Confusing Groceries: Maple Syrup
HTML-код
- Опубликовано: 1 апр 2024
- Part 4 in a series about the most confusing items to shop for in the grocery store covers the many grades of Maple Syrup. Learn the difference so you're never left with the wrong ingredient.
Хобби
You’re grade A, Mr.Shaq.
Grade A dark though?
robust taste
This could be either an insult or compliment based on the video.
Grade A Strong. A rare and precious find.
Kishi Bashi? The Ballad of Mr. Shaq?
They could have just said "Type A" instead of "Grade A" and it would have solved the problem. "Grade" implies that that A is better than B, while "Type" just signifies that they're different
the point is the branding of words is intentionaly by companiies to fool consumers, and the govt either satnds by or helps it happen
Fantastic point!
Could've also changed the letters to numbers. I.e. Grade B = Grade 2 (or Type 2).
gives diabetes vibes tho haha, probably not the best marketing
People would still buy Type A as it's first. Just swap change to numbers and make Grade B into Grade I
Never in my 36 yrs of life did i see this i just saw the bottle of aunt Jemima and threw her ass in the basket
Back in my day, my mom graded maple syrup, "affordable" and "not affordable". 😅
I remember my school would give kids actual maple syrup it was crazy i had no idea until i asked my mom why she would collect the packets. I
and then bought you walmart brand enriched corn syrup food product with artificial butter, maple, and smoke flavors added.
I still grade it that way. Only we call it "Aldi maple syrup, Cracker Barrel stolen syrup," or "damn, no syrup."
grade Affordable and grade Breaking the bank 😅
100%! Grade B was cheaper, so I would be enjoying the “lesser” grade!😉
Mrs Butterworth has been trying to kill me my whole life.
Her skin color should have been your first warning
😭😭😭😭
But it is a sweet way to go. 😅
@@cremebrulee4759😊😂
Literally. It has literally been trying to kill you. HFCS hates humanity 😵
You and America's Test Kitchen are setting the bar for conversational, yet helpful and clear culinary communication design. Cheers bro.
Also Jon Kung, and J Kenji Lopez Alt. Would love to see a collaboration with all 3 at some point
Ethan too!
Yes! I love all of his graphs and charts! Ethan chilibowski ftw
@@saifshamim2762
Americas test kitchen been doing it for like 20 years lol
As a Canadian, light colour is sufficient. But only for drinking.
As a Canadian I agree
Makes me think of how people would think of dark-light roast coffee as more or less caffeine and not just how it's roasted. I think it's less widely misunderstood but I definitely saw it a lot when I worked at a coffee shop.
When I could have caffeine, I preferred dark roast because it's flavor. I'd buy light roast for working overnight. When I explained to my coworkers, they didn't believe me!
Light roast has more caffeine (and acid) than dark roast. Most people think the opposite (because darker=stronger, I guess?)
I don’t think I associated it that way because there’s decaf varieties as well. Is the dark-light roast based on flavor strength? I may have it wrong as I usually get dark I think-or whatever sounds good to me.
@@Aelffwynn Yup, spot on. And this has to do with the roasting process. Dark roasts are more roasted than light roasts, which makes dark roasted beans' a bit bigger. Then, when ground, dark roasts are less dense for the same amount of volume compared to light roasts, which is why light roasts have more caffeine.
A Canadian here, thank you for clearing that up.
I'm also Canadian and never really knew about the official grading system for maple syrup since I've always bought mine from small/independent sugar shacks. It's always been dark (baking), light (table), and amber/medium (multipurpose).
We don't have a grading system like the states cause in Canada you legally aren't allowed to dilute maple syrup lol
@@cjfelldownagainWell your utopia sounds just wonderful, scurry on back to your free healthcare and hostels now before the dirty unwashed immigrants take them away!
@@cjfelldownagainthe hell did you just say??? You DILUTE MAPLE SYRUP!!!!!! Who the well do we need to send the geese to?
@@cjfelldownagainCanadians when you drink maple syrup from anything that isn't the tree
Man, I remember when I looked at like 7 grocery stores a few years ago looking for Grade B syrup and couldn't find it. I was so annoyed to find out that everything was now Grade A.
Anyway, now I just buy the darkest stuff that's actually maple syrup and it makes delightful old fashioneds.
