Cooking With Honey
As many cooks have found, honey does more than sweeten and nourish – it adds its subtle depth, body, and mellow flavor to any dish in which it is used. Bakers have long relied upon honey as a necessary ingredient in all their tastiest products, not only for the flavor and color it adds, but because honey assures a moist and tender texture in all breads, cakes, and other baked goods.
Honey can be used in any recipe that calls for an all-purpose sweetener. Here are a few suggestions for the best possible results in cooking with honey.
- When substituting honey for sugar in your favorite recipes, use equal amounts of honey for sugar, up to one cup. Then, reduce the total amount of other liquids by 1/4 cup for every cup of honey used.
- When baking with honey, lower the oven temperature about 25 to 30 degrees F, to prevent over-browning.
- When measuring honey, first coat the measuring utensil with a small amount of oil, otherwise, the honey will tend to stick to the measuring cup or spoon.
- Store honey at room temperature rather than in the refrigerator. Keep it tightly covered and in a dry place.
- Use 1/4 teaspoon of soda for each cup of honey in baking. This will neutralize honey’s natural acidity.
- If honey granulates, place its container in hot water until the honey is once again liquid.
- Foods, and especially baked goods, sweetened with honey will tend to taste their best if served the day after they are baked.
- Honey, because it is hygroscopic, tends to keep foods moist and tender. Therefore, if you are baking goodies for kids away at school, overseas servicemen, or friends out of town, bake with honey to insure freshness.
From: The Honey Cookbook
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