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10-12-2018, 07:52 PM
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#1
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Certified Pretend Chef
Join Date: Sep 2004
Location: Massachusetts
Posts: 45,793
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Article: Subbing Honey for Sugar
I clicked on this article hoping to learn something I didn't know. I don't use honey a lot. However, after reading this article, I've concluded it's not worth the effort.
https://www.thekitchn.com/4-rules-fo...d-goods-230156
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"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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10-12-2018, 10:21 PM
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#2
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Executive Chef
Join Date: Mar 2008
Posts: 3,671
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Awwwwwwe, Honey, don't be so mean to me. ~signed Honey
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10-12-2018, 10:36 PM
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#3
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Certified Pretend Chef
Join Date: Sep 2004
Location: Massachusetts
Posts: 45,793
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I can't leave my sugar for you.
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"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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10-12-2018, 11:41 PM
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#4
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Executive Chef
Join Date: Mar 2008
Posts: 3,671
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10-13-2018, 05:57 AM
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#5
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Executive Chef
Join Date: Dec 2006
Location: Long Island, New York
Posts: 3,316
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Quote:
Originally Posted by blissful
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ahhh, you beat me to it
I was just doing a little research to make sure I got the lyrics right before I posted, and there it was
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10-13-2018, 09:23 AM
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#6
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Chef Extraordinaire
Join Date: May 2007
Location: Southeastern Virginia
Posts: 23,361
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Quote:
Originally Posted by Andy M.
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I take "The Kitchn" with a big grain of salt  They don't seem to know what they're talking about half the time. In that article, for example, she said honey is about 20 percent water, which is true. Then she went on to say that honey burns faster than sugar because it has more sugar in it. It's 20 percent water but has more sugar than sugar?!
Things that make you go "Hmmmm..."
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Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
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10-13-2018, 10:38 AM
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#7
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Certified Pretend Chef
Join Date: Sep 2004
Location: Massachusetts
Posts: 45,793
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Quote:
Originally Posted by GotGarlic
I take "The Kitchn" with a big grain of salt  They don't seem to know what they're talking about half the time. In that article, for example, she said honey is about 20 percent water, which is true. Then she went on to say that honey burns faster than sugar because it has more sugar in it. It's 20 percent water but has more sugar than sugar?!
Things that make you go "Hmmmm..."
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I assumed that meant honey is sweeter than sugar because its sugar is fructose rather than the sucrose that is granulated sugar.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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10-13-2018, 12:40 PM
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#8
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Chef Extraordinaire
Join Date: May 2007
Location: Southeastern Virginia
Posts: 23,361
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Quote:
Originally Posted by Andy M.
I assumed that meant honey is sweeter than sugar because its sugar is fructose rather than the sucrose that is granulated sugar.
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Then she should have said that. I just think their writers and editors are not very good. I used to read the site regularly but I got tired of it. Check out the comments sometime. A lot of their readers are more knowledgeable than the writers.
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Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
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10-13-2018, 03:54 PM
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#9
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Master Chef
Join Date: Apr 2011
Location: Sandy Eggo
Posts: 8,614
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I swapped white sugar for agave nectar a long time ago. You use 2/3 part agave to replace 1 part sugar and agave doesn't spike your blood sugar index. The oly place where you can't swap agave for sugar, or honey for that matter, is where the sweetner needs to crystalize, such as the coating on candy apples.
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I Luv Sandy Eggo!
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10-13-2018, 04:12 PM
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#10
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Master Chef
Join Date: Apr 2005
Location: Northern New Mexico
Posts: 5,128
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Quote:
Originally Posted by Andy M.
I clicked on this article hoping to learn something I didn't know. I don't use honey a lot. However, after reading this article, I've concluded it's not worth the effort.
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I concluded the same thing decades ago in my nutritional studies. On the molecular level, the human body can not tell the source of glucose, can't tell if it came from molasses, honey, turbinado sugar, maple syrup....glucose is glucose. And since it was tricker to bake with honey than sugar and white granulated sugar is cheaper than honey, I exclusively use sugar for all needs.
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Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it is the only thing that ever has. Margaret Mead
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10-13-2018, 04:41 PM
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#11
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Chef Extraordinaire
Join Date: May 2007
Location: Southeastern Virginia
Posts: 23,361
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Quote:
Originally Posted by bethzaring
I concluded the same thing decades ago in my nutritional studies. On the molecular level, the human body can not tell the source of glucose, can't tell if it came from molasses, honey, turbinado sugar, maple syrup....glucose is glucose. And since it was tricker to bake with honey than sugar and white granulated sugar is cheaper than honey, I exclusively use sugar for all needs.
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+1. Except that since we have beehives, I have lots of "free" honey  I'm still working on ways to use more of it, since we have a gallon or so left from last year, plus five from this year (plus whatever is in the second hive that we haven't harvested yet). Family will be getting honey and preserves made with honey for Christmas this year.
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
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10-13-2018, 09:27 PM
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#12
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Master Chef
Join Date: Jun 2013
Location: North West England
Posts: 5,134
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What the hell - I'm nearly 70 and my days are probably numbered so I'll eat honey AND sugar when I fancy it.
My maternal grandmother liked a teaspoonful of honey in her first cup of tea in the morning but I draw the line at that although I do like honey, lemon juice and hot water (sometimes with a slug of rum) when I have a very bad cold and sore throat. It probably doesn't cure the cold but it makes me feel better.
