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food & wine dictionary
Food and Wine Dictionary
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mock turtle soup
molcajete y tejolete
During the refining of sugar cane and sugar beets, the juice squeezed from these plants is boiled to a syrupy mixture from which sugar crystals are extracted. The remaining brownish-black liquid is molasses.
comes from the first boiling of the sugar syrup and is lighter in both flavor and color. It's often used as a pancake and waffle syrup.
comes from a second boiling and is darker, thicker and less sweet than light molasses. It's generally used as a flavoring in American classics such as
BOSTON BAKED BEANS
comes from the third boiling and is what amounts to the dregs of the barrel. It's very thick, dark and somewhat bitter. Though it's popular with health-food followers, it's more commonly used as a cattle food. Contrary to what many believe, blackstrap is not a nutritional panacea. In truth, it's only fractionally richer than the other types of molasses in iron, calcium and phosphorus and many of its minerals are not assimilable.
is the syrup produced from the cereal grain
. Whether or not molasses is
depends on whether sulphur was used in the processing. In general, unsulphured molasses is lighter and has a cleaner sugar-cane flavor. Light and dark molasses are available in supermarkets; blackstrap is more readily found in health-food stores.
Material adapted from the
The New Food Lover's Companion
© Copyright Barron's Educational Services, Inc. 1995 based on
THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.
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