Old Fashioneds like the whisky cocktail?
@@hattocatto Yep! It works super well in most cocktails for things you would use regular simple syrup in. Old Fashioneds, whiskey sours, daiquiris, sidecards, etc. It adds a little depth in flavor that can go a long way.
Come to think of I should try it in a Mai Tai. That could be a little weird but good.
Rye, bourbon or Scotch OF?
@@Hermaniac8 I've done it with rye and bourbon to great success, haven't tried it with scotch yet. It's excellent in a rum old fashioned too though, and honestly the El Dorado 8 year old fashioned is probably my favorite.
@Torso6131 there's this high end steak house and bar in my city that uses maple syrup for their old fashions ive made them that way ever since
This might just get lost in the comment section, but the "taste" isn't determined by the sugar content. Golden comes from the early spring, Very Dark is from late in the spring.
Early all the way for me please
You sure about that? Can't you just make a syrup darker by evaporating more water off it? Of course I believe you that time of year makes a difference, after all the trees are going through all these biological processes of gathering up minerals and stuff, if you tap the tree later you'll probably get a different result. But I feel like even without dye, you could just make a syrup darker and richer by evaporating it more...
@@drewbabethe evaporation is very controlled you don't have too much leeway cuz if you do it too much it'll make the syrup susceptible to crystalizing the sugars.. There's some variance in the sugar content of sap ofc but it'll just give more syrup if it's sweeter. There's no way coloring would be ok. Most places that produce maple syrup have strict rules. If you put colouring you're not even allowed to call it maple syrup.
@@drewbabeYes, the original commenter is correct. Maple sap has different concentrations of sugar in it at different times. More sugar in spring means less sap makes a syrup of the expected sweetness and consistency. It takes less work, but it also has less flavor because the other sap contents are relatively consistent in concentration. Darker syrup came from more sap by volume with a lower sugar concentration, so more evaporation is required.
@@drewbabe Early spring sap and late spring sap, evaporated a to the same point of moisture content will be different degrees of lightness to darkness.
As someone from the state of Vermont, I thank you for spreading this knowledge to the public
Upstate NY maple syrup>>>>
And at the end of the day, I still like the taste of regular pancake syrup much more than actual maple syrup. I've tried several dozen true maple syrups over the years while traveling up north in Canada, and couldn't stand any of them. Most were from local farms that had been making their maple syrups for generations.
Just goes to show that at the end of the day you usually just end up liking what you grew up with.
As a baker, I always use Grade A dark (formerly Grade B). When monchin' on pancakes, I go with Grade A amber. Maple flavored corn syrup can eat my shorts.
hey now, corn syrup with maple flavor has its uses. I've got a peanut butter cookie recipe that calls for it.
@@LexYeen very cool! I bet it could be used effectively in a pecan pie.
Personally I had my pancakes with honey but never “splurged” on maple syrup because of how expensive it is at the nearest shop!
And while honey aint cheap, it works better for the tea my parents drink and goes well with peanut butter in sandwiches so we went with that
But what grade goes best with your shorts? 🤔
@@LexYeen Genuinely that idea makes me disturbed. Corn syrup in recipes? Fine, lots of great recipes. Maple flavoured corn syrup in recipes? Why would anyone do that to a recipe? Just get maple syrup and use maple syrup or even just corn syrup. Unless you actively like the taste of artificial maple why even bother?
I want my maple syrup to be so strong. I want it to show up on a drug test. 😬
"We've determined your nationality to be Canadian." "How did you determine that? My accent? My outfit?" "Nope. Your blood test. You tested positive for maple syrup."
I miss Aunt Jemima. She was always smiling, even on a bad day.
Talk about “fixing” a problem that never existed
Just buy or make real syrup lol, it’s better in every way
@@carter_420 Except flavor. Real maple syrup is terrible compared to the fake stuff.
@@PGspeed88Nah your taste buds are just accustomed to the fake stuff
@@PGspeed88 I am positive that you either bought the stuff in the store (not the best) or you made it yourself and did it wrong (tapping the wrong kind of maple, under heating) try making it yourself, it doesn’t hurt the trees and the sap by itself is very refreshing to drink and you can boil off all of the water to make maple sugar.
