Agave is a natural substance derived from the plant of the same name. Agave syrup is also known as honey or agave nectar. There are more than 100 varieties of agave. Agave syrup is made from a variety called Agave Magway. This nectar or syrup is extracted from the leaves or stems of the agave plant, which provides the structure through a digestive process that we put it in the supermarket. Its main culinary function is given by its high sweetness. It is twice as sweet as white sugar. Agave syrup can be used in many ways, but we must remember that its main function is to sweeten whatever we want to consume. As far as liquids are concerned.
Benefits Of Agave Syrup
This is a product with a low glycemic index. The glycemic index is a measure of how fast sugar or food raises blood sugar. Agave syrup has a low glycemic index, so its absorption in our body is slow and therefore it gives us a higher sense of saturation. In contrast, white sugar is a food with a high glycemic index, as it raises blood sugar quickly, and as soon as it is absorbed, we feel hungry shortly after consumption.
It is low in fat so this syrup is recommended in some weight control diets because we will consume less amount of sugar, so we will eat fewer calories and all this with more sweet energy. It is low in sodium. It is a flavor enhancer product. It has a high fiber content. Fiber is not absorbed into the intestine and is conducive to intestinal transport. Therefore, Agave syrup, being rich in fiber, also favors this transit and can also improve intestinal flora. It has fewer calories than other sweets, but due to its sweet power, using a small amount will reduce the number of calories we eat, which will help to balance our calorie intake.
Precautions to take into account when using Agave syrup
As we said, Agave syrup is used for sweet taste, so we will usually use it mainly in sweets like cookies, cakes, etc.
In those dishes where the amount of sugar is prescribed, we have to replenish the amount of syrup before using it. This compensation should be specifically applied to the rest of the liquids we are using in the recipe, as due to its composition, the agave syrup can negatively interfere with the final result of the dessert.
We always have to use greaseproof paper, or wax to keep the dessert from spoiling, and not the box in which we cook the agave syrup because it is too sticky.
The advance syrup has to be mixed with the rest of the liquids and the rest of the ingredients have to be added without too much rest because if we leave it to rest it can cause a breakdown between the liquids we have mixed.
When we are using Agave syrup. It will be necessary to lower the temperature of the oven as the high temperature is not conducive to this product and can burn it, even giving the dessert in question some bitterness.
How to start cooking with agave syrup
We can use this product as a sweetener in coffee, yogurt, or fruit salads, but if we want to use it cooked, who can we start with?
Like everything else, we have to start experimenting in the kitchen, but we believe that the easiest thing to do is to start by baking a sponge cake where we add 50% of the sugar prescribed in the recipe. Replace for syrup. We must remember that if the recipe prescribes 100 grams of sugar, then we must add 50 grams of sugar and 25 grams of agave syrup because you must remember that the sweet strength of agave syrup is twice that of sugar.
Experiments With Cookies
First, we need to apply greaseproof paper to protect the oven from the syrup’s viscosity, because the agave syrup is too sticky, and most of all we want to enjoy our time in the kitchen using this product and not. Cleaning this high viscosity syrup from the oven is two things to be careful about, and as the saying goes, be careful.
Second, we need to be careful about the density of the cookies, because being sweet as a syrup, in a semi-liquid state, can affect the consistency or density recommended for cookie dough. We need to reduce the number of certain liquids that make up the cookie dough recipe. In addition, we should change to 1/3 of the ratio of sugar prescribed in the prescription of agave syrup for a favorable result.