I made it twice at 2 cooking schools because it was so often requested. It is cheaper from the fancy organic ones but, if you love your name brand classics stay with them try anorganic or no corn syrup variety it is too much work too many ingredients and not worth it imo. I say make your own mustards, bbq sauce and vinegar but, not ketchup.
I made ketchup once! ONCE. Now I just shop for decent store brands that don't have fructose poison and resort to sugar instead. In the upper Midwest I don't know what it's called now but it used to be Spartan brand made organic ketchup. That was really good and didn't have any poison it. And there's some others out there that similarly have food in them instead of chemically reduced animal feed. At the end of the day if I had to choose forever and ever I'm freaking make a batch of ketchup as big as your head and bottle it and can it and just take one really long day to feed my family food instead of denatured chemicals.
Let's make homemade ketchup. It takes a long time. It's more expensive. And, it isn't as good tasting. On second thought, let's just open a bottle of ketchup.
Dont discard the seeds, fiber and skin from the peppers put it in a bowl and add 2 cups of vinegar. Stir well and strain and save the vinegar. Now you have spicy vinegar you can use for anything you like to use vinegar in, like pickled eggs
Table sugar (Sucrose) contains Fructose and Glucose. Fructose is just 1 fructose, and high fructose syrup is just a higher concentrate so you can use less. Despite the fact that sugar is sugar according to your body, the only difference being the pulp in fruit being fiber and preventing some of a fruit's sugar from being absorbed by the body, there is no difference except that Sucrose is twice as sugary without being as sweet, because it's the fructose that tastes so sweet. So even in table sugar, you are adding to the taste of the fructose and getting all the glucose for free. This is why Mexican Coke actually has more sugar than American Coke, yet does not taste as sweet. So High fructose Corn syrup is simply a cheaper way to sweeten foods, and if you don't overdo it can make things taste sweeter while having a lower or same sugar content of Table Sugar. If we used less in our coke, it would taste just like it's Mexican cousin and have less of a sugar content. This is science, not my opinion and I suggest people do some research. Honey, Agave, etc., it's all sugar and all the same exact thing as far as our bodies are concerned.
“Graters are gonna grate” is just one of the kinds puns that Chef John brings to his already awesome videos. He cracks me up while I learn some really nifty recipes. Thank you so much for sharing and keeping me entertained! 😆🤣😂
You are easily entertained
DON’T discard the pulp from your ketchup! Dehydrate it then grind it up to make tomato powder! Can be used to boost tomato flavor in your dishes! Great to add to soups!
Good tip
Sounds good, I'm thinking about tomato chips 🍟
I was coming to say exactly this, works great with green tomatoes as well a nice hit of umami
dehydrate like in a low oven (or leaving it to air dry?) or do you own a dehydrator?
But its already seasoned
You Rock Chef John
do you have a recipe for the dipping sauce that comes with steamed dumplings from Chinese takeout?
Hey chef John lovin’ the series! But how long can these be stored? Don’t want to poison the kids 😊
I’m ‘spoiled’ by the preservatives from the store bought stuff.
I could become the Jack the Ripper of what’s spooned on my kipper 😮
Well, good mustard can be stored for a WHILE. Vinegar, dontcha know.
Like any other food, you can tell when condiments have gone bad. Feeding them the garbage bought from the store is how you really poison them.
So agree. If it’s not obvious, freeze it,rather safe than sorry !
Can it, then place in the dispenser bottle of your choice one jar at a time. 😊
We asked a chef why his blue cheese dressing was so good - he adds tomato juice! It really is a great addition. Twenty years on, I still add it. I only make about a cup at a time and add about a tablespoon.
I found that making the prepared horseradish with the shredding blade and not the S blade made for a more potent sauce. The first blade rips it, the second only cuts it into tiny pieces. Huge difference. I should know. We make this every year for Passover! It is eaten plain.
any chance you could tackle Duck Sauce? Peach + garlic sauce that goes fantastic on fried rice
I've made a lovely duck sauce in a pinch with orange marmalade, and once with orange juice (both worked).
