Why grade b maple syrup is better

We have had this happen and just ran it through a filter coffee filter to get rid of whatever was in it and it was fine. Your mileage may vary. I find it helpful to know that Grade A maple syrup is the lightest of the maple syrup grades and best for drizzling over waffles, pancakes, and ice cream. My partner plans to purchase maple syrup this weekend for our kids. Thank you for this. Continuity from the old system to the new system.

Not every one got the memo about grades not representing quality. So for them, A was the best quality, now everything will get an A on the bottle.

You can even add inbetweens and an extra-light if you want to. Heck, why not go with a number. I wonder how much money was spent on this. Somebody took home a paycheck for this and all the packaging had to change and that cost somebody.

I live in Belgium and can tell you that over the past decade or so have seen the availability of maple syrup really improve. It went from a few shops usually having it but best go to the health food store, to virtually every grocery shop having maple syrup- sometimes even two different brands.

Grading- good luck on that here- Oh and the Dutch finally have maple syrup more and more I live on the border. I bought some grade C syrup there early March- not much taste though, wonder if the grading is different for export? What an absurd solution to a nonexistent problem. It was a very poor choice, IMO, and just a way to batch product for sale. I think it should try to stay the old way, any way around it they are all amazing.

I used to eat the fake syrup on pancakes etc. Maple syrup and real butter on waffles! Its flavor is easily accessed, but not overwhelming—in the way molasses is not sorghum, I guess you might say. What is the matter with people? Stop writing this as fact as it is far from it. That is where the old becoming new ends. And finally, the Delicate, Rich and Robust monikers are not just for fun.

See stories by Melody Bodette. But public radio was where Mitch wanted to be and he eventually moved on to Boston where he worked for six years in a number of different capacities at member station WBUR He's also worked as an editor and producer for international news coverage with Monitor Radio in Boston.

See stories by Mitch Wertlieb. Related Content. Update: The Sugaring Season. Ric Cengeri. A long, cold winter followed by a sudden spring is usually not a good dynamic for sugarmakers. Load More. This sweetness is also useful when you are cooking with bitter foods like nuts or when it is being mixed into a vinaigrette dressing- providing balance for the food.

For most people that have arrived recently in Israel, grade A is the comfort food that they grew up with. If you are using it as a sauce or as a glaze on meat, fish, poultry or on vegetables, and you want the maple flavor to survive the intense mixture of salty and fatty flavors that usually come out when roasting these foods, then grade B is usually the better choice- the chemistry is identical to the grade A but the maple flavor survives the cooking better. Anonymous February 13, CookiePie February 13, Danielle February 13, Linda February 13, ChefBliss February 13, Josh January 16, Robert March 8, Solar landscape lights May 3, Juegos October 27, Scott February 15, Dilbert Doe February 24, Debbie October 28, BeFit March 23,