Some Simple Rules for Using Honey in Cooking

Honey if correctly stored will last indefinitely, with age it may crystallize, but that is not a problem.  Having been raised overseas I never saw liquid honey until I came to this country.  You got it from the store in a crystallized form.  You ate it that way spread on bread.  However, if your honey does crystallize, you merely have to heat it and it will liquefy.  Set the bottle in a pan of hot water.  Do not bring it to a boil.

Store honey in closed tight fitting containers.  Uncovered honey will pickup unwanted odors and moisture.  Do not store honey for long term (several years) in metal cans.  The honey will develop a metallic taste and you will not eat it.

Honey is sweeter than sugar; you only use ¾-cup honey for each cup of sugar called for in a recipe.  Depending on your taste, you may have to experiment with this a little.

If you are using honey in baking, reduce other liquids ¼ cup for every ¾ cup of honey you add. For example if your recipe calls for 1 cup sugar and 1 cup of water and you substitute honey.  You would use ¾ cup of honey and ¾ cup of water.

In baked goods add ¼ tsp. baking soda per ¾ cup of honey.  This is because honey is acidic.  Bake at 25° lower temperature than original recipe.

When cooking with honey, combine honey with liquid ingredients first so that the honey is evenly distributed throughout the mixture.

When you are going to measure honey wet the measuring cup first or use the same one you used for measuring oil.  This will help keep the honey from sticking to the measuring device.

Howard

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One Response to Some Simple Rules for Using Honey in Cooking

  1. Carol L says:

    Heating honey over about 90* will kill all beneficial enzymes that make honey a healthy alternative to sugar. Without those enzymes, honey is simply an expensive sugar, without healthy benefits! Don’t bake with it, use another natural sweetener, like REAL maple syrup or molasses, coconut sugar, or one of the other natural sugars available, pure organic cane sugar, turbinado, date sugar, etc.

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