Honey

COPYRIGHT 2011 by Michael Long

Most of us know Honey as a sweet, golden liquid.  In addition to being a great natural sweetener, honey has a bunch of other benefits.  If you have a sore throat, take some honey, it will soothe the throat.  If your diabetic, honey under the tongue will raise your blood sugar and keep you out of trouble. For athletes looking for a natural energy boost before a big game, honey will provide a quick energy in all circumstances.  

Honey can be found in several different forms:

• Comb Honey  is a honey in it's original form; "Honey inside of the honeycomb,  and the beeswax comb is edible!!!!


• Cut Comb  Cut comb honey is liquid honey that has added chunks of the honey comb in the jar or container 


• Liquid Honey  is a honey that is free of visible crystals,  and is extracted from the honey comb by centrifugal force and straining.  Because liquid honey mixes so well into a variety of foods it's especially convenient for cooking and baking.  Most of the honey that is produced here in the United States is sold in the liquid form. 


• Naturally Crystallized Honey  Naturally crystallized honey is honey in which part of the glucose content has spontaneously crystallized.  And it's safe to eat.


• Whipped (or Cremed) Honey, While all honey will crystallize in time,  This honey is brought to market in a crystallized state.  The crystallization is controlled so that, at room temperature, the honey can be spread like butter or jelly.  In many countries around the world, whipped honey is preferred to the liquid form especially at breakfast time.  

Honey in normally bought and sold in one of two ways, by variety and color.  Most consumers whether buying in a supermarket or farmers market will typically by either a blend of pure honeys, the so called Supermarket Store brands or a Clover Honey.

And More Helpful Hints

Here are some more helpful hints for the kitchen.  Tricks to keep you from running to the store at the last minute.

 Baking powder will go bad,  and the best way to check it is Mix 1 teaspoon (5gm) with 1/2 cup hot water.  The mix should bubble immediately.  If it doesn't toss it out.  You have bad baking powder

Baking powder should be replaced every 6-12 months

To test Baking soda, ¼ teaspoon to 2 teaspoons VINEGAR mix should bubble immediately

To make Baking Powder is a pretty simple thing to do.

• 1 teaspoon baking soda


• 2 teaspoons cream of tartar

Mix the baking soda and cream of tartar together until well combined. The yield is one tablespoon.

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Cream of Tartar

Cream of tartar is the common name for potassium hydrogen tartar and also tartaric acid salt.  It is obtained when tartaric acid is half neutralized with potassium hydroxide, transforming it into a salt. Grapes are the only significant natural source of tartaric acid, and cream of tartar is obtained from sediment produced in the process of aging wine. It is found on the insides of the wine barrels and sometimes at the bottom of bottles of wine. It crystallizes out as a hard crust in the barrels.

Cream of tartar is best known for helping stabilize and give more volume to beaten egg whites. It is used as the leavening agent in baking powder.

Normally when cream of tartar is used in a cookie, it is used together with baking soda. The two of them combined work like a double-acting baking powder. When substituting for cream of tartar, you must also substitute for the baking soda.

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Self-rising flour

If your recipe calls for self-rising flour and you only have all-purpose, here's how you can save the day.. Measure out the amount of flour into a separate bowl and for each cup of flour add 1.5 teaspoon baking powder and one half teaspoon of salt, Mix that up and  POOF you have self-rising flour.

Can be stored in an Air tight container for Months 

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 Brown Sugar  

Your out of Brown sugar, but you have granulated sugar and you have molasses.  The formula or recipe is 1 cup sugar and 2 Tablespoons molasses.  In a stand mixer (can be done by hand with a fork).  Put the sugar and molasses in your mixer bowl and with the whisk attachment, start that puppy up..... run on medium speed till all mixed,  this may take a while to do. But it does go together. If you have some clumps that refuse to break up,  use a fork to break them up.  And POOF again,  you've made brown sugar.

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I hope these little hints will help,  everyone runs short on stuff, and just maybe this will help.

 

SOME OF MY SOURCES

Here is a list of some of my sources.  You'll also see the web address, and comments.  Most of these you may already know about, Some you may not. I hope you find this list helpful.  Almost everyone I've ordered from. If not ordered from, at least chatted with. 

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The National Pork Board:    http://www.porkbeinspired.com/Cut_Sausage.aspx 

  A great website, Covering just about anything you might want to know about Pork.

The National Onion Association:  http://www.onions-usa.org/

  Another great site.  Kim will get back to you asap with an E-mail  Super lady over there.

Oregon Truffle Oil:  https://www.oregontruffleoil.com/

  White Truffle Oil: Never ordered from them.  However, there website is very clean.  I would feel safe ordering from them. 

The Fresh Loaf:  http://www.thefreshloaf.com/   

  Carries News & information for the Amateur Bakers & Artisan Bread Enthusiasts.

