Ketchup is an indispensable part of American food, but that doesn't mean that the US ketchup is labeled 'Hen'. "José Andrés, a chef who was born in Spain, has been in Washington for 20 years. He has his own insistence on ketchup.
The English "Ketchup" of ketchup comes from the British spelling "Catsup". When the "Mayflower" sailed from the UK to the North American continent, the method of making the sauce was passed down. However, in the extremely difficult pioneering years, these “immigrants” used a variety of cold-resistant spices to make ketchup, so the traditional American ketchup recipe contains more ginger, pepper and cardamom, which makes the taste more spicy and the texture is more strong.
“We are experimenting with wortleberry ketchup and even ketchup using traditional recipes,” Joseph said. “And the results of the experiment surprised us. I didn’t expect these new flavors of ketchup to be so trendy. Change. "Really, fruit ketchup, which is sweet and sour, like a tart, and a kimchi-flavored ketchup (fresh oysters made from various materials such as red wine, butter, and shallot) The customers who tasted them once felt new.
Some ketchups are red, with cherries or spices added; some are yellow because of the use of yellow tomatoes; the two sauces are a bit savory because of the addition of oysters or anchovies. Blueberries, walnuts, mushrooms, and mustard are all delicious in tomato sauce. They are either sweet, spicy or simmered, or sour or salty, but none are as boring as typical syrup ketchup. “The key to ketchup is balance. The first feeling you want to taste the sauce is the fresh tomato flavor, not the bitter sweetness.”