Best Syrup

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Drugstore articles: Syrup Video Guide

The variety of food is very large and new, unusual recipes for the tastiest things are constantly being created. Of course, the food tastes particularly good if it is cooked from fresh ingredients. But at the same time there are many ingredients that are only seasonally available and then perhaps only during very few weeks in the year. This means that they can only be used freshly to a very limited extent and are then missing from the menu for the rest of the year. In order not to have to do without the desired ingredient or even whole dishes based on it for almost a whole year, it makes sense to preserve the desired ingredients. There are a variety of methods that are suitable for different foods. In addition to the production of canned food and preserving, the production of syrup is a very popular way of preserving.

A different preservation method is particularly suitable for each type of food. Larger and firmer types of fruit and vegetables are particularly suitable for pickling. Especially softer fruit varieties lose so much of their consistency when heated that hardly anything of the original shape remains. Such foods are more suitable for cooking. However, this has the disadvantage that in addition to the tasty part, seeds, fruit peels and leached fruit flesh are retained. These components do not contribute to the taste, but often disturb the consistency of the boiled fruit. For such fruit varieties, further processing into syrup is recommended. The fruits, occasionally also vegetables and herbs, are cooked much longer with the intention to let them decompose as completely as possible. Sugar is known to be used as a preservative. A sufficiently sweet syrup contains so much sugar in so little water that any germs that may penetrate it, as in the case of salt preservation, are removed from any liquid and cannot therefore grow. After the fruits have been sufficiently boiled down, the resulting fruit pulp is filtered to remove the fruit residues. After filtering, at best a clear, very sweet liquid remains, which only has the concentrated colour of the processed foodstuff. However, since this method of preservation requires large quantities of the appropriate ingredients and requires a lot of work and time, it is usually more sensible to buy finished syrups. Some unusual syrup varieties cannot be produced at home at all or only with great effort.

Since syrup is quite a simple product, there are very few things to consider. As a rule, even commercial syrups will not contain more ingredients than homemade syrups. If a list of ingredients is printed on the bottle, it should be checked which ingredients may have been added. Preservatives should not be contained in good syrups, as this task should already be performed by the sugar. Dyes are also not among the desired ingredients, but are contained in many products. An intensive colouring suggests particularly highly concentrated ingredients and a supposed higher quality of the product. If there is some turbidity, but no unnaturally intense colour, this may be a sign of syrup produced in a more classical form and therefore with a more natural appearance, which is positive.

There is syrup from an almost infinite abundance of ingredients. Classic syrup varieties are made from various, commonly known, fruit varieties. There are also more unusual varieties, such as curacao syrup. Although it is also made from citrus fruits, its colour gives it a particularly unusual appearance. Much less known and comparatively rare to buy is syrup made from various vegetables, although sugar beet syrup is still quite common. However, other plants are also suitable for production. Woodruff and maple syrup are good examples of this. Which syrup is the right one will ultimately depend on the intended use, and this can result in particularly creative dishes.

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