Heating Honey

While heating honey to 150 degrees tends to stall crystallization,  heating honey to 98° causes loss of nearly 200 compounds.  Heating to 104° destroys invertase, the bee enzyme that converts nectar to honey.  Pasteurized honey is heated to 170° and held there for four to five minutes, essentially destroying the nutrition.  Heating honey to high temperatures causes it to burn, changes the flavor and destroys the compounds that have health benefits. For the best honey, the consumer should buy filtered, unprocessed honey locally.

Store tightly sealed liquid honey in a dry place at room temperature for up to 1 year. Store comb and chunk honey for 6 months.  While honey can be frozen, it should not be refrigerated.  When kept at too cool a temperature or when refrigerated, honey crystallizes, becoming gooey and grainy.  Honey can be re-liquefied by placing in the sun or in a pan of hot water over low heat for 10-15 minutes . Do not microwave as it will destroy nutrients.

 

 

 

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Honey Substitution

Honey can be substituted for sugar, and sugar substituted for honey. However,
since honey is ounce for ounce sweeter than sugar, you need to use less of it in
most recipes. 

Sugar Substitution: 1 1/4 cup sugar + 1/4 cup water = 1 cup honey

Honey Substitution :
1 C. sugar = 3/4 C. honey minus 1/4 C. liquid or plus 4 Tbs. flour plus 1/4 tsp. baking soda
1/2 C. sugar = 6 Tbs. honey minus 2 Tbs. liquid or plus 2 Tbs. flour plus 1/8 tsp. baking soda
1/3 C. sugar = 1/4 C. honey minus 1 1/2 Tbs. liquid or plus 1 1/2 Tbs. flour plus 1 1/2 tsp. baking soda
1/4 C. sugar = 3 Tbs. honey minus 1 Tbs. liquid or plus 1 Tbs. flour plus 1/16 tsp. baking soda

Cook cakes and other baked goods made with honey 25° lower to prevent overbrowning.  Honey softens cookie batters. For crisper variety of cookies, add 4 Tbs. flour for each 3/4 cup honey used.

Honey Conversion Charts

Convert honey volume to weight chart:
Honey Cup Gram Ounce Pound Kilogram Tablespoon Teaspoon
cup US 1 340g 12 oz 0.75 lb 0.34Kg 16 48
ounce 0.08 28g 1 oz 0.06 lb 0.03Kg 1.3 4
fluid ounce 0.1 42.5g 1.5 oz 0.09 lb 0.04Kg 2 6
pound 1.33 453.6g 15.9 oz 1 lb 0.45Kg 21 64
kilogram 2.94 1000g 35.3 oz 2.2 lb 1Kg 47 141
tablespoon 0.06 21g 0.75 oz 0.05 lb 0.02Kg 1 3
teaspoon 0.02 7.1g 0.25 oz 0.015 lb 0.007Kg 0.33 1

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Honey has been in kitchens since antiquity, Egyptians were cooking with it over 5,000 years ago. Honey adds flavor, keeps baked goods tender, gives them an amber hue, and prolongs freshness in baked goods. Honey is a natural humectant, which means it has the ability to absorb and retain moisture, slowing down your baked goods from drying out and becoming stale. It sweetens dishes and drinks, adding its own distinctive flavor to whichever sugar free recipe you are following. A touch of honey balances other flavors and lends richness without adding fat in dressings, sauces, and smoothies.
Honey equivalent measurements
Cups Grams Ounces Tablespoons
⅛ cup of honey 42.5 gram 1.5 ounce 2 tbl.sp
¼ cup of honey 85 gram 3 ounce 4 tbl.sp
⅓ cup of honey 113.3 gram 4 ounce 5.3 tbl.sp
⅜ cup of honey 127.5 gram 4.5 ounce 6 tbl.sp
½ cup of honey 170 gram 6 ounce 8 tbl.sp
⅝ cup of honey 212.5 gram 7.5 ounce 10 tbl.sp
⅔ cup of honey 226.7 gram 8 ounce 10.7 tbl.sp
¾ cup of honey 255 gram 9 ounce 12 tbl.sp
⅞ cup of honey 297.5 gram 10.5 ounce 14 tbl.sp
1 cup of honey 340 gram 12 oz 16 tbl.sp

To Accurately Measure Honey

If you have baked or cooked with honey before, you know what a sticky mess it can be to remove the honey from the measuring cup. An easy solution is to coat the inside of the measuring cup with a thin film of vegetable oil. The honey will slide out easily and mess free.