Food Babies

No, not you…. you, the bowlegged one

Word of the Moment: Treacle

Posted by Hilary on August 31, 2009

I admit it, I kind of thought treacle only existed at Hogwarts. Apparently it appears in muggle recipes too, which is copacetic, as I not so secretly wish graduate school was more like Hogwarts. Here begins my culinary edification via vocabulary words.

Courtesy of OChef.com:

“Technically treacle is a generic word in Britain for any syrup made in the process of refining sugar cane, and it can range from very light to very dark. In practice, the lighter syrup which is produced when the sugar cane juice is first boiled, is called light treacle or golden syrup.

The second boiling produces a much darker syrup, which British cooks call treacle (or dark treacle) and we callmolasses (or dark molasses). The third boiling produces what we both apparently call blackstrap molasses, which is very dark and somewhat bitter, and which health-food advocates think is heaven on earth, although it is more often used to feed cattle.

If you don’t want to track down the real British thing, supermarket-available dark molasses is what you want for your recipes.”

treacle

Photo by planet-science.com

-H

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