Hot answers tagged honey
13
There is apparently evidence that some of the flavour compounds in honey deteriorate during heating:
http://www.ibra.org.uk/articles/Effect-of-heat-on-honey
The text suggests that honey should not be heated to more than 50 degrees Celsius (122 degrees Fahrenheit). So it might be wise to let the tea cool down a bit before adding the honey. Having said that, ...
13
Generally speaking, maple syrup will work fine in any recipe that calls for honey. They may have slightly different viscosities and water content, but that could be true between two honeys as well, so I wouldn't worry about it a lot. The only thing I think you really have to consider is whether the flavor of maple syrup is appealing in the dish you would ...
12
You can use agave nectar instead of honey or sugar if you modify your recipe a bit by lowering the amount of liquids. Agave nectar has more water than honey and is sweeter than honey (about 50% sweeter).
Honey
Fructose: 41%,
Glucose: 36%,
Water: 18%
Agave nectar
Fructose: 53%,
Glucose: 15%,
Water: 25%
As a starting point in modifying the recipe, keep ...
12
Honey contains lots of aromatic compounds, which are quite big, fragile molecules. This is one of the reasons why cold centrifuged honey costs more. When you decrystalize honey by heating it, many of these aromatic molecules break up, and you lose the complexity of the aromas. So yes, it is bad for the honey. Also, it may reduce its health benefits, as ...
11
I'm just a humble beekeeper. I went about my business doing what I do, ignorant of other ways or ideas. I sell my honey at a local food co-op, being the only local beekeeper who can meet their demand. I did a taste-tasting event one day where I got to interact with those who buy honey. WOW! What an eye opening experience. There were folks who would not ...
11
Honey is very stable for a number of reasons. The main ones though are the low amount of water (most honey is under 18% water) and the high amount of sugar (which is a preservative). Both of these things keep things like mold and bacteria from being able to grow. Over a long period of time (and if left unsealed) the honey could absorb moisture and then ...
9
Honey should be stored at 50-70 Degrees Fahrenheit
Honey is similar in to olive oil and should be storaged between 50-70 Degrees Fahrenheit according to Max Shrem from Slashfood:
Similar to olive oil, honey should be stored at a cool temperature
between 50 and 70 degrees Fahrenheit. So, it's best to store it away
from your oven or stove. Also, it ...
8
If you're trying to avoid char, then switching to honey or any sugar is probably in the wrong direction. Sugar burns...quick.
I'd recommend three things overall specific to this crust:
Use less oil. If your oil is dripping off in buckets and causing significant fires - you've got too much. Just try a light brushing on the meat.
Use a different oil. ...
8
The comb, which is beeswax, holds the honey. Honeycomb is used for decorative desserts, placed on or along side nicely arranged fruit, is used as a spread on toast or bread or crackers and is served with cheese platters.
As a child I loved honeycomb, would pop a hunk in my mouth and chew like gum until all that was left was the wax, and either spit the wax ...
8
Yes you can use 3/4 cup (180 ml) of light/dark corn syrup:
You can use any of the following substitutions:
1 cup of honey
3/4 cup (180 ml) maple syrup plus 1/2 cup (100 grams) granulated white sugar
3/4 cup (180 ml) light or dark corn syrup plus 1/2 cup (100 grams) granulated white sugar
3/4 cup (180 ml) light molasses plus 1/2 cup (100 grams) granulated ...
8
Bees add enzymes to honey that prevent crystallization. These enzymes are destroyed by many of the processing techniques, like heating, but such techniques also physically destroy the comb, so they're not used on the honey that is in the comb.
This type of honey is also called raw honey sometimes.
As a side note, crystallized honey is fine for ...
7
If you do use maple syrup, be sure to use 100% pure maple syrup. Any imitation or partial syrup will have a significantly different viscosity and a much, much higher water content and you're not going to get the results you want. The first 3 ingredients in Aunt Jemima Original are: corn syrup, high fructose corn syrup, water, which is going to be pretty ...
5
When I was a child, we used to keep honey (taken from our own bees, and not pasteurized or whipped or whatever) in the root cellar, where it was dark, and cool but not cold. This was a situation where some of it would be kept for years. Sometimes when honey gets cold it crystallizes, which is really no big deal - just sit the closed jar in warm water from ...
5
You can neutralize the acidity of your drink by adding a half teaspoon of baking soda, but don't do this. Apart from fizzing up like a volcano, your lemon drink, or what is left of it, will taste pretty awful.
What you want to do is reduce the perceived acidity. This can be done simply by adding more honey. I suggest adding a teaspoon at a time until it ...
5
Crystallized honey is harmless. It is the natural precipitation of glucose out of the supersaturated solution. As shown in the first link, and recommended here, if you don't wish to use crystalline honey then you simply heat it.