Just heat the orange marmalade (maybe a quarter cup) with a little bit of water( 1-2 T) on the stove or in the microwave. Then add some vinegar, garlic powder & ground ginger(1-2 T each to taste), and salt (1/4- 1/2 T). You can strain it or not it's your choice.
You are right, after watching the ketchup recipe (the recipe that I watched the video for) I saw that it's not worth it and to be honest living in New Zealand the ingredients would cost more than just buying the ready made sauce. I may possibly make it once just for the experience but it's now at the bottom of my 'try to make' recipe list. I love your personality it's perfect for this channel. Xx
when I was a kid I would make BBQ sauce sandwiches. I would get a dinner roll style bun and cut it in half, toast it, butter one side and spoon on a glob of BBQ sauce and that was my after school snack... in retrospect its kind of gross sounding and I wouldn't eat it now...lol.
I walked into my parents house once to find my mom in the kitchen with a full face respirator. I remember thinking, "What the hell is going on?", right before the horseradish hit me. That stuff will clear your sinuses in a heartbeat.
How long would these last in the fridge / can you freeze? Thank you by the way.
no cocktail sauce?
If you're making ketchup from your own garden tomatoes, that is a good reason to bother. (For me).
Plus if you're into canning & preserves, you'll have natural homemade ketchup all year round.
What if something happens to the factories... zombie apocalypse or something. Good to at least know how, although it wouldn't be a priority lol.
@@h1r086 when civilization crumbles, the new currency will be Ketchup
@@h1r086 Remember the Great TP shortage of 2020, and the Supply Chain issues of 2021/2022. It can happen. I like knowing that my homemade condiments don't have long chemical names included in them.
@@suebee102 It's the same reason I don't like to eat in the dark. I want to know what's in my food. Been making more and more from scratch. I don't go out for pizza or even get any frozen ones from groceries, I make them.
Some of us are allergic to corn and its impossible to find ketchup without corn syrup. So while a lot of pointless effort for people who are able to consume off the shelf condiments, the ability to have ketchup again makes waiting 12 hours for a slower cooker to do its thing , really not that big of a deal.
Just start with jarred tomato paste. You can make ketchup in 2 minutes. I don't cook mine, I just season the tomato paste to my preference. The only "sugar" I add is a splash of organic maple syrup.
I think Simply Heinz is sugar sweetened, or it's honey.
@@angelbear_og maple syrup is, of course, sugar
I'm not sure where you live, but there are plenty of brands without corn syrup these days including a version by Heinz.
Making ketchup from home grown tomatoes is the way to go. Ripe tomatoes that are in good condition. Organic. No products that are sprayed to keep the tomatoes from eating the can. Way better taste.
LMAO! "and youre not gonna like it more than the store bought brand" made me laugh out loud! I love your humor ♥️
yeh a little more effort there chef it should be BETTER than store bought!
It's his Fabulous humor that is Absolutely Hilarious 😂
I can see how these homemade condiments can be so much better for people with dietary restrictions because substitutions and/or adjustments can be made. Thank you, Chef John! I love your channel!❤️
We are allergic to refined sugar and basically have to make all our own condiments.
How do you know there is a Vegan in your restaurant?
Don't worry, they'll let you know
Yes! And without gluten, excess sodium, or corn syrup!!! Amazing!
@@sarahdoanpeace3623 corn syrup is okay, its HIGH Fructose that is modified and dangerous :)
@@PraiseYaHuWaH dog its
LITERALLY just sugar
I also really like homemade plum sauce as a good substitute for ketchup. Plums+sugar+apple cider vinegar+five spice/garlic/ginger is basically all you need (adding chillies will turn this into great hot sauce). 20-30min on the stove and it's ready and plums don't need additional thickeners.
We’re lucky enough to have a plum tree, and grow our own tomatoes. So homegrown/homemade plum sauce and ketchup are definitely something we do. And while I don’t often disagree with Chef John, homemade ketchup is so much better than store bought and definitely worth doing.