The sheer disappointment of being served maple flavoured syrup for the first time as a kid has never been forgotten. I was more of a golden syrup kid but we always had real maple syrup at our house so i didnt know that this weird plasticky version of it existed until it was served to me at school one day and i was so confused and sad about how it tasted lol
this system rivals the usb standard
:skull:
When I was a kid, my father sugared every spring. We separated the types of maples, sugar and black went together, and we did silver and boxelder separately. We boiled when we had enough to fill any of the big wood fire pan we had which was about once a week. As the season went on the color of the syrups got darker. Darker syrup is good but so is the lighter syrup. And in fact it’s harder to get the lighter syrup to some degree since it’s really only the early sap that will produce it.
Exactly. No grade is better or worse, it's just dependent on what you prefer and what you're using it for. My kids prefer lighter syrup on their pancakes; I often use darker in baking. As eastern Canadians we're obliged to have many cans of different grades in our cupboards at all times.
Is it because the trees start out well hydrated, but after you stab and bleed them for months they have less water content, so the syrup is more concentrated?
Being stabbed and bled for months every year sounds like an awful existence btw, even if you don't feel pain like we do.
@@Leto_0Pretty much, darker syrups come from the mallard reaction from boiling the sap.
@@moho472 No it doesn't. Late season sap is darker by default as it has more nutrients in it.
@@SigandGibbs Late season sap is much more viscous compared to early season sap. Plus, the dark sap comes from glucose via bacteria. Less sucrose, and a more viscous sap leads to darker grades, so no, I'm not wrong.
As a vermonter I miss our old grading system 😭 it was Fancy, Medium Amber, Dark Amber, Grade B, Commercial
A true potpourri of terminology right there!
I always called commercial Grade C haha
I love how you break these down. Nothing pleases food companies more than make everything conveniently confusing, and amp up the price.
Nothing says ‘we found a cheaper ingredient and ruined up the taste you knew and loved’ like ‘new and improved!’
Still a better rebrand than USB
This is exactly what I thought about as well.
I grow up in a family in the maple sirup business for generation. My grand parent, uncles, etc have sugar shacks / érablière in the Mirabel area, which is a famous region for it's maple syrup.
From our perspective, the best stuff is the extra light syrup from the early harvest. It has the most delicate taste. That's what we would use on crêpes or in a pouding chômeur à l'érable for example.
Especially "sirop nouveau" / new harvest has a very specific taste that only last for a couple of weeks that you can taste better with the light stuff from the early harvest.
We would keep some of the mid season amber syrup to use for cooking application, like slow cooking ham or something similar.
Late season "dark" / "very dark" syrup would be considered garbage that taste like sap. That stuff we would not consume ourself and only good for resell.
At the end of the day you like what you like, but my connaisseur family prefer the light stuff.
I also worked on a maple sugar farm and we also considered the early spring, very light syrup to be the very best!
See now call me crazy but I prefer the dark amber vs the light amber.
I took a trip to one of these places as a kid in Canada, we got to help collect some of the early season stuff and bring it to the pot where they boiled it while someone collected fresh snow in a trough. The syrup they poured onto the snow was lighter than what I was used to eating and we got to eat it on a popsicle stick. Still the best maple syrup I have ever had and I miss it sorely.
This is quite interesting. I grew up in Northern Ontario and our family did our own maple syrup for generations. We would sell off all of the Light and Amber and only keep the Dark/Very Dark for ourselves because it was the best. Nice bold, strong flavours. I also have yet to taste anything from the Quebec region that tastes like what we get in Northern Ontario. Quebec syrup has a butteryness to it that I'm not a fan of, but apparently a lot of people like.
I've got 2 qts of the dark stuff in my fridge right now haha
@@flamewave000 interesting.
It could be a french canadian thing.
Given that 90% of maple syrup is from Quebec, if french canadian are of the opinion that the clear syrup is the best stuff, it would explain why it was assigned Grade A.
Anyhow, I've never heard the term used here.
The classic cans that all the producers use in Quebec doesn't have any place to mark a grade. Just a spot to mark as extra light to extra dark.
I grew up eating 4 pancakes with Aunt Jemima syrup every Saturday when we had a day of yardwork and cleaning the house.
