For many years, honey was the main source of sweetness in cooking: it was put in porridge and sweet pastries, cakes and pies, juices and beer, they even made it into a intoxicating drink — “drunk honey”
Honey — it is a nectar processed by bees.
Its basis (76%) is fructose and glucose, and pollen and enzymes that produce bees account for only 3% of the total mass. However, they determine the unique properties of this product: honey gives strength, strengthens the immune system, soothes, heals wounds.
Refusing sugar in favor of honey often contributes to weight loss.
For many years, honey was the main source of sweets in European cooking: it was put in porridge and sweet pastries, cakes and pies, juices and beer, even made from it intoxicating drink (“drunk honey«).
In the XVI century, the Spaniards brought sugar to Europe — cheaper and not so useful, it gained such popularity that nowadays honey is not always added to traditional honey dishes like gingerbread.
Sorta bee myoYes they are classified according to the type of plant, the most pollen of which is in it: the color, taste, aroma and its beneficial properties depend on the colors from which nectar is collected.
High-quality honey can be obtained far from any flowering plant: for example, honey from aconite, hemlock and rhododendron is poisonous, causing nausea and severe intoxication.
Honey collected by bees mainly from one plant is called “monoflower» (eg, lime, acacia, buckwheat, chestnut). If the bees remove the pollen from the “raznotravya”, honey is called “polyfloure«And classified by the place of collection.
He might be meadow (field, floral), mountain, forest (eg, taiga) or fruit (that is, collected near the planting of fruit trees and shrubs).
Bees bring not only flower nectar to the hive.
Sometimes they collect the so-called fall — sweet insects on the leaves and branches of trees. This honey is called fawn. Unscrupulous beekeepers sometimes feed the bees with sugar syrup, the result is absolutely useless for the body, sugary-sweet and not fragrant honey.
This surrogate is sugar honey , often sold under the guise of the usual flower honey.
There are honey and the method of forcing.
Centrifugal (discharge) honey pumped out of the honeycombs using a special honey extractor; gravity flows freely from printed and oblique set honeycombs; melted (bathhouse) “Kicked out”, heating up the honeycomb (in the villages they do it in the bath — hence the name); cell phone, As you might guess, they eat together with honeycombs.
In Europe, and more recently in Russia honey cream (creamed honey), the same whipped honey (whipped honey), spiced honey (spun honey), mixed honey (churned honey), honey lipstick (honey fondant); in the UK they call him «processed honey» (set honey), but in Russia — honey soufflé. Honey is kneaded for a long time in a certain mode, after which it is kept at a low temperature, thereby forming and fixing its delicate texture.
It turns out honey cream lipstick, it is very convenient to spread on bread.
Honey collected in different natural regions is distinguished by its taste and healing properties.
Of the Russian regional species, the most famous Altaic and Bashkir honey.
However, there are much more “honey regions” in Russia: honey lovers know honey from Adygea, Chuvashia, Tatarstan, Mordovia, Kuban, Mari El, Perm Territory, Stavropol Territory, Rostov, Ryazan, Voronezh, Lipetsk, Tambov, Yaroslavl, Bryansk, Belgorod, Ivanovo, Nizhny Novgorod, Pskov and many other areas.
Liquid, newly harvested honey begins to crystallize (beekeepers say «sit down») two to three months after harvest; some varieties for example heather, acacia, chestnut, — much later, because they have more fructose.
Crystallized, or dried honey («cage«) — it is quite thick or even solid mass.
You can return fluidity and transparency to honey by heating the charge; however, at temperatures above 40 degrees, it loses almost all its useful properties.
Liquid and crystallized honey, as well as honey soufflé are often sold with flavors.
As a rule, these are nuts; candied fruit and fruit pieces are often added to the honey soufflé for flavor.
Does not crystallize only artificial honey, which is produced industrially from sugar, corn, juice of melons and other sugary substances, and then painted.
