Here are some baking, cooking, and storage basics about honey.
Honey Tips and Hints:
It’s very easy to substitute honey for sugar in your recipes. Honey is up to twice as sweet as table sugar, so you will need to reduce the amount called for in the recipe by 1/3 to 1/2 honey for granulated or table sugar. In addition, since honey is composed of up to 18% water, you will need to reduce the liquid called for in baked good-by about 1/5. When baking sweets, you should also lower your oven temperature by 25 degrees F. (15 degrees C.) If you are measuring honey by weight, 1 cup will weigh 12 oz. To help that honey slide smoothly from your measuring utensils, simply lightly coat the utensil with vegetable spray before measuring the honey. Unless the recipe calls for sour milk or cream, some cooks add the merest pinch of baking soda to the recipe of baked goods to counteract the slight acidity of the honey which may cause overbrowning. Since it has the ability to absorb and retain moisture, honey is used in the industry to keep baked goods moist and fresh. Use honey in baked goods if you plan to mail to keep them bakery-fresh. Honey is also an excellent choice to use in salad dressings, since its emulsifying qualities make it a perfect stabilizer.
Storing honey is easy. Simply keep it in a cool location away from direct sunlight in a tightly covered container. It is not necessary to refrigerate honey. In fact, it’s much easier to handle if you don’t. Honey may be frozen, although there’s really no need. Do not be alarmed if stored honey becomes cloudy. This is called crystallization. It is not harmful nor it is any indiction of deterioration. In fact, honey has an indefinite shelf-life thanks to its high concentration of sugar. Raw honey with high pollen count will crystallize even faster, and cold temperatures also cause crystals. Crystallized honey is one of the many forms intentionally produced for purchase be many beekeepers. If your honey crystallizes, you can easily re-liquefy it by gently heating the jar in a pan of hot water, stirring while heating. Do not overheat as heat may alter flavor and color as a result of cartelization of the sugars.
Since I have several recipes that call for honey I wanted to write some of this down to help anyone. I love baking and cooking with honey or just drizzling it on hot bread!!!
I have 1 Angel cake this week, it’s for the Lighthouse Rescue Mission. I make a 11×18 sheet cake (which takes 3 cake mixes) and 2 dozen cupcakes. I don’t get very fancy with it, it’s all for all the men’s Birthday’s for the month. I have a few Dr appts to this week so there is my week!! LOL!!
I’ll have more honey hint’s and tip’s through the week. It’s from the University of Idaho Food Safety class we had awhile back.