Honey In Your Kitchen
Cooking with honey will bring a wealth of different flavors to your food. Also, because honey is hygroscopic (it attracts and holds moisture) it helps baked goods keep from drying out. Here are some tips for getting the most from your honey:
-
Keep honey in a glass jar in a temperature-stable cupboard. Changes in temperature won't spoil honey but may effect its texture. As long as other foods don't get into the jar, honey is remarkably long-lived and will not go bad.
-
Honey crystallizes naturally over time; some kinds more than others. You can use honey as a spread, or simply re-liquify it by setting the jar in a bowl or sink of warm water.
-
When a recipe calls for oil and honey, measure the oil first — the honey will leave the measure easily without any waste.
-
A 12 ounce jar of honey (by weight) equals a standard measuring cup (8 ounces by volume).
-
Honey is 25% sweeter than sugar, so when substituting, reduce the sweetening by 1/4 and reduce the liquid in the recipe 25% also, to account for the added moisture in the honey.
-
Add 1/2 teaspoon of baking soda to baked goods for each cup of honey used.
-
Reduce the oven temperature by 25°F, or watch closely when baking with honey — it causes foods to brown more quickly.
-
Blend honey with butter and grated lemon or orange zest for a luxurious toast topping.
-
Mix a spoonful of honey with white wine or sherry vinegar for a sweet-tart accent in salads and sauces.
-
Honey should not be given to children under 12 months, to avoid the potential risk of infant botulism.
