[prev] [thread] [next] [lurker] [Date index for 2003/7/27]
I've been testing out a recipe for my essay - The History of Ketchup. (I note in passing that nobody has handed in their homework yet.) Here's the original of the recipe I used: http://pw1.netcom.com/~jskipper/victoria/200003/recipe.html I took 500g of chestnut mushrooms, pureed them in a blender, mixed them with 1 1/2 Tbsp of salt, and left them in the fridge for three days, stirring at least once a day. Then I put them in a pan with 1/2 tsp mixed spice and 1/4 pint port, and simmered it for 5 minutes, then pushed through a sieve and bottled. The last time I made this, it started going very black very quickly, and that didn't happen this time, so I added more salt and it started happening. Before I added the extra salt, the flavour was very strongly mushroomy, but afterwards the dominant flavour was salt. I expect that it's quite hard to get the balance right with such a small quantity. The blackness is most apparent on the very top of the mixture. I wonder if the reaction needs oxygen? (I dropped chemistry before GCSE.) Anyone know? Anyhow, it's made and it tastes good. I used some of it this evening (see separate post). I have two jars of it now, one of which I will give away to the first person to email me and ask for it. Kake
Generated at 10:45 on 03 Jan 2004 by mariachi 0.41