Creamed honey is made by blending honey that has granulated with liquid honey
^^ Bought some today...unpasteurized, straight from a local bee keeper. Anyone else love their honey ??
- wife uses in tea & coffee, as a healthy sweetener
- B67 uses in Greek yogurt cup (nightly) Honey Contains:
- about 130 calories per 30ml (2 Tbs.) a little more than sugar and other sweeteners.
- Calories can be reduced by 15% in some dishes by substituting 2/3 cup of honey for every cup of sugar.
- Oven temperatures should be reduced by 25°F (15°C) to avoid over-browning.
- To prevent honey from sticking to utensils, coat lightly with vegetable oil or spray.
- Honey attracts moisture and thus keeps baked goods fresher longer.
- It is also a good stabilizer for dressings and sauces. How to Taste (and Fall in Love With) Raw Honey https://www.seriouseats.com/2015/03/...sting-101.html
- Good raw honey is practically a different product from the "Grade A Amber" plastic bears that line
supermarket shelves. The latter is accumulated from thousands of colonies, then boiled down until all its dynamic flavors are distilled to one word: sweet. But the raw stuff, harvested at peak season and bottled without a lick of heat? That honey is liquid gold.
- Now stir the honey with a spoon and notice how thick or thin it is. Most honey isn't taken from the hive until bees have sealed it with a wax cap, knowing they've fanned it down to 16 to 18% moisture. But the time of year it was bottled or concentration of sugars (again, from which season the honey came from) can subtly yet noticeably affect the texture. Is it easy to drizzle, or has it started to thicken or crystalize? If so, are the granules small or large?