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Michael A Alexander's avatar

Have you considered cooking down the sap in a closed container with an exhaust line for the steam that you connect to an aspirator? You then run water through the aspirator that sucks vapors from the boiler, resulting in a partial vacuum. Then depending on your cook rate, you should be able to maintain a temperature well below the caramelization temperature.

I haven't done this with syrup in a home set up. This is based on experience with laboratory aspirators that can pull 25-28 inches of vacuum depending on the load, and vacuum concentration of aqueous mixtures where we can operate at 140-160F or so with vacuum of about 28 inches. I figure you might be able to stay under 220 F with an aspirator (caramelization/burning is above 300F).

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Brad Van Arnum's avatar

I love Britt! Maybe consider campaigning with her. :)

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