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Author: John Hodgkins
Publisher: Down East Books
ISBN: 1608936856
Category : History
Languages : en
Pages : 239
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Book Description
In 1964 three cousins tapped three thousand sugar maples deep in the Maine woods. They called themselves Jackson Mountain Maple Farm. Boiling Off is the story of making Maine maple syrup commercially in Temple, Maine, for fifty-some years, and how a thirty-year technology revolution beginning in the 1980s changed the face of Maine sugaring forever. Woven into the story of Jackson Mountain Maple Farm is the history of Maine sugaring beginning in Farmington in 1781, when Stephen Titcomb boiled off the first official pure Maine maple syrup in a cast iron kettle. Boiling Off tracks the evolution of sugaring technology from Titcomb’s kettle to reverse osmosis and heat exchangers; follows sap gathering techniques from buckets and oxen-drawn drays to plastic tubing and vacuum pumps; and records production in Maine from 8,000 gallons of maple syrup in 1985 to 709,000 gallons in 2017. The story describes the subtleties of syrup flavor, how it is properly graded, and the art of making award-winning maple syrup. It also reveals who produces Maine maple syrup, where it is harvested, and how L. L. Bean first came to stock it on their shelves.
Author: John Hodgkins
Publisher: Down East Books
ISBN: 1608936856
Category : History
Languages : en
Pages : 239
Get Book Here
Book Description
In 1964 three cousins tapped three thousand sugar maples deep in the Maine woods. They called themselves Jackson Mountain Maple Farm. Boiling Off is the story of making Maine maple syrup commercially in Temple, Maine, for fifty-some years, and how a thirty-year technology revolution beginning in the 1980s changed the face of Maine sugaring forever. Woven into the story of Jackson Mountain Maple Farm is the history of Maine sugaring beginning in Farmington in 1781, when Stephen Titcomb boiled off the first official pure Maine maple syrup in a cast iron kettle. Boiling Off tracks the evolution of sugaring technology from Titcomb’s kettle to reverse osmosis and heat exchangers; follows sap gathering techniques from buckets and oxen-drawn drays to plastic tubing and vacuum pumps; and records production in Maine from 8,000 gallons of maple syrup in 1985 to 709,000 gallons in 2017. The story describes the subtleties of syrup flavor, how it is properly graded, and the art of making award-winning maple syrup. It also reveals who produces Maine maple syrup, where it is harvested, and how L. L. Bean first came to stock it on their shelves.
Author: J. Kenji López-Alt
Publisher: W. W. Norton & Company
ISBN: 0393249867
Category : Cooking
Languages : en
Pages : 1645
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Book Description
A New York Times Bestseller Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award "The one book you must have, no matter what you’re planning to cook or where your skill level falls."—New York Times Book Review Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)—and use a foolproof method that works every time? As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new—but simple—techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.
Author: Marisa McClellan
Publisher: Running PressBook Pub
ISBN: 0762441437
Category : Cooking
Languages : en
Pages : 242
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Book Description
A comprehensive guide to home preserving and canning in small batches provides seasonally arranged recipes for 100 jellies, spreads, salsas and more while explaining the benefits of minimizing dependence on processed, store-bought preserves.
Author: John C. Chen
Publisher: CRC Press
ISBN: 1000723852
Category : Science
Languages : en
Pages : 776
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Book Description
This book comprises selected papers from the First International Conference on Convective Flow Boiling. The purpose of the conference is to examine state-of-science and recent developments in technology of flow boiling, i.e., boiling systems which are affected by convective flows.
Author: Henry Weatherley
Publisher:
ISBN:
Category :
Languages : en
Pages : 112
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Book Description
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ISBN:
Category :
Languages : en
Pages : 628
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Category : Mineral industries
Languages : en
Pages : 888
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Book Description
Author: Various
Publisher: Read Books Ltd
ISBN: 1473354986
Category : Cooking
Languages : en
Pages : 39
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Book Description
Contained within this antique book is a treatise on the process of boiling sugar for sweet and candy making, including information on equipment, ingredients, method, and more. A concise yet detailed guide complete with handy tips and simple instructions, this text is ideal for the amateur confectioner and will be of much value to anyone with an interest in making their own sweets at home. The chapters of this book include: Hot Saturated Solutions, Super-Saturated Solutions, How This Affects Practical Work, Methods of Preventing Premature Recrystallisation, When to Add Acid or Glucose, Use Copper or Aluminum, The Sugar Thermometer, Hand Tests for Sugar Boiling, Caramel Colour or ''Black Jack'', and more. We are proud to republish this text here complete with a new introduction on confectionery.
Author: Various
Publisher: Read Books Ltd
ISBN: 1473395259
Category : Cooking
Languages : en
Pages : 18
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Book Description
This text contains a detailed and concise guide to boiling sugar and other processes related to sugar goods. Written in plain, simple language and containing a wealth of interesting and handy tips, this text constitutes a must-have for the discerning confectioner and makes for a worthy addition to collections of cooking literature. The chapters of this book include: On the Qualities of Sugar, On Clarifying Sugar, On Colours and Adulteration, On the Workshops and Boiling Rooms, Average degrees of heat of Drying Stoves, On Hand and Machining Goods, On the Degrees of Boiling Sugars, On Artificial Fruit Essences and the Great Exhibition, and more. We are proud to republish this antiquarian text here complete with a new introduction on confectionery
Author:
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ISBN:
Category : Disinfection and disinfectants
Languages : en
Pages : 812
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Book Description