Sounds amazing
@@donnaclayton8644 it tastes amazing too! ☺ "How To Make Chinese Plum Sauce - Marion's Kitchen" for the basic non-hot recipe.
Thanks for the suggestion. I'm allergic to tomatoes and haven't thought about substituting plum sauce. I'll look for the recipe listed in the replies.
I have some hot plum sauce fermenting now. My family 👪 loves it.
When I make mayo I always add a few tablespoons of boiling water at the end, while I'm still blending. It stabilises the mayo. You can actually add about half a cup of boiling water without changing the emulsion much, it makes it a bit lighter.
Will try this as home made mayo so rich. Is that half a cup per egg yolk?
Wow! That’s so good to know! I make all my own Mayo now, since finding out how bad soybean oil and canola oil is. I’ve had so much fun making different flavors too. This little trick should make my Mayo not so heavy and dense. I’m going to try it! Thanks for the tip!
I dream of having enough cooking friends for each of us to make one of these sauces then share them all out.
Linda in Paris, what a great idea! As the saying goes, Von deine Lippen an Gottes Gehörgang, or From your lips to God's ears, or close.🤭
@@grovermartin6874 Auch von unsere topf zu unsere lippen !!!
I’ll be your friend
Ok, in this day and age, I seriously think that the statement about "cowboys and ranch hands" being vegetarians needs to be "fact checked" for "disinformation."
I know Chef John is just kidding, but it's more likely that a good salad actually prepares and conditions the palate in preparation for enjoying a delicious beef rib steak or a filet Mignon.
I often find that fresh tomatoes at the grocery store are kind of bland, because they’re picked out of season and underripe, then ripened artificially. Garden fresh or from your local farmers market would be ideal, naturally, but in lieu of that, I find that canned tomatoes are often much more flavorful, and also cheaper.
Good canned tomatoes taste great because they wait until the tomato is so ripe that they're on the verge of getting kinda mushy. Then they steam the tomatoes just enough to pasteurize them and remove the skin, while trying to preserve the fresh flavor. Then they add a touch of acid to preserve it as part of the canning process.
That extra ripening matters so much to the flavor of the tomato, that it outweighs the flavor changes of light cooking and added acidity.
I also love growing cherry and grape tomatoes. Huge output, they're hardy, and they grow year round!
@@EricLeafericson exactly. Canned tomatoes are awesome 👏
Those canned San Marzano tomatoes especially. I have no shame in saying I steal a spoonful before dumping them into any recipe.
There is also tiny problem with most tomatoes they have some gene mutation that makes them tasteless because of freezing/refrigerating. Any tomato from supermarket is probably frozen at some point, while local farmers sell them fresh.
Bonus - canned tomatoes are shelf stable.
If you ever wanna talk about salt- I'd listen. I wonder why kosher or rock salt is different from sea salt. I'm tired of all my food tasting like the sea lol. I'm thinking of getting kosher salt but not sure it's actually different
Kosher salt has large grains so a teaspoon full will weigh much less than a teaspoon of fine grain salt. You might be putting too much salt in your food.
Save the fermented pepper mash after straining. You can dry it and make delicious red chili flakes. You can freeze it in an ice cube tray and add to stews.
Awesome tip. Thank you!
Really good idea.
When I make pepper jelly I keep the mash and use it on anything that will be good with it. Even on sandwiches. Just don't like to waste food.
I smear it on toast
I freeze my pepper mash to add to chili and other long roasting dishes. Really useful to just drop in a chunk and let it melt haha
So fun to see Chef John through the years! Have seen all of these before but enjoyed them again as always. Thankyou. Bryan from Canada.
I always make ketchup with tomato puree and tomato sauce combined,heat it in a pan and season it and within 15 mins is done. Works and tastes great all the time
I had scads of tomatoes left in the garden at the end of last season so I used the ketchup recipe from Living Traditions Homestead. My 30 pounds of tomatoes gave us 12+ pints of very good ketchup. Using an electric roaster made the process pretty easy.