The Chocolate Life: http://www.thechocolatelife.com/

  An internet group set up for chocolatetiers to meet & converse, trade ideas.  I'm a member.  Extremely helpful group to anyone that asks questions etc.  A group anyone with an interest in chocolates should join.

Dessert Professional:  http://www.dessertprofessional.com/ 

  Another internet group for the dessert maker etc.  Another wonderful group that I'm a member of.  You can ask them anything about desserts and they will work with you to get an answer.  Another group you should join if your into desserts.  Fantastic group!!!



Amazon.Com:  https://www.amazon.com

  I order tons of stuff from there. Great service, Wait for sales if you can.  I have found some great deals. 



Self Life Advice:  http://shelflifeadvice.com/

  A very nice website about self life.  They have a Tips, A list of all foods and how long they are good for.  Everyone should look at this one!!!



Still Tasty:  http://www.stilltasty.com/

  Another great website.  Pretty much the same as the one above.  It's a matter of which one is the easiest for you to get around on.



Allergies:  http://grou.ps/allergy_bloggers/home

  A group for people with allergies.  A wonder website.  Covers all food allergies.



National Pasta Association: http://www.ilovepasta.org/index.html

  A place to go to find out just about anything you want to know about pasta.



Bake Decorate Celebrate:  http://www.bakedecoratecelebrate.com/

  A pretty inspiring website for cake decorating for the amateur baker. 



I'm cooked:  http://www.imcooked.com/

  A website to post your cooking video's 



The Chocolate Addict:   http://www.thechocolateaddict.com

  A great website about chocolates, working with chocolates, video's,& materials.



Calorie Counter:  http://caloriecount.about.com/

  Looks like a very usable website.  I've used it several times and was very happy.



Pressure cooking with Lorna Sass:  http://pressurecookingwithlornasass.wordpress.com/

  If your into Pressure Cooking this is the go to lady. Book author, Chef



National Honey Board: http://www.honey.com/nhb/home/

  The National Honey Board,  What more needs to be said!!!



Dry Spice:  http://www.dryspice.com/

  Little containers that you put in your spice containers.  I use alot of these.  Tell Ken that I sent you...



ChocolateSource:  http://www.chocolatesource.com/home/index.asp

  All Chocolates,  Great people to work with.  All your major brands. 

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I hope that some of these websites are of some help to you.  These are all from my "Favorites"  I have a ton more, But these are the most active ones.  I'm sure that I didn't list some of your favorites, So bear with me on that.  Let me know if you a favorite one or ones, and I'll list those also. 

PASTA, PASTA & PASTA

If you get a chance go over to the http://www.ilovepasta.org site.  It's the National Pasta Association.  It's a great resource of information.  That's where I got this information. I wanted to show you different types of Pasta, there shapes and how they are used. 

This is just a few of the Dry pasta's that are available on the market. ( Fresh or homemade pasta is a totally different thing.  We'll cover Fresh pasta shortly.)

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  Angel Hair, Capellini ("Fine Hairs")   These thin, delicate pasta strands are best if used with thinner, delicate sauces.  Other uses: break in half and put in soup, use in salads, or stir-fry meals.

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Bow Ties, Farfalle (“Butterflies”) – Bow Ties brighten any meal with their interesting shape. Thick enough for a variety of sauces, or a perfect addition to a number of  salad or soup recipes.

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Farfalline – Farfalline is s small version of the bow tie or butterfly shaped pasta. This versatile shape can be used as the base of any dish. Bake it, stir it into soups, or create great salads and stir-fry dishes.

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Elbow Macaroni – A highly versatile shape that can be topped with any sauce, baked, or put in soups, salads and stir-fry dishes. Elbow Macaroni is traditionally used to make Macaroni and Cheese. 

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Linguine   (“Little Tongues”) - A great shape to compliment a variety of sauces. Also a good choice for salads and stir-fry dishes. 

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Macaroni  (“Dumpling”) – A highly versatile shape that can be topped with any sauce, baked, or put in soups, salads and stir-fry dishes.

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Manicotti (“Small Muffs”) – Stuff Manicotti with a mixture of meat, cheese and vegetables, top with your favorite sauce, and bake. 

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Orecchiette (“Little Ears”) – These “little ears” are commonly served with thick, chunky sauces or in pasta salads. 

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Rotini (“Spirals” or “Twists”) – Rotini’s twisted shape holds bits of meat, vegetables and cheese, so it works well with any sauce, or you can use it to create fun salads, baked casseroles, or stir-fry meals. 

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Spaghetti – (“A length of Cord”) America’s favorite shape, Spaghetti is the perfect choice for nearly any sauce, or it can be used to make casseroles or stir-fry dishes. Go beyond tomato sauce and see what your favorite becomes. 

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Tortellini – Tortellini is a ring-shaped pasta typically stuffed with meat, cheese or vegetables. Tortellini is commonly served in a broth or cream sauce. 

