Aunt Jemima, try these real maple syrup news - Fastivel Imege


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Thursday, 18 June 2020

Aunt Jemima, try these real maple syrup news

 Aunt Jemima, try these real maple syrup


Forget Aunt Jemima, try these real maple syrup

  It's about the time that Quaker and PepsiCo retired Aunt Jemima, not only for its ostensibly racist image of racism, but also because the syrup is just plain bad.  The first two ingredients are corn syrup and high fructose corn syrup, followed by water, cellulose gum, and caramel coloring.  These are not the ingredients that one should add to one's body for breakfast.

  I recently wrote about maple syrup as a healthy breakfast staple that should be in your pantry.  Pure maple syrup is amazing not only on pancakes and waffles, but in many sweet and savory culinary applications.  Instead of simple syrup in cocktails or while roasting vegetables, try it in a BBQ glass.  It is an excellent source of manganese and riboflavin and has a lower glycemic index than sugar.

  Pure maple syrup is not prepared in a laboratory.  Rather, sap is collected over 4-6 weeks, usually between February and late April, depending on the region.  Maple syrup is a typical North American food product, with 72% of maple syrup produced in Quebec using strict grading and inspection procedures.  Because Quebec has such strict grading requirements, you can be certain that any Canadian syrup such as Canadian Finest and Purely Canadian has a basic level of quality.

  In the United States, Vermont is by far the largest producer and also produces commercial maple syrup with the states of New England and the Midwest.  The family-owned Wood Life Ranch in Berkshires, Massachusetts, produces some of the finest maple syrup there, ranging in color from light golden to rich mahogany.  The color matches the taste, with golden syrup being the lightest in taste, and the first syrup of the season to be taped.  Amber syrup comes in mid season and dark maple syrup is the strongest in taste.  The Woodlife Ranch practices sustainable forestry and agriculture on its 1,100-acre property, including soil regeneration and habitat restoration.

  Finding a home farm in the Hudson Valley also makes excellent maple syrup.  I tried something while staying at the Cedar Lake Estate last week.  His Rye Barrel-aged maple syrup in partnership with Orange County Distillery was a recent Good Food Award finalist.  Zingerman also sold the amazing Michigan Maple Syrup from Hardwood Gold.

  "Cooking with maple syrup brings me back to my childhood in Canada, where there was enough maple syrup at breakfast," says Chef Hugh Acheson.  “Many people think of it only as a pancake topper, but I think it can be used in the most unexpected ways.  My personal favorites are always adding it for morning smoothies or using savory spreads on toast.  "

  The Aunt Jemima brand has been present for 131 years, but pancake syrup was only introduced in 1966 and in the 1970s, when high fructose corn syrup was invented, which was quickly added to the "original" recipe.  Here's hoping Quacker's "overhauled pancake mix and syrup" is planned for the beginning of the fourth quarter, which includes real maple syrup.

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