3 Ways We Use Ketchup

[@federico3652]

Fun fact: ketchup, before we started using tomatoes, had a base made from...mushrooms!

[@derschwartzadder]

But did it have nutmeg in it?

[@federico3652]

@@derschwartzadder Ha! Another Townsends connoisseur, I see. :D

[@kaymaya8338]

That’s actually not the full story! I was a food history major and ketchup actually came from southern china as far back as 300bc where it started as a fermented fish sauce. This is why Chinese speakers will recognize ‘tchup’ as sounding like the word for sauce. British sailers loved it and brought it back to england and adapted it to British tastes. In doing so, the base was widely varied (oysters, mussels, mushrooms, walnuts, lemons, celery, plums or peaches). Mushroom ketchup was Jane Austen’s favourite! In 1812, the first tomato based ketchup was created and then sugar was added to it in America!

[@zechariahdavid5199]

@@kaymaya8338 I was about to comment something like this bc I knew it started as a fish thing, thanks for explaining the whole history for everyone :)

[@federico3652]

@@kaymaya8338 You learn something new every day! Thanks for the addition.

[@juiceboxbento]

It's really neat to see Sean admit he didn't love what he made. Preference does not always directly relate to success.

[@ribosomes3227]

There's a food writer (Jeffrey Steingarten) who wrote a book about many topics (The Man Who Ate Everything) - but one of them was trying to improve upon mass produced ketchup - he decided it was a fool's errand mostly. I'm not saying that gourmet ketchup can't be good - but after years of indoctrination to heinz/whatever - it ain't easy

[@ButtonGirl22]

Right? So refreshing from a food show! Also, it’s actually spelled Sean! Sorry if it’s annoying and trivial, but my brother is named Sean spelled that way, and he gets so frustrated when people spell it wrong.

[@salt-emoji]

@@ribosomes3227 the industrial process for making ketchup is hundreds of years old. They've had plenty of time to push their product

[@athmaid]

Andrew as well on some occasions, quite refreshing

[@hazelm3002]

@@ribosomes3227 I

[@Rayvana]

Moving forward, the next time you do a What We Made episode, I'd love to see each of you bring a sample of your dish for others to try like Sean did. Everyone says the food looks so good and it'd be interesting to see the others' responses

[@MJ.unplugged]

The time they cook and actually shoot the video its very long..Sean made actual ketchup so it had more shelf life...Andrew said he had meatloaf for a week...so it must be atleast more than 2 weeks when they cooked

[@aryantokarnali5952]

@@MJ.unplugged couldn't they film faster then? just curious

[@saralast4625]

@@aryantokarnali5952 🤣🤣🤣 ermmm they have lives and schedules as well u know... we don't fully know what goes on behind the scenes...this could have been easier for them

[@aclonymous]

"maybe it's cheating because I'm not using ketchup, I'm making ketchup" Andrew made his own tofu in the tofu episode, you're good

[@IsinMoon]

I think these episodes would be even better if you actually tasted each other’s dishes after discussing the process of how they’re made

[@evie4542]

Yeah! Getting to see other's reactions to the ketchup was really interesting.

[@themaddiemads]

I think about this every time they do these! I love these videos, but a taste test would make them even better!

[@katkendall1554]

Yess completely agree! It would be interesting to see their reactions tasting what each other made.

[@farziakarim3087]

THANK YOU SO MUCH FOR LISTENING TO US! you gave us tell us what you made in the old format and you delivered!!! so just wanted to say thank you!!! Edit: never had this many likes, thanks guys ❤️

[@AboutToEat]

😇

[@avani.shah.lipman7708]

Thanks for bringing back the cooking process and conversation! That’s my favorite part to watch :)

[@kaibrenker6056]

As a Japanese that grew up in Hong Kong, the duo of Shaun and Inga always bring me back to flavours I love. The HP sauce and ketchup pork chop was nostalgia fever. Andrew also always brings a super high level of ambition, technical journey, and deep curiosity. Although it’s a food channel, I always end up coming back for the people :)

[@nickolasmassar5035]

ATE is rapidly becoming my favorite KZbin channel. I absolutely love how the people in this group are both experimenting in real time and doing home-style recipes. In basically every cookbook/cooking channel, only the polished product is demonstrated, which is great but also doesn’t really let you figure out where the pitfalls are. But with ATE, everyone is discussing their process as they go, so you get a sense of technique and areas of improvement which saves you so much time. I love this channel and hope it grows. Also after seeing this I want to cook on this show.

