mom2jrcsc Posted February 7, 2009 Share Posted February 7, 2009 If pasteurizing honey at 160 degrees destroys the nutrients and enzymes, then wouldn't using raw honey in baked goods destroy them too? Is there any benefit in using raw honey in baking, or should I just use the cheaper processed honey in bread and muffins? Anybody have an answer? Quote Link to comment Share on other sites More sharing options...
klmama Posted February 7, 2009 Share Posted February 7, 2009 Sometimes cheaper honey has things added to to it to make it thinner for easier pouring. It just depends on what you want in your honey, I think. Quote Link to comment Share on other sites More sharing options...
Amie Posted February 7, 2009 Share Posted February 7, 2009 I don't really have an answer for you, but I have always assumed that it was pointless to bake with raw honey. I bake with the cheaper processed honey for this very reason. Maybe someone else has better info (?) :lurk5: Quote Link to comment Share on other sites More sharing options...
Jumping In Puddles Posted February 7, 2009 Share Posted February 7, 2009 I would bake with local honey that is not raw but I don't trust the large honey producers to give me unadulterated honey. If you are not as paranoid as me, :lol: use the mass market stuff. Quote Link to comment Share on other sites More sharing options...
Peela Posted February 7, 2009 Share Posted February 7, 2009 I dont think its worth paying extra for raw honey, to cook with it. But I still wouldnt buy any old honey. Where I live, the main honey company is excellent and even though it doesnt say so on the label, all their honey is technically raw honey. I phoned them to ask about one of their products and they told me western Australia is the best place in the world for honey because we dont have diseases and we dont adulterate our honey- and they dont heat their honey beyond what is absolutely necessary to pour it, and the temperature is within what they could still call raw honey. And this is what is sold on the supermarket shelves. We are lucky. Having said all that, I have studied Ayurveda and they consider honey turns into a toxin when cooked. I dont cook with honey- I use agave syrup, or evaporated cane juice/raw sugar. Quote Link to comment Share on other sites More sharing options...
Rosie_0801 Posted February 7, 2009 Share Posted February 7, 2009 I have studied Ayurveda and they consider honey turns into a toxin when cooked. I dont cook with honey- I use agave syrup, or evaporated cane juice/raw sugar. Interesting. Can you point me in the direction of a bit of info on that? How do you modify recipes? The same amount of cane juice or agave as you'd have used honey, or do you use more or less? Rosie Quote Link to comment Share on other sites More sharing options...
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