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17

Definition 1: A smoothie (also known as a "smoothy") is a blended, chilled, sometimes sweetened beverage made from fresh fruit (fruit smoothie) or vegetables and in special cases can contain chocolate. Definition 2: [...] a thick beverage of fruit pureed in a blender with ice and milk, yogurt, or juice. Ketchup is not considered a beverage by ...


10

Anything can spoil eventually, refrigerated or not. Keeping something under a lid and refrigerated restricts the number of airborne colonizers that might get access to it, and the cold temperature means that even if they get there, they will grow much slower than at room temperature. For something to spoil, it needs to be colonized by bacteria or fungus ...


10

High fructose corn syrup is a preservative. While sugaring your ketchup is good for flavor, HFCS is great for shelf stability, as is the vinegar. The reasons you typically see HFCS in American Ketchups is that it is (1) heavily subsidized and domestic and cheap, (2) farmed by the same companies making the tomatoes, and (3) a preservative. Also, it helps to ...


8

I suppose the Belgian "curry ketchup" is similar to the German varieties and no, they are usually not only seasoned with curry powder, but also other spices. There is no standard seasoning mix for curry ketchup, but common additional spices are ginger, black pepper, paprika, cayenne or other chili powders. I also think that some brands contain onions. The ...


8

Everyone who likes ketchup surely likes the sweet and tangy taste it always has, so in some sense the question's a bit circular. But I imagine part of the reason people started making it that way is that the sweetness helps cover up the sourness, so it can contain more vinegar (which helps preserve it) without tasting awful.


6

You will want to remove the skins. Make a small cut on the bottom of the tomato and then drop into a pot of boiling water for 30-60 seconds. When the small cut expands to a large split, remove from the pot and drop into ice water. The skins will slide right off. You will also want to remove the seeds. You can do this by cutting the tomato and digging them ...


4

You don't actually have to refrigerate ketchup. Once it's opened it's good for a month or so with no appreciable change. After that the flavour and colour starts to degrade, but it's still safe to eat. Worcestershire sauce is fermented for more than a year before it's bottled, so it will change at a much slower rate than an acidic, but unfermented sauce ...


4

Roasting the whole tomatoes, seaoned and cut into halves, perhaps with some unpeeled garlic/rough chopped red onions/herbs (the first I would say is essential), then passing the results (after picking out the extras) through a seive or conical strainer, rubbing through the pulp with the back of a wooden spoon or spatula- creating a passata- can give a much ...


4

Food quality isn't binary; it doesn't go from perfectly good to perfectly bad in an instant. Even if it did, the time it would take depends on the storage temperature. And for non-liquid foods, it's possible that only a part went bad (how well does it mix?). So, you don't get a precise date, but a rough interval at which time the decay starts to set in. As ...


2

Expiration dates for safety are not about "usually okay". Sure, if you keep mustard in good conditions, it'll probably last longer than that most of the time. But things are labeled with expiration dates that are designed to guarantee that everyone will be safe. Yes, that means that most of the time they're overly conservative. But the alternative is to let ...


2

I'm not sure what the consumer liability laws are like in Brazil, but I expect that they 'good until' dates well short of their 'actual' lifespan to protect the manufacturers from lawsuits for people who don't read the labels anyway and get sick on 3 year old mayo... A second reason they set short shelf life for such things is to encourage you to buy it ...


2

Curry Ketchup is made with a Ketchup base, but then adds Curry, vinegar, a small amount of spices like pepprika, and two little known ingredients... apples and soy sauce... if you make it to this recipe then you can get close. See the following from Hienz Water, sugar, tomato paste (17%), vinegar, apples, modified starch, curry (2.2%) (contains mustard and ...


2

Assuming that there are no apparent problems with it (either from storage method or upon opening and inspection), I am one to agree with StillTasty in this case and say that you would not likely encounter any problems making barbecue sauce. They say twelve months, though. For the sauce though, not only will the long, slow boiling help; but the ketchup is ...


1

There is no definitive way to answer this without knowing the specific formulations of the products in question, which is almost certainly proprietary to the producing company. It is likely that the so-called barbecue sauce is in fact more than tomato sauce mixed with Worcestershire; it may be more acidic than the the tomato sauce, giving it greater ...


1

If by "round" you mean 60 days as opposed to say 58 for some things, and 63 for others, it has to do with the perceived accuracy of numbers. If you read "keeps for 53 days after opening" you might feel it has gone bad after 54 days. But with 60, it's a round number, you realize that there's essentially no different betweeen 59 day old ketchup and 61 day old ...


1

Try a reduction of the watery part of the tomato. From memory here's the Heston Blumenthal recipe for this, Ingredients: 3kg ripe, on the vine tomatoes. Halve the tomatoes; Scoop out the insides (seeds, juice and the jelly-like part in the middle) into a strainer set over a sauce pan; Push as much liquid through the strainer as you can using a ladle; Set ...



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