However, despite its attractive appearance, it is completely devoid of healing powers. natural honey.
In the confectionery and bakery business is especially appreciated acacia honey.
It appeals to professional confectioners with its taste (does not “suppress” other components of the dish, but harmonizes well with them) and the ideal texture — it is very liquid and crystallizes only by spring.
When heated, honey loses almost all of its beneficial properties (however, preserving the taste).
Honey is used for preparing various confectionery products; without him, in principle, should not be prepared gingerbread, roe, gingerbread, chak-chak.
Honey is often used in savory dishes.
This is a good marinade: for example, duck is often coated with honey and mustard before baking.
Prepare drinks with honey, including hot sbiten.
Of the alcoholic beverages in Russia are particularly known. mead and strong honey tinctures. Similar honey liqueurs and liqueurs well known in Belarus (Krambambulya) and Poland (medovina, krupnik, etc.)
Honey begins to form with the first spring heat, however spring honey very rarely taken from the hives, because it is needed to feed the young bees.
May honey which is sold in the summer in the markets, usually begin to pump out in mid-June, not earlier.
It is considered very valuable.
Appearance more late varieties of honey consistent with the flowering season of honey plants.
Flower honey pumped out in mid-July, lime and buckwheat — in late July.
Honey is pumped several times per season (3-4 pumping is considered normal).
In the southern regions of Russia and in Ukraine, pumping of honey continues until early October.
Liquid honey in March-April, you can get in small quantities from the honeycombs that overwintered in the hive with bees.
In the US and Canada, beekeepers practice pumping immature honey In the bee families, instead of the constructed honeycombs, others are put in place, more often artificial ones.
A honeycomb with immature honey is sent to a special cell for maturation.
- Good honey thick. In January, acacia, buckwheat and honeydew honey can be liquid. Imported honey can retain a liquid consistency due to a special filtering method when it is heated briefly. Everything else is fake.
- Good homogeneous honey. It should not be lumps and division into layers.
- Good honey, dripping from a spoon, forms a «hill». If it just spreads, it means that there is too much moisture in it — it can ferment.
- Quality honey has no caramel smell and taste.. And if they are, it means that the bees were fed sugar water or the honey overheated during the distillation, which is even worse — at high temperatures, it loses its beneficial properties and even becomes dangerous. It forms carcinogenic substances. From the good honey slightly tickle in the throat, it leaves a pleasant long aftertaste with notes of herbs and flowers.
- Such honey is always a certificate of quality.. It indicates where, when and by whom honey was collected, the results of organoleptic and chemical expertise, dioctasis number. The latter figure indicates the amount of biologically active substances per unit of product. The higher it is, the better honey.
Even if it is a lottery trade, the seller must have complete information about the manufactureryoYes.
When you buy honey in the store, read in detail the label attached to the package.
It should indicate the standard, variety, botanical type of honey, the time and place of its collection, the name and address of the supplier.
How to store honey? It is best to keep it in a dark glass container at a temperature not higher than 20 ° C and in a dark place.
When stored in the light in a transparent container, the honey darkens. Wooden utensils must be waxed. Plastic dishes eventually change the smell of honey.
For long-term storage, you can put honey in the fridge.
If the crystallization process has begun in honey, this is normal.
Different honey can crystallize in different ways and at different times.
Some types of honey (for example, acacia, chestnut, honeydew) may not crystallize for years during storage, other types (for example, rape seed) crystallize one week after harvest.
In the Mediterranean countries, honey serves as a sauce: it is served with jerked meat (jamon,.
What can be made from honey? The first answer to this question is, of course, sweet desserts: creams,.
Does honey have healing properties or is it a myth? Gastronom.ru asked one to answer this question.
There are many recipes for baking with honey — fragrant and soft. But such baking has one more.
Honey is an absolutely necessary product for us: for health, and in cooking, and just as.
Drinks with honey — tasty and healthy. Our ancestors knew about it and therefore honey became very long time ago.