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---------- Recipe via Meal-Master (tm) v8.04
Title: HONEY INFORMATION
Categories: Info/tips
Yield: 6 servings
1 Information
1.Honey is one of the few food low in pesticidal
contamination. Contaminated
bees die before they reach the hive. Honey is also
free of preservatives, artificial flavors, colors and
will not mold. 2.Honey will not freeze, so store it
almost anywhere in a solid container with a tight lid.
If crystallized, place honey jar in pan of hot water.
Don't heat very hot as flavor and nutrition changes
dramatically. Also,honey that has been diluted with
water will ferment. 3.Freezing bread with honey used
as a sweetening agent is not advise,since honey
deteriorates when frozen. This can cause "mushiness"
upon thawing. 4.Always mix honey thoroughly with other
recipe ingredients before turning mixture into baking
pans. This will prevent a too moist, over sweetened
layer from collecting on the top. Make it a rule to
combine honey with theliquid ingredients to assure
complete distribution in the mixture. 5.When using
honey is substitution for sugar in standard recipes, a
general rule is to reduce the amount of another liquid
ingredient by 1/2 cup for each
cup of honey used to replace sugar.
6.Honey can generally replace 1/2 of the required
sugar without changing the
proportions of the other ingredients in the recipe.
Honey absorbs and retains
moisture, thus retarding the drying out and staling of
baked goods. This is especially important when you
want to bake in advance. 7.Be sure to keep honey
covered. When left uncovered, honey picks up other
odors and loses its own aroma. Honey is storage
usually gets darker in color
and stronger in flavor, but remains useful as ever. So
if you plan to store honey it may be better to start
out with a light colored honey. 8.Pure honey usually
becomes granulated as it ages, or if stored at cold
temperatures. Granulation is a natural aging process
and does not affect the
honey except for color and flavor. To bring granulated
honey back to liquid form, simply place the container
of honey in a pan of warm water until the granules
disappear. If more heat is required, keep the
containuer off the bottom of the pan of water, by
putting a rack under it, and setting the pan over low
heat. Be careful not to overheat granulated honey,
since too much heat causes the honey to change color
and flavor. It's easier to degranulate
smaller amounts of honey.
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