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Smoked Ketchup

JTC
JTC Posts: 20
edited November -0001 in EggHead Forum
Anybody tried to create this on the egg? I am thinking about setting a shallow ovenproof bowl of ketchup (just plain Heinz) in the egg and letting it smoke for a few hours. Then returning to a glass bottle and preserving in the fridge.
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Comments

  • gdenby
    gdenby Posts: 6,239
    Its an interesting idea, but I wonder how much the smoke will interact or settle on the ketchup surface. The bigger the surface, the better I would think. If it works, you could try mustard, too.

    Gives me an idea, though. Maybe take something heavily smoked, like some PP bark, and puree a bit into the ketchup. Or bacon. Mmm, bacon AND ketchup.
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  • RRP
    RRP Posts: 26,455
    can't say that I have. OTOH you'll probably need to go indirect and at a low temp to keep it from turning into a solid paste. Likewise not sure how much wood you'd need to get continuous smoke for a few hours. THAT will be tricky! Might just want to settle with mixing in some liquid smoke from a bottle and cut all the effort!
    Re-gasketing the USA one yard at a time 
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  • fishlessman
    fishlessman Posts: 34,583
    i think you will have to stir it up alot and have some type of liquid to add back in, but why not. what you want to put it on
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Richard Fl
    Richard Fl Posts: 8,297
    What if you save a lot of aggravation and just put some liquid smoke in it?
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  • RRP
    RRP Posts: 26,455
    I kinda think that's what I said above. Guess us old f*rts will cut corners to save aggravation, huh? :laugh:
    Re-gasketing the USA one yard at a time 
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  • lowercasebill
    lowercasebill Posts: 5,218
    My suggestion would be a deep dish pizza pan or baking pan with sides. I would consider doing it the same way you would do smoked cheese. Instructions for smoked cheese I believe are on the naked whiz website. I suspect a few hours of heavy smoke would be way too much. But then again, you can taste test every half-hour. Good luck post pics, let us know how you make out.
    bill
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  • Charleston Dave
    Charleston Dave Posts: 571
    If you're feeling modern/experimental, two of my favorite hypercreative chefs, Aki Kamozawa and Alex Talbot, have a video on making ketchup:

    Home Made Ketchup

    Their blog, Ideas in Food, sometimes seems like a walk in Alice-in-Wonderland, but it's a fun walk.

    As to the idea of adding smoke to prepared ketchup, I think you would do best to maximize the surface area exposed to smoke, and keep the temperature low to avoid drying out the ketchup.

    If I were doing it from scratch, I'd probably try smoking the tomatoes so that I did not need to worry about drying out the finished product.
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