Guest guest Posted April 24, 2006 Report Share Posted April 24, 2006 Sorry, but my ketchup tastes yucky to me. Is it just that I am so used to store ketchup or what? I don't really know what it tastes like? Just yucky. I followed the recipe. I used 2 tbsp vinegar to be " in the middle " and the honey I added little, then tasted, etc. and it never got better, but seemed sweet enough, so I stopped. Anyone care to share EXACTLY how much you use and how long it usually takes to make? It took a long while to cook down, but maybe it still cooked too fast or something? Any help? Laurie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 24, 2006 Report Share Posted April 24, 2006 , did you add a little bit more salt also. Many times salt is the key to getting thing to taste like what we are used to and if you use a good pure salt I personally do not believe it is bad(in moderation of course). Sandy M. Whole family SCD in support of 5 yr old who raged. > > Sorry, but my ketchup tastes yucky to me. Is it just that I am so used > to store ketchup or what? I don't really know what it tastes like? > Just yucky. > > I followed the recipe. I used 2 tbsp vinegar to be " in the middle " and > the honey I added little, then tasted, etc. and it never got better, > but seemed sweet enough, so I stopped. Anyone care to share EXACTLY > how much you use and how long it usually takes to make? It took a long > while to cook down, but maybe it still cooked too fast or something? > > Any help? > Laurie > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 24, 2006 Report Share Posted April 24, 2006 I find I like mine better if I crockpot it on low with the lid off for 24 hours. It is a lot different from store bought. good luck. Colby celiac scd 7 weeks Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 24, 2006 Report Share Posted April 24, 2006 , did you add a little bit more salt also. Many times salt is the key to getting thing to taste like what we are used to and if you use a good pure salt I personally do not believe it is bad(in moderation of course). Sandy M. Whole family SCD in support of 5 yr old who raged. > > Sorry, but my ketchup tastes yucky to me. Is it just that I am so used > to store ketchup or what? I don't really know what it tastes like? > Just yucky. > > I followed the recipe. I used 2 tbsp vinegar to be " in the middle " and > the honey I added little, then tasted, etc. and it never got better, > but seemed sweet enough, so I stopped. Anyone care to share EXACTLY > how much you use and how long it usually takes to make? It took a long > while to cook down, but maybe it still cooked too fast or something? > > Any help? > Laurie > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 24, 2006 Report Share Posted April 24, 2006 > > , did you add a little bit more salt also. Like how much salt are we talking? Sorry to be so nosey, but honestly cooking SCD has not turned out so well for me, so I am down to wanting very specifics and HATE when things say " to taste " . Yeah, everyone likes a little different taste, but there aren't 36 different flavors of ketchup in the store. We all know what ketchup is " supposed " to taste like. Also, how much sweetener? That was the big mystery to me. I am finding many recipes don't taste right to me- almost too sweet, which is funny since I have been a sweet nut. At least a starting point from someone else would be good. Then maybe I could back down a little from someone's suggestion and see if I like it or it needs more. Also, do you all find honey is usually substituted at half the amount (vs. sugar) and that tastes OK? Thanks again, Laurie > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 24, 2006 Report Share Posted April 24, 2006 Hi Laurie. It took me a while to perfect the ketchup for this household as well. This sounds silly, but i find making a larger quantity at one time helps...i also switched to Heinz tomato juice from the legal organic one i had been using, and it really seemed to help. I am able to buy the Heinz tomato juice in a 2.84L/100 fl.oz tin...which would be about 12 cups i guess. I find that it needs: 1/2 cup white vinegar, [not apple cider vinegar or lemon juice] about 4 bay leaves [this really adds part of what is missing] 1/2 tsp sea salt 1/2 tsp finely ground black pepper 1/2 to 1 tsp garlic powder [fresh works, but my son hates textures] ~1/3 to 1/2 cup of honey, added towards the end i find that it only takes a few hours of simmering [uncovered]with occassional stirring. [i put one of those fry pan splatter screens over the pot] I make 'hot sauce' for myself with the same basic recipe, only adding in tons more garlic [fresh],hot peppers, onions etc that i have pureed in the blender with a bit of the tomato juice. Its so discouraging sometimes that SCD cooking and baking can lead to so many 'flops' in even accomplished cooks/bakers, but it does slowly get better...so i completely understand your desire for specifics....i will admit, i mostly just dump and pour when making the ketchup now, but these measurements should be a good guidline. Good luck! Cindy, IBD, SCD 11 months Brady, 5, ASC, CP, SCD 11 months Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 24, 2006 Report Share Posted April 24, 2006 Have you tried the recipe in Adventures in the Familly Kitchen? It's called Nonnie's Ketchup I think. It's really good; I've fooled my boys by putting it in the Heinz container and they love it. Takes a little more work than the recipe you're using, but it's very good. Janice > > Hi Laurie. It took me a while to perfect the ketchup for this > household as well. This sounds silly, but i find making a larger > quantity at one time helps...i also switched to Heinz tomato juice > from the legal organic one i had been using, and it really seemed to > help. I am able to buy the Heinz tomato juice in a 2.84L/100 fl.oz > tin...which would be about 12 cups i guess. > I find that it needs: > 1/2 cup white vinegar, [not apple cider vinegar or lemon juice] > about 4 bay leaves [this really adds part of what is missing] > 1/2 tsp sea salt > 1/2 tsp finely ground black pepper > 1/2 to 1 tsp garlic powder [fresh works, but my son hates textures] > ~1/3 to 1/2 cup of honey, added towards the end > > i find that it only takes a few hours of simmering [uncovered]with > occassional stirring. [i put one of those fry pan splatter screens > over the pot] > > I make 'hot sauce' for myself with the same basic recipe, only adding > in tons more garlic [fresh],hot peppers, onions etc that i have > pureed in the blender with a bit of the tomato juice. > > Its so discouraging sometimes that SCD cooking and baking can lead to > so many 'flops' in even accomplished cooks/bakers, but it does slowly > get better...so i completely understand your desire for > specifics....i will admit, i mostly just dump and pour when making > the ketchup now, but these measurements should be a good guidline. > Good luck! > > Cindy, IBD, SCD 11 months > Brady, 5, ASC, CP, SCD 11 months > Quote Link to comment Share on other sites More sharing options...
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