[@acsedef]

a more “homey” setting would suit this channel better. not only for this video, also on the long run. thanks for hearing us out about the last tuwym episode, keep them coming please!

[@yas7689]

Agreed.

[@DeliaAspoor]

I totally agree! I really liked these episodes taking place in Andrew’s home kitchen lol. I understand if the production behind these episodes have to expand past his place but it gave a very much more intimate vibe that a lot of ATE subscribers enjoy about their videos

[@danekaulukou-chang6819]

yes bc this background is giving buzzfeed and i hate it

[@ChihirohashiS2]

i don't know why Inga's little "shame!" to Andrew for never having dino nuggets before made me laugh so much. the whole dino nugget interaction is so cute!

[@sissypissyrapper23]

I enjoy the honesty in these videos. The production is amazing but listening to their process is fantastic. I'm also a sucker for Ketchup, Mayonnaise, and hot sauce, especially vinegar heavy.

[@aslanpatience8278]

V mayo for me I eat with everything, used to make aioli all the time and use it with chips, easy tartar sauce, salad dressing, in rice 😜 also house made ketchup for me is lovely, I like it with a little more texture, vinegar and less salt... Also some herbs and extra garlic 😎

[@takemetoglasgow09]

In relation to Inga’s comment about ketchup and worcestershire sauce going together: a Filipino chicken restaurant (Max’s) recommends mixing those two sauces (plus hot sauce, if preferred) to use as a dipping sauce for their fried chicken. It also goes really well with other fried things, esp if you’re eating it with rice!

[@TheMaryWriter]

Andrew's meatloaf reminds me of a family story. One Christmas, my mom and uncle decided that they would skip the traditional meats for the family meal and make a giant meatloaf instead. They made a large puck-shaped meatloaf and put it into the oven to cook...and forgot about it. By the time someone remembered, the meatloaf had turned rock hard and they had a huge, hard meatloaf on their hands. Fortunately, they had cooked other meat to serve but my family still fondly talks about the year of the Christmas puck.

[@AboutToEat]

this is such a good story

[@themaddiemads]

I can 100% see this happening with my family, this gave me a good laugh, thanks for sharing! One of my favourite parts of food, is hearing others tell stories about their family's experience with it :)

[@carlosdevil19]

The way Inga gave Andrew the Dino nuggets made me laugh, she did it so quickly 😂😂.

[@nikki3879]

Sean is fast becoming my favourite. Him making from scratch ketchup then eating it with dino nuggies is a ✨VIBE✨ 😂

[@adzabz444]

I love how clean this is shot. No background music or side effects.

[@blatinobear]

I can’t believe they’re still not at a million. This sub-channel got me through 2020 and 2021 (and the collapse of bon appetite lol)

[@rthomas2928]

Same!

[@17jbeltran]

I want a sound bite of Inga saying "did you make a saaandwich". I love her unadulterated joy of bread and sandwiches!

[@punchpineapple]

I love the whole ATE team and Shaun fits in more with every episode, bringing his own spin.

[@saskialehmann4327]

we need an episode on the 5lbs of this ingredient series with passionfruit it’s so versatile and interestinh!

[@katekramer7679]

Passion fruit is very expensive where I live (US) and I can't even buy it frozen near me. Great ingredient, though!

[@Dctctx]

Do you know how expensive passion fruit is?

[@mandywaynick8725]

Yea it's uber expensive here in the US

[@sarnaiganzorig7855]

Something about this show is so calming. Would also be cool if one of y’all did vegetarian dishes for each ingredient for your veggie fans hehe.

[@TimesRyan]

Yay, Sean!!! Thanks for the honest review of your creation. Loving seeing your take on everything.

