Cooking With Honey

I used to always avoid recipes with honey. Here are some of the complaints I had, along with the tricks that got me over my fears:

It’s so sticky.

I couldn’t stand how sticky it was and how hard it was to get out of the measuring cup

Tip: Spray your measuring cup with non-stick spray before putting the honey in. The honey just slides right out!

My honey crystallized and I can’t pour it out.

You know how your honey sometimes turns hard with little sugar granules in it. It just doesn’t look right.

Tip: When your honey looks like this, it is not spoiled. It just needs to be placed in a pan of warm water. The honey will then turn back into liquid. You can also heat your honey in the microwave, but don’t leave it in there for too long or else your plastic container can melt. Try it for about 15 seconds at a time until you have enough liquid honey.

It’s too sweet.

Usually sweet is good, but too sweet is just not good.

Tip: Honey is almost twice as sweet as sugar. When substituting, replace one cup of sugar for half a cup of honey. Because honey is hygroscopic (attracts water), reduce the amount of liquid in the recipe by 1/4 cup for each cup of honey added.

Now when you see a recipe with honey in it, there’s no need to run away. If you follow these small tricks, there’s no saying what you’ll do next!

Until next time,
Shaindy