On food and cooking the science and lore of the kitchen ( PDFDrive ) 1260

will slowly granulate in the refrigerator, and cream honey will get somewhat coarser Honey Flavor The most delightful quality of honeys is their flavors, which make them into natural sauce-like condiments All honeys share a sweet taste base that is slightly tart and savory as well, and a complex aroma that has several different elements: caramel, vanilla, fruity (esters), floral (aldehydes), buttery (diacetyl), sweet-spicy (sotolon, p 418) Then honeys made from single nectars add their own distinctive notes Buckwheat honey is malty (methylbutanal); chestnut honey carries the distinct note of corn tortillas (aminoacetophenone, with both floral and animal elements); citrus and lavender honeys are citrusy and herbal but share a grapy note (methyl anthranilate); linden honey includes a mixture of mint, thyme, oregano, and tarragon aromatics The Composition of a Typical Honey % by weight Water 17 Fructose 38 Glucose 31 Sucrose 1.5 Other disaccharides Higher sugars 1.5 Acids 0.6 Minerals 0.2 Honey in Cooking Unlike sugar, which is often a hidden ingredient in processed foods, honey is a very visible sweetener; most of it is added to foods by individual consumers With its syrup-like viscosity, glossiness, and range of brown shades, it makes an attractive topping for pastries and other foods It is the characteristic sweetener in such pastries as baklava and lebkuchen, such confections as nougat and torrone, halvah and pasteli, and in ... honey is a very visible sweetener; most of it is added to foods by individual consumers With its syrup-like viscosity, glossiness, and range of brown shades, it makes an attractive topping for pastries and other foods It is the characteristic sweetener in such pastries as... It is the characteristic sweetener in such pastries as baklava and lebkuchen, such confections as nougat and torrone, halvah and pasteli, and in ... 1.5 Other disaccharides Higher sugars 1.5 Acids 0.6 Minerals 0.2 Honey in Cooking Unlike sugar, which is often a hidden ingredient in processed foods, honey is a very visible sweetener; most of it is