Chef Ernesto Uchimura of the Los Angeles restaurant Plan Check recently invented ketchup leather for burgers. While ketchup is a staple at most restaurants and diners, the tomato-based condiment can cause some dishes to become soggy and unappetizing. Ketchup leather is designed to help consumers enjoy the taste of ketchup without compromising the texture of their dish.
Ketchup leather is similar to dehydrated fruit in that it boasts a firm, yet malleable texture. The solid condiment is made by dehydrating ketchup and pouring it over sheets of parchment paper. Once dry, the ketchup turns into a leathery substance that can be cut into individual squares. Although the ketchup rehydrates when it comes in contact with a hot patty, the condiment will not make the burger soggy.
Uchimura's invention could help to put an end to soggy burger buns everywhere.