[@QuargCooper]

On a note from the video, highly, highly recommend the original (blue) HP sauce to anyone watching this who isn't from the UK and hasn't tried it. It's peppery, vinegar-y, slightly spicy, incredible. A small amount (think, drizzle on to, not dip in) makes pretty much any (deep)fried food 100 times better. It's good for nearly all purposes ketchup is, and it's much less sweet (not sure if it has less sugar, but certainly taste-wise). I guess it fulfils the same niche for us as hot sauces do in the US (in my opinion, hot sauces have more flavour variety, but don't prioritise a "sauce" texture in the same way other condiments do).

[@probablylater5836]

Man! I needed these kind of people in my life. To talk about food and food philosophy for a minute to an hour.

[@polargranola]

I'm glad they brought back the conversational format but the setting still makes it feel kind of cold and sanitary. It feels like a more scripted Buzzfeed video rather than what they've been putting out

[@yas7689]

exactly what i meant. prefer the old, more personal, "wfh" format. this feels too "tasty", hate it.

[@ilsukdyang8134]

The consistency of Shaun's ketchup makes it look more like gochujang

[@matthewwheeler7037]

One tip for straining: using a ladle to push something through a sieve instead of a spatula can make life easier. It lets you apply downward pressure a bit more easily and the shape of the ladle conforms to the shape of the strainer, especially if you have a bowl-shaped one (as opposed to a more angular chinois). I forget where I learned this tip but it did make a difference!

[@Tanaram]

If you ever have ketchup that isn’t to your taste I turn it into home made bbq sauce. It caramelizes perfectly for bbq purposes

[@mikat2782]

Off topic, but Inga’s hair looks amazing!!

[@Julie701000]

And her skin? OMG it's perfection.

[@VanisLim]

Glad the team are back together with a new kitchen setup, hopefully that means they could make use of the setup and bring different type of content to us in the future! But it is worth pointing out that the sound engineering for this episode is noticeable off, the tuning for each host's voice are definitely not the best, along with the lack of compression and wrong volume level of ambience sound inbetween the conversation too, hope the team noticed the possible audio improvement that could make the show better in the future and bring back the same vibe the channel used to have at the same time.

[@carolinebennett5615]

HP sauce, or brown sauce as we often call it in the UK, is rarely mixed with tomato ketchup (or red sauce!). When I make a bacon sandwich for people I ask “red or brown sauce?”. I love brown sauce in a sausage sandwich (just out the pan) but ketchup in a bacon sandwich. Brown sauce would be much better in your meatloaf I think. It’s great with or in cottage pie. Love the show.

[@peterbaines1763]

Wars have been waged over questions smaller "then ketchup or brown sauce"

[@mathiaspedersen7171]

This video format is 10/10, I could easily watch 100 episodes. Also the best thing, is when you guys mix the people up. The different cooking styles, is what does it for me.

[@dyo1877]

Loved This episode! It was so fun seeing you guys interacting and discussing about the dishes

[@kaemincha]

loving this setting and group so much!! always motivates me to experiment and get creative. great job.

[@FlowersInTheVase_]

I recently started making this Korean sauce I found by Maangchi. It's equal parts honey, and ketchup and then as much gojuchang to make it to your spice level. It is literally so addicting, I've put it on tofu, on chicken, with fries, super delicious. But like both I and Inga, you need to like sweetness with ketchup.

[@andyqv-goodvibes1900]

omg i have to try this

[@FlowersInTheVase_]

@@andyqv-goodvibes1900 You really do! If you want actual measurements, the recipe for the sauce is in Maangchi's video called "Sweet and crunchy tofu"

[@j.a.c3350]

I do like this, but I do wish that Inga and Andrew had brought their dishes for all of them to try. Like, why not? It's one thing to keep hearing about your method, it's another thing to taste the results.

[@JenniferJadeKerr]

It's a testament to how much I like your show that I watched this episode, because I hate ketchup. The only reason I have it in my fridge is for when my mom comes to visit, or the rare time I make sweet and sour meatballs. Regardless, great episode! 😁

[@k.k.7797]

I thought Inka was great in this episode! I’m not sure if she seems more confident in this one or what, but I hope she continues to grow as a chef & online presence!

[@lemonadeslices]

i really enjoy watching everyone interact - very glad this format is back. thank you!