The ideal storage temperature for honey is below 50 F (10 C). Temperatures between 50-70 F (10-21 C) will encourage ...
4
If your honey is in a glass jar, you can also just remove the lid and put it in the microwave for 20 - 30 seconds or so. All you're trying to do is heat it up so it goes back to liquid form. (But don't microwave it in plastic! Yuck!) I've never found a way to keep raw honey from crystallizing in the first place, though.
4
Hmm, sounds like you're getting "raw" unprocessed honey, which is a good thing, because that kind is in all ways better than store processed, but it tends to crystallize very rapidly.
To return it to it's liquid state, heat it slowly in a double boiler to around 145(f). It should turn clear and liquidy. Once it looks nice, cool it off by adding some cold ...
4
If you're making some sort of quick bread or muffin recipe, you should be fine. I've never had any problem and I can't see why it'd make much difference other than in the sweetness. Agave nectar seems a little thinner than honey to me, so that probably means the ratio of sugars to water is lower; however, that doesn't mean it's necessarily less sweet, and as ...
4
Yes, you can substitute molasses for honey. They're going to function essentially the same measure for measure since they are both syrups.
Keep in mind however there will be a difference in flavor (not necessarily bad, just different...which would be the case for one honey over another...different tastes).
4
Your recipe is broken. If it actually gave you that temperature then discard it and find a new one.
Nougat is made, depending on the recipe, by heating the syrup to "hard ball" or "soft crack" temperatures before beating it into the egg whites.
Candy temperatures are categorized by the behavior of the syrup when dripped into ice water.
Hard ball is around ...
4
That bit of the Wikipedia article is unsourced, but Health Canada confirms and says that spores may be present even in pasteurized honey. (I never would have thought that.)
I wouldn't expect the cooking of the crackers to damage the spores significantly more than the pasteurization. I can't say for sure that there will be live spores in the crackers, but ...
3
There's a recipe in Rose's Heavenly Cakes for spun sugar. One ingredient is beeswax. The recipe produces a nest of what I would assume is somewhat like cotton candy.
It's the finishing component for the St. Honoré's Trifle (which, coincidentally, I just finished making, hold the spun sugar).
3
Frozen yogurt made with full fat yogurt is very creamy and full flavored. You might find that the eggs are unnecessary.
If you do do the custard watch you temperature carefully as yogurt curdles easily when it is heated. If you have a lot of fat in the yogurt then it will be resistant to curdling otherwise you can take out some insurance by mixing in a ...
3
You say "toddler" and not "infant", which leads me to believe that you"re referring to a child that's at least one. At least in Canada, the honey prohibition is only for children sub 12 months. In which case, yes, it is safe to feed a toddler honey.
Either way, lots of sugar in Graham crackers. Try panko; my kids love It crusted on pretty much anything.
3
You neutralize acid by adding a base. Generally bases are bitter tasting. Black tea is a base, as is baking soda (sodium bicarbonate). The problem is that when you add an acid to a base you get salts. What we call salt is NaCL, which is just one example of a salt, there are many others, and those salts can add all sorts of undesirable flavor combinations. So ...
2
Can you make cheesecake with honey instead of sugar? Sure!
Is it as simple as just replacing it 1:1? Not quite, there's increased moisture, but check the top answer here.
You'll need to reduce any liquid you might be adding a bit. Without seeing your exact recipe, I can't give you an exact answer there.
Whoa. Whoa. Whoa....thats not cheesecake, thats ...
2
I'm vegan, and don't eat honey, but I think it very much depends on why you went vegan. If it's for health then I don't think it makes a difference. If you want to get into a moral argument you can make the case that it's closer to using wool than using milk... (I don't make the argument, but I respect that people can) but the choice is yours - it was a ...
2
I'd say yes, honey is a bit healthier than sugar, but this really depends on the type of sugar or honey. Raw honey is better than pasteurized honey. Highly refined sugar is less healthy than some less refined sugar.
Assuming you are talking about table sugar and raw honey, in general:
Sugar is sucrose.
You need some enzymes to split it into fructose and ...
2
It depends on what the bees had for lunch :) . Acacia honey is extremely sweet, with no bitter aftertaste. Chestnut honey (easy to find in Italy, don't know about elsewhere) is dark and has a strong bitter note. I personally love how the bittersweet goes with butter and bread, but some people hate it. Generic polyflower honey usually does not have a bitter ...
2
I find roasting any nut simpler with a bit of glue, some egg white in addition to any flavouring. I use one egg white mixed with a bit of water per 2C of nuts. Toss in the egg white, then in the flavour (salt, sugar, honey, spice, etc.), and bake off at 300-350, depending on the size of nut (lower for larger nuts).
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