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 ABOUT
HONEYHoney is a sweet and viscous fluid produced by honey bees and derived from the nectar of flowers. According to the United States National Honey Board and various international food regulations, "honey stipulates a pure product that does not allow for the addition of any other substance...this includes, but is not limited to, water or other sweeteners". |
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Honey is significantly sweeter than table sugar and has
attractive chemical properties for baking. Honey has a
distinctive flavor which leads some people to prefer it over
sugar and other sweeteners. The study of pollens and spores in
raw honey can determine floral sources of honey. A main effect
of bees collecting nectar to make honey is pollination, which is
crucial for flowering plants. The beekeeper encourages
overproduction of honey within the hive so that the excess can
be taken without endangering the bees. When sources of foods for
the bees are short the beekeeper may have to give the bees
supplementary nutrition. Substituting Honey in your recipe - - Replace up to one half of the granulated sugar called for in any recipe with honey. With a little experimenting, honey can replace all the sugar in some recipes. - Reduce the liquid called for in the recipe by 1/4 cup for each cup of honey used. - Add 1/4 to 3/4 teaspoon baking soda for each cup of honey used in baking goods. - Reduce oven temperature by 25 degrees to prevent over-browning when honey is added. Honey Storage Tips - - Store honey at room temperature, NEVER refrigerate. - Keep in a well-sealed container. Honey can draw moisture and dust from the air. - If honey crystallizes, place the container in warm water and stir until the crystals dissolve. Another method is to microwave the honey in a microwave-safe container, stirring every 30 seconds, until the honey dissolves. Be careful not to boil or scorch the honey. Or, just use the honey in granulated form. It's great in coffee or hot tea...just stir it in. |
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