Cookbook:Honey
| Honey | |
|---|---|
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| Category | Sweeteners |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients | Basic foodstuffs | Sweeteners
Honey is a sweet and viscous syrup produced by bees from the nectar of flowers.[1][2][3][4]
Production
editTo make honey, bees collect the nectar from flowers and bring it back to their hive.[5] As they ingest and regurgitate the nectar, enzymes invert the sugar,[6][7] which is ultimately evaporated and concentrated down into honey.[2][3][5] The bees then deposit and seal the honey into hexagonal wax compartments collectively called honeycomb.[2][3][5]
When humans harvest honey, they remove the comb from the hive and separate the honey from the comb. This can be done through simple crushing and straining or centrifugation.[2][8] The resulting honey is considered raw honey, and it is somewhat cloudy.[2] Raw honey is minimally processed,[9] sometimes strained but never heated to warmer than the temperature of the beehive.[10] Most commercial honey, however, is heated to kill any stray yeast and ensure full liquefaction of any residual sugar crystals.[10][7][6] Some products take it even further and dilute, filter, and re-concentrate the honey, which removes all pollen.[10] Commercial producers also tend to blend honey together in large batches before packing,[10] which averages out the flavor.[4] Most honey is sold as a syrup, but it may be forced to crystallize and sold as spun/cream honey, or it may be sold with the comb.[5][8][6] The comb is perfectly edible and provides texture without much flavor.[2]
Characteristics
editAs a syrup, honey is considered a "supersaturated"[11] solution of primarily glucose (25–44%) and fructose (24–40%),[2][3][10][12][13] with traces of sucrose and maltose as well.[11][12] It is about 17–20% water,[2][3][4][10] and <0.5% proteins, minerals, and other minor components that provide color and flavor.[12][14][15] Generally, honey is considered about 1.25 times as sweet as table sugar due to its high fructose content.[2][4][7][13] It has relatively high acidity, with a pH below 4,[3][6][9] though the pH does vary and can get as high as 6.[13] Because of the high fructose content, honey is very hygroscopic and absorbs moisture from the air.[4][8][10] The color is usually a translucent golden to amber, though it can range anywhere from white to red or black,[2][8] and it browns easily.[6][14] As it crystallizes, it becomes more opaque. The specific texture is impacted by the relative quantities and proportions of glucose and fructose, with higher amounts of fructose causing less crystallization and higher amounts of glucose causing more.[2][7][10][11]
The specific characteristics (e.g. flavor, color, texture) of the honey is largely determined by the type(s) of flower from which the nectar is gathered,[4][15][16] and honeys are often named for the original flower.[6] There are hundreds of unique varieties.[1][4][16] Baker's honey is a blend that has dark color and strong flavor.[6] Honey from alliums may taste unpleasantly onion-y.[5]
| Variety | Region(s) of production | Appearance | Flavor/Aroma | Texture |
|---|---|---|---|---|
| Acacia | Asia, Europe, Canada | Pale, clear | Delicate | Does not crystallize readily |
| Alfalfa | Canada, USA | Light | Mild | |
| Avocado | California | Dark | Rich, buttery | |
| Blueberry | New England, Michigan | Light amber | Full, well-rounded | |
| Buckwheat | American Midwest, Eastern Canada | Dark | Full, rich, strong | |
| Clover | USA, others | Amber | Mild, delicate | |
| Eucalyptus | California | Varies | Varies, but strong | |
| Heather | Very jelly-like | |||
| Hymetus | Dark brown | Rich, notes of thyme | ||
| Lavender | France | Delicate | ||
| Manuka | Dark | Rich | Thick | |
| Mesquite | Strong | |||
| Orange blossom | Florida, California, Texas | Light | ||
| Sage | California | Light | Mild | Dense |
| Tupelo | Florida | Amber to greenish | Mild | Heavy, smooth, runny; does not crystallize readily |
| Wildflower | Many |
Selection and storage
editWhen choosing honey, make sure to select a variety appropriate for your needs. For things like baking, where delicate and specialty flavors may be lost to heat or dilution, it's best to use baker's honey or a generic clover or wildflower honey.[9][10] Make sure to taste new honeys before use so you get a good idea of their flavor and textural profile.[4] Be on the lookout for fraudulent or adulterated honeys, which may have things like other invert sugar syrups added.[10]
Because it is so high in sugar and low in water, honey rarely undergoes microbial spoilage.[3] In rare cases, very hardy yeast may grow, but this is uncommon.[6] Store it covered, in an airtight container at room temperature[3]—refrigeration can speed crystallization and graying.[8] It will keep for years under most circumstances, though comb honey only keeps for a few months.[8] Note that most honey will ultimately crystallize if kept for long enough, but it can be gently heated to remelt if desired.[2]
Use
editHoney is one of the oldest sweeteners and has been used in many cuisines for centuries.[1][5][16] Due to its nature as an invert sugar mixture, honey and its hygroscopic characteristics contribute moisture and some additional protection against staling in baked goods.[8][10][13][15] Its acidity makes it able to work together with some chemical leaveners like baking soda to generate leavening gas,[13][15] and its sugar content promotes Maillard browning.[13] However, with the advent of cheap modern sweeteners and invert sugars, the primary function of honey is to provide flavor and color.[6][10][15]
