Cooking with honey gives you a never-ending list of possibilities and recipes due to the many practical functions honey could serve. Here I list you seven:
1) enhances browning and crisp -- great for glazing roasted and baked foods to promote surface browning.
2) is a flavour enhancer -- an always welcomed natural sweetener for hot teas and cold beverages, especially when there is a huge variety of flavours of honey.
3) provides texture and feel -- an excellent addition in pastries and cakes making.
4) prolongs shelf-life -- a natural preservative for pickles and sauces.
5) retains moisture -- an essential ingredient for providing the moisture in rich cakes and prolonging the moisture retention.
6) is binding due to its viscosity -- a brilliant ingredient that aids shaping of desserts such as pastries, puddings, and cakes.
7) adds colour -- contributes a delightful golden hue to sauces, dressings, jellies, and frozen desserts.
2. Give longer time for beating and more vigorous beating compared to sugar recipes, and when baking with honey.
3. Add 1/2 teaspoon baking soda for each cup of honey used. This will neutralize honey's acidity and help the food rise.
4. Reduce the oven temperature by 25 degrees Fahrenheit. Honey batter becomes crisp and browns faster than sugar batter.
5. When using honey in jams, jellies, or candies, increase the cooking temperature just a bit to allow the extra liquid to evaporate.
floral variety of the honey
should be considered when cooking with honey since honey has the power to balance, enhance or impart some of its flavour to other foods. The fascinating number of
honey varieties and their versatility in cooking
is the reason to the thousands of tantalizing recipes using honey out there.