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Vermicelli – (“Little Worms”) Slightly thinner than Spaghetti, Vermicelli is good topped with any sauce, or as a salad or stir-fry ingredient. 

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Wagon Wheels, Ruote (“Wheels”) – Wagon Wheels make interesting salads, casseroles and stir-fry dishes. Add to soups, or simply top with sauce and enjoy. 

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Ziti (“Bridegrooms”) – A medium-sized, tubular pasta shape, Ziti is perfect for chunky sauces and meat dishes. It also makes wonderful salads, baked dishes and stir-fry meals.

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Several note about cooking pasta.   

1. Use plenty of water.  Use at least an 8qt pot.  


2. After the water is Boiling,  Add some salt to the water.  About 1 tablespoon or less.  It's the only chance you have to season the pasta. 


3. Add your pasta only after the water is at a full boil. 


4. Remember the Pasta waits for no one!!  Have your sauce ready before you cook your pasta.  Do Not throw out the pasta water, till you have completed the meal.  If you need to thin out your sauce use the pasta water.  Works fantastic.


5. Cook your pasta till it is almost done.  Then drain your pasta and add to the sauce. Then do your plating... Works great everytime!!!

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If you need more information about Pasta, Click on the logo below and it will take you right over to the National Pasta Association.

All the information and illustrations were provided by the National Pasta Association.

MORE HELPFUL HINTS

Here are some more hints that might help around the kitchen.  

Photography by Michael Long

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Here is the YEAST SUBSTITUTIONS:

To convert cake yeast to instant yeast:

For 1 packed tablespoon cake yeast use 2 teaspoons instant yeast or

2-1/2 teaspoons active dry

OR

To convert recipes calling for instant yeast to active dry yeast: Use 1.25 times

the weight; or, for 1 teaspoon instant yeast, use about 1 1/4 teaspoons active dry

yeast

To convert recipes calling for active dry yeast to instant yeast: Use 0.67 times

the weight; or, for 1 teaspoons active dry yeast, use 3/4 teaspoon instant yeast

To convert recipes calling for fresh compressed yeast to instant yeast: Use 0.32

times the weight; or, for 1 packed Tablespoon (21 grams) fresh yeast, use 2

teaspoons instant yeast

http://www.fornobravo.com/forum/f19/instant-yeast-vs-active-dry-yeast-1551.html

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Get some long Tweezers for the kitchen.  They are great for working with very small foods or objects. You can use them for plating, Getting that little bit of paper that stuck to the butter...That kind of thing.  A lot of hardware stores carry them.  I use mine for putting that little bit of garnishment on top of the plate. 

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Funnels are always handy around the kitchen.  I have one for wide mouth canning that is used probably the most.  I also keep a bunch of plastic ones of different sizes, That I got from the hardware store. 

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Probably the Best thermometer I've ever had is one put out my Polen.  It has a long cord for the probe, Has magnetic back,  Has a lot of features that you will find very helpful in the kitchen. 

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Blue painters tape, and sharpie's,  You can label most anything you want, and date it right then.  The Blue tape doesn't leave a mess, peels off very easy.  Great for the left overs.  Leftover name, date. etc... 

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A set of small cans, like the kind you would get creamed corn in.  Take the  ingredients out of the cans,  peel the paper off the can, cut the bottom out of the can, run through the dishwasher, and poof, you have plating molds, or baking molds, or what ever you want to use them for.  And if you bend one, eat more corn. 

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Wire whips,  Try hanging them under your upper cabinets along the back on cup hooks.  They are handy, out of the way, easy to get to,  And make your kitchen look pretty cool.  I have about 8 whips hanging up ranging in size from a 12" on down. 

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I put my recipes in plastic sleeves.  It protects the recipe, you can add notes to the recipe either with removing the recipe and writing on them direct. With a china marker you can check things off the recipe as you go along.  That way you won't forget anything ingredient or step.

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Having problems with your cutting boards falling over,  Try using bookends. The metal ones,  works great.  I keep my boards in the cabinet above the frig.  And they are always standing up, just waiting for me to grab one and do my thing.  I also have the boards in different colors, one for Chicken, Vegs, Meats, Pork, CHOCOLATES, & Breads.

While your at the office supply house or store,  get some magazine holders.  They are just the right size to hold the rolls of wax paper, plastic wrap, that sort of thing.  And you can probably put 4 or 5 rolls in each one.  They also fit very nice next to the cutting boards. 

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Remember the coldest part of the frig is at the bottom.. heat rises, cold sinks.  So I keep my thermometer at the top shelf.  That way I know the bottom will be cold. 

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I hope that I've given you some ideas to make you kitchen easier to work in. I'm sure that a lot of you have already found and using some of these tricks and have more than the ones that I've talked about.  But what the heck.  If you have some ideas, or tricks that you use and want to share them, let me know and I will put them up here for all to enjoy.