How to Cook with Honey

Rule 1

When baking, set your oven 25F less than recipe states. Baked goods brown faster when flavored with honey, so by baking goods for longer at a lower temperature you get good results. When cooking on top of a stove, turn the heat down and stir a little more often because the honey will stick and brown faster.

Rule 2

Honey adds liquid to a recipe (about 3 tbsp of extra fluid per cup of sweetening, or one quarter cup per pound). When honey is substituted for sugar in a recipe you must reduce the amount of liquid by ¼ cup for each cup of honey used to replace a cup of sugar.

Rule 3

Honey is slightly acid, so add a little baking powder (about 1/8 to 1/4 tsp per cup of sweetening) to most batters and dough.  This addition is unnecessary with yeast breads because the honey leavening thrives in the mildly acid environment of honey.

Rule 4

The sugar in a recipe can usually be replaced with an equal weight of honey – a rule that usually works out to about two thirds of liquid honey to one cup of dry sugar. Honey is largely fructose and is therefore much sweeter than refined sugar.
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