Our Fire Brigade station backs on to a small park with plenty of flowers and tree blossoms and the firemen have had beehives for several years. Their honey is sold in local shops in aid of a charity and it is out of this world. Mass-produced supermarket honey has nothing on the firemen's.
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Don’t look for the light at the end of the tunnel. Stomp along and switch the bl**dy thing on yourself.
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10-14-2018, 03:08 AM
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#13
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Chef Extraordinaire
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 13,012
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Mad Cook, I think most non-commercial honeys are well above anything that is store-bought at the standard grocery, each of them in their own way. I can attest that GG's honey is divine! So was the honey we bought from a small beekeeper in central FL. I hope we can find her house next time we're down there.
Quote:
Originally Posted by GotGarlic
...we have a gallon or so left from last year, plus five from this year (plus whatever is in the second hive that we haven't harvested yet)...
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I know how to find your house, and I wish we were headed down your way. I'd be happy to exchange some of your honey for a few of my homemade baked goods like scones or banana nut bread. Maybe next spring...
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“How can you govern a country which has 246 varieties of cheese?”— Charles de Gaulle
"Remember, all that matters in the end is getting the meal on the table." ~ Julia Child
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10-14-2018, 08:01 AM
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#14
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Executive Chef
Join Date: Mar 2017
Location: Springfield, MO
Posts: 3,234
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Quote:
Originally Posted by Cooking Goddess
I know how to find your house, and I wish we were headed down your way. I'd be happy to exchange some of your honey for a few of my homemade baked goods like scones or banana nut bread. Maybe next spring...
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If I'm not mistaken, you each can easily drop off honey or baked goods in MO on your way to see each other..   
Ross
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Disclaimer: My experiences may not be as someone else might think correct.. Life goes on..
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10-16-2018, 03:15 PM
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#15
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Certifiable Executive Chef
Site Administrator
Join Date: Jan 2007
Location: Pacific NW
Posts: 3,695
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Quote:
Originally Posted by GotGarlic
+1. Except that since we have beehives, I have lots of "free" honey  I'm still working on ways to use more of it, since we have a gallon or so left from last year, plus five from this year (plus whatever is in the second hive that we haven't harvested yet). Family will be getting honey and preserves made with honey for Christmas this year.
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Take a look at this article... it has more concrete helps for swapping honey for sugar and some good tips to deal with the liquid imbalance in a recipe where you do this..
http://blog.beeraw.com/baking-with-h...tute-for-sugar
You are lucky to have honey available to you - I buy honey from local bee keepers and it's expensive ;)
I think the added flavor and nutritional benefits are worth the expense but wish it weren't so dang spendy.
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Forget love... I'd rather fall in chocolate!
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10-16-2018, 03:52 PM
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#16
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Chef Extraordinaire
Join Date: May 2007
Location: Southeastern Virginia
Posts: 23,361
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Quote:
Originally Posted by Janet H
Take a look at this article... it has more concrete helps for swapping honey for sugar and some good tips to deal with the liquid imbalance in a recipe where you do this..
Baking with Honey: Substitute Honey for Sugar with 7 Simple Rules
You are lucky to have honey available to you - I buy honey from local bee keepers and it's expensive ;)
I think the added flavor and nutritional benefits are worth the expense but wish it weren't so dang spendy.
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Thanks, Janet. I just reformatted it for printing and will add it to my baking binder. I made pumpkin pie for Thanksgiving with honey instead of sugar last year and it was OUTSTANDING. So good.
I know what you mean about the expense. I love it and used to buy it and use it very sparingly till DH decided he wanted to start a couple of hives. It's weird to have more than I know what to do with
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
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10-16-2018, 04:27 PM
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#17
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Chef Extraordinaire
Join Date: May 2007
Location: Southeastern Virginia
Posts: 23,361
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Quote:
Originally Posted by GotGarlic
Thanks, Janet. I just reformatted it for printing and will add it to my baking binder. I made pumpkin pie for Thanksgiving with honey instead of sugar last year and it was OUTSTANDING. So good.
I know what you mean about the expense. I love it and used to buy it and use it very sparingly till DH decided he wanted to start a couple of hives. It's weird to have more than I know what to do with 
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I just looked at the prices on that site... WOW! $22 for less than a pound! Around here, beekeepers are selling honey for $15-16/lb. Crazy.
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
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10-16-2018, 05:00 PM
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#18
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Certifiable Executive Chef
Site Administrator
Join Date: Jan 2007
Location: Pacific NW
Posts: 3,695
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Quote:
Originally Posted by GotGarlic
I just looked at the prices on that site... WOW! $22 for less than a pound! Around here, beekeepers are selling honey for $15-16/lb. Crazy.
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Why is honey sold by the pound instead of by liquid measure?
__________________
Forget love... I'd rather fall in chocolate!
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10-16-2018, 05:11 PM
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#19
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Chef Extraordinaire
Join Date: May 2007
Location: Southeastern Virginia
Posts: 23,361
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Quote:
Originally Posted by Janet H
Why is honey sold by the pound instead of by liquid measure?
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I don't know. I've always heard it expressed in pounds and then converted depending on the size of the container. You probably know that honey is heavier than water, so one pound of honey is 12 fluid ounces.
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Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
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