![]() ![]() You may love maple syrup more than the average person but it’s the rare occasion that you’ll use a whole can all at once. It’ll prolong the life of your maple syrup. That’s why we recommend that you put that beige plastic jug with the maple scenery on it into the fridge. However, tests have shown that some receptacles, while quite lovely, do not provide foolproof barriers to oxygen. Maple syrup (if it’s been boiled and packaged according to our standards) keeps at room temperature for a very long time in most containers, including glass or squeeze-type plastic bottles. That’s why, as long as each step is followed correctly, an unopened can of maple syrup will keep for several years. Maple producers hot-pack their syrup (85° C ) so that the containers are sterilized, the way it’s done with homemade jams and preserves. Overboiling can cause the formation of sugar crystals. If it’s not boiled long enough, it could ferment. Maple syrup is made by boiling maple sap to 66° Brix - no more, no less. The proper production and packaging of maple syrup are major reasons for its long shelf life. Those lucky enough to get out to the sugar shack often take full advantage of the situation and stock up by the case! But have you ever found a can of food at the back of the cupboard, not able to remember when (even what year) you bought it? We find ourselves wondering if what’s inside is still good… In Québec, most people buy their maple syrup by the can, either at the grocery store or right from the producer. Learn more about Nutritional facts of the Maple Syrup! Fruit salads, creamy desserts, waffles, French toast, pancakes, crepes, candies and chocolates, caramels,. ![]() Tagines and vegetarian dishes, cookies, cakes, saucy desserts, mousses, ice cream and sorbets,.Marinades, barbecue sauce, sauces for red meat, game, and strong-flavoured fish,.Gentle cooking of fish and shellfish, poultry, and white meats.Salad dressings, emulsified sauces, light marinades, fruit salads, and desserts.The choice for gourmet preparations and fine dining.It adds rich, distinctive maple flavour, as well as nose and colour, to sauces and glazes. This maple syrup is from sap gathered at the very end of the season and therefore has the strongest taste of all. It will take your fruit dishes to the next level! This syrup has a caramelized, more pronounced maple flavour, making it a favourite for use in cooking, baking, and sauce-making. Pure and rich in flavour, with a magnificent amber colouring, this maple syrup is ideal for vinaigrettes and adding a fine accent to many dishes and desserts. You will notice a light golden hue and mild, delicate flavour. This maple syrup comes from sap harvested at the very start of sugaring season. ![]() Maple Syrup in its Range of Colours and Flavours This is why maple syrup is classified by colour and flavour - so chefs and foodies can make a choice that will suit their taste and purpose. As the season progresses, it gets darker and more caramelized. Early in spring, the syrup is generally clear with a light sweetness. ![]()
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