On food and cooking the science and lore of the kitchen ( PDFDrive ) 1266
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Left to itself, the syrup will form coarse
crystals thinly coated with the remainder of
the brown, flavorful syrup. Maple cream, a
malleable mixture of very fine crystals in a
small amount of dispersed syrup, is made by
cooling the syrup very rapidly to about
70ºF/21ºC by immersing the pan in baths of
iced water, and then beating it continuously
until it becomes very stiff. This mass is then
gentlyrewarmeduntilitbecomessmoothand
semisoft.
Birch Syrup The inhabitants of far northern
parts of the globe, including Alaska and
Scandinavia, have long made a sweet syrup
fromthesapofbirchtrees,variousspeciesof
Betula that are the dominant forest trees in
northern latitudes. Birch sap runs for two to
three weeks in early spring. It is much more
dilute than maple sap, around 1% sugars,
mainly an even mixture of glucose and
fructose. It takes around 100 parts of sap to
make 1 of syrup, both because there’s less
sugartobeginwith,andbecauseamixtureof
glucose and fructose is thinner than the
equivalent amount of sucrose; producers
therefore aim for a final sugar concentration
of70–75%.Thankstothedifferentsugarsand
theirreactions,thesyrupisreddishbrownand
has a more caramel-like flavor than maple
syrup;thelevelofvanillinislower,too.
Palm Syrup and Sugar; Agave Syrup
Among sugar-giving trees, certain tropical
palmsarebyfarthemostgenerous.TheAsian
sugar palm(Borassus flabellifer) can be
tappedforuptohalftheyear,andyields15–
25 quarts/liters per day of a sap that may be
12%sucrose!Individualtreescangive10–80
pounds of raw sugar every year. Coconut,
date, sago, and oil palms are less productive,
butstillfarmoresothanmaplesandbirches.
Thesapiscollectedeitherfromtheflowering
stalksatthetopofthetree,orfromtapsinthe
