With the rise in the health-conscious culture, sugar is seen as a silent killer or white death. Is it not interesting that nature has provided its very own alternative (in the form of honey)?
Honey has been extracted since time immemorial for its unique flavor and medicinal properties. It is truly a special product that contains a mix of antioxidants, amino acids, minerals, and iron despite being mostly sugar (as stated by the Mayo Clinic).
What makes this natural gift even more amazing is that it can be consumed by itself, does not expire, and is useful for preparing a variety of sweet and savory dishes. Is it any wonder that honey is high in demand?
It is expected to have a market value of $25.8 billion by 2028 at a CAGR of 5.2%. Whether you’re a seasoned chef or an amateur home cook, you must surely have some recipes under your belt that involve honey. Perhaps you’re apprehensive about using it (not sure what to expect).
This article will dive deep into the art of cooking or baking with honey. Keep reading to know things like whether cooking with honey is safe, which honey is the best to use, and useful tips for successful cooking/baking.
Not All Honey is the Same
When people begin their cooking/baking journey with honey, they’re sidetracked by the plenty of options available in the market. Honey is indeed widely available. However, you must choose carefully because not all of it is healthy or good for cooking purposes.
According to West River Exchange, store-bought honey is seldom 100% natural and pure. The best honey is that which travels straight from the hive to your home’s kitchen. This means you must enquire into your apiary/beekeeper’s sustainability practices.
Let’s consider an example – In a state like Ohio, where food and agriculture constitute the top industries, farmers are constantly looking for ways to create an equitable and sustainable food system. This has much to do with the growing consumer demand for natural/organic food substances.
Consequently, people in the Buckeye State also look for natural honey in Ohio for their recipes. This has encouraged hive keepers to maintain 100% pure quality standards. This is not to negate the fact that unfiltered, pure honey enhances the food’s taste and aroma. You can even try infused varieties for more elevated preparations – think ginger or orange-infused honey in tea.
Things to Keep in Mind for Cooking and Baking with Honey
Now that we’ve discussed good vs. bad honey, let’s look at some crucial things to keep in mind while using this powerful ingredient for your cooking/baking projects.
Crystallized Honey is Safe for Consumption
Sometimes, people fear that their honey has gone bad because it appears to have hardened or is white in color. This is perfectly normal (even for unfiltered honey) and does not point towards age or impurity.
Watch this video to learn more about this:
Honey tends to crystallize when its sugar molecules are exposed to oxygen. All you need to do is heat the honey gently, and it will go back to being the golden liquid (it once was). Just remember to not heat it vigorously, or you’ll end up with a scorched taste. The double-boiler method works best instead of directly heating honey over a stove.
Honey Must Be Stored at Room Temperature
A lot of people treat honey as any other food item. They place it inside the refrigerator to avoid spoilage. The truth is that pure, unadulterated honey has no expiration date.
It is best to store honey at room temperature. Does this mean it will go bad if you place it inside your refrigerator? No, but the cold will accelerate the crystallization process. This means you will have to heat honey each time before cooking a recipe (does this sound worth your time and effort?)
The Debate Surrounding Toxicity
There is some controversy surrounding the use of honey (especially heating it). Some believe that heating honey can turn it into a toxic, glue-like substance that can stick to the digestive system’s mucous membrane.
Is this true? Yes, but proceed with caution. Not all honey heating is toxic. You must apply the same principle as mentioned above – do not cook or heat honey directly over the flame.
Watch this video to learn more:
While using in recipes, stick to those where honey is added after the cooking process is over (heat is turned off). This way, your recipes will taste delicious and lose none of the honey’s nutritional value.
Honey is not a new ingredient in cooking or baking. Even those before the 18th century used this product to prepare delicious baked goodies. Only ovens and cooking mechanisms have changed. If you’re new to using honey in your recipes, start with easy (sweet) dishes.
Gradually, you can experiment with its acidity and amazing ability to balance out bitter and sour flavors.
Lara Mercuri is an Italian-American content writer born and raised in Florence, Italy. She’s passionate about animal rights and vegan food, and she loves trying out new restaurants as much as experimenting in the kitchen. She loves to travel all around the world, and New York is her go-to city when she needs to recharge.
