Yummy Maple Research Paper

Kelsie Staats

American Cuisine

Chef Campbell

13 September, 2015

Maple

Over the years New York has become the home to the second largest resource of tapped maple trees. In the state of New York there are over 2,000 sugarmakers that helps produce 3.25 millions of gallons every year. New York alone produce 18% of the fresh maple syrup that is made and Vermont makes 40% of thee nations maple syrup the is used in every household in today’s world. But the biggest area of family maple producers is in northern New York, but maple syrup is not the only thing that is produce. Northern New York is well known for their kitchen twist with maple like maple candies, maple cotton candy, maple butter, maple cream, sugar on

But how??; well for starters you have to tap the the trees. Sugarmakers drill a tap hole in the tree and tap in the spout, the to collect the sap they use milk jugs or even plastic bags can be hung on the spout; or plastic, food-grade tubing can be connected to the spout and the sap run into a bucket or collecting tank on the ground. Sap is very perishable so it should be gathered and boiled every day to filter the sap and get rid of any impurities. Boil the sap until it reaches seven degrees above the boiling point of water on that day, or until it “aprons”, or runs off a spoon in a sheet. Whenever maple sap is boiled, it tends to foam up and boil over the side of the pan. Rubbing a little butter around the rim of the pan, or dripping in a few drops of milk or dairy cream during boiling will keep the sap or syrup from boiling over. These steps to boiling sap are key to making a safe and nutritious product, that is saleable. But there are more steps in the cooking the sap to make the variety of different maple products from northern New York. For maple syrup sugarmakers filter the hot syrup through clean wool or synthetic syrup filters to remove

This distinctive taste is produced mid-season when the temperatures start to warm. Its unique and subtle flavor is most often used for table syrup.

Grade A Dark Color, Robust Taste Maple Syrup: As the days become warmer and longer in sugaring season, we produce this full-bodied maple syrup grade. Both the color and the maple flavor are a bit stronger and more intense than the Amber, Rich. The sugar content of the sap has dropped by now so, it takes more sap to make a gallon of syrup; hence the darker color and stronger flavors. This versatile grade is great as a topping and for cooking. Its strong maple flavor also lends itself to meat glazes, cooking recipes, and atop of waffles, pancakes, or oatmeal.

Grade A Very Dark Color, Strong Taste Maple Syrup: Used primarily as a commercial ingredient, this dark syrup presents a strong maple flavor. This maple syrup grade is very popular among food manufacturers. Produced last in the sugaring season, this maple syrup is exceptionally robust. Its intense maple flavor is perfect for baking, and many food brands and chefs rely on this specific grade for