Thanks for posting the pounds and yield -- that is very helpful!
I tried the BBQ sauce based off Chef John's twice now. Its delicious and looks so pretty in my Tupperware squeeze bottles!
add yelolow mustard for golden bbq sauce and thank me later
Hey all you Food Wishers out there! If you love Chef John as much as I do, become a member! Chef posts exclusive videos, and twice a week he hosts a live chat to talk about the previous day's recipe. We're a fun community and we'd love to have new friends to chat with! Note: I am not being paid by the Corporate Overlords to pimp memberships. It's just THAT awesome of a community.
The stuff that's not used for the ketchup might be useful as a tomato paste.
There is one homemade ketchup that people should make at home: mushroom ketchup! Leave those tomatoes for other people and take a wild ride on the umami side!
You know. I saw a comment about wanting new videos and why the older stuff, but I LOVE that you're doing it, because I only found you're videos a few years ago and don't always see them and the recipes are always great. Thank you!
I just randomly found his channel in my recommendation now i'm obsessed with his videos he's so freaking talented.♥️🍡💗💗💕🍨🍨🥰🥰💖🍧🍭💘🥳🎡🎂💞
Chef john is the best ♥️
I've been using his recipes and tips for years now, and I have been very happy with everything I have made. His Bread and Butter pickle recipe has become really popular with my friends, and I make more jars of them to give away than I make for myself every year! 😋
When you have a few hours, do some serious binge watching. He's amazing.
Also, check out Diaries of a Master Sushi Chef, Hiroyuki Terada. He's also the Guinness World Records holder for most slices of a carrot while BLINDFOLDED.
Knife skills that are off the charts, wonderful recipes, and beautiful plating in the true Japanese fashion.
Millions of subbers and for good reason.
You'll thank me later.
P.S. If the vid says CAUTION or GRAPHIC, leave your gag reflex out the door and put your student Chef's Hat on.
This is the same botted comment that's been on at least the last 3 videos.
I make ketchup in about 1-2 minutes. One a small jar of tomato paste (if you think it tastes good in other things it will taste good here; better yet, make it from toms you grow in your own garden [my goal]) and scrape it out into a bowl. Add salt, onion powder (quite a bit), some garlic powder, ground clove (allspice will do in a pinch), and a bit of maple syrup -- and any of the other ingredients you would like, though I recommend staying away from processed sugar at all costs -- all to your taste preference. I don't usually put vinegar in mine, but you can (again to taste). I suspect a little FRESHly grated nutmeg would also be amazing. Mix well and scrape it back into the jar for storage. Personally, I can't stand store-bought condiments (other than yellow mustard, which I haven't made myself yet). Most are a disgusting conglomeration of non-food chemicals mixed with dead food products. Try eating homemade ranch for a few months. I dare you to eat the garbage from the ranch hidden in the valley ever again. 🤮
One thing is missing that must absolutely be in ketchup: allspice.
“I’m using Sauvignon Blanc. I’m not really sure what that’s called in France” lol 😂
...I didn't realize until now just how long Chef John has been in the RUclips Cooking Biz... 2007?! I was in the 8TH GRADE.
I don’t eat ketchup. That’s a thing for y’all up north. Mustard, however? I swear I could drink it 🤣
If you're making ketchup at home it doesn't need to be tomato ketchup. You can substitute bananas or mango for tomatoes, just skip some of the sugar.
Yes officer, this man right here
I need to try that, so I can have non tomato ketchup on hand for when my nightshade allergy friends come by
@@Mrbird321 Definitely a food crime.
@@angelbear_og banana ketchup is pretty popular in the Philippines and other areas of South East Asia.
Chef John--You made me smile. My grandparents owned a poultry farm. They grew most of the fruits and vegetables we ate. My grandmother "jarred down" all sorts of things from apple sauce to pickled zucchini. She made spaghetti sauce and homemade catsup. I loved almost all of it, except the catsup. She used some sugar, but not nearly the amount of sugar in Heinz or other brands. It was a darker reddish brown, too. YUCK. But hot and fresh applesauce with cream stirred in...YUM!!
