/ck/ - Food & Cooking

>>10364811
Damn I paid 8 bucks for a tiny little bottle of this stuff a few weeks ago and keep it locked away in the safe. but damn I love me some maple sugar

8 bucks for how much? Hope it wasn;t in plastic. PLastic sucks.

I make my own.

>>10366838
12.5 fluid oz.
this was purchased at giant eagle though, one of the priciest grocers around here. it was a glass bottle
>>10367108
I'd really like to do the same

>>10364811
Maple syrup on snow, do Canadians actually do this?

>>10367135
yes, not on our own but every kid goes to the maple farm as a field trip when theyre young and tries it. Even better are pic related

I've got 20 acres of mature maples and I dont do shit with them. come at me

>>10364811

Can you explain the "maple wars" and why is it such a big deal in Canada?

>>10367387
I guess they have to fight about something. Although, with them supplying over 70% of the US market, they should be as happy as arms dealers.

>>10367108
Same. Boiled last weekend and got a gallon or so.

>>10367154
B A S E D
A
S
E
D

>>10368392
how much sap do you think you started with to get that gallon?

>>10369067
It is all dependent upon how much sugar was in that original sap.

>>10367108
I want to try tapping birch trees but I have to wait a few years before I can start that.

>>10370021
Oof. Big chore there. Birch sap is really low in sugar. Can take 100 gallons to get one.

>>10367154
we go to a maple farm in maine too. they gave all of us vanilla ice cream with maple syrup on top

>>10370050
huh?

>>10370008
not the answer I was looking for. thanks for trying I guess.
I was wondering how many gallons of sap was used to make that anons one gallon of maple sugar

>>10365044

nigger little bottles are tourist tier. you gotta buy the 1 litre jugs when they're on sale. $12 for a litre and it lasts me over a year.

>>10370061
I can tell you my year so far. 55-59 gallons of sap per gallon of syrup.

>>10370037
But it tastes so good. And Ill have the free time.

>>10370072
not fond of wintergreen. prefer mapliness.

Glass me baby!

reminder only savages buy maple in glass bottles

maple syrup comes in a can and should be as dark as a nigger

>>10370085
Luckily theyre not exclusive. We can use either. I still have half a gallon from last maple sunday. Which is good. I didnt get to go out this year.

>>10370092
>only savages buy maple in glass bottles
Savages buy it in plastic. Glass is for connaissers...

>>10370105

glass is for when you enjoy getting reamed in the ass by bloated prices.

>>10370159
Whut? I guess if you do not need to store your syrup for a long time you might buy it in plastic. Otherwise, them plastic containers transmit fridge stank to your sryup.

>>10370173

or you could just transport your syrup to a new container like somebody who isn't retarded.

>>10370178
So, when you do this transfer, do you bring the syrup up to 190 for 5 minutes and put it into a newly sterilised container?

Why not just buy it in glass to begin with?

>>10370188

are you implying that your syrup doesn't instantly become compromised the second you open it to use it, you complete retard?

>>10370225
Aren't you sweet with your agro. Enjoy your heart attack or aneurism, whichever comes first.

>>10370232

>proves himself to be an idiot
>doesn't know how to spell
>defaults to personal attacks

how to know you won the argument 101

>>10370225
Go fap. You will feel better and not choose to take out your failures on others.

>>10370278

>it's an the other guy pretends to be somebody else because he can't counter my argument episode.

>>10370285
Hey bartender, care to show me my spelling error?

As for defaulting to personal attacks, who called who a retard first?

The whole point of having to reheat when you repackage is that opening the package contaminates the product, so putting it in a new one would behoove one to sterilize both the product and the new container.

Now that you have been shown that on all of your accounts you have been wrong and a ass, can you kindly take your attitude to /pol/?

>>10367135
That is rock salt, not snow.

>>10370308
syrup on rock salt? new one on me.

>>10370299

>The whole point of having to reheat when you repackage is that opening the package contaminates the product, so putting it in a new one would behoove one to sterilize both the product and the new container.

having it in the fridge implies that you are already consuming it, aka it has already been opened and is already contaminated, changing the container wouldn't make a single difference at this point unless you are planning to reseal, which would require you to empty and resterilize the container glass or no.

if you are storing UNOPENED maple syrup, there is absolutely zero reason to keep it in the fridge in the first place, the freezer is better for long-term storage both opened and unopened and at that point the sterility of the container doesn't even matter.

>>10370331
>having it in the fridge implies that you are already consuming it, aka it has already been opened and is already contaminated, changing the container wouldn't make a single difference at this point unless you are planning to reseal,

Wrong. Unless both the syrup and container are sterilized, you will have an increased risk of spoilage as the new container will have bacteria that can access the sugar and grow a colony.

>live in rural ny
>parents never bought real maple syrup
>didn't try any until I was like 16

I feel betrayed

>>10370359

>you will have an increased risk of spoilage as the new container will have bacteria that can access the sugar and grow a colony.

bacteria cannot grow in maple syrup, it has the same properties as honey where the high sugar content and low water content actively retard any and all growth.

specific types of xerophilic mold CAN grow on maple syrup, but:

a. 99% of those molds are harmless and essentially edible
b. these molds 99% of the time will never grow in the fridge, especially if the container is properly sealed
c. these molds can take more than a year to develop in opened syrup when left at room temperature

maple syrup falls into the same category of things like honey and jams aka PRESERVES, foods with very high sugar content with very low water content designed to survive unharmed at room temperature for extremely long periods of time.

>>10370379

real maple syrup is offensively expensive if you don't live where it's produced, and even then the globalized market fucked up local pricing and it still kinda pricey anyway.

