Ketchup's story begins in 17th-century China as a fermented fish sauce, quite different from the tomato-based condiment enjoyed today. McDonald's is a massive consumer of ketchup, highlighting its role in fast food. The challenge of ketchup's slow flow led to packaging innovations like the squeezable bottle. There are even official standards for how fast ketchup should pour! Early ketchup recipes weren't always safe, with some containing questionable ingredients. Because ketchup is a non-Newtonian fluid, there's a trick to getting it to flow more easily from a glass bottle: give it a tap near the neck of the bottle. The slight pressure will alter the viscosity just enough to get things moving. If you want to do some kitchen science playing with another non-Newtonian fluid, try mixing up some oobleck with cornstarch and water. For health-conscious consumers, checking sugar content or making homemade ketchup are good options.

Here is the basic ketchup recipe shared in the episode:

To start, you'll need a large can (about 28 ounces) of good quality crushed tomatoes or about 12 ounces of tomato paste if you prefer a richer, more concentrated base. In a medium saucepan, you can begin by sautéing a small, finely chopped onion (about 1/4 cup) in a tablespoon of olive oil over medium heat until softened, about 5 minutes. This step is optional but adds a nice depth of flavor. Then, add the crushed tomatoes or tomato paste to the saucepan.

Next, stir in about 1/2 cup of apple cider vinegar or white wine vinegar, and 1 to 2 tablespoons of your preferred sweetener – maple syrup, honey, or a sugar substitute work well. Start with less sweetener; you can always add more later. For spices, a classic combination includes 1 teaspoon of onion powder, 1/2 teaspoon of garlic powder, 1/4 teaspoon of allspice (or a tiny pinch of cloves), and salt and pepper to taste – start with about 1/2 teaspoon of salt. Bring the mixture to a gentle simmer over medium-low heat. Reduce the heat to low, cover partially, and let it cook for about 30 to 45 minutes, stirring occasionally to prevent sticking and allow the flavors to meld and the sauce to thicken. If it gets too thick, you can add a tablespoon or two of water. Once it's reached your desired consistency, remove it from the heat. For an extra smooth ketchup, carefully transfer the mixture to a blender (let it cool slightly first if your blender isn't designed for hot liquids) and blend until smooth. Taste and adjust seasonings if needed – perhaps more sweetener, vinegar, or salt.

Want to learn more? Head over to my website www.funfactsdailypod.com and be sure to listen to my other podcasts Who ARTed: Weekly Art History for All Ages or Art Smart. For family fun, check out my son's podcast Rainbow Puppy Science Lab

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