Honey is being used more and more in cooking. Whether for a sweet or sweet and savory dish, it's delicious.
Yes, but here it is. Which one to choose according to your dish?
They are more or less soft, have more or less character.
So here is a small list to help you choose them according to your dish.
Sweet dishes, pastries, need sweet honeys, with not too pronounced aromas. Here are some examples:
- acacia honey, the most used, with the most neutral taste, which accompanies all sweet dishes by naturally replacing sugar
- lavender honey is more suitable for a sweet and savory dish, because it tastes less sweet than acacia honey
- rosemary honey is a delight in pastries
- just like orange blossom honey which also goes well with fruit desserts
- raspberry honey is perfect in all sweet desserts
- finally, if you make your own pastries and different breads, try sunflower honey.
Salty or sweet-salty dishes also have their honeys. These are honeys with stronger and more "woody" tastes. Here are some examples:
- chestnut honey is delicious with cheeses, it also accompanies your pastries, but in small doses, and all your cooked and simmered dishes
- for game and other meats with a pronounced taste, choose buckthorn honey
- also heather, or in sweet and savory dishes
- strawberry tree honey is perfect for sweet and sour dishes (why not Chinese dishes?) and there too, sweet and sour and game
- finally think about forest honeys (fir trees for example) on your toast or in your infusions, to enhance the taste... it's delicious!
Here are some ways to discover new flavors with honey. Nothing prevents you from mixing several in order to spice up your dishes according to your taste.
If you want to discover some of these honeys, here are some links:
- Acacia honey,
- Lavender honey
- Rosemary honey
- Chestnut honey
If you want to replace sugar with honey in your pastries and desserts, be aware that honey is more sweet. 75 g of honey is therefore equivalent to approximately 100 g of sugar.
