Hunting through the honey hive

honey food

If you are someone who loves to start their day with a relishing of the best things in life, then a honey- butter toast would be the ultimate perfection in achieving exactly that. For that matter though, even if you are a fan of that delectable salty- sweet combination, there would be fewer ways as simple as the divine fusion of honey with butter or even cheese to experience that taste of heaven. Heck, even if you are someone cloyingly obsessing over just the singular assertion of the sweet sensation, honey will still reward you with the euphoria of experience that compares well indeed with heaven.

Why just taste though, honey fares more than well even upon other essential parameters of existence outside its essence in indulgence. No wonder the use of honey as a food of curative nature dates back really long ago to times in the past and continues as well to be an ambit of considerable reign for this natural nectar- not exactly but sufficient enough in authenticity in what it occurs as for the human world.

Wondrous also has been the many properties that honey possesses over and beyond its measure as a mouthful of moreishness. Standout would be of course that one characteristic in eternal longevity that honey is known to be residing in, as perhaps one of the most famous specimens in this extent of rarity. Equally remarkable has been this sticky stuff of much richness when it comes to fulfilling many expectations in beauty and wellness fawned over by the human world. And parallelly thrusting its might upon the world of the gastronomic no less gagaed over by human still adherents of this planet is the very artfully ‘elicited’ goodness of what honey indeed is.

Versatile is what marks the character of honey across its visibly viscous and therefore naturally impeded flow. Impeded in no way though are the many uses of which honey is attending specifically in the realm of the culinary that interests us. With a wide flavor profile to find description is as pertaining the type of it, honey indeed is an ingredient as wholesome as the food that it also is. Interesting much is also the identity of it as a food made by bees for themselves but not inaccessible still to the taste buds of the human ‘scavenging’. Thankfully much indeed for this mass of glossy reputation attending to such pursuits in human eating of otherwise not so well complementing flavors.

Despite its trickling as differentiated oodles of diverse tastes upon the same natural trail of flowing, honey can still be appreciated as a sensation playing upon the tongue in both rich and mild assertions of flavor at once. That itself cooks up as a recipe in uniqueness, of which honey is so prominently identifying. From the very obvious capabilities in being an alternative of sorts to sweetening up drinks and desserts or the evidence in spreadability making it a common topping for breads and pancakes to being a surprise agent in treating meats and glossing up veggies or even being more of a revelation in the edibility of the honeycomb as well, this elixir of nature is one of exotic essence.

Titillating of the senses in taste and beyond happens to be a feature of flair that honey aces in evoking as an art of immensely intricate balance. Much like its reputed residing in unspoiling, honey invokes though a recognition also in its contrary. The warm water with honey or a warm decoction of it with tulsi juice might be classic examples in availing its curative and healing prospects in human warmth indeed. But not so favourable happens to be the notion of heating honey up even as an ingredient of a recipe that calls for cooking. That it is not a harmful still way in treading the sticky honey span of serving is testimony again to its regarding as the elixir of life. But subjecting honey to more than optimum degrees of temperature eats away at least into the goodness of its exaltation in beneficiality.

Heating honey up in proper adhering to the curated range of the flamed assertions in cooking is undesirable in such extent of happening that destroys the enzymes and probiotics of its composition in nutritional terms. That is considerable enough reason to not heat this superfood up to ruin its reputation in both taste and health.

And yet that does not mean that honey loses out on its versatility along this ground of running. As the age old technique in consuming honey all warmed up suggests honey can indeed do with some reasonable amount of heat administered in the correct mechanism of cooking. For those who prefer their cup of tea or mug of coffee or glass of milk with honey, the simple way out is to add the desired ladle(s) of the stuff when the drink has cooled down sufficiently to adhere to the warm enough recommendation.

That might be a deceptively simple solution to a greater problem but what do you make out of the non- likeness that honey takes to heat in terms of attaining the richness of its caramelised taste? Does that mean the elevated assertion of sweetness emergent upon a heated caldron of the sugary characteristic is something that honey fails to appease as?

For much rejoicing of the human taste buds resting upon the premises of their tongue tingling ties to the feasting party emerges the truth of caramelised honey indeed being a possibility in an even sweeter surprise. The trick is to cook honey sufficiently and patiently at a low temperature for a longer period of time to ensure that one does not have to miss out on the even elevated assertion of taste assumed by a serving of honey lusciously and even more densely delightful. Once done in perfection as a process worth all undertaking of caution, what avails as a result is a very rewarding experience of the epicurean- one that serves impeccably well as a coloring or flavoring agent of foods while being every bit the star of any show it is made to play through.

Burnt-Honey-Caramel-Sauce
Source: Jam & Bread

This accounts for a myth busted appreciation in favour of honey that commands an even wider audience of receiving in terms of taste. On the other end of the spectrum though the reality that rules isn’t one much consistent with the goodness of the honeyed charms. Even when this produce by the buzzing bees besotted with the beautiful blossoms of nature boasts of many an attribute in healthifying the human, the widely held concept of it being a great replacer of ordinary sugar in terms of disbenefits is one massively fallacious. Honey really does not fare quite well on the calorie count when compared to sugar. And even when it does have a lower glycemic index, it still does not translate to very assertive a number that can make all the difference through its swapping. That said, honey continues to be marginally better a choice over sugar in some aspects of it.

The commonly held belief in honey being somewhat healthier a dose of sugar to find preference though has forever ensured its flowing through an esteemed ground. Which is why honey is so often sought out as a replacement to white sugar in a wide many areas of its serving. From the easier to incorporate requirement in drinks or the more viable prospect in topping off and decking up everything from the daily piece of toast to an occasional scoop of dessert to the more technical incorporation into the process of baking many a goodies, honey continues to be cooking of a legacy of its own.

Specifically in it being an ingredient of baking, honey comes with an additional element of versatility. Identifying as a humectant is this golden glow emanating right from the gorgeousness of nature, which holds it up therefore as a naturally moisture retaining substance. And while it might be tricky to substitute sugar with honey in recipes in the exact requirements of quantity, the advantage that honey can hold still stands. The possibility in being holding up of the moisture quotient makes honey infused bakes turn out as moister bites of decadence. That is quite a win texturewise in some very exquisite demands of serving as cakes for instance. But even in more general considerations of a more appetising color and a greatly palatable flavor, honey is quite the yardstick to stick by. Honey also tends to be what emerges as hygroscopic which is what helps it be the agent in preservation as well of breads and cakes, absorbing the water to ensure that they do not go stale as quickly.

The serving as an ingredient that goes into the baking process is just one aspect in which honey can be made to lend its assertion of richness to the dish. Another very convenient way in making honey the definer of both savoury and sweet dishes in different intentions of serving is to use it as an after cooking agent of dressing and decking up portions. From the more obvious references in drizzling over pancakes or brushing upon cakes as a glaze to the no less popular means in flavoring yogurts or porridges or even salads, honey is a food stirring up many a humongous appetites.

Consider also expanses of the spiced and the pungent and honey emerges as another exceptional addition to the traditional repertoire of ingredients. Think hot honey or honey mustard sauce or it being a mainstay of some soups as well and honey never ceases to surprise with its way of being a component in pretty much every offering. And how to forget of course the perfectly pleasing palate of cheeses paired up with honey to be drooling even more upon this substance of not just sensical sweetness. To take the lesser treaded and needless to say more exciting route, it also would be as ambrosial indeed an experience for us lesser humans to be biting directly into some chunks of the honeycomb oozing literally with the treacle of saccharine. A true trading of all things that make up honey worth all its salt sugar in money- how more sickly sweet can one aspire to be indeed?!