As the delicious. food team cook and test recipes, there’s constant tinkering and fervent discussion: timesaving ideas; new tricks we’ve heard of; some technique we’ve dreamed up and want to try…
Then there are the questions and input we get from colleagues as they come to see what’s cooking. On these pages, our aim (with help from our regular experts) is to reproduce that test kitchen atmosphere, sharing the most useful ideas and tips we’ve discovered. It’s cookery gold!
WHAT’S THE DEAL WITH…?
MAPLE SYRUP
It’s the boiled-down sap of the sugar maple (Acer saccharum). Most is produced in eastern Canada and New England. Each tree yields 35-50 litres sap a year, enough for 1 litre syrup. Pure maple syrup has a clean, complex, nutty flavour with hints of vanilla and spice. It’s not cheap but a little goes a long way.
IS IT ALL THE SAME?
Maple syrup is graded according to colour and translucence, from early and mid-season Golden and Amber to rich late-season Dark and Very Dark. The intense darker grades are usually used in baking or sweet-making, while the paler grades are used at the table. Cloudy syrup doesn’t make the grade.
TRY THIS
Inspired by our citrus feature on p50, try shaking leftover marmalade with vodka to make your own marmalade vodka.
READ MORE
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About Delicious Magazine
February’s chill needs warming delicious. cheer: you'll find it in month’s feature-packed issue: American pancakes 3-ways; definitive Sunday roasts (lamb & chicken); cooking with clams; recipes with citrus zing; the best TV chill-out snacks; 3-in-1 beef stew; wholesome baking with Jordan Bourke; Chetna Makan’s feelgood brunch; the power of pulses; lighter comfort food; queen of puddings; DIY English muffins; Som Saa's Thai curry and much, much more… What are you waiting for?