About this episode
What is Agave Syrup
Agave syrup is made from the nectar of the agave or Century plant. This cactus-like or succulent plant grows in the southwestern United States, Mexico, and Central America and is considered a natural sweetener.
Agave syrup has a sweet, mild flavor. It is available in light or amber nectars. It is often sold as an organic product and is sweeter than sugar.
Agave syrup can sweeten hot or cold beverages and baked goods. Lighter syrup is good for lighter baked goods, while amber or darker syrup lends a more caramel-like flavor.
Are you buying it?
Look for agave syrup in the baking section in jars or the organic food section.
For storing
Keep the jar well sealed and store it in a cool, dry place. Use by the expiration date.
HERE some Substitutions
Light agave syrup can be substituted for granulated sugar in baking. Use 2/3 cup for 1 cup of sugar and reduce the liquid by 1/4 to 1/3 cup. The amber syrup can be substituted for brown sugar. Use 2/3 cup for 1 cup of brown sugar and reduce liquid by 1/4 cup. Cookies made from agave syrup will not be as crisp; they will have a more cake-like texture.
More podcasts by Chef Walter
Agave syrup is made from the nectar of the agave or Century plant. This cactus-like or succulent plant grows in the southwestern United States, Mexico, and Central America and is considered a natural sweetener.
Agave syrup has a sweet, mild flavor. It is available in light or amber nectars. It is often sold as an organic product and is sweeter than sugar.
Agave syrup can sweeten hot or cold beverages and baked goods. Lighter syrup is good for lighter baked goods, while amber or darker syrup lends a more caramel-like flavor.
Are you buying it?
Look for agave syrup in the baking section in jars or the organic food section.
For storing
Keep the jar well sealed and store it in a cool, dry place. Use by the expiration date.
HERE some Substitutions
Light agave syrup can be substituted for granulated sugar in baking. Use 2/3 cup for 1 cup of sugar and reduce the liquid by 1/4 to 1/3 cup. The amber syrup can be substituted for brown sugar. Use 2/3 cup for 1 cup of brown sugar and reduce liquid by 1/4 cup. Cookies made from agave syrup will not be as crisp; they will have a more cake-like texture.
More podcasts by Chef Walter
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