I like your channel, and your recipes, but let me offer some business advice. If you plan on staying a growing cooking channel, don't tell your viewers your daily meals at home have "gotten better" since making recipes from a cheap food order service. It sounded a bit self-defeating. 😣
Tomato ketchup is so popular because in the past Heinz created a high acid, high sugar tomato ketchup that didn't need the other preservatives to be stable for a long time. It was so convenient for people and Heinz was really focused on the sanitary conditions of the factories. This eventually became the dominant ketchup making many of the homemade ketchups disappear. Obviously, the flavor has been tweaked over the many decades which helped solidify their market share. But back in those days, having a nice tasting sauce that you didn't have to worry about preservation was probably a pretty nice thing to have.
I don't remember which older movie it was that I was watching but I remember everyone walking around in the kitchen talkingvabout life and the wife or house keeper, I don't remember which, was making the ketchup. They would walk by and say the Mr. like it sweeter than this and add sugar.Then the other would casually walk by and taste and say he like it more vinegar and add a splash. The older kids did the same, I think,. Eventually then of the man of the house walked in after work and grabbed the spoon from the sauce and shoved it in his mouth and declared it perfect. It was funny because it seemed neither the wife nor the house keeper knew how he actually like it because one would state he liked a sweet ketchup and the other declared he liked the more vinegar.🤣 It was great. I wish I could remember what movie or show it was. Just watching things like that kept thing in like this as a normal behavior.
About 10-12 years ago Heinz came out with two 1896 recipes of ketchup as a limited run - a smokey flavor and a plain. Boy, were they good. I don't use a lot of ketchup week to week, so I didn't realize it was a special recipe edition until it was too late, but I did manage to buy the last six bottles of smokey my local store had on the shelf (still have 3 left.) I keep hoping they'll do it again some day.
One of the limitations on mushroom ketchup gaining as much of a foothold as tomato ketchup is that until fairly recently mushroom cultivation on a commercial scale was quite limited. If an industrial process was to arise that relied upon mushrooms as one of the primary components in the final product that process would rely upon large scale autoclave, in addition to an understanding of germ theory and the nutritional and cultural needs of mushrooms. Much of that work was not done for the western world until the 1970's through today. Mushroom cultivation on a commercial scale is very new. Prior to the modern mushroom production era the best most commercial producers could do was to harvest wild mycelial mats and attempt to introduce them into a more cultivated environment. For instance, the button mushroom became popular due to the large quantities of horse manure in a city. The species that we know as "white button" or "portabello/porcini" (depends on exposure to light) were first put into cultivation in tunnels under Paris, using the street swept manure as the substraight. Popular asian mushrooms such as shitaki, enokitaki and the cultivated oyster mushroom were often found in the wild and transferred to a known location, surrounded with dead wood and watered in hopes of the wild culture spawning into the provided wood. This was hit or miss until the advent of the sterilized culture process. On the other hand, if you toss a tomato into a compost pile and wait you'll end up with tomato plants full of tomatoes.
yeah this kind of thing affected a surprising amount of things we think as ubiquitous today. the 'ingredients' existed but the ability to scale didnt for centuries
wow came here for the thumbnail got a history lesson on food production :) glad there is people like you around who even care enough to even know this kinda stuff anymore seems the way things are going we will lose many technics forever because people are just not that involved to pay for the upkeep of knowledge anymore they are just like hey Siri how does this work
Mushroom ketchup has historically not been typically thick. It's more like brown water. That said, it's certainly better to be thicker both from a texture standpoint as well as from a practical standpoint as it clings to the food better. I have seen some modern versions that have been made thick though. You can buy modern mushroom ketchup, and I love it. Mostly you need to look for it online, but there's a shop around the corner from me that sells it, and I made it myself one time.
Yeah, that's what I thought too. But in looking around a bit it seems that the preparations varied quite a bit. And really I like the idea of it being a thick sauce, now that I have seen it.
