Show notes
Of course we're talking all about maple syrup today - the tapping, the processing, the eating.
Highlighted moments
there are environmental conditions, climate conditions that have to take place. And they're so variable that maple syrup production and maple sugar production has resisted industrialization throughout its lifetime.
“the sugar content of the sap itself has a lower freezing point than the water so the water separates out as it freezes and then the sap, the sugary sap eventually freezes more with a higher concentration of sugar”
“the flavor of maple syrup, the maple flavor itself, it's not really present very much in the sap from what I understand. It's actually a result of the Maillard reaction”
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