My great grandma canned like crazy. Everything from chicken to jellies/jams to pickles. I loved her applesauce which was peeled, cored and halved apples in syrup. Her crab apple jelly was my other favorite.
Chef John has a recipe for unbelievably long to make but unbelievably good to eat apple sauce.
I'm not too fond of ketchup so it wouldn't work for me!
Thank you for the other recipes! Very much appreciated!!!👍👍👍And I also LOVE you're sense of humor!❤️
I don't know why but because I'm still tired, I thought you made a pun with fondue in your sentence. 😂😂😂😂
Nice selection of basics. Love the advice on which to make vs buy. 🤣The last person I bought horseradish from was wearing a full face gas mask to process it when I arrived.
Wear gloves with the chilis if you wear contacts. In my homegrown chilis, red & green has the same heat. Washing my hands with a series oils & soaps was insufficient to protect my eyes 6-8 hours after handling.
Chef John, an easier more tasty way to make ketchup is to ferment. Check out "Cultures for Health" recipe for fermented spicy ketchup.
My favorite recipe of this compilation is the aioli recipe. Garlic, oil, a bit of salt, a bit of lemon. So pure.
One of mine too. I buy good jars of fish soup, spread some aioli on some croutons and float on top.hmmm
Aioli is is actually the same as Lebanese garlic sauce known as toum. It’s amazing but very very pungent, you can also make it in the food processor.
I am going to make the ketchup ( and several others ) because I can't have sugar. I plan to make it with Allulose. Thanks Chef John.
This reminded me that I have to make the fire-roasted tomato salsa again. That was incredible, I threw it on everything I ate once it was ready
Chef John: “I think you are crazy to make your own catsup.”
Jon Townsend: “Challenge accepted”
Where can I buy the little ketchup packets. Any tips on how to fill and seal them?
There’s a local restaurant that has a wedge salad and they serve bleu cheese dressing and some walnuts sprinkled on top, yum.
I'll have to watch this in its entirety & check out the links later. Suffice it to say now, THANKS, Chef John. I remember many years ago, my dear papa made ketchup & sweet relish. I can still envision him in the kitchen. I was so impressed & proud of him. Now that he's gone, maybe I should take up the baton & run with it. 😊
i have been looking for a ketchup recipe, after what I have heard about the heinz processing, i need to find a healthy alternative than store bought.
When I first moved from Ohio to Danmark, I hadn't really ever used Creme Fraisch, only sour cream. Well, you can't buy sour cream here, only Creme Fraisch and I'm so glad for that, it beats sour cream hands down and makes the best sauce for Stroganoff or Chicken Paprikash, anything that calls for sour cream tastes 10 times better with Creme Fraisch. Really enjoying this video, def going to make Aioli.
Ketchup is worth it to avoid all the chemicals or a
Pseudo food. HFCS. And diabetics can use natural sweeteners like stevia as well!
This is awesome. My unicorn I am chasing down is Arby's sub sauce that they had in the 90s. It made subs taste awesome, I think it was some sort of parmesan type sauce. I really miss it and been trying different recipes for years, haven't yet found it
Forgot about that sauce! It was really good!
I miss those subs. I think the sauce was a creamy itallian sauce. The current itillian sub at Arby's is very underwhelming.
When cooking chile sauce, my son tells me to let it very gently simmer until the foam disappears - then the flavor is fully developed.
I appreciate this might not have been done and shot at the same time, and having that said...I really hoped he made the BBQ sauce with the ketchup he made himself 😅🤣🤣
That looks good! You just kicked me um...to the delish zone! Always ready to taste new dishes! Yummy, yum! Waving to you from south Georgia-land of best Peaches, boiled Peanuts, & Vidalia onions! 🥘🍲🦞🥧🌭🌮🍕🍟🫔🍿🥗🦐🍝🍠☕🫖🗽🚑🚒🚓🚔
I’ve been making my own ketchup for quite a while…and I don’t even like ketchup.😵💫. But my family goes through ketchup like crazy and it gets expensive. But I use tomato sauce and simmer on low heat to reduce. No straining out solids. Very easy.
