Sunday, September 8, 2013

Cooking With Honey

Honey who? The only honey I am allowed to cook with is my baby, the Belle of Ballast Point.

Wait a sec...oh, that honey!

Honey is one of the first and most widespread sweeteners used by man. Honey is at least as old as written history, and its first mention is in a 2100 B.C. Babylonian writing. Honey is an organic natural sugar that adapts well to all cooking processes and has an indefinite shelf life.

The flower it came from directly influences the flavor of honey - there are over 300 unique honey flavors in the U.S. alone. Flavors will range from mild to very aromatic. Color will also vary from near white through yellow to almost black. Typically, the lighter the honey's color the milder the flavor will be.

Cooking With Honey
  • Replacing sugar in baked goods: Honey is twice as sweet, so replace each cup of sugar with 1/2-cup of honey. Additionally reduce the liquid by 1/4-cup for each cup of honey added.
  • Making jellies & jams: Increase cooking temperature 5 to 10 degrees to allow the extra liquid to evaporate.
  • Measuring honey: One 12-ounce jar yields 1-cup of honey. To measure honey without a sticky mess, brush the inside of the measuring cup with oil or nonstick spray.
  • Reducing cooking temperatures: Because honey browns easily, it is best to lower the cooking temperature. When baking, reduce the oven temperature 25 degrees.
  • Thickening with honey: In a salad dressing, honey is an emulsifier providing the thicker viscosity while binding together the other ingredients.
Thanks to Chef's for all of this honey.

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