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| Honey is an organic, natural sugar alternate with no additives, that is easy to digest, adapts to all cooking processes, has an indefinite shelf-life, and is made by bees. Know more about its facts, tips and hints.
Honey Facts
- Enhances browning and crisp. Great for glazing roasted and baked foods to promote surface browning.
- Flavor enhancer. A natural sweetener for hot teas and cold beverages, when there is a wide range of flavors.
- Offers texture and feel. An excellent addition in pastries and cakes making.
- Prolongs shelf-life. It is a natural preservative for pickles and sauces.
- Retains moisture. An essential ingredient for providing moisture in rich cakes and prolongs moisture retention.
- Binding Agent. Due to its viscosity, it aids in shaping desserts such as pastries, pudding, and cakes.
- Adds color. Contributes a delightful golden hue to sauces, dressings, jellies and frozen desserts.
Honey Tips and Hints
- Honey can be used instead of sugar in recipes. It is twice as sweet as sugar, so while adding to a recipe, you must halve the amount. Also, honey is made up of 18% water, so the amount of water to be added for in baked goods by must be reduced by about one-fifth.
- If honey is to be measured by weight, then 1 cup will weigh 12 ounces.
- Lightly coat the utensil with a vegetable spray before measuring the honey, so that the honey can slide smoothly from the measuring utensil.
- Honey is the best option to be used in salad dressings, as its emulsifying qualities make it a perfect stabilizer.
- Add ½ teaspoon baking soda for each cup of honey used, in order to neutralize its acidity and help the food rise.
- While baking sweets, lower the oven temperature by 25 degrees Fahrenheit, as honey batter becomes crisp and browns faster than sugar batter.
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While using honey in jams, jellies, or candies, increase the cooking temperature, a little, to allow the extra liquid to evaporate.
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