41st Annual Spring Beekeepers Workshop Cooking with Honey Thank YOU! Shisler Conference Center

 The Ohio State University in Wooster  The Arden Shisler Center for Education and Economic Development  Fisher Auditorium  Debbie Shaffer- Director of Sales  330-263-5500  [email protected]  Des Dutch Essenhaus  (330) 567-2212  176 N Market St, Shreve, OH 44676  Missy Midura

International Culinary Arts and Sciences Institute Where does honey come from? Desperation Look For Inspiration Develop a Plan Try it Alone Searching Alone can be Frustrating Enlist a few friends Bee Flexible or Ambidextrous Bee Thankful Thank YOU! Tri County Beekeepers

 President - Ron Zickefoose email  Vice President - Randall Westfall email  Treasurer - Michael Gahan email  Secretary - John Smith email  Director - Peggy Garnes email  Director - Lloyd Horst email  Director - Glenn Turner email   Newsletter Editor - Lauri Stover - email  Bee Garden - Harvey & Rose Oakes - email  Education Committee Chair - Randall Westfall - email  Facebook- Ron Zickefoose - email

Celebrate your Success Taste Perception Elements

Salt Sweet Sour Bitter Umami Flavors of Caramel

 Diacetyl ( 2,3-butanedione)  Important flavor compound  Produced during first stage of caramelization  Creates a buttery or butterscotch flavor  Esters and lactones  sweet rum like flavor  Furans  Nutty flavor  Maltol  toasty flavor Negative affects of heat

 If caramelization is allowed to proceed too far  Mixture will become less sweet  Original sugar is destroyed.  Eventually resulting in an off-putting bitter taste  Caramelization vs Maillard Reaction  Caramelization is heated sugar  Maillard Reaction is chemical Maillard Reaction

 Chemical reaction between amino acids and reducing sugars  The reaction is a form of non-enzymatic browning  284 to 329 °F  140 to 165 °C  Chemical reaction can occur at room temperature just slower  Darkening honey stored at room temperature  Complex mixture of molecules responsible for a  Range of odors  Range of flavors  Creates hundreds of different flavor compounds Foods that have Reactions

 The browning of various meats like steak, pork or chicken  Honey  The browning and umami taste in fried onions  Toast  The darkened crust of baked goods like pretzels and bread  The golden-brown color of French fries  Malted barley, found in beer or malt whiskey  Dried or condensed milk  Roasted coffee Caramelization Colors

 For light amber color  Temperature 312°F and 329°F degrees  156°C 165°C degrees  For golden brown in color  Temperature 330°F and 347°F  166°C and 175°C degrees. Caramelization Temperatures

 Fructose caramelizes at 230°F or 110°C .  Sucrose / glucose caramelize around 320°F or 160°C  Caramel Burns above 347°F (175°C) degrees  Caramel that has gotten too hot tastes bitter.  Caramel sauce can be stored  airtight jar  dark and dry place for several months. Honeymometer

Golden Brown 330-347 F Bitter Taste Develops 347 F (175C ) (166-175C)

Light Amber Sucrose Glucose 320 F (160C ) 312-329 F (156-165C) Fructose 230 F (110C )

2.72 TBLS in 1 Cup Thermal (Heat) Transfer

Conduction

Convection

Radiation

Common Burning Temperatures

Fructose caramelizes at 230 DegF Glucose caramelizes at 320 DegF Glucose burns by 347 Stove Elements

 F C Description 1292 --700 -- Dark red Fructose 230 DegF 1472 - 800 -- Dull cherry-red Glucose 320 DegF 1652 - 900 -- Cherry-red Burns by 347 1832 - 1000 - Bright cherry-red 2012 - 1100 - Orange-red Consider This Acidity

 Honey can be used in Olive Oil marinates Honey  There are better Wine choices for tenderizing  Watch Cooking Temperature

Acid Increases Secret of the Great Chefs

Sharp Knife

Balance Balance Equation Baking With Honey

 Baking is a balancing act  For every 1 cup or more of sugar  reduce the other liquids in the recipe by ¼ cup  If using eggs or no liquid at all increase the flour by 2 tablespoons Baking Tricks

Mix it up with other liquids Balance liquid and dry ingredients Add baking soda Oil the measuring cup Take it low and slow Handy Chart Play with Flavor

 Darker honey tastes stronger  Some dishes require a light honey presence  Some can use bolder flavor  Fresh Tomato Juice  Tomato Soup  Red Sauce  Chili  Soy sauce as salt balance

Honey and Heat

Bruce and Stacey Hollis

 Dried Hot Pepper Source  http://www.ghostpepperz.com  [email protected]  (561) 309 - 3719 Honey Marinade

Ingredients • 1 small onion Marination Baking • 1 – 2 clove(s) of garlic • • • 6 Quarts water In a large non reactive container Set the oven to 350 DegF • • • 1/3 Cup Salt 5 galloon food grade bucket Place chicken on grated pan • • • 1/3 Cup honey Pour in Chilled marinate Bake in oven 30 - 40 minutes • – internal temp reaches 165 • 1/8 Teaspoon Ghost Pepper Add chicken thighs • • 7 lbs chicken thighs Cover and refrigerate • 12-24 hours Searing • In a medium hot pan Marinate • Sear chicken both sides • Place chicken in deep pan • Heat 6 quarts of water to 190 Deg F • Bake in oven 25 - 30 minutes • In a large stainless pot place sliced onion • Ladle a teaspoon or two of water to deglaze – internal temp reaches 165 • Add garlic same deglaze • Once onions are soft and just tart to brown Grilling • Add heated water, honey and salt • Stir to incorporate • Hot grill reduce to medium • Chill • Grill chicken both sides • Finish like Searing Compote

Ingredients Compote • 1 cup blueberries • • 1 cup black raspberries In a large flat bottom pan • • 1/3 cup water Add water and warm a minute or two • • 1/3 cup honey Add honey and warm a minute or two • ?? dried pepper powder • Add fruit • Stir occasionally until fruit softens • Bring to a very gentle boil – just bubbling • Continue to cook until fruit is mashable with spoon • Gently mash and stir mixture to desired consistency • Serve or chill Serving • Place brownie square on plate • 1 -2 Tablespoons compote • Top with fresh cut strawberries • Serve

Quinoa Salad

Ingredients Directions • 1 cup uncooked quinoa Quinoa Dressing • 2-3 cups frozen peas • • • 1/2 cup feta cheese Bring 2 Cups of Water to a boil. In a blender (Vita-Prep) • • • 1/2 cup basil Add 1 Cup quinoa Pour in Lemon Juice , Honey S&P • • • 1/2 Cup cilantro Stir until boil resumes Place lid on with center removed • • • 1/2 cup salted smoked almonds Reduce Heat , simmer 20 minutes Start blender • • • 1/3 cup lemon juice Remove from Heat Drizzle in Olive Oil • • 1/3 cup extra virgin olive oil Fluff with fork • • 3 or 4 Tablespoons Honey Chill overnight Peas Salad • Bring 6 quarts of Water to a boil • Chop almonds to small pieces • Shut off heat and add 3 cups of peas • Chiffonade basil and cilantro • Combine Quinoa, Peas, Almonds • Cover, let stand until peas are bright green Feta and herbs • About 7 to 8 minutes • Drizzle dressing over mixture • Place in colander, chill with cool water • Toss or stir to coat • Serve or chill Questions

330.827.4695

 [email protected]  330.827.4695