Making a condiment takes for ever and requires a great deal of salt or sugar. Sometimes the results are delicious; sometimes they smell like death
The world of processed food falls into three categories: things that are always better when you make them yourself, but are a hassle (such as bread); things that are always better and no hassle (pancakes); and things you can never make as well as the shops make them (tomato ketchup and a particular kind of chocolate cake that we will discuss another day). The third set is the most confusing – exactly what can a factory do that I can’t? It was in this fog that I embarked on a homemade ketchup.
I wanted a recipe penned by someone with a vested interest in the homemade variety; someone whose livelihood depended on it. Reader, I ended up on ikea.com. Ikea sells chic ketchup bottles, which nobody would buy without this specific storage need.
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