KETCHUP
It is a very tasty sweet concoction which is eaten on top of other foods.
Yes, its bottle will be found in almost every refrigerator in America, according to a report, 97 percent of households in America will find a bottle of ketchup on the table. How in the world did a simple chutney get so much love? It has been learned that the origin of ketchup is related to other countries of the world other than America. Ketchup comes from the Hokkien Chinese word, kê-tsiap, which is the name of a sauce derived from fermented fish. It is believed that traders brought fish sauce from Vietnam to southeast China.
The British took ketchup from Southeast Asia, returned home, and tried to replicate fermented dark sauce. This probably occurred in the late 17th and early 18th centuries, as attested by a recipe for "ketchup in paste" published in 1732 by Richard Bradley, in which "Benacolin in the East-Indies" was given its origin. was referred to as. (See "How a Food Gets Famous.") But it certainly wasn't ketchup as we know it today.
Most British cuisine used ingredients such as mushrooms, walnuts, oysters, or anchovies in an attempt to reproduce this flavor that first appeared in Asia. Early ketchups were mostly thin and dark in colour, and were often eaten with soups, sauces, meat and fish. At this point, ketchup was lacking in one important thing that was made up for by adding tomatoes. The first ketchup recipe was published in 1812, written by scientist and horticulturist, James Meese, who called the tomato "love apple". His recipe included tomato pulp, spices and brandy but lacked vinegar and sugar; later sodium benzoate was used to preserve ketchup, but sodium benzoate, which came to be seen as a harmful substance, was considered It was found that it was better not to preserve ketchup. People in the world did not want to use chemicals in ketchup. Henry J. Beinz, a resident of Petersburg America, developed a recipe in response to Benzoet, which uses red ripe tomatoes. Used that contains more natural preservative and increases vinegar content and prevents ketchup from spoiling The time it takes to grow a tomato is very short.
Many producers preserved it, but the method was so bad that it grew bacteria like coal tar, which are mixed to bring red color. Henry's company started production. And in 1905, his company sold 5,000,000 bottles of ketchup, gradually home-made ketchup started disappearing from the kitchen, now people started to feel that the taste of home-made ketchup is not right. I buy about 100 million ounces of ketchup, in today's time, along with the commercialization of ketchup, its popularity is increasing all over the world due to the use and research of new spices in it, along with new changes are coming. Ketchup has come as a boon for children because it is one of their popular dishes.
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