Miller County Newsletters
Haley's Comment
Honey - Manufactured in the World's Most Efficient Factories
August 8, 2007
There is no prettier sight than a jar of honey glistening in the sunlight.
Nor is there any better taste than honey on a fresh, hot biscuit. Once you
sample this golden nectar, your taste buds are coated with the mellow flavor of
a million floral blossoms.
Honey is "manufactured" in one of the world's most efficient factories – the
beehive. Bees may travel as far as 55,000 miles and visit more than two million
flowers to gather enough nectar to make just one pound of honey. Now that's what
you call a world traveler.
The color and flavor of honey differ depending upon the blossoms. In general,
lighter-colored honeys are characterized by a mild flavor; darker honeys have a
stronger flavor.
Luckily, fresh honey may be purchased from our local farmers' markets. This
honey is produced in bee hives locally. You may also purchase it from the
grocery store, although chances are it may not be local. Read the information
label to be sure.
Various Forms of Honey
Honey is available in different forms. Liquid honey is the most
popular. It is free of visible crystals and is extracted from the honey comb by
centrifugal force, gravity, or straining. Because liquid honey mixes easily into
a variety of foods, it is especially convenient for cooking and baking.
Crème or spun honey is brought to the market in a finely crystallized
state. The crystallization is controlled so that, at room temperature, the honey
can spread like butter. This is a little more difficult to find, and the price
will reflect that.
Comb honey is honey that comes as it was produced – in the honey bees'
wax comb. The comb, along with the honey, is edible. Many times this is
available at the downtown farmers market.
Cooking With Honey
Honey may be substituted for granulated sugar in recipes. For best results,
it should be substituted for up to ½ of the sugar. Also, reduce the amount of
liquid in the recipe by one-fourth cup for each cup of honey used in baked
goods. In addition, ½ teaspoon of baking soda should be added to a cake, bread or cookie recipe for each cup of honey added. To
prevent over-browning of baked goods, reduce the oven temperature by 25 degrees
F.
Honey adds a sweet, smooth, and distinctive taste to recipes. It also absorbs
and retains moisture, which makes it a great preservative. When measuring honey
in a measuring cup, spray with vegetable cooking spray before adding honey.
Purchasing and Storing Honey
When buying honey, select mild-flavored varieties, such as clover, for use in
cooking where delicate flavors predominate. Since most honey is usually sold by
weight, it is important to note that one pound of honey yields one and one-third
cups.
Once you have purchased your honey, it should be stored at room temperature,
never in the refrigerator. The countertop or pantry is ideal. If honey turns
cloudy or crystallizes (a natural process), simply place the jar of honey in
warm water and stir until the crystals dissolve. Or place the honey in a
microwave-safe container with the lid off and microwave on HIGH, stirring every
30 seconds, until crystals dissolve. Be careful not to boil or scorch the honey.
A Word of Caution
While honey is a safe and wholesome food for children and adults, honey
should never be fed to infants less than one year of age. Honey may contain
bacterial spores that cause infant botulism, a rare but serious disease that
affects the nervous system of young babies.
Infant botulism is different from food-borne botulism. Food botulism is
caused by a toxin that is formed in food. Infant botulism is caused when
conditions in the digestive tract permit Clostridium botulinum spores to
grow and form toxins in the digestive system.
C. botulism
spores are everywhere and are commonly found in dust, air,
soil, and most uncooked food. Adults and children swallow the spores without
getting ill because there are protective bacteria in the gut that inhibit the growth of
C. botulism.
Infants do not have these protective bacteria until about six months of age.
If you would like additional information on the uses of honey, contact me at
the Miller County Extension Service by calling (870) 779-3609, e-mail
chaley@uaex.edu,
or visit my office in the Miller County Courthouse, 400 Laurel * Suite 215,
Texarkana, AR.
Honey Grilled Chicken can be ready in less than 40 minutes and has only 5
ingredients. Serve it with glazed carrots, tossed salad, and a wedge of
watermelon. You will have a well-balanced meal that was prepared in minutes, and
your family will think you slaved over it.
Honey Grilled Chicken
One-third cup Dijon Mustard
One-fourth cup honey
2 tablespoons mayonnaise
1 teaspoon steak sauce
4 skinless, boneless chicken breast halves
Preheat the grill for medium heat. In a shallow bowl, combine all
ingredients, except chicken. Set aside a small amount of the honey sauce for
basting, and dip the chicken into the remaining sauce to coat. Lightly oil the
grill grate. Grill chicken over indirect heat for 18 to 20 minutes, turning
occasionally, or until thermometer reads 165 degrees F. Baste occasionally with
the reserved sauce during the last 10 minutes. Watch carefully to prevent
burning. Remove to a clean platter and allow chicken to set for 5–10 minutes
before serving.
Tried-and-True Tip:
A 12-ounce jar of honey equals a one-cup standard measuring cup.
We appreciate your feedback!
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