Is your maple syrup all that it should be? Real maple syrup can be used not only for pancakes but also in many savory dishes.
When choosing maple syrup from the store, it is important to read the ingredient label. There should be only one: maple syrup. Just because a bottle is labeled all natural does not mean that it is pure or real maple syrup. Cheaper syrups, usually labeled pancake syrup often have no trace of maple syrup in them at all.
Maple syrup comes in four different USDA grades, lighter and darker. The darker grades (the syrup is darker in color) are best for cooking because the flavor tends to be stronger and more earthy, so it won’t fade with cooking. Darker syrup is produced later in the season.
Grade A Light Amber, also called Fancy, is very delicate.
Grade A Medium Amber is most often used as a table syrup used for pancakes, waffles, etc.
Grade A Dark Amber, is great for cooking
Grade B is the darkest syrup and the last of the season.
You can experiments with the different grades and see which one you like best for non-cooking use.
Maple syrup can be used in a variety of different ways in your cooking. It can be used to make salad dressing, on carrots or sweet potatoes, as a glaze for chicken, pork, or fish, or to flavor whipped cream or butter. You can even make your own maple syrup soda by adding a couple of tablespoons to club soda.
To store maple syrup, keep it in the refrigerator for up to six months. It will store unopened in the pantry for about a year. You can also freeze it to store it pretty much indefinitely. During freezing, the syrup will thicken, but warming it to room temperature will bring it back to its normal consistency.
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