Im allergic to corn and cant have sugar anymore but man do I want some pancakes with syrup. Havent had them in about 20 years.
There is sugar free syrup!
Get real sap syrup. No corn byproducts
You and Chef John. That’s all I need to justify having the RUclips app on my phone.
Would you ever do one of these for honey because my girlfriend keeps telling me to buy the "real honey" but I literally don't know what that means
Because real honey isn’t usually found at the grocery store.
Just like the syrup in the video, sometimes it's just flavored corn syrup. But I've only seen that in little packets from fast food restaurants - never in stores. You just have to look at the label. It should say 100% real honey. I think the mass-produced honey is clover honey.
Maybe your girlfriend is referring to raw or local honey? You can get all different varieties, not just clover. It's determined by the types of flowers that the bees pollinate.
Commerically sold honey is often filtered, blended or pasturized. Filtering removes fragments of non-honey stuff like pollen or wax and is almost always what you'll be buying unless you're buying straight from a producer. Pasturizing involves heating the honey before packaging it to prevent crystalization, however a lot of people dislike how this changes the flavor or believe it ruins the honey's healthy properties. Blended honey involves mixing honey from multiple producers, often from multiple countries together. This stuff is generally cheaper and has a less distinctive flavor. Depending on where you live brands might also be adulterating cheaper honey with sugar or corn syrup.
tldr: she probably wants you to buy raw honey that isn't blended. Brands that sell raw unblended honey will usually be labled as such and charge significantly more.
The best way to make sure you’re getting real honey is to buy local, if possible. Don’t even bother with imported honey. They’re often much more expensive and it’s not really even tested if they’re even 100% honey because of the similarity in sugar compounds. Even mass-produced American brands of honey are likely not 100% honey, even if they’re labeled pure, because we’ve passed laws saying a small percentage can be cut with other sweeteners like corn syrup without needed to be labeled differently
Just go to a local farmers market or something and get some raw stuff. Idk how true it is but I heard local raw honey helps with pollen allergies
This is a real Grade B video (only Shaq connoisseurs will understand this rating)
This is like how every run-based game is a roguelike now.
Honestly my favorite is the old grade A, the now "golden". Its very delicate and good with specifically liege waffles with the pearl sugar. Then some vanilla ice cream on top. So yea I mostly used it for deserts. Also liked it more for chicken and waffles. The grade b i used for the standard, waffle house style waffles and pancakes. Grade b also lasts the longest usually since its a lot more rich. I remember in 2011 when someone showed me real maple syrup.
Maple syrup is so expensive where I live and for the first 20 years of my life i thought maple flavoured syrup was maple syrup and my god does it taste like ass. Discovering actual maple syrup remains one of the great joys of my life. I just wish it was cheaper
Same. Don't feel too bad. Many people grew up not being able to afford the real thing.
When I discovered real maple syrup my life was changed
Dw its expensive even in Canada and Vermont. It requires a lot of maple sap to boil into syrup
Here in Canada I can buy a one litre bottle, that’s about a quart for $20 CAD this lasts my 3 person household about a year. It’s not cheap but it’s worth it
And you're probably still just buying normal maple syrup. I basically buy three different types of maple syrup. Normal stuff that's expensive and worth it. You want to highlight it's flavour because it's delicious. Cheaper quality maple syrup that I use in baking. It's still real and it adds to what I'm baking but it's nothing too exciting. Then the premium stuff which is life altering levels of delicious that will shock even a connoisseur. I had someone stare at me in near horror when they realised I had just upped their maple syrup bracket. At least two times as expensive but when it's that good you could drink it straight as a non alcoholic apéritif.
In Vermont any syrup that light will pass through is called tourist syrup. Pro tip: use maple syrup instead of sugar in your coffee. You're welcome.
In this economy?
Ooh I'd like to try this~
Tourist syrup? You're making shit up now. It all comes off the press into the same barrels, into the same canners into the same jugs
Yup, Buy your syrup from a plain boring can
@@jackblaisdell4097 WRONG! Grade A was more highly refined, it's more similar to sugar syrup with a bit of color. They take a lot of the maple flavor out. Like he said, to get maple flavor you had to buy grade B. It was a stupid system.
Participation awards given to syrup. Wow!