I am loving these comps. Super useful for reference. Thank you, Chef.
I make my own ketchup all the time. For me it is cheaper ( Grow lots of tomatoes So I make 50 qts of sauce a year. And 1 1/2 fallons of Ketchup and a ton of vine ripened sundried tomatoes.
I would Make it even if I didn't have tomatoes garden. Cornsyrup Is in almost all the storebought stuff and certain members of my family cant have it. so yeah.
I've developed a real appreciation for Ranch dressing now. Have been looking for homemade condiment recipes, thanks!
The residue from ketch---why not bag and freeze to use in meatloaf or chili or meatballs?
As a person with odd food allergies thank you! I have allergies or "extreme sensitivity " to clove, cinnamon (there is cinnamon in foods that you have no idea why its there same with clove and nutmeg), coconut and its by products, walnuts( black ones primarily, english ones don't cause quite the same reaction), certain seafood like shrimp, crab and things like that but not sardines, anchovies or some other fish. Mine may have to do with where its harvested as much as what it is. Seaweed is that way so i avoid it all. I have many more ..tl;dr situation.
Knowing whats in them and seeing ways to make it and not use the offending ingredients is really helpful.
Chef I've been following for so long I couldn't believe how many of these condiment recipes I learned from you years ago and still make today! The Aioli is a crowd pleaser for certain!!
My only bone to pick is the hot sauce. Some 25 years or more ago I developed a strong aversion to Frank's and went with the brand name Louisiana Hot Sauce....close to a decade ago I started experimenting making hot sauce. Today I "age" my own peppers for home made hot sauce.
I think the "make it yourself" routine is what many of us home cooks gravitate towards.
Thanks for reposting these great recipes in one easy to find video. I hope many others learn as much from you as I have!
Somewhere I have a "from scratch" recipe for ketchup, and as I recall, it includes caraway seed in the ingredients. I wonder if this would taste as good or better than the clove? I think making ketchup from scratch lends itself to making different kinds, like you could use some wasabi in one version, grated lemon rind in another, or chili powder and so on. You could use an alternative sweetner, as well, if you're trying to cut down on sugar but realize it will alter the taste (i.e. Stevia). His tip about using a slow cooker, though, is great.
I literally just stirred the creme fraiche I've been making for the past two days. Yum
Pretty much in agreement with you. Lots of work for ketchup. Most all of the commercial ketchups contain a soy derivative. So if you have a soy allergy you have to make it or purchase very carefully. I've only found one without. Prior to New Yorkers eliminating trans fats most commercial French fries also contained soy derivatives via the cooking oil. Regards
If I can home make something I will, even if its deemed insane and boarderline massochistic.
Yep I hear you. My daughter in law brought back from Auvergne a jar of bay leaves from her grandmother’s garden. Type of present I rave over !
For your buffalo wing sauce, I opted out of Frank's for Crystal, which has garlic and onion powder in it.
It is somewhat discomforting that Chef John actually has a Chef Boyardee wine stopper.
I ALWAYS make my own mayo, but I will try you recipe tomorrow! I don't use vinegar I'm curious now
Excellent video, as always, Chef John! I'm excited to try several of these.
Try adding a tiny amount of onion powder to the honey-mustard. It should not be discernible, but it brings the flavors together in an amazing way. Great video, thanks.
wooh I'm in fast today. love making sauces to add a little to a meal, thanks ☺️
19:43 no skimming! resist the urge!!
30:31 Toum. Lovely. No mayo. and if you're vegetarian it's the best sauce for a roasted pepper and eggplant sammie!
I just found your channel and I've already subscribed! This is right up my alley and I can see that I will be a regular viewer.
I found that I had no cocktail sauce for tonight's shrimp, so I guessed on how to make it. I found it super easy when I thought about the taste profile. I simply mixed 2:1 ketchup and horseradish sauce and it was perfect.
