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Cooking with Ketchup

The British learned to make ketchup condiments from the Chinese (who called it ke-tsiap), but it was Mr. Heinz who borrowed the idea from Great Britain, adding tomato to please American taste buds. Before that, ketchup was a runnier concoction, often made from mushrooms or walnuts.

Unopened bottles of ketchup will keep indefinitely if stored in a cool, dark place. Once opened, ketchup will keep indefinitely in the refrigerator. If the ketchup won't pour, hold the bottle on its side to loosen, so that air can get around the ketchup in the bottle, and shake the ketchup loose. If that fails, stick a table knife into it while holding the bottle on its side. Rotate the knife until the ketchup starts to pour

** Asian Cooking **

09:54:47 on 07/19/09 by Webmaster - Cooking Guide -