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Quick ingredient query - sorghum molasses? Availability? History? Recommended use?

Great Grains!

Barton Seaver - Great Grains!

Recorded

This event was on October 25, 2022

Join Chef Barton Seaver to discuss the wide world of grains – from barley and corn to quinoa and winter wheat berries, and everything in between. Whole grains offer great health benefit, but also diversity of tastes, textures, flavor, and colors! We’ll discuss strategies for making the most of this culinary staple and explore the varied options available to the home cook. As always, bring your questions!

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Question

Georgie Collis

Quick ingredient query - sorghum molasses? Availability? History? Recommended use?

Answer

So sorghum is big on the is a major component of diets in the African continent and sorghum came over in the unfortunate slave trade and was part a big part of Southern Cuisine because of that still is sort of syrup is absolutely delicious. You can find it online. There's a number of good sources I would look for now if you can try and find a black owned business that's doing that just respecting that Heritage. I believe that that is a great thing to do at all times to try and respect the heritage of the products that you are using but it is absolutely delicious. It has a very deep rich flavor. So it's kind of crossed between maple syrup and molasses. If you will like as a as a flavor, but it is a one-to-one substitute as far as I'm concerned with with sugar in terms of baking recipes. So, there you go.

Barton Seaver

Chef, Educator, Author

bartonseaver.com

Barton Seaver is one of the world’s leading sustainable seafood experts and educators. He traded his illustrious career as an award-winning chef leading top seafood restaurants, DC, for traveling the world as an Explorer with the National Geographic Society. Barton translated his experiences into leadership in sustainable seafood innovations, garnering him positions with the United States Culinary Ambassador Corp, the University of New England, the New England Aquarium, and the Harvard School of Public Health. Barton works on initiatives to inform consumers and institutions about how our choices for diet and menus can promote healthier people, resillient ecosystems, more secure food supplies, and thriving communities. An internationally recognized speaker, Barton has delivered lectures, seminars, and demos to a multitude of audiences. He has written seven seafood-centric books, including For Cod and Country and American Seafood and has contributed to dozens of publications, including Cooking Light, The New York Times, and Saveur, among many others. He has appeared on 60 Minutes, CNN, NPR, 20/20 and the TED Talk stage. He is the founder of Coastal Culinary Academy, a multi-platform initiative that seeks to increase seafood consumption through seafood-specific culinary education for all levels of cooks.