Originally ketchup was the filtered liquid, not the solid part, similar to eg soy sauce. The problem is the short shelf life of most of these recipes. Heinz recognized that tomato-based ketchup, esp when the pulpy part left it is much more stable, so can be sold in store
I love mushroom ketchup- although I just have made the thin sauce you showed here…and dehydrate the mushroom solids and then grind into a powder. I use as a spice rub, for steak, chicken, pork. I’ll have to try making it into the thick ketchup you highlighted here.
I've seen a few different versions!! Some people dont go to the constancy I did and they just use the mushroom mash as a ketchup, some use only the liquid, and some do the current more smooth style. Thats what I like because it gets closet to ketchup constancy. But they are all good! I bet the spice rub is good!
@@codename495 yep, I'm sure the original reason they posted their comment is perfectly valid. Wasn't aware the only appropriate response to someone recommending a meat-based recipe on a vegan channel was only to say "yes that sounds great!"
@@sheth3773 Obviously I cannot speak for OP, but if we(non-vegans/omnivores) mention meat it generally is more of a mindless thing vs a trying to be confrontational. That said, to bring this back to being a friendly conversation, I bet this would also work insanely well with Tempeh. Kind of funny to double down on your fungi, but if it works it works.
When I was in Italy I found an olive pate' which was made by blended black olives, olive oil and salt. It was so delicious! You can spread it on bread for sandwiches or added to pasta dishes. Unbelievably delicious and believe me, I'm Italian, I grew up eating fresh, delicious food. The secret is the ingredients so when you use fresh organic food, everything tastes and smells great. 😁🍲😋😀😉
Another unique form of ketchup is...BANANA ketchup! This is a condiment that was invented in the Philippines and is still a popular condiment for Filipinos today. Banana ketchup was invented during WWII when there was a shortage of tomatoes but plenty of bananas. So the solution was a yellow-brown banana sauce mixed with spices and vinegar dyed red as a substitute for tomato ketchup (and it's delicious). The genius behind this, Maria Orosa, already came up with so many innovations (including 700 recipes) like this one from freezing mangoes to darak (rice cookies packed with B-1 to avoid beriberi) and the palayok oven (which enabled families without electricity to bake) to combat the country's malnutrition. Which after studying in pharmaceutical and food chemistry at the University of Washington in Seattle, she returned to the Philippines to do in 1922 after rejecting a job offer at the Washington State government. And she was a leading member of the resistance against Japan. If it wasn't for her, thousands upon thousands of Filipinos and Americans alike would've died of malnutrition.
I actually made a version of this a few years ago i saw on the old timey channel “townsend” and that recipe you only used the juice and it was more akin to like Worcestershire sauce and you dried out all the solids after squeezing them and grind them up into like a seasoning. Ill have to try it this way now. Thanks for sharing this version!
Neat! I seem to recall hearing about ketchups based on walnuts and oysters as well. Walnuts would be a good direction to try. I can also see this being made with tamarind maybe, closer to an HP or brown sauce or Worchestershire.
I started making this after learning about it from Townsends- it's like a mushroom worcestershire sauce, and then I dehydrate the solids into a really nice mushroom salt
I saw this on one of those food empire history shows and thought it was interesting. Kinda shows how strong umami is in that the flavor profiles are similar despite being different bases. I would be interested to try it (though idk if I have the gumption to actually make it 😅)
It really is cool that you can take 2 different very different things that both happen to have glutamate in them, and when you processed them down, the glutamate is what stands out the most. If I were to dye this red I think most people wouldn't bat an eye thats its just a more savory ketchup
Awesome! Maybe you could also turn that mushroom vinegar into some kind of mushroom mayonnaise? It would also be interesting to use that mushroom ketchup as a base for a mushroom curry gewürz maybe?
Oh thank goodness. I was worried it was the real color of old tomatoes or something. This is pretty cool tho! I never heard of something like this and wish they could sell it in stores so I could try it more conveniently.
