Pure Maple Syrup

Pure Maple Syrup is a sweetener made from the sap of maple trees, and production is centered in the Northeastern United States and Southeastern Canada. Pure maple syrup can be made wherever maple trees grow, and the season usually lasts 4-6 weeks in the spring. It was one of the earliest agricultural crops in Canada and in fact was the standard sweetener in pioneer households until about 1875.

It is divided into two major grades: Grade A and Grade B, and is sold by liquid volume, not weight, and is approximately 33 percent water and 67 percent sugar. It must be graded and labeled properly, in accordance with the color scale standards approved by the state the syrup is produced in (or province, in Canada).

Pure maple syrup is the preferred toppings for pancakes, waffles, and French toast in North America, and is sometimes boiled down further to make maple sugar, a hard candy usually sold in pressed blocks, and maple taffy. It can also be used for a variety of uses, including: biscuits, chicken, fresh donuts, fried dough, fritters, ice cream, hot cereal, and fresh fruit (especially grapefruit).

Although most people use maple syrup in just one way, over pancakes or waffles, there are many, many ways to use it; as a sauce over ice cream or puddings, a natural glaze poured over ham, baked in the hollow of a winter squash, in many other dishes, and even in many elaborate “gourmet” recipes.

Pure maple syrup can be used in just about any recipe where sugar is called for, but contains more moisture than the granulated sugar which the recipe called for so adjustments must be made. For substitution in general cooking, use three-fourths the amount of maple syrup as sugar. When substituting for honey, use a one to one ratio. Pure maple syrup will tend to caramelize and burn on the top and around the edges before a batter using a solid sweetener like white granulated sugar. A tablespoon of contains 50 calories, 29 grams of carbohydrates, a negligible amount of sodium and no protein, fat, or cholesterol. It is an excellent source of manganese and a good source of zinc, which can be sweet for your health.

Pre-Columbian Native Americans, living in the northeastern part of North America, were the first people known to have produced maple syrup and maple sugar. They were used during the American Civil War and by abolitionists in the years prior to the war because most cane sugar and molasses was produced by Southern slaves. During food rationing in World War II, people in the northeastern United States were encouraged to stretch their sugar rations by sweetening foods with it, and recipe books were printed to help employ this alternate source. It became the household sweetener in the Canadian and American colonies throughout the nineteenth century, instead of refined white cane sugar, raw sugar, or molasses.

American tribes of the northeastern United States and southeast Canada first showed French and British settlers how to draw the sap of Acer saccharum, the sugar maple, and reduce it into a sweet, thick liquid known today as pure maple syrup. European settlers introduced iron and copper pots into the process, which allowed the sap to be heated longer, removing more of the water and producing the syrup we have today.

Basic Guide To Enjoying Caviar

They have long been the symbol of luxury and decadence. The tiny morsels that glitter like black pearls are adored and cherished for their savory flavor and often used as a status symbol. Have you ever wondered what caviar is exactly and why it holds such high echelon amongst the culinary enthusiasts and upper class? Here is some basic information about this tasty delicacy.

First off, caviar is defined by United Nations’ Food and Agriculture Oranization as salted, non-fertilized fish eggs (often referred to as roe), specifically from sturgeon or paddlefish. Other fish eggs may be labeled as “caviar” as long as the name of the fish is included. Sturgeon roe in particular holds a prime spot in the caviar hierarchy.

There are four types of sturgeon and hence, four types of sturgeon caviar:

Beluga caviar, are the largest eggs and often regarded as the king of caviar due to their rarity. They are prized for the rich flavor that is creamy that is similar to the consistency of butter. The color of Beluga caviar can vary from light to dark gray.

Ossetra caviar, are medium in size. Most often times Ossetra caviar’s color is dark brown to green-gray and carry with them a nutty flavor. There are also the rare Golden Ossetra caviar which has a very rich flavor.

Sterlet caviar, are rare small golden caviar that was once reserved only for royalies.

Sevruga caviar, are the smallest and most common of the sturgeon caviar. They are light gray in color and possess a texture similar to Beluga caviar but strong flavor.

In addition to these varieties, caviar can be labeled malossol, which means that the roe was preserved with a reduced amount of salt. Malossol caviar is a relatively new method of serving caviar as modern preservation methods of delicate perishables of raw foods have made great advances since the ancient times.

Most of the caviar are produced in areas surrounding the Caspian Sea. Russia and Iran are considered the largest producers of these delicacy. However with the recent recent restrictions in import of caviar from the Caspian Sea area due to dwindling numbers of Sturgeon population (resulting from rampant poaching and environmental destruction) countries like United States, China, and France are fast becoming viable caviar producers.

Though the luster and luxury that the caviar made from wild sturgeon roe are still considered the archetype of what caviar should look and taste like, farm-raised sturgeon caviar are gaining favorable reviews amongst the culinary experts.