>>10370407
>bacteria cannot grow in maple syrup

Ummm, ok. If you say so. While it is harder for bacteria to grow in an environment that is 66.9 % sugar, it is not impossible. Again, the prudent thing to do is sterilize the container you are transferring into along with the product.

Or, you could just buy it in glass to begin with.

>>10370415
>real maple syrup is offensively expensive if you don't live where it's produced, and even then the globalized market fucked up local pricing and it still kinda pricey anyway.

Out of curiosity, what do you consider offensively expensive?

>>10370448

a 500-ish ml bottle of syrup in mexico is around $20

>>10370441

maple syrup is such a bad environment for bacteria that scientists are experimenting with its use as an anti-biotic: http://www.cbc.ca/news/trending/maple-syrup-could-help-fight-bacterial-infections-canadian-scientists-find-1.3037681

the only risk of bacteria in maple syrup is with home-made syrups that are improperly made and contain too much water.

>>10370453
Tell me more. Packaged in plastic? Name of packer on label?

maple syrup and hfcs are chemically identical.

>>10370466
Not exactly. The compounds resuting from extraction themselves have little antibiotic properties. However, there seems to be a symbiotic relation that anti biotics work better in the presence of those compounds.

srsly whats with this plastic tism shit

maple comes in cans IE the godly shit that is not exported out of quebec and glass which is light coloured garbage

>>10370469
>maple syrup and hfcs are chemically identical.
Patently false. Maple syrup has a lower glycemic index than any other sugar. Maple sugar also has a different ration of invert sugars.

>>10370484

find me a single case of bacterium growth in syrup and I'll concede my argument.

>>10370487
https://wikivividly.com/wiki/Enterobacter_aerogenes

I thought OPs thread was going to go bye bye after the night with my one response. I never would of guessed some of the folks on here are so passionate about maple sugar. thanks for all the info.
I'm like the one anon >>10370379 I don't think I ever tasted the stuff until I was in my 30s? the one thing that almost pisses me off is when someone has been so conditioned with fake syrup, that they don't like real maple sugar. one of the few things about food preferences that pisses me off.
I've been keeping my maple sugar in the cupboard next to the fake shit. should I keep it in the fridge?
also I'm interested in maple cream, I want to make some, seen some vids, seems easy. but it would be an expensive mistake if I fuck it up. any tips? I love a candy that I hardly see called Bun the maple variety is the best and it has a maple flavored cream, but it's probably HFCS with maple extract. could only imagine making something with high quality stuff.
>>10370067
thanks for the answer. damn that is a fuck ton of work/sap for 4 measly quarts. maybe it's not so expensive after all
>>10367154
what are these please?
>>10370064
and finally where the hell can I find this sale you speak of. the only deal I've found was when I was picking up a pizza from my local neighborhood pizza place and they had quarts of ohio maple syrup in plastic containers. it was a few years back and I never seen it there again. and I don't even remember the price. but it was cheaper than 8 dollars for 12.5 oz I do know that

>>10370855
also here is a recipe for maple pumpkin cheesecake with a maple pecan glaze

>>10370859
the cooled to room temperature glaze goes on after the cake has cooled

>>10370855
>thanks for the answer. damn that is a fuck ton of work/sap for 4 measly quarts. maybe it's not so expensive after all

Huh. Tell me about it. I am a small producer. SO far this year my commercial crop is 38 gallons. Sold more than half already. Helps with the taxes.

Maple cream and sugar are not for the faint of heart. Just getting to syrup is fraught with boiling over and starting a fire. Cream needs to take the water content even lower. Sugar lower than cream. THen you have to stir. Stir a sludge that is 240F or more.

The best way is to have a real heavy duty mixer that has a slow setting. Read about it and try your hand. Be prepares to burn your results if not watched carefully.

The process also is easier with lighter syrup than dark. Has to do with the portion of invert sugars. Lastly, if you have a bit of sugar, it helps to add it to a new batch. Like a seed, it establishes crystalization.

>>10370855
>what are these please?
that is sugar that has been molded into a candy shaped like a maple leaf.

>>10370483
We have our own sugar maples in new england. We dont need your frenchie stuff.

>>10370892
>Lastly, if you have a bit of sugar
are you talking white cane sugar?

>>10370967
>are you talking white cane sugar?
Got me there. The prevailing wisdom of maple sugar maple is throw in a couple grains of previously made maple sugar to get the crystalization started. Maybe regular sugar will do the same.

>>10370982
>maple sugar maple
maple sugar makers. i make syrup , but have not tried cream or sugar.

>>10369067
About 50ish. None of the trees are sugar maples.

>>10370982
>>10370986
ok I'm dumb and inexperienced. I though maple sugar and maple syrup was the same thing and have been using the words as so.
what's the difference?

>>10372408
>I though maple sugar and maple syrup was the same thing and have been using the words as so.
>what's the difference?
Maple Syrup is a reduction of sap that brings the sugar content to just under 67%. At that level, under nominal storage conditions, it will remain a liquid. Take syrup beyond that ratio and it will tend to form and precipitate crystals.

Maple sugar is Maple Syrup which is heated more to drive off as much moisture as possible, leaving you with almost 100% sugar and no water content. At this point the remnants, if proceccesed correctly will form crystals that do so as granules. Do it wrong, and you wind up with a single crystal which is difficult to shave into a form that can be used in cooking.

>>10372182
Don't feel left out. I have all Sugar maples and my sap runs between 1.8 and 2.1% In that range it takes around 56 gallons to make a gallon of 66.9% sugar syrup.