This guy is doing the Lord’s work
I like it all. Real, fake, whatever.
mrs buttersworth is sooo good, i love it more than real maple syrup sry canadians
Yeah, why is fake so dogged on? Excuse me for wanting the flavor without being $$$'d.
I like to use a 10% maple table syrup fpr pancakes because it tastes pretty good and maple-y without costing a months rent
Do they sell that as a product?
@@AmandaLovesOldFords yes
@@AmandaLovesOldFords It's basically mixed with corn syrup. I guess it's fine if they like that, but personally I would rather have the real thing less often than the watered down version more often
A pint (443 ml) of Anderson's Grade A Dark Robust Taste costs $10 USD. How much are you spending on rent? Better question, how much are you spending on the 750 ml of 10%?
I'm learning so many new things from this channel, thank you!
As somone who recently moved to Vermont thank you, ive been confused about it since i got here!
The USB consortium would like to chat with you about the worst rebrand/realignment ever.
USB-A is obviously the superior bus
@@Maazin5 I'm talking more about USB 3.1 Gen 1x2 or whatever and then saying the USB C's specs are for the most part optional and can be even USB 2 speeds at times or not have video pass through. Then renaming things again and making things even more confusing.
"Now, Every grade is grade A" is the most american thing ive heard all day lol 😂
It’s Canadian
@@justkeepyappinIt started in Vermont, with Ontario and Quèbec updating their standards to match Vermont's style later on.
@@moho472this would explain why I, a Canadian, haven't heard of this system. It's always just been: light/golden, early run sap; medium/amber, bulk run sap; and dark, late season sap.
Wow, and I though i've seen it all pn shorts. I've seen the coffee snobs, the tea snobs, the milkshake snobs, the spicy sauce snobs, and now I've had the maple syrup snob...
I once paid a very informative visit to a sugar shack that, while not open as a tourist destination, was right on the road a few minutes up from a friend's place. The owner and his family walked me through the entire grading process, including little sample cups. The robust stuff genuinely was the best, and he had the good size jugs for sale direct from the shack.
This is _the_ best way to buy maple syrup. Direct from the producer. They'll be able to tell you not just the grade of the syrup but also when the sap was collected and probably the trees I came from.
The "connoisseurs" can keep their "robust taste" while us pancake enjoyers will be drinking our ungraded corn syrup happily
I never understood why people liked maple syrup until I had the real thing and not the corn syrup garbage lol. It's infuriating how these companies can basically just lie to us if they word it right or obfuscate it enough.
Maybe it would be helpful if you learned to read, because none of them are called maple syrup.
Do they label maple flavour corn syrup as maple syrup where you are? If anyone tried that in Canada, there would be swift and severe legal action. I'm not joking! The maple syrup cartel is pretty powerful here. 😂
@@phantomkate6They don’t. This person can’t read apparently.
My husband never had real maple syrup until he met me at 35. I come from a farm family of foodies. My husband fits right in! He now would NEVER go back to the fake stuff. Thankfully, I don't prefer to drown my pancakes, French toast, waffles, etc. but I do need the real stuff so it can take us some time to work through a smallish bottle of the real stuff from Aldis.
@@phantomkate6they call it pancake syrup or maple-flavored syrup when it’s the fake stuff.
Dayum! Today I learned something about Maple Syrup!
I love how every day is still a school day!
I actually want grade A and just learned about A vs B and was like oh I'll just buy grade A. It annoys the hell out of me that I now have to pay more attention to see if it's light or rich taste.
and lately there's "table syrup" to add to the hope that pancake syrup will be futher associated with maple syrup
Uh, table syrup has been used for over 100 years.
Thank you! Its shocking to me the number of people whove never had real maple syrup.
Probably the same people that think American cheese is the best 😂
fun fact: real maple syrup is a luxury product, and not everyone can afford luxuries.
@@LexYeen americans also just eat horrible low quality "food"
Maple Syrup is a luxury. A lot of ppl don’t have 12 to 60 bucks to spend on syrup.
@LexYeen its literally only 40% Extra vs literal trash.
Just put half as much on that actually tastes good.
Stayed at an airbnb recently and the host was very kind to offer us a box of hungry jack pancake mix and maple-flavored syrup
It was free and a nice gesture so i cant complain
“Back in my day” but was born 12 seconds ago.