Some current common applications of honey and its derivatives are in flavoring beverages (e.g. tea);[3][13] spreading or drizzling on baked goods, cheese, etc. as a condiment;[10][13] flavoring and coloring strongly-flavored baked goods;[3][5] fermenting into alcoholic beverages (e.g. mead);[3][5] garnishing plated dishes;[4] and glazing meats for color and flavor.[13] Delicately flavored or specialty honeys are best used in applications where their flavors will shine, such as condiments, glazes, and custards.[7]
Honey is not recommended in products that you want to stay hard, dry, and/or crisp, since it will attract water.[9] It is also not recommended for high-heat applications since it burns around 220°F (104°C).[9]
Techniques
editWorking with honey is not quite like working with sugar. Because the flavor can be damaged by heat (>160°F / 70°C), use care when heating it.[6] To reliquefy crystallized honey in a heat-safe container, open the container and rest in a hot water bath until fluid. You can also microwave the opened container in short bursts if safe to do so, stirring after each round of heating.[8] When measuring honey by volume, try coating the measuring utensils with oil to help the syrup release more easily.[8]
Safety
editIn certain circumstances, honey can be dangerous. Because honey can be contaminated with the spores of botulism bacteria, it is not recommended for infants.[3] However, these spores are not dangerous to healthy adults.[3] Additionally, if bees collect nectar from plants toxic to humans, these toxins can find their way into the honey and cause poisoning.[17] Rhododendron, mountain laurel, and azalea are some well-known examples of toxic nectar, though poisoning via honey is rare.[17]
Substitution
editBecause honey is sweeter than and contains more water than table sugar, it can't be substituted for sugar one-to-one without making other changes. One guideline is to substitute honey equally for sugar by weight and then reduce the amount of other water-based liquid in the recipe by about 15–18% the weight of the sugar/honey.[6] Another guideline says to substitute honey equally for sugar by volume and reduce the amount of liquid in the recipe by 25% of that volume.[1] A third guideline recommends using only 80% as much honey as sugar.[8] Be aware that honey will usually be sweeter than sugar in the same quantity.[8] Additionally, you may need to reduce the oven temperature by 25°F (14°C) to account for the extra browning caused by honey.[1]
Generally speaking, different varieties of honey are interchangeable with each other unless you are taking advantage of one variety's particular flavor characteristics.[16]
Recipes
editReferences
edit- ↑ a b c d e f Rinsky, Glenn; Rinsky, Laura Halpin (2008-02-28). The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional. John Wiley & Sons. ISBN 978-0-470-00955-0.
- ↑ a b c d e f g h i j k l m Davidson, Alan (2014-01-01). Jaine, Tom (ed.). The Oxford Companion to Food. Oxford University Press. doi:10.1093/acref/9780199677337.001.0001. ISBN 978-0-19-967733-7.
- ↑ a b c d e f g h i j k l m Research Chefs Association (2016-02-29). Culinology: The Intersection of Culinary Art and Food Science. John Wiley & Sons. ISBN 978-0-470-48134-9.
- ↑ a b c d e f g h i j Labensky, Sarah; Martel, Priscilla; Damme, Eddy Van (2015-01-06). On Baking: A Textbook of Baking and Pastry Fundamentals, Updated Edition. Pearson Education. ISBN 978-0-13-388675-7.
- ↑ a b c d e f g h The Chefs of Le Cordon Bleu (2011-12-02). Le Cordon Bleu Patisserie and Baking Foundations. Cengage Learning. ISBN 978-1-4390-5713-1.
- ↑ a b c d e f g h i j k Figoni, Paula (2010-11-09). How Baking Works: Exploring the Fundamentals of Baking Science. John Wiley & Sons. ISBN 978-0-470-39267-6.
- ↑ a b c d e Amendola, Joseph; Rees, Nicole (2003-01-03). Understanding Baking: The Art and Science of Baking. Wiley. ISBN 978-0-471-44418-3.
- ↑ a b c d e f g h i j k Kipfer, Barbara Ann (2012-04-11). The Culinarian: A Kitchen Desk Reference. Houghton Mifflin Harcourt. ISBN 978-0-544-18603-3.
- ↑ a b c d e El-Waylly, Sohla (2023-11-02). Start Here: Instructions for Becoming a Better Cook. Random House. ISBN 978-1-5299-1408-5.
- ↑ a b c d e f g h i j k l m Goldstein, Darra (2015-01-01). The Oxford Companion to Sugar and Sweets. Oxford University Press. doi:10.1093/acref/9780199313396.001.0001. ISBN 978-0-19-931339-6.
- ↑ a b c Wolke, Robert L. (2011-01-12). What Einstein Told His Cook 2: The Sequel: Further Adventures in Kitchen Science. W. W. Norton & Company. ISBN 978-0-393-07982-1.
- ↑ a b c Field, Simon Quellen (2011-11-01). Culinary Reactions: The Everyday Chemistry of Cooking. Chicago Review Press. ISBN 978-1-56976-960-7.
- ↑ a b c d e f g h i Provost, Joseph J.; Colabroy, Keri L.; Kelly, Brenda S.; Wallert, Mark A. (2016-05-02). The Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking. John Wiley & Sons. ISBN 978-1-118-67420-8.
- ↑ a b c Greweling, Peter P.; America (CIA), The Culinary Institute of (2012-11-06). Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner. John Wiley & Sons. ISBN 978-0-470-42441-4.
- ↑ a b c d e Gisslen, Wayne (2016-09-21). Professional Baking. John Wiley & Sons. ISBN 978-1-119-14844-9.
- ↑ a b c d Friberg, Bo (2016-09-13). The Professional Pastry Chef: Fundamentals of Baking and Pastry. Wiley. ISBN 978-0-470-46629-2.
- ↑ a b Program, Human Foods (2024-09-26). "Natural Toxins in Food". FDA. Retrieved 2024-11-13.