CHEF JOHN, here is a SPOT ON Ketchup Recipe for you and your listeners. I use mine for Keto Friendly so no sugar but all you need to do is substitute the sweetener for Corn Syrup (Not High Fructose): INGREDIENTS:
1 - 15oz Can Tomato Sauce
2 - 6oz Cans Tomato Paste
1 Cup White Vinegar
1/4 Cup Water (if you like it less thick double this)
1/3 cup Monk Fruit sweetner
1 Tbls Salt
1/2 tsp Onion Powder
1/2 tsp Garlic Powder
1/2 tsp Lawrys Season Salt
1/32 tsp Allspice JUST A LIGHT PINCH! TOO MUCH WILL RUIN IT!
1/32 tsp Cloves JUST A LIGHT PINCH! TOO MUCH WILL RUIN IT!
1/32 tsp Cinnamon JUST A LIGHT PINCH! TOO MUCH WILL RUIN IT!
1/16 tsp Powdered Hot Mustard (basically just under half of a 1/8th measuring tsp)
1/16 tsp White Pepper (basically just under half of a 1/8th measuring tsp)
1 tsp Citric Acid (Optional but adds bite and preservative)
Pinch of MSG Optionally
Combine in a small pot and simmer for 45 minutes to an hour. Refrigerate until very chilled before first use.
This keeps for a couple of months no problem.
"1/32 tsp" might be the stupidest thing I have ever seen written in a recipe.
The only reason I can think to make your own ketchup is getting a cheaper low fodmap product. Or if you wanted to make something extra fancy. Like honey-ketchup with some extra fancy spices...
Dammit!
Now I gotta try that.
Yeeessss! Thank you! Homemade mayo and mustard is so easy, and way cheaper than buying. I stopped eating ketchup at all because it's always nothing but sugar or high fructose corn syrup, so this is ideal.
Check out the ketchup aisle again
They have listened to consumers
They offer sugar free and all sorts of variations
The acid in tomatoes 🍅 needs a sweet so some use honey 🍯 or organic sugar They aren't to bad
How much ketchup are people eating that they are concerned about the sugar? Just looked at my bottle of Heinz and there is 4 grams of sugar per tablespoon. J Compare that to regular tomato sauce which has 2 grams per 1/4 cup. Lots of foods contain sugar naturally. A small apple contains 15 grams of sugar.
@@judyjohnson9610 those on sugar restricted diets are certainly concerned. If your limit is 25g/day, store bought ketchup can significantly limit what else you can eat in that day.
@@nancycy9039 Well that sure puts the stops on eating any amount of fruit. And I just checked my carton of 2% milk. A cup of that contains 12 grams of sugars. And close to 5 grams/100 grams of carrots. Good luck in keeping under 25 grams a day. A cup of grapes apparently would almost hit that mark of 25 grams. Forget that glass of wine.
@@judyjohnson9610 right you are!
Hi! Jane here. The only sweetener I can digest is honey. So I have to make some of my own condiments. My recipe for ketchup uses ground fennel seeds. That really makes the ketchup stand out.
👁 👁
👄 Chef John you are a Rapper🎤on the low😂🤣🤣🤣Thanks everything l👀ked good😋😋😋
❤️can you please make a copycat bourbon sauce from ruby Tuesday's ❤️❤️🔥💯😳 thank you for all that you do ❤️ jenn
I have made blue cheese dressing for decades and always struggled with the cheese. THANK YOU for showing me how to grate the cheese in!
It's pronounced: WUSTER SAUCE! :-) - U as in UP not in HOOP. Well, it is pronounced like this in the North West of England!
LOVE, LOVE, all the sauces. Feeling peckish late evening and have nothing to put on a sandwich? Make a sauce sandwich!
The benefit of homemaking the sauces is that you don't have to add a ton of sugar... but you still did lol.
Covering the crockpot with a mesh splatter guard screen will SPEED UP REDUCTION slowing heat loss but still allowing evaporation...I use this trick when I make apple butter.
