Menu project Assignment Example | Topics and Well Written Essays - 1000 words

Menu project - Assignment Examplechopped sweet red chili without seeds 2 cloves Bunch fresh basil with leaves picked and stalks chopped 1 teaspoon of freshly ground black pepper 1 tablespoonful of coriander seeds Sea salt 1 pound of chopped, seeded and cored tomatoes ? cup of soft brown sugar ? cup red wine vinegar Directions dimension the vegetables, ginger, olive oil, chili, basil stalks, garlic, cloves and coriander seeds in a saucepan. Season these mixtures with a pinch of salt and the pepper. While often stirring, cook in moderate genus Oestrus for between 10 and 15 minutes until softening. Add tomatoes and then 1? cups of cold water. Then bring this to boiling and gently simmer until it reduces by close to a half. Add basil leaves and whiz using a hand blender and push through sieve twice. Put the sauce in a clean pan and then add the sugar and vinegar. Heat the pan and simmer until it thickens then correct seasoning to taste (see Appendix I). Introduce the cetchup to jar s and allow for cooling before tightening the lids (see Appendix II). Keep stored in a refrigerator. This should be kept for up to six months. Ingredient Comparison In both the home-brewed and the Heinz tomato ketchups, natural sources have been used for flavoring. Though Heinz (2013) does not disclose in its ingredients the exact sources of these flavorings, it appreciates that natural flavors were used. On the other hand, the homemake ketchup has the concentrations of the seasonings varied to get the appropriate flavor. Additionally, the powder from coriander seeds has been used for flavoring purposes. While the brown sugar sweetens the home-brewed ketchup, Heinz does not disclose its decoy which could be included in one of its ingredients. Nonetheless, it should be appreciated that the tomatoes used contributes to a large extent to the flavor of the ketchup hence the ability to situate the flavor of home-brewed ketchup by varying the kind of tomatoes used. The major ingredie nt in both the processed and homemade tomato ketchup is the tomato. This forms the stern of having this food output. However, a difference in the form in which the tomatoes are used would be noticed. The homemade tomato ketchup uses tomatoes in raw form, as would be picked from the farm (Oliver, 2008). These would be sliced and taken through the recipe directions for making the ketchup. But in the processed Heinz tomato ketchup, tomato concentrate made from red ripe tomatoes would be used. This concentrate resembles the product of boiling and gently stirring the initial ingredients as described in the recipe direction for the homemade ketchup. It would also be critical to point out the fact that Heinz particularly uses red ripe tomatoes hence the deep red color of its final product (see Appendix III). But as seen in the recipe, homemade tomato ketchup gives the option of using these red tomatoes or raw tomatoes or the orange ones depending on the desired end product. Furthermore, it would be appreciated that Heinz uses various syrup forms corn syrup and high fructose corn syrup to achieve the desired viscousness for the final product. These are commercially available syrups. On the other hand, the homemade ketchup makes use of olive oil to achieve the same effect. Finally, while the homemade tomato ketchup has its ingredients well outlined, Heinz generalizes its ingredients. Apart from the natural flavors, it also gives spices as its ingredients (Heinz, 2013). These general terminologies conceal the exact