I'll be making paleo ketchup based on a Paleo Comfort Foods recipe this weekend. The recipe calls for half a cup of water, and I'm thinking of substituting it with beef stock. Would that make for a tastier ketchup, or would it clash too much?
My beef stock is jello at fridge temp. Should I only substitute, say, half of the water with stock to ensure the ketchup doesn't become tomato jello?
Also, does anyone have a good recipe for fermented ketchup?
asked byWisper (2957)
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on January 26, 2013
at 12:04 AM
Ketchup can generally be stored for quite a while, but maybe not if made with beef broth. If you don't think you'd use it all up quickly that's something to consider.
on January 25, 2013
at 12:50 PM
I generally prefer to use broth/stock instead of water in savory recipes. It would change the ketchup flavor quite a lot I think, maybe even so much that you would not have ketchup, per se, but something new.
I never tried their recipe, but it looks too elaborate. My ketchup recipe is just tomato paste, apple cider vinegar, salt, and then whatever other seasoning you want. Combine everything with a stick blender until smooth. Add horseradish to make cocktail sauce.