[@Kacenka35]

I love how they were all just trying to figure out how to improve the homemade ketchup, giving Shaun tips for the future

[@Bellaswift135]

I’m from hk and ketchup shrimp is definitely one of my favourite dish from my childhood 💜

[@tempesttube]

To get thick sauces through a sieve, I just use a spoon and make a circular motion like I’m stirring while keeping the spoon in contact with the bottom. When the backside of the spoon is moving forward, the sauce is squeezed through. The greater the contact area between the spoon and sieve at that moment, the better.

[@littlsuprstr]

Sean! That looks like a meat cleaver. Get a Chinese cleaver (cai dao)! Make a video about that. Chinese cleavers are awesome, practical, and good ones can be found cheap. You can also get super expensive, beautiful ones made in Japan (chukabocho). I've made the switch from European and Japanese knives to using a Chinese cleaver made in Yangjiang (China's cutlery city like Solingen or Seki). I've never looked back.

[@federico3652]

I don't think any type of cleaver is ever the best choice, to chop onions. 😂

[@100nitrog2]

@@federico3652 A Chinese cleaver is their equivalent of a chef's knife. It is not a heavy blade intended to hack through bone. It is capable of every intricate cut that a chef's knife, deba hocho, or any other general purpose knife would be. 'Cleaver' is just a name given to the knife because it looks like a Western cleaver.

[@TF_NowWithExtraCharacters]

@@federico3652 It's called a cleaver because of translations, but it's thin like a regular chef's knife, just with a wider side. Pretty good for vegetables (cai dao literally means vegetable knife). Plus you can use it like a bench scraper once you finish chopping the onions.

[@federico3652]

Thanks guys, very informative! I'm a former chef, so I'm a stickler for terminology and using proper tools, so I was a bit confused with the "cleaver" stuff. Didn't know it wasn't actually a cleaver!

[@TF_NowWithExtraCharacters]

@@federico3652 Nice! Translation errors do get frustrating at times. On the other hand, that's a whole new world of tools and techniques to explore, if you're keen :)

[@suazim1494]

man Inga's shrimp ketchup rang so true to my home cooking. here in Bangladesh my ammu can put ketchup in anything and it tastes so good. Shrimp, meat, rice heck yes south asian cooking is so diverse loved this episode guys

[@gregmuon]

"So it's like a hot shrimp cocktail." 😂🤣 Hilarious. Anyhow, who doesn't like a shrimp cocktail?

[@ryanchon8702]

love seeing all y'all together!

[@mikeyaustin7526]

So happy the cooking process is back! That's my favorite part!

[@kelseycorazzini1963]

I love seeing you guys try it and trouble shoot together! A nice addition to the remote episodes

[@mariaderoche1751]

Lovee the new kitchen setup!😊so glad to see everyone together again

[@EmilyOlson]

It's so inspiring to see 3 pros just experiment and create recipes. Makes me inspired to be more creative in the kitchen!!

[@jennahavelin6233]

Love these videos! Sean is such a great addition to the A.T.E. team. Can we get some more Alvin and Adam content??? :D

[@krgnx666]

The whole time Andrew was showing his meatloaf I was really like where is the Worcestershire!! I’m glad he said he added it at the end.

[@alysewilton3211]

I make a similar ketchup meat loaf glaze as Andrew! I use ketchup, vinegar, and brown sugar. It's the best, also agree that the crispy bits are the best!

[@yas7689]

Idk why the WFH/Remote sharing version feels better, it's more personalized/intimate (?) idk

[@lullaby501]

Immediately thought of Inga’s recipe when the video introducted the use of ketchup cos in Asia we use ketchup in all sorts of dishes from Shrimp, fish and Chicken.

