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Cooking
Tips
- For
best results, use recipes developed for using honey.
- When
you substitute honey for granulated sugar in recipes:
- Substitute
honey for up to one-half of the sugar. With experimentation,
honey can be substituted for all the sugar in some recipes.
- Reduce
the amount of liquid in the recipe by 1/4 cup for each cup
of honey used in baked goods.
- Add
about 1/2 teaspoon baking soda for each cup of honey used
in baked goods.
- Reduce
oven teperatures by 25 degrees to prevent over browning of
baked goods.
- For
easy removal, spray measuring cup with vegetable cooking spray
before adding honey.
- Honey
adds a sweet, smooth and distinctive taste to recipes. Honey also
absorbs and retains moisture. These qualities retard drying out
and staling of baked goods.
- A
12 ounce jar of honey equals a standard measuring cup.
- Because
of its high fructose content, honey shas a higher sweetening power
than sugar.
Buying
and Storage Tips
- Select
mildly flavored honeys, such as clover, for use in cooking where
delicate flavors predominate.
- Use
strongly flavored honeys in spreads or other recipes where a distinct
honey flavor is desire.
- Store
honey at room temperature.
- Honey
should be stored in a dry place because honey absorbs moisture.
Refrigeration will hasten granulation.
- Honey
will granulate naturally, some within a week or two, some after
several months. THIS DOES NOT MEAN IT IS SPOILED!
- To
liquify honey, place a container in a pan of warm water until
clear. To microwave: cook on high, glass only, at 30 second intervals,
or until clear. Do not over heat!
Note:
- Honey
should not be fed to infants under one year of age. Honey is a
safe and wholesome food for children and adults.
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