More ketchup lore: So anchovies wouldn't be dropped from ketchup until the mid-1850s. As the century progressed, tomato ketchup gained popularity in the US. People were less hesitant to eat tomatoes as part of a highly processed product that had been cooked and infused with vinegar and spices. Tomato ketchup was sold locally by farmers. Jonas Yerkes is known to be the first American to sell it in a bottle. By 1837, he had produced and distributed the condiment nationally. Shortly thereafter, other companies followed suit. Heinz launched their tomato ketchup in 1876. With industrial ketchup production and a need for better preservation there was a great increase of sugar in ketchup, leading to the typically sweet and sour formula of today.
Savory vs sweet ketchup = mushroom vs tomato ketchup. This totally makes sense as mushrooms are on the umami spectrum and tomatoes (being fruits) are on the sweet spectrum. A valuable addition to our condiment arsenal!
This looks amazing! I’ve been using mushroom ketchup for years to the point where I took for granted that mushroom ketchup is a watery liquid, but your thick one is awesome!
How interesting, nice to see an old time authentic recipe, would like to see more of that kind of thing. Do you have a recipe using wheat or rye sprouts to make a taco mince? I think the texture of them would be very nice in a savoury mince. Great recipe, now am looking at mushrooms as a condiment, wow.
Mushroom ketchup isn’t supposed to be thick, it should be similar in consistency to Worcestershire sauce. You squeeze out the mushrooms with a cheesecloth and leave the solid pieces apart. I dehydrate and grind my leftover mushrooms into a table seasoning.
GOOD AFTERNOON SAUCYMAN!!! I can see that mushroom liquid being used as a sub dressing on sandwiches. Also, why you looking down on my Impossible burgers man? lol
Christopher!!!!! HI!! We've been using the liquid on everything lately! As far as impossible I'm a little over their gatekeeping of plant based heme. I get they discovered a way to make it, but maybe licenses it to other companies, don't be so harsh in going after other companies that create their own version of Heme. Im going to eventually shut it all down and just figure out a way to make it at home and share it with everyone... but it hasn't been easy.
Oooooo. Definitely going to have to test this out. Bet using different mushrooms changes the flavor profile dramatically, and pink oyster mushroom ketchup sounds like it could be amazing!
Sorry you’re seeing things and I dont appreciate you calling my wife a liar! She absolutely is not! Sorry you think everything is some weird conspiracy. But it’s not. I edit these videos myself. And out of the dozen or so times I dipped in the ketchup why would I edit in the one clip of here “faking it” I’m sorry but stop being so friggen stupid. It’s a recipe video, I’m not selling the ketchup. It doesn’t matter if she likes it or not the vidoe gets made. By the time you get to the taste test…. You already watched the video? Who benifits from her faking a taste test???? I don’t get more views? You already watched it. Give me a friggen break. When did the world get so stupid
I made mushroom catsup two weeks ago and am so, soooo excited about it. Although, I mostly went for the liquid sauce with significantly more salt and dried the remaining solids to then grind them to a spicey mushroomy powder. This should stay good for half an eternity. But I think, I will make your version next. edit: I actually made the thick catsup from mushrooms with a lot less salt and some added sugar. And it's amazing! I put it on cheese sandwiches. Mnjam!
I didn't see you ADD sugar. Ketchup has way to much sugar to cut through the acidity of the tomato. IMPO that is why tomato Ketchup was invented and mushrooms if given sunlight get filled with vitamin D.
My first reaction was hp brown sauce that they use like ketchup in the UK, but that still is tomato based. But the way they serve fried potatoes there is a little different than here.
