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Tubes for the extraction of sap
In North America, maple syrup and its artificial imitations are the preferred toppings for pancakes, waffles and French toast. The production is concentrated in February or March, depending on weather conditions. To make the syrup are made holes in the trunks of maples and inserted pipes called spiles. these make the sap drips and is contained in buckets or plastic tubing. The sap is immediately transferred through a valve from the recipient to a stainless steel pot, where the kitchen until it is so sweet syrup. The syrup flows deflectors from pan gradually becoming more dense, and it is automatically removed when you have the proper thickness. During the reduction process adds a small portion of fat (usually butter) so that the sap does not make much froth on the boil. The process is slow, because most have to boil water to achieve desired consistency. It requires approximately 40 liters of sap to make 1 liter of maple syrup, and a mature maple produces some of that amount during the last 4-6 weeks that the season of production, although this varies according to the tree and the weather. Generally the trees are not used for the extraction of sap to have a diameter of 25 centimeters at its media ‘in New England this means that the tree must be at least 40 years.
Traditionally used as fuel wood for cooking, but now is used in natural gas or carafes to better control the fire. Excessive heat can damage the syrup, and a pot boiling dry could explode.
Early productions are of higher quality. Cloudy weather is the best to produce syrup, the days with temperatures above zero and nights with temperatures below zero, with snow covering the ground, are ideal. The syrup produced to season (frost-free night) is dark and said that the taste is not very good, which diminishes its value.
The process must be done as soon as possible: Store the syrup for a long time can cause the sap to ferment (see fermentation), and too much cooking can also reduce the quality of the product. Usually, the process ends in just a few hours. However, some maple syrup is cooked more than usual to make maple sugar. This is often marketed in the form of blocks and candy.
Most of the maple syrup-flavored currently sold in the U.S. market are imitation syrups, and usually have a small piece of real syrup (for advertising) or are entirely artificial. In addition, they are cheaper and in most cases are much thicker than real maple syrup. The real maple syrup is considered superior by almost everyone, although some of the people who are accustomed to consume the substance with maple syrup and they usually do not prefer to consume the genuine imitations. The people of Quebec call these cheap imitations of sirop POTEAU ( ‘postea syrup, syrup produced allegedly sucking syrup telephone poles). want to build kitchen ‘and Kitchen, Home, Stove, Refrigerator, Home Gas … The conversion of natural gas to liquid propane gas (LP) is also available …
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Get more:
- Cooking for Profit Peoples Natural Gas Company by peoples natural gas company (Paperback – 1967)
- Super Natural Cooking: Five Ways To Incorporate Whole and Natural Ingredients into Your Cooking by Heidi Swanson (Paperback – Mar 2007)
- Lynx Gas Grills 30 Inch Built In Natural Gas Grill With 1 ProSear Burner And Rotisserie L30PSR-1-NG by Lynx