Thursday, August 9, 2012

Word of the Week - Molasses


Not to be confused with sandstones near mountain bases called molasse, Molasses in the culinary world are the by products from beating sugar cane. Juice is first extracted from the cane, and thereafter, boiled to become concentrated. The caramelization of the sugar results in molasses. The quality of molasses depends on the maturing of the sugar cane.

Essentially, there are 3 rounds of boiling resulting in 3 grades of molasses - mild, dark, blackstrap. The first round of boiled juice retains the highest amount of sugar, the second round gives off a slightly bitter taste, and the final round produces high grade blackstrap which gives off a robust flavour. It also contains a higher level of vitamins and minerals and is sometimes given as health supplements, serving out a good source of calcium, magnesium and potassium.


Its texture is rich like honey and the taste is finger licking good. Get the unsulphured version which has no preservative (sulphur dioxide) added in the treatment process.

Molasses is used in dark brewed beverages such as stout and dark ales, and it is also a common ingredient in baking. Check out my next post on a Molasses Kahlua Cake.

4 comments:

  1. Luan, thanks so much for this piece of information. I have been wondering what are molasses and nobody could give me a straight answer. Looking forwards to your cake recipe.

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  2. Always learn something new fr ur blog, thanks! Btw your photos are very nice and getting better each time. Still remember reading one of ur post abt getting a dslr :)

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    1. Hi Esther, many thanks for the encouraging words! Yes, learning to blog means learning to cook, write and shoot!

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