[@CBEEBLE]

1 tablespoon ketchup 4 tablespoons of yoghurt or mayo or half and half 1 dessertspoon of Worcestershire sauce Good squeeze lemon juice or lime juice, 1/4 teaspoon sweet paprika S & P to taste Mix in chilled prawns/ shrimp Serve on either halved avocados or shredded iceberg lettuce dust with sprinkle of sweet paprika and a wedge of lemon. For a fast quick prawn / shrimp cocktail 🦐🦐🦐

[@ronnierockit4468]

This series is awesome, this episode is awesome, well done everyone

[@mandywaynick8725]

I don't really make meat loaf but my mom always made it in a 4"x9" loaf pan and then you would get it in slices. Thinking about it now it would be so fun to put it in a interesting bundt pan, or oooh mini bundt pans for single servings and have the glaze thin enough to pour over after it's cooked to resemble icing. There are actually tons of shapes available for bundt pans (less options for mini, but hey most of the charm for those is that it's small and not so much the design itself)

[@lukethomas658]

Clicked for Andrew, was charmed by Inga. I liked how she was engaged in everyone's process.

[@aurifulgore]

Inga intensely saying 'pate of meat' got me 😂 Now I can use up more of the ketchup in my fridge.

[@SheeraAlaine]

Sean is just so awesome.

[@Jay-hk7tx]

Oh god. I loved Sean. 😂😂 He resembles everyone in the kitchen

[@vimmaemiilia]

Finally, I see someone else put pepper on ketchup! It's a thing here in Finland, but my friends my elsewhere always tell me they have never heard of that

[@xiayramm]

in the philippines, we would do something similar like what inga did. except the sauce would consist of banana ketchup, butter, sprite/7up, lots of garlic and black pepper, and some onions.

[@terryblueberry]

About To Eat finally met!!

[@XYZ-zi9es]

In Brazil, we make a version of strogonoff with ketchup. It's probably very, very different from the Russian original, but very delicious. So you stir fry beef or (usually) chicken with onions and garlic. Add cream, then season with salt, ketchup, a bit of mustard and then whatever spices you want (I usually add paprika and turmeric). It's served with rice (Brazilian rice is seasoned with garlic and salt) and shoestring potatoes.

[@aprlshowers]

I really liked starting off with Sean breaking down what goes into ketchup so we get a sense of this familiar flavor profile. It would be cool to add a little history about it too since there are a lot of misconceptions about its origins!

[@jonpmonroe]

I know I've been hating on your videos lately, but I this one was fantastic. Such neat ideas and makes me think about ketchup differently. I love the idea of ketchup as a spice mix instead of just one ingredient. Keep up the good work!

[@evan6258]

Production quality is perfect

[@samsarawiro]

the HK ketchup shrimp reminds me so much of some classic street seafood dishes in indonesia! when i think about it the indo dishes are definitely highly influenced by chinese diaspora, our version would not have OK/HP sauce but instead thick sweet soy sauce (kecap manis). other than that we'd also have the ketchup, worcestershire sauce, spring onions, shallots, and tomato! we also definitely add a bunch of chilli lol. some vendors cook them with browned butter which is super unhealthy but godly delicious. hope that when you one day visit us you get to taste it!! lots of love to this episode and about to eat team 💞💞💞

[@akankshasharma9316]

fun fact: most companies use pumpkin in large quantities other than tomatoes to make ketchup , which is not only cheaper but also gives this sweet texture to the ketchup

[@janicetanumihardja808]

Rie shouldve joined and showcase Japanese yoshoku cuisine

[@nicholehayden2779]

Inga is so excited about ketchup throughout this video and it makes me happy.

[@aubrey7202]

is no one talking about how nice andrews hands are? like they are beautiful.

[@raeperonneau4941]

These are awesome but I’d love to see everyone trying each recipe and seeing the reactions.

[@SauerPatchGardening]

That shrimp too! Yes. Lovely

[@anarane9886]

Ketchup is a staple in my family's cooking, and we don't ever use it for dipping! Instead we use it in marinades, the sauce for fried noodles and fried rice, put a dash in soups and also in gulai which i can only describe as a malay-style curry. we also put in instant noodles!

[@Cellomoji]

Ketchup into Tteokbokki! It’s a must😋😋

[@anitaoegema1391]

One of favorite things to make with ketchup is a red curry sauce and cook chicken drumsticks in it. Pour it over rice. My kids love it. Never any leftovers.

[@lkf8799]

My grandma used to add a can of vegetable soup to her meatloaf 🤗 I would love giant meatballs! Awesome 😎

[@DH-iy1cp]

So happy to hear Andrew pronounce Worcestershire correctly!