Chef John always tamping down the degrees of difficulty for home hacks like me. Thanks Chef
For the mustard, is it the mustard seeds themselves that make it spicy? Or is there something else I should add to do that?
I always prefer spicy mustard.
Alton Brown did a thing on mustard where he explained how to get it more or less spicy. It was some Good Eats episode. There's a technique in which you don't have to add any spices to it.
@@paulwagner688 Do you have a link?
@@bdeitur That I do not have. You'll have to deep dive into the Good Eats archives for that one. I think it's about the cooking time when the mustard has soaked.
I remember back in the late 60s maybe early 70s mom made ketchup, the recipe called for days of cooking. One of the last days she asked my little brother to turn it down.... You know what happened he turned it up... It burned.... So after days of smelling it ...it was gone. I have nightmares of that smell... She never, thank God, tried making it again.... I can smell it now. The horror of it...😱
I remember ,way back in the early 1980s, I don't think the BBQ if available, wasn't very good. I'd make it quick home made. Same with sloppy Joes
These recipes are necessities now I need to go and print them all out :)
What do ya know? I'm a 1%'er. I've made real Aioli. Didn't realize that was a rare thing. LOL
Edit: Oops, I used a garlic press....I failed.
I agree with you as I absolutely do not recommend ever making your own ketchup.
It will not taste like your favorite bottled ketchup. Just shop around for better healthier ones.
I made it twice at 2 cooking schools because it was so often requested. It is cheaper from the fancy organic ones but, if you love your name brand classics stay with them try anorganic or no corn syrup variety it is too much work too many ingredients and not worth it imo.
I say make your own mustards, bbq sauce and vinegar but, not ketchup.
I made ketchup once! ONCE. Now I just shop for decent store brands that don't have fructose poison and resort to sugar instead. In the upper Midwest I don't know what it's called now but it used to be Spartan brand made organic ketchup. That was really good and didn't have any poison it. And there's some others out there that similarly have food in them instead of chemically reduced animal feed. At the end of the day if I had to choose forever and ever I'm freaking make a batch of ketchup as big as your head and bottle it and can it and just take one really long day to feed my family food instead of denatured chemicals.
NEVER thought I would say this about anything Chef John makes, but the ketchup recipe is most dissapointing.
Let's make homemade ketchup. It takes a long time. It's more expensive. And, it isn't as good tasting. On second thought, let's just open a bottle of ketchup.
This was missing a good taco sauce recipe. (that's a request-- Mild, medium and hot. ). and homemade hot sauce. All taqueria style
Dont discard the seeds, fiber and skin from the peppers put it in a bowl and add 2 cups of vinegar. Stir well and strain and save the vinegar. Now you have spicy vinegar you can use for anything you like to use vinegar in, like pickled eggs
Table sugar (Sucrose) contains Fructose and Glucose. Fructose is just 1 fructose, and high fructose syrup is just a higher concentrate so you can use less. Despite the fact that sugar is sugar according to your body, the only difference being the pulp in fruit being fiber and preventing some of a fruit's sugar from being absorbed by the body, there is no difference except that Sucrose is twice as sugary without being as sweet, because it's the fructose that tastes so sweet. So even in table sugar, you are adding to the taste of the fructose and getting all the glucose for free. This is why Mexican Coke actually has more sugar than American Coke, yet does not taste as sweet.
So High fructose Corn syrup is simply a cheaper way to sweeten foods, and if you don't overdo it can make things taste sweeter while having a lower or same sugar content of Table Sugar. If we used less in our coke, it would taste just like it's Mexican cousin and have less of a sugar content.
This is science, not my opinion and I suggest people do some research. Honey, Agave, etc., it's all sugar and all the same exact thing as far as our bodies are concerned.
Don't remember the source, worth investigating: Have read that high fructose corn syrup will not support life as glucose will. Maybe movie King Korn?
Every single one of your jokes land for me. I have to stop eating while watching you because i always end up choking eventually.