Science saving us again! One weird research project at a time!
According to the New York Post, science may have discovered a better way to get to the bottom of that bottle. Australian researcher Anthony Stickland, who teaches chemical and biomolecular engineering at the University of Melbourne in Australia, says there is a proper way to coax ketchup from its container.
Stickland says the reason the condiment is so hard to pour is because “it is technically a solid, and not a liquid.”
As Stickland explained to Melbourne’s Pursuit, ketchup is actually a “soft solid” like paint or toothpaste, which means it doesn’t yield to pressure the way that milk or water does.
Here are the Steps! [Yes there are STEPS]
Step 1
Start by giving the sauce a good shake to spread the solid particles evenly throughout the remaining ketchup in the bottle *with the lid on*
Step 2
Turn the bottle upside down and thrust it downward — then swiftly stop. If there’s not much left in the bottle, you may need a strong whack to dislodge tomato sauce from the bottom.
Step 3
Carefully turn the bottle upright so that the ketchup stays near the neck. Remove the cap, then slowly tilt the bottle downward at a 45-degree angle. Then with one hand around the bottle neck, and the other delivering gentle but firm taps on the bottom of the bottle until the sauce flows.