Contents
How to choose honey
Most types of honey vary greatly in taste. The most universal are the so-called “flower” and “meadow”, sometimes honey collected from flowers of different types is called “herbs”. If the recipe says “2 tbsp. l. honey “without specifying the variety, take one of these types. But if it says “buckwheat”, “linden” or “acacia” – it means that this taste plays a certain role in the dish.
How to store honey
Honey is best stored in glass or earthenware, at room temperature rather than cool – but away from light and heat sources. Over time, natural honey becomes candied – this is a completely natural process. If it’s springtime and the honey from the previous harvest is still transparent, there is a high probability that the seller warmed it up. This almost does not affect the taste, but the medicinal properties of honey instantly evaporate when heated.
How to mix honey
If you need honey for a multi-part dressing, mix it with liquids and pastes first, and then with oil. In a different order, it will not be easy to achieve uniformity. For example, first pour lemon juice into honey and add mustard or adjika, stir until smooth. And then pour in the oil.
How to add honey to dishes
If a recipe calls for adding honey to a hot sauce, it is best to do so at the very end of cooking. It takes literally a few seconds for honey to develop its aroma well enough in a hot dish. If you cook it for a long time, especially with a violent boil, the aroma will gradually disappear. If you need to boil a syrup on honey (for which honey is boiled like a honey cake), then for a brighter aroma, add a little fresh honey to the ready-made mixture / dough – if the base is hot, then the honey will quickly dissolve without any problems …
How to replace sugar with honey
If you want to substitute honey for sugar in a recipe, remember that this substitution does not have to be one-to-one “straight forward”. Honey is most often much sweeter than sugar (although this depends on the variety), so in most cases the replacement should be done on a one-to-two basis – that is, honey should be put in half as much as sugar.
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