Your favorite topper for burgers and dogs can be more useful than you think in the kitchen. Dan breaks down why one brand reigns supreme and some of his favorite ways to cook with ketchup.
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0:00 – Introduction – Homemade Ketchup
0:30 – Heinz, The Best Ketchup
1:03 – The History of Ketchup
2:22 – How Heinz Defined Ketchup
2:59 – Why is Ketchup So Good?
4:34 – Oobleck and Shear Thinning Non-Newtonian Fluids
6:15 – How to Eat Ketchup
6:34 – Cóctel de Camarón (Mexican Shrimp Cocktail)
7:00 – Ketchup’s Hidden Talents?
7:41 – Credits
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Why Homemade Ketchup Should be Illegal | What's Eating Dan?
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the homemade ketchup at matt murphy's pub in brookline, mass (closed '22), was the absolute best. i used to go there just for that.
I find ketchup in general is overrated
Do you know you can use ketchup to polish copper? It is acidic and cleans it. Also don't cook with it in a cast iron pan because you have to re-season the pan.
Ketchup is horrid
My college beau worked for Hunts every summer in the late 60's. He warned everybody NOT to eat their products because the quality control was lacking. I'm sure it was the same as the other natl. brands, but Heinz became the only ketchup in our fridge.
It's strange that during the history of ketchup segment you said that unripe tomatoes were used and that made the sauce thin because unripe tomatoes have less pectin. Most other fruits that have pectin have more pectin in the unripe fruits than the ripe ones. I asked the question online and saying that unripe tomatoes have less pectin was lazy research on someone's part because it is untrue. That stood out to me. I make a lot of jams and jellies and make my own pectin from unripe apples every year. You basically make green apple jelly and add it to other jelly recipes that need pectin. I make homemade ketchup too and wanted to see if your ideas had anything new for me.
I don't like Heinz anymore because it tastes like corporate greed and late stage capitalism. I prefer French's.
Worked at a restaurant that had "house made" ketchup. One of the ingredients was Heinz ketchup (which made up about 30% of the recipe).
CÓCTEL DE CAMARÓN (MEXICAN SHRIMP COCLTAIL):
Ingredients:
Shrimp (large “26/30”) – 1.25 lbs
Salt – 1 tbsp plus 1/4 tsp table salt, divided (18g + 1.5g)
V8 Juice, chilled – 1 Cup
Ketchup – 1/2 Cup (≈135g)
Lime Juice – 3 tbsp (≈ 2 limes), plus wedges for garnish
Hot Sauce – 2 tsp, plus more for garnish
Cucumber (English), cut into 1/2” pieces – 1/2 Cucumber
Red Onion, very finely diced – 1 Cup (≈1 onion)
Avocado, cut into 1/2” pieces – 1 Avocado
Cilantro, chopped – 1/4 Cup
Saltines, or other food vessel of choice such as tortilla chips, crostini, etc
Method:
– Peel, deveine, and clean shrimp as needed.
– Boil 3 cups of water in saucepan and dissolve in the tbsp salt (2.5% brine by weight).
– Add in shrimp and turn off heat and cover pot, letting stand for 5 minutes. Stir/shake saucepan once quickly halfway through timer.
– Remove shrimp to ice bath for several minutes, then dry and cut each shrimp into 3 even pieces.
– In a medium bowl, mix together V8, lime juice, hot sauce, and remaining salt. Add in the shrimp, cucumber, and red onion, and mix thoroughly. Gently fold in the avocado and cilantro.
– Service with crackers, lime wedges, and additional hot sauce.
Not a big fan of products and recipes containing corn syrup. It's a shame Dan didn't compare Simply Heinz Tomato Ketchup with the original Heinz.
i have tried many different brands of ketchup, but NONE taste quite like Heinz ketchup! This is the best in my opinion
Heinz ketchup is the only brand in our house.
I only ever use Heinz like ketchups on French fries. It’s too sweet.
I’ve had ketchup that I like, but those are more savory than sweet.
Dan, you missed the perfect opportunity to plug Elle’s recipe for cóctel de camarón. Her method for poaching the shrimp comes out perfect every time! 😋 🦐
Heinz! Best ketchup I like there organic one best.
It’s true that you can’t improve ketchup and nobody should ever try. The only thing ketchup should taste like is Heinz. No discussion. And it’s not worth trying to save money on ketchup.
So y'all are just doing promotion for specific brands now? There's nothing in this video that's says anything about why it should be "illegal". You're literally just shilling for a corporation. Super, super disappointed. ://
Didn't grow up eating ketchup, and I really dislike all of the store bought kinds, including Heinz. I actually do like most homemade ketchup, though. If I see it on a menu, I'll usually order some to go with my fries, especially flavored ones like jalapeno or curry. I feel like the homemade ones are more balanced. Less sweet, tangier, and more savory. Heinz tastes almost like candy to me.
Ketchup was not known in Europe when I first toured, and for decades. I’d ask for it and get a blank stare. But suddenly, in of all places France, it is now familiar as hell. The only prob is, as usual with all imported tastes, the French just don’t get it. They make it massively sweet. That’s what they think of ketchup, I guess, but it sure beats mayo on fries, or nothing at all.
Are there other options than Heinz?
I prefer French's Ketchup over Heinz. It is a bit sweeter and a bit tangier, and very well-balanced. Heinz would be my second favorite.
I make my own steak sauce, not catsup.
For steak and frites, I'd much rather have a little bowl of sauce Béarnaise o dip in, but maybe I'm just weird. Ketchup is a must for my griddled burgers though.
I love ketchup
The restaurants and chef’s who do their own ketchup are just pompous and full of themselves! Give people what they want.
Organic is a huge scam, by the way. It's all but meaningless culinarily speaking and may actually be worse for you and for the environment.
It's pretty clearly established that it evolved from the Chinese seasoning liquid which is where the spelling and pronunciation comes from. There isn't a lot of controversy about this.
I'm going against the flow, and choose French's .. sugar-free
Is the audio fucked? Sounds like the 800Hz is boosted, and everything else is cut
ALSO!!! "Kecap" is pronounced… drum roll… KETCHUP. It's not "disputed by historians", at least not those who aren't eurocentric. Western ketchup is directly derived from kecap manis. Brits tasted it in Asia, then tried recreating it without the traditional ingredients, giving rise to multiple sauces including mushroom "catsup", as it was spelled then. Eventually, it was settled on tomato as the main flavour.