MAPLE SYRUP | CHEF'S IDEAL SECRET

JD

September 27, 2019

0

cooking-tips

THE MAGIC OF MAPLE SYRUP

What is breakfast without maple syrup? On pancakes, waffles, French toast, or even for dipping sausages in, this all-natural nectar is a must-have. Pure maple syrup is simply sap from sugar maple trees that is collected and boiled to concentrate its sugar, with no additives or preservatives. Commercial maple syrup comes in various grades, although there is no universal system for grading. International grading uses color and flavor combinations to label syrup; if you’re looking for a syrup to use in baking or cooking, look for labels that say “dark.” The lighter the color, the more delicate the flavor.

During a recent tasting of eight pure maple syrups, we found that they all tasted similar, so our advice is to buy the cheapest all-maple product you can find. We do not recommend pancake syrup, which is artificially flavored corn syrup that often contains no real maple syrup at all. Because of its high moisture level and lack of preservatives, maple syrup is susceptible to the growth of yeasts, molds, and bacteria, so we recommend refrigerating it. Once opened, maple syrup will keep six months to a year in the refrigerator. For longer storage, keep it in the freezer. It will never freeze solid because of the high sugar concentration; at most, the syrup will become thick, viscous, or crystallized during freezing, but a quick zap in the microwave will restore it.

Also see these post for
Food safety
Ideal Habits of a Cook
Secret Starter Kits of a Cook
Basic Staple Ingredients
Secret Ingredients for the Next Level