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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

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All About Maple Syrup

Lobo
Lobo
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Join date : 2013-01-12

All About Maple Syrup Empty All About Maple Syrup

Post by Lobo Fri 08 Jan 2016, 9:05 pm

All About Maple Syrup
All About Maple Syrup Img75
Pure maple syrup is made from the boiled sap of the sugar maple tree. The caramel-colored, maple-flavored corn syrup commonly drizzled on waffles and pancakes and called "pancake syrup" has no relation to the real thing.

In early spring, throughout Canada and the northern United States, most notably in New York and New England, taps for collecting sap appear on the trunks of maple trees. Sugaring season, as it is called, lasts for a month or so, as long as the nights are cold and the days are warm enough to get the sap rising. A long boiling reduces the clear, fresh sap to a rich, aromatic, amber syrup. Good-quality maple syrup will taste of vanilla and caramel. To make a single gallon of maple syrup, up to 40 gallons of fresh sap must be boiled down.

Selecting
Blended maple syrups contain anywhere from 2 to 15 percent real maple syrup. Pure maple syrup is expensive, but it is so flavorful that less is needed. Maple syrup is graded according to its quality and color. In general, the lighter the color, the milder-tasting the syrup.

Storing
Smaller amounts that can be used within 2 months can be kept in an airtight container in a cool, dry place. Store large amounts of syrup in an airtight glass container in the refrigerator indefinitely.

Preparing
Use maple syrup much as you would honey. Add it to barbecue sauces, muffins, quick breads, frostings, glazes, fresh fruit salads and salad dressings. And, of course, drizzle it generously over pancakes, waffles and French toast.

Adapted from Williams-Sonoma Kitchen Companion: The A to Z Guide to Everyday Cooking, Equipment and Ingredients (Time-Life Books, 2000)

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