Y'all really had me going until you busted out the disgusting frankenfood 🤢 If you wanna eat plants then eat plants, if you wanna eat burger then burger 🤷 It always really amuses me how so much of vegan food is masquerading as real food 😂
If you want to eat plant based burgers, eat plant based burgers. Like who gives a fck what a stranger eats. pretty pathetic. I'll just eat what I want. Super easy, you do the same
@@SauceStache To be fair, there's nothing wrong with a vegetable burger. Embrace the vegetable burger for what it actually is. Hit it with your favorite spices. Make it sing. However, when people want to imitate the taste of a real hamburger, then there's a philosophical problem. Every ingredient has strengths and weaknesses. When people try to make fake meat products, then it's just manufacturing a culinary 'lie'. Psychologically, those people really love the taste of meat so they are desperate to recreate it. It's counterfeit cooking.
It doesn't "taste like mushrooms" it tastes pure Umami. Also I assumed most mushroom haters dislike the structure texture and chew more often than the actual flavour. You hate the flavour?
My goodness I can't imagine how flavourful that tastes!!! I wish it's available widely in stores too haha. Also this is random but the video's sponsor is actually a really good idea. As someone who eats and cooks almost the same thing here and there, to have someone do my grocery shopping and try different recipes is such a genius idea!
IT is REALLY good... we've already gone through quite a bit since I filmed this hahah!! And Hungry root really is awesome! I like having things that can figure out about what I might like and just send it to me haha!! I sometimes get in a rut when I know I like something and just dont change for a while.
TOTALLY!! I bet it would still come out dark even with white button shroom, but a little tomato paste, maybe some beet, and you can get it closer to that red look or richer look, like a BBQ sauce
It must be different than the "Ke Tze Up" Chinese mariners were using for centuries. As I heard it, the Tomato was thought to be poisonous by Europeans and Americans long ago because of it's red color. Traders to the far east found that it was used in Asia to preserve meat at sea in casks
This looks amazing! I'll definitely try this! Here's what I'd do with the remaining liquid: Add a couple of teaspoons of sauerkraut juice, a bit more salt and sugar and let it ferment in room temperature for 5-7 days. I think it could be really good :)
I literally put my hand on my forhead with exhaustion reading your comment because there is SO MUCH TO LEARN. Lol. I did get a book and I do watch utubers, Doug and Stacy off grid, she does a bunch. I'm like always so busy that I was why have I not done this, hand to forehead with a slap.
@@amymartin7508 Haha, take it easy! Just enjoy the moments when you get inspired or learnt something, but don't stress over how much there's still left to learn :)
Oh a other good tip if you eat kroketten is to put some garlic musterd on very easy but delicouce we eat sonthimes this and then vegaterian version they make them very well here from exemple mora
Wow...i haven't seen you in a while because I started eating meat again...I came back to vegan recently and i can't b3lieve how thin you are.... YOU LOOK AMAZING!!!...BRAVO!!..Im glad to be back
You lost me at mmmm.....on the Vegetable or plant, meat flavoured burger, what would u know about Burger flavour. Also, whats wrong with real Ketchups, with many variances of flavour
I grew up in Ohio eating burgers on the regular going to bbq festivals learning how to smoke meats from pros, and learning grilling from pretty incredible grilling experts. I'm a meat head which is why my channel is mostly about umami and savory flavors and adapting those flavors and trying new things. It's also why I try to turn everything into something meaty. What exactly do you know? I wrote a best selling book on making things meaty what have you done?
Sounds like a decent recipe... but also completely different! I love my version but will give your mushroom spread a try. I dont care about complex recipes and some people actually enjoy them
this is made and sold by Townsends, the history/cooking channel and has been for years…you’re acting like you’re just discovering it when you ripped-off the idea from his channel
I’ve never even seen their video and it’s not like they discovered this as it’s a few hundred year old recipe. There are 60 million RU-vid channels…. Not everyone watches every single one of the billions of vidoes on theirs platform. Haha give me a break. Geo Watkins mushroom ketchup might have a word with the townsends considering they’ve been around since 1830 by your comment ;)
