I doubt I’d like it for the things I tend to like ketchup with, because any thickened sauce that firm is going to have less presence on the tongue. Ketchup is a sweet, vinegary punch. You thicken that enough for a slice, and even if it’s meltable, you still don’t have the same capability of the relevant compounds to spread across the palate in the right way just isn’t there.
But it’s not some kind of crazy idea. There’s plenty of ways to get a “gel” version of a given sauce or condiment. Hell, an aspic isn’t exactly far off from this as it is, and tomato aspic is yummy as hell, if not as punchy as ketchup.
I’d try it.
I doubt I’d like it for the things I tend to like ketchup with, because any thickened sauce that firm is going to have less presence on the tongue. Ketchup is a sweet, vinegary punch. You thicken that enough for a slice, and even if it’s meltable, you still don’t have the same capability of the relevant compounds to spread across the palate in the right way just isn’t there.
But it’s not some kind of crazy idea. There’s plenty of ways to get a “gel” version of a given sauce or condiment. Hell, an aspic isn’t exactly far off from this as it is, and tomato aspic is yummy as hell, if not as punchy as ketchup.