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Cooking with Honey!
Honey is hygroscopic, meaning that it attracts and holds moisture. It will help baked goods not to dry out. It will bring a wealth of different flavors to your food. Here are some good pointers on how to get the most from your honey:
- Store it in a glass jar at room temperature. If there is a change of temperature may affect the texture of the honey. Honey is relatively long-lived, it won’t go bad too easily unless other foods get into the jar.
- It will naturally crystallize over time, the times vary with the kind of honey. You can spread honey or re-liquify it by setting the jar into a sink full of warm water.
- If you are using a recipe that includes both honey and oil, measure the honey first, as it will come out easier without any waste.
- A 12-ounce jar of honey equals a standard measuring cup volume of 8 ounces.
- When you are substituting honey for sugar, remember that honey is 25% sweeter than sugar, so reduce the sweetening by ¼ and reduce the liquid in the recipe 25% to account for the moisture in the honey.
- For each cup of honey used, add ½ teaspoon of baking soda to baked goods.
- When using honey, reduce the temperature of the oven by 25 degrees Fahrenheit. Watch it closely because it causes foods to brown more quickly.
- Create an excellent toast topping by blending honey with grated lemon or orange zest and butter.
- To add a sweet-tart flavor to salads and sauces, mix a spoonful of honey with white wine or sherry vinegar.
- Do not give children under the age of 12 months honey, to avoid the potential risk of infant botulism.
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