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General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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I'm doing a recipe for a dinner and want to use honey instead of sugar.
Tried it out and did a straight replacement ... 1/3 cup honey instead of 1/3 cup sugar. Result was a little sweet. So, is there a conversion factor when doing this ... I'd guess, just based on the taste, that it's one-half to three-fourths or so. Don't want to keep iterating on this ... any help/pointers appreciated. Just using regular honey off the shelf. Thanks. Bob |
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In article >,
"Bob" > wrote: > I'm doing a recipe for a dinner and want to use honey instead of sugar. > Tried it out and did a straight replacement ... 1/3 cup honey instead of 1/3 > cup sugar. Result was a little sweet. > > So, is there a conversion factor when doing this ... I'd guess, just based > on the taste, that it's one-half to three-fourths or so. Don't want to keep > iterating on this ... any help/pointers appreciated. > > Just using regular honey off the shelf. > > Thanks. > > Bob Here's an article on replacing honey for sugar: http://homecooking.about.com/library.../aa060997c.htm It mentions reducing the amount of honey, adjusting baking temperatures and reducing liquids. Hope it helps marcella |
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Thanks for the pointer, Marcella. Hadn't considered reducing the liquid
amounts and cooking temps as well. Bob |
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