Honey is a noble sweet substance patiently developed in the hive by bees.
Honey has been used since the dawn of time for therapeutic purposes for its proven antibacterial and healing properties. For general health, its multiple virtues recommend consuming it daily because if it is sweet, its calorie content is lower than in sugar (in baking for example, reduce the proportions: 150g of honey instead of 200g of sugar as well as the cooking time of the cakes because honey tends to brown and caramelize faster than sugar).
In both salty and sweet food, honey is a subtle and essential ingredient. For cooking, the use of solid or liquid honey is indifferent, for baking, liquid honey will be better as it will mix easier with other ingredients.
You can melt crystallized honey, but don't heat it in the saucepan to preserve its aromas. It should be placed in a bain-marie, with the water temperature under 50°C.
Raw, cooked or in a marinade, honey adapts to anything but raw honey remains the best for our health, as it loses its benefits if heated over 40°C.
From a taste point of view, incorporating honey in your recipes will make them creamy and really noticeable softer. In baking, honey can be used for cream, ice cream, confectionery, ganache, brioche and soft cakes. In cooking, for meat or poultry recipes by brushing the food before cooking it, or for fish (by making marinades). To sum up: consume honey without moderation!