[@Lonleypotato69]

I love the reality of this show nothing too perfect

[@jacobsmith-hi6ey]

for my homemade ketchup I caramelize my onions and I use corn syrup and molasses instead of brown sugar.

[@fairladyZ64]

Your homemade ketchup sounds to me like a necessity. I would love to have the recipe because I hate staring at what is in my refrigerator under the name of some corporate entity.

[@Tishalonghorn]

Oh yum I’m absolutely making Hong Kong style ketchup shrimp ASAP 😍😋

[@brendanhoffmann8402]

My all time guilty pleasure is making Greek Spanakopita (Spinach and ricotta pie) and dousing it in ketchup before I dig in!

[@ghostgirl6970]

The Philosophical Ketchup Discussion is actually fascinating!

[@twilight1527298]

I think my Maw-Maw, my mama, and myself are the only ones who don't use eggs, nor milk, nor even breadcrumbs in our meatloaves. It's just oats, ketchup, onions, and occasionally Worcestershire sauce in ours. With it being all beef. Still never turns out dry.

[@unbreakable747]

I just like how Inga gasping to every detail of cooking🤭 Love you Inga😍😍❤❤

[@prudentiakg]

Loooveee the pun! Gonna use it all to frequently

[@hermeticbear]

they get that glossy texture through the wonders of industrial processes that can achieve force and pressures beyond what we can achieve. I do love making my own ketchup. It was delicious. I don't add sugar because the natural sugars in the tomato are enough for me.

[@faomosgirl]

Great recipes! I really want to try the shrimp. :) I came down here to share a recipe my mom made all the time when I was growing up called 'Deviled Beef strips". It's made with leftover roast beef cut into strips. It's kind of like a sloppy joe vibe, but with chunks of beef instead of ground meat. Recently, I got the recipe from her and made it for the first time as an adult and it is still really good. It has a ketchup-based sauce with lots of onions and garlic. You just sautee everything in a pan then throw in your protien. I think she got the recipe from a magazine in the 90s and I've never been able to find a similar one online. Also, it is not very spicy but I think it gets it's name from the red-ish colour. I subbed in gochujang (instead of horseradish) last time I made it and it was really good. Mom’s Deviled Beef Strips Ingredients 2 cups leftover roast beef ½ an onion, chopped 1 clove garlic Oil ½ cup quality ketchup 2 tbsp. Vinegar 1 tsp. horseradish 1 tsp. dry mustard ½ cup water Directions: So I sautéed the 2 cups of sliced beef then add the 1/2 cup of chopped onions and cook them until they soften a bit too. Then I add the garlic. Then I mix 1/2 cup of good ketchup, 2 tbsp of vinegar, 1 tsp of horseradish, 1 tsp of dry mustard, 1/2 cup of water. I let it cook until thickened 10 to 15 minutes. *You could throw in a little brown sugar if you wanted but I find the ketchup takes care of the sweetness.

[@JohnHausser]

Should do an épisode on raw 🥩/salmon ! Tartare! Carpaccio ! Etc. Cheers from San Diego California

[@mandywaynick8725]

Should definitely do mayo next feel like it's more versatile

[@yeppueda9028]

Love this format

[@TheJensPeeters]

The thing I dont get from the seriouseats ketchup recipe is that they put it sugar int he sauce in the beginning. It doesnt make any sense: First it doesnt really chemically change through the cooking so its just unnecessary, secondly it is hydroscopic, so it makes evaporating the water more difficult and third it doesnt allow for seasoning to taste, which is important, not only because people have different prefernces but also because tomato acidity, sugar content and the other chemical make up just changes from brand to brand. I think they get the smooth texture from thickening agents like xanthan gum or pectine, dont know what they use

[@Furryfriendsvlogg0]

YUUMMY! Ketchup is also usable for festivals, parties and when you go to your father in law

[@carpediem5232]

Most tomato ketchups add locust bean gum, modified starch or something like it to emulsify the sauce and get the glossy effect.

[@samsarawiro]

every time i go to the comment section of about to eat i learn so much

[@wtfryxn]

had fun watching this!