Go to the Recipe: Umami Mushroom Ketchup
Hi, can I use the oven to bake the mushrooms and onions instead? How to adapt the recipe? Sadly no charcoal grill!
Thank you! So excited to make this. You help make this pandemic tolerable
Hello Wei, You can utilize your broiler to achieve the charred and toasty bits. You can also roast the mushroom and onions in the oven.
Hello! What can replace molasses? Is glucose syrup suitable?
Make an invert syrup with brown sugar, it's easy.
Simple sirup?
Could porcini mushrooms be used instead of portobello?
ohh yea, only if you want it to be better...
Did I just read a recipe that calls for canola oil? I did. I'm not amused at all! Unless you can find a canola oil that isn't extracted using heat and chemicals (you can, but it's kinda pricey) avoid that stuff at all costs. Canola oil is awful when you digest it (unless you have a truly excellent product, which is near impossible to find) and nobody I know ever cooks with it, or uses it raw for that matter. Like salt, the oil you use is incredibly important to your finished product. So, Chefsteps boys and girls, what's with the canola oil, huh? Any old canola you find at your horrific local grocery store is cool in your view? Please explain. I'm Canadian, and so is canola (rebranded Rapeseed oil is what it is), so I'm pretty sure I'm right in saying, please keep that stuff out of your kitchen. Care to offer some rebuttal here? If not, please use or recommend something else!!
The text says 1/2 in slices but the pix say 1/4 in. You weigh stuff by the fractional gram and get do any better on thickness?)
Is it correct that your recipe has the onion go from 250g raw, to 45g after grilling?
Yes this is correct. Of course the above weight is approximated per onion size and depending on how much the onion is grilled will determine the final weight. You will probably have some extra onions and just need the 45 g after grilling. Sometimes onions fall through the grates.
Half inch for the mushrooms and quarter inch for the onions.
You must be fun at parties.
I recommend removing the allspice and clove pods before blending
Out of curiosity, what is the purpose of boiling the vinegar mixture? Just to dissolve the sugar? To drive off some acetic acid? Thanks!
Just to dissolve the sugar.
I just made this and it's delicious. My only issue was with the end of step 5, passing it through a fine-mesh sieve after blending - I tried but absolutely nothing was coming through. I've bottled it without that step, which I think is fine - the texture is not perfectly smooth but I'll just call it 'rustic'. I did add more onion and mushroom than called for in step 5, as I had a bit extra on the grill that I didn't want to waste - maybe that just made it too thick to sieve? Or does my blender just suck ass?
