Olga Lovick (she/her)@transitionalaspect@fnordon.de
I also am immensely amused by the notion of "single press" maple syrup and am imagining a gigantic tree press where we squeeze the liquid out.
Amelia Bellamy-Royds :progress:@AmeliasBrain@mstdn.ca
@transitionalaspect@fnordon.de I suppose theoretically you could make maple syrup with a reverse-osmosis press to do the concentration step, instead of boiling it. Not sure what that would taste like, though. You wouldn't get any caramelization.
But I suspect the ™
next to the phrase has something to do with why they're not just saying "single batch" or something more logical.