Tips Wanted: Cooking With Honey
I recently baked some chicken with a honey-mustard glaze, and had a bit of trouble measuring out the amount of honey I needed. Does anyone have a good tip for doing this? Since honey is not the most pourable substance, I had to use a knife to get it out of the jar… The mouth of the jar was too narrow for a spoon, hence the knife. It was difficult to measure because it took forever for the honey to settle down on the measuring cup, so I just had to eyeball it.
I know I can’t microwave it to make it less viscous. Maybe I shouldn’t keep it in the refrigerator?
I did learn one thing though: When mixing honey with other ingredients, put those other ingredients in the mixing bowl first. Otherwise, the honey would stick to the bottom of the bowl.
[Image Source: National Honey Board]
Thank’s for advice.
I love honey.
Use whatever oil or shortening your recipe calls for to grease the measuring cup and/or measuring spoon before you pour the honey. It will slide right off into the bowl. The honey can be microwaved to warm it just a little before using. Warm honey is more “pourable”.
Thanks for the tip, 3Ravens. I should try microwaving the honey, huh? I was afraid it’s going to explode!
Thanks for stopping by, Alex. I hope you find this blog useful.