  The translation workplace | |||
| |||
| |||||||||
Login or register (free and only takes a few minutes) to participate in this question.You will also have access to many other tools and opportunities designed for those who have language-related jobs(or are passionate about them). Participation is free and the site has a strict confidentiality policy.
| |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
10 mins peer agreement (net): +1 |
| Reference: Ref Reference information: https://docs.google.com/viewer?a=v&q=cache:A-jwpKfx51cJ:www.... Would this have anything to do with the collection "maple syrup"? "Copied Indian Methods The white man revolutionized the boiling process by building open fires under cast iron posts suspended from poles, This was followed later by the ***pan and "arch" *** where the heat was confined under the pan in which a depth of between six and eights inches of sap was maintained." -------------------------------------------------- Note added at 13 mins (2011-11-15 23:51:25 GMT) -------------------------------------------------- http://www.ctmaple.org/howto.htm The boiling usually takes place in a commercially produced evaporator pan or evaporator that is made specifically for the production of maple syrup. The evaporator rests on top of a firebox called an arch. Many arches are “wood fired” but there are arches that use oil, natural gas, propane, and even wood chips. -------------------------------------------------- Note added at 37 mins (2011-11-16 00:15:59 GMT) -------------------------------------------------- http://www.ctmaple.org/howto.htm Arch – Firebox that the evaporator pan is placed on. Traditional evaporators were “wood fired” but there are arches that use oil, natural gas, propane, and even wood chips. Traditionally most arches have been lined with brick, but alternate materials such as ceramic lining or vermiculite are being used in many cases. Evaporator – A pan placed on the arch designed specifically to concentrate the maple sap into maple syrup. The traditional evaporator employs a “flue” pan and ‘syrup” pan. The “flue” pan has an uneven or corrugated bottom that allows better heat transfer to the sap by providing increased surface area over a flat bottom pan. The “flue” pan is where most of the evaporation takes place. The “syrup” pan usually has a flat bottom and is where the final evaporation takes place before the maple syrup is “drawn-off”. -------------------------------------------------- Note added at 46 mins (2011-11-16 00:24:23 GMT) -------------------------------------------------- http://answers.yahoo.com/question/index?qid=20070606140619AA... n Spanish we just call it; "Savia de Arce" or "Jarabe de Arce" http://www.canadaenespanol.com/miel_de_maple.htm Los nativos del Canadá preparaban la miel de maple (jarabe de arce) haciendo agujeros en los árboles de maple de donde colectaban la savia; depositaban la savia o jugo del maple (arce) en un recipiente grande. A éste le ponían leños ardientes que calentaban la savia evaporando el contenido de agua y convirtiéndola en miel. La savia representa la mujer, los leños ardientes el hombre y el resultado, la dulce miel de maple (jarabe de arce), representa los niños. Surtidores de metal son empotrados en los maples a finales del invierno cuando la savia comienza a derretirse. Con la presión creada, la savia sale de los surtidores a cubetas que cuelgan de éstos. Un árbol grande puede tener hasta cuatro agujeros surtiendo savia. Se requieren 40 litros de savia (compuesta de agua y 5% azúcar) para hacer un litro de miel de maple. En general un agujero produce cuarenta litros de savia. Los primeros pioneros Canadienses utilizaban grandes calderas para calentar la sabia de los maples. Visitantes a una pequeña granja de maples (arce) se prepara a visitar el lugar y disfrutar de pancakes con miel de maple para desayunar. Las granjas comerciales emplean evaporadores modernos para hacer la miel. Sin embargo siguen necesitando 40 litros de savia para un litro de miel. Y sólo se puede recolectar la savia durante unas pocas semanas al final del invierno. Por eso la miel de maple (jarabe de arce) tiene un alto costo en el mercado. |
| |
| Login to enter a peer comment (or grade) | ||
| Changes made by editors | ||||
|---|---|---|---|---|
| ||||
 |
