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Tips for cooking with maple




Source of Recipe


CHEFS AND STUDENTS OF THE NEW ENGLAND CULINARY INSTITUTE
# Maple syrup is a flavorful alternative for granulated sugar in most recipes.

# When substituting maple syrup for sugar in cooking, it is important to take into account that syrup is sweeter than sugar and that syrup adds extra moisture to the recipe.

# To substitute maple syrup for sugar while cooking, generally use only3/4 cup maple syrup to each cup of sugar.

# To substitute maple syrup for sugar while baking, use the same proportions, but reduce the other liquid called for in the recipe by about 3 tablespoons for every cup of syrup substituted.

# Maple syrup can be a good alternative for honey and molasses.

# Grade B maple syrup has a stronger flavor and will yield more maple flavor in a flour batter. In an icing or other cooking where delicate flavors are required, use Grade A Light, Medium or Dark Amber.

# Maple syrup can sometimes cause baked goods to brown more quickly than sugar would. To compensate for this, reduce oven temperature by 25 degrees.

# Light maple syrup (Grade A) can be used in drink recipes such as coolers, daiquiris, sours or margaritas that call for simple syrup (or sugar syrup). Using maple syrup is simpler than cooking the mixture of sugar and water needed for simple syrup.

# Maple syrup tends to hug the sides of the measuring cup or spoon, so first grease the container lightly, then scrape out all the syrup.

# Maple syrup can be boiled to produce maple cream, maple sugar and maple candy.