Agriculture Reference
In-Depth Information
CHAPTER 5
Cooking with Honey
There are only a few things you need to know when baking or cooking with nature's nat-
ural sweetener. First and foremost, honey is the perfume of the flowers from which it was
taken. It gently holds the sunshine from flower-filled meadows, the natural sweetness of
a warm spring morning, and the tranquility of a summer rain. Honey is a delicate and
subtle sweetener, whose infinite flavors and colors make every variety a wonderful and
exciting experience to taste.
To use honey effectively and tastefully, simply follow these hints and suggestions
gathered from honey users over hundreds of years and thousands of recipes.
Using Honey
To keep liquid honey in its liquid state, store it in a warm, dry location. The kitchen
table is the perfect place for it; refrigerators are not. Cool temperatures—below 60°F
(16°C)—result in granulated honey (also called crystallized). Freezers, however, retard
this process and are perfect for long-term storage.
To Liquefy Granulated Honey
All honey will granulate eventually—some in weeks, others in years. This process is nat-
ural and in no way affects the quality or flavor of the honey. You can return honey to a
liquid state simply by warming it. But remember, honey and high heat do not mix. The
delicate and volatile flavors of honey can be easily driven off—or worse, damaged—by
overheating.
If your honey has granulated, and you want it to return to a liquid, place the bottle in a
pan of warm (not hot) water on the stove. Keep the burner on the lowest possible setting,
loosen the cap, and patiently wait for the honey to liquefy.
