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Cooking with honey

Cooking With Honey

The most important thing to remember when using honey in cookery is that it has a high liquid content, and compensation must be made by slightly reducing the other liquids in the recipe.  Also it is best, when possible, to add honey towards the end of the cooking to avoid altering its flavours.

One cupful (10 fluid ounces) of honey weighs 15 ounces.

To Substitute honey for sugar in a given recipe, reduce the amount of sweetener called for by a least one-fourth (up to a half, according to your taste), and reduce the liquid in the recipe by one-eighth.

Most cakes, with the exception of spice breads and some dense honey cakes, do not adapt well to honey.  It is too heavy, and your cakes will be dense, with no fine crumb.  It does, however, give breads a good texture and a longer shelf life.  When baking with honey, be careful not to overheat your oven – Gas Mark 6 to Gas mark 7 – because honey will darken and caramelize quickly.

Honey foams dramatically when it reaches boiling point, so use a large saucepan for syrups.

To facilitate measuring, oil or butter measuring spoons and cups (this way it won’t stick), and heat solid honey gently in a bain marie.

Honey is at its peak flavour when freshly harvested, so the autumn is the best time to sample and purchase it.

Storing Honey

Honey will keep in a well-sealed jar for up to two years if stored in a cool, dark place.  Once opened it is best to consume it fairly quickly, although it still has a long life.  Do not refrigerate, and do not keep in a warm cupboard.  If the honey develops a foamy surface it has turned, and should be thrown out.

Try and make your own honey and become a beekeeper, go to my blog.

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