I want my maple syrup to leave me gagging and with weak knees
As a Canadian I say no 😂 it’s all different depending on the company who makes it and if you buy from a smaller company it tends to be better not as watered down
true, as another canadian myself, we know that trustable brands have different grades because of the time of year harvested, not because of dilation. early spring has lighter colors and is much rarer since the time period is shorter.
are you saying in Canada they boil out the water/evaporate it, only to then water it down to increase the volume? That makes absolutely no sense.
@@philiprobinson3160 Not the sugarmakers, the corporations that buy large quantities of syrup and combine them. They often also add water to dilute a bit and make their product stretch farther, while charging the same amount for the product. More money in the greedy corporations hands.
This is why most people I know (Canadian) buy their (real) maple syrup from farmers markets or independently owned suger shacks.
@@irasciblebiitch5608 you saved me from explaining it.
I now feel a lot less bad about preferring straight corn syrup on my pancakes.
My new favorite food nerd education channel thank you
When I'm wolfing down 3 stacks of pancakes I don't care what the syrup is. I'm just trying to enjoy my breakfast before a 12 hour shift
I grew up on Log Cabin syrup and pancakes just don’t taste the same to me with maple syrup. Maybe it’s just a nostalgia thing. I’ve tried many a time to like maple syrup and it just ends up tasting like weird bananas and vanilla. Is there any kind you recommend I try? I know Log Cabin is junk 😅
Try buying directly from a farm. Some places that sell “real maple syrup” are watering it down to make it cheaper (cracker barrel does this) which makes it taste much worse.
Damn, just found out I’ve never had maple syrup in my entire life
Ah so that explains why when I decided to splurge and get the fancy stuff I didn’t quite like the taste as I was expecting Aunt Jemima.
My Canadian husband looses his mind about this exact thing often.
He says Rich Dark or nothing and get that Mrs Butterworth out of this face.
Mrs. Butterworth's is a saint!
Glass bottle good , plastic bottle bad. That’s how I shop it
The reals ones know the best maple syrup comes from a can
Typically, yeah, although the best Grade B I can get at my local store actually comes in a thick-sided, opaque plastic jug, so it’s not a 100% rule. (No access to the canned stuff. 😢)
Is there some chemistry reason real maple syrup is _never_ packaged in transparent plastic bottles like pancake syrup is?
This series is my new favorite
I love this so much - there is sooo many scams in American fda guidelines & the fact they don’t point these out shows a lot.
Idc what grade it is, I miss auntie J
...you miss a marketing campaign built around the stereotypical image of a house slave?
are you okay?
@@LexYeen So lets remove all people of color from product labels
That is/was not maple, it is corn syrup. So no grade at all, not in the same category. Also, they just changed the name, the product is the same and is still available.
@@LexYeen you’re okay with the fact that the woman portraying aunt Jemima on the bottle enjoyed her job and built a legacy only for the corporation to strip her from the bottle and keep profiting from the benefit she gave them? And that the family wasn’t told about this and saw no issue with her being on the bottle? Is just a corporation trying to act like they’re anti racism and all they want is your money.
Are you ok?
@@LexYeenWhat are you blathering about? Aunt Jemima wasn't a real person, and, last time I checked, slaves didn't have pearl earrings and perfect makeup. Moreover, the decedents of the model spoke out against the company getting rid of her.
Its not "maple flavors" added to the corn syrup, its fenugreek!
No way fenugreek tastes like maple?
I always thought fenugreek smelled exactly like cheap syrup. Can’t believe I never made the connection
Back in my day we ate corn syrup flavored with maple because it didn’t matter what sugar you put in your pancakes
I’m new here and I’m currently addicted to your channel and all it’s information
So the fact they can call maple syrup without it being maple syrup tells you everything. Big business always gets it way and it’s disgusting cause they just lie to us all
It's maple flavoured syrup or table syrup, not just maple, the different grades are colourations from different cooking times which is dependant on the saps initial sugar content (that is largely out of the control of manufacturers)
I'm pretty sure they are not allowed to call it maple syrup. They have to call it Pancake syrup or maple flavored syrup.
They legally can not call it "maple syrup", and they don't.
@@TutchMaibaulzthey shrink the “flavored” or “flavored syrup*
@@TutchMaibaulzMrs.Butterworths just calls it “syrup”
Wow.... That explains so freaking much. I was wondering why my grade A organic syrup was sometimes strong in flavor and sometimes weak AF. 😭
“Imagine me foo drink tea and eating crumpets” 💀 still in my head lol
That was honestly more intresting than i expected
Poor Aunt Jemima. Erased and then made to seem inferior.
I like maple syrup but Aunt Jemima has a distinct flavor that I prefer for certain things. Plus it's just so nostalgic.
*My family makes their own. Lot of effort, but totally worth it.*
I've always associated thinner lighter syrup with higher quality. I don't think my preference will change but I'll be mindful of the objective differences now
You're the best, I love this type of info
I was a grade B purchaser, thank you for educating me
"Back in my day." Yeah, right. Like you're so superannuated.
I was a dept manager at a grocery store 10 years ago and once they switched thier grading systems the questions i got about the maple syrups dropped drastically, even if the change was worse .
I would love to own and run a sugar bush someday, what a beautiful peaceful life that would be.
My mom only bought Log Cabin and when I bought her the real stuff she didn’t like it or trust it. To her, Log Cabin was the real deal. She passed in 2019 and I still miss her.
learned this a while ago and still have to remind my mom every time she goes to the grocery store for grade B. she’s not senile she’s just chicagoan
This made me realize how much us Canadians love maple syrup, here we just look at the colour and know the exact grade.
If I recall, "Grade A Fancy" is the best. Its the most concentrated sap from the tree. That's because there's a narrow window of time during the beginning of the sap run. Its very light in color because the sap has little water in it, and requires less boiling time, hence the light color. The darker the sap, the longer it boils, and the more impurities it has.
No wonder I have so much trouble finding grade B! Had no idea why - thanks.
This is the most Canadian video I've ever seen in my life
"worst rebrand of all time"
Usb: "hold my beer"
Back in my day, maple flavored syrup and pancake syrup tasted better than they were today.
I like the lighter stuff personally. Im not huge on a strong maple flavor. The stuff my trees produce is a nice amber and has a bit more vanilla flavor to it for whatever reason. We cook it down over hardwood, so its probably better than anything in the store anyways.
The species of maple can also affect the sugar content and flavor of syrup. Boiling over hardwood is the OG way native Americans did it and likely imparts a subtle smokiness. Sounds delicious.
Finally a guy that speaks Canadian
As a Canadian this makes me cry
This is the second time you schooled me, have my sub!
Ive had a bottle of the fancy Canadian syrup in my fridge for about 5 years now. Never touch it... aunt jemmimas does the trick
Alton Brown had to explain this in a Good Eats rebooted episode because the original episode was from the early '00s lol. I feel old now, but his FDA/lawyer skits on the show were great, it's sad he retired from Good Eats.
Dude you are very well spoken and good on camera. Well done
I sent my friend down in the states a bottle of good maple syrup. His sister ate half of it with a spoon because she liked it so much. Not even as a topping, just shovelling it into her mouth.
Did not think I would run into maple syrup connoisseur page today
You guys are regulating maple syrup like italy is regulating it's olive oil, but I'm here for it.
The Canadian government has a strategic maple syrup reserve, I kid you not!
3,000 tons were stolen in 2011-2012! Look up The Great Canadian Maple Syrup Heist. It's _the_ mist Canadian crime _ever_
If you haven’t had real maple syrup before, no matter the grade, you need to try it at least once in your life. The corn syrup substitute doesn’t even compare to even the lightest real maple syrup out there. Totally worth it.
I mean, it's kind of down to preference. In my household we've got real syrup in the fridge and Mrs. Butterworth's in the pantry, and we pull out the fake syrup a lot more often because we just like it better. 🤷🏻♀️ The real syrup is mostly saved for baking.
Didnt know that, i just got the dark one, tastes good.
You can thank the corn syrup lobby for that change
"We've now rebranded our grading system again. To tell the difference now you have to hold the packaging under the light of a full moon through a microscope"
My sweetener of choice, yet I never knew this! Than you!
In Canada you can just go to the local farmer market and ask to taste the different products directly from the producers, that way you can get whichever you like the most and directly from the source, non processed stuff.