Dehydrated honey
 

Anyone use this, it's commonly called Honey powder? If so, which brand(s) do you like? And where do you buy it from?

I have recipes that include powdered honey, but I have never tried it. Some people object to the additives they have to put into it to make it a powder. But I can't make any comments about that or the taste.

https://www.benefits-of-honey.com/honey-powder.html

Here is a recipe I found for making my own without additives-it uses a food dehydrator:

https://dehydratorblog.com/how-to-dehydrate-honey/


I will be watching this discussion. Thanks for asking it.

From what I seen on Amazon.com is some of this "powdered honey"is made with cane sugar as it's first ingredient followed by honey. If I wanted sugar I have that already....lol

I am mainly looking into it to see if it changes the texture and how it bakes in a batch cornbread compared to adding extra sugar since my husband prefers sweeter cornbread than I do. So I make two separate pans of it and mine comes out fine, the one with extra sugar rises on the sides, in the middle is still somewhat raw after 20-25 minutes in the oven.

They spray the honey onto maltodextrin(the "sugar" ingredient) to make the honey powder free flowing. There can be as little as 8% honey in the honey powder. I wouldn't buy it either.

The added sugar cornbread needs to be baked at a lower temperature. The side cook too quickly at 425*F.

I follow the recipe from my cornmeal bag. Lower sugar recipe calls for 1 cup of corn meal, 1 cup of flour, 1/4 cup of sugar, 1 tablespoon baking powder, 1 teaspoon salt, 1 cup milk, 1 egg and 1/4 cup oil. Bake in an 8 x 8 pan in a 425*F oven for 20-25 minutes.

"For a sweeter, moister corn bread" Use the recipe above , increase sugar to 1/2 cup, increase oil to 1/2 cup and use two eggs. Reduce milk to 2/3 cup. Bake in 8 x8 pan at 400*F for 20-25 minutes.

I have cooked the lower sugar recipe at a lower temperature when I already had something else baking in the oven at the same time. It did take longer to bake. It's been a long time since I did that and I don't remember any other details.

Maybe your husband could compromise and eat your cornbread spread with honey butter?

First heard of powered honey last night while watching a show about the Alaskan Wilderness and the people who live that life. "Sue" had found wild blueberries and was making jelly with them and using the powdered honey in place of sugar. Interesting to say the least!!

Interesting...I haven't heard of it. I like your idea of dehydrating honey. I'll go check out that recipe.

I saw a TV show yesterday that mentioned dehydrated vinegar. I thought that was cool too.

~ C

That is where we got the idea of using this type of honey. Last night she made Ptarmigan dumplings looked pretty tasty.
The family with the daughters and the Mom teaching them how to live as their ancestors did is our favorite part to watch. She is so devoted to her family.

For sure I thought you would know about this stuff, you come up with so many good recipes and ideas.

I have never heard of powdered honey and from all the comments on this subject from others, I will never use it. Bee’s work their cute little bodies off to make a product cannot be made by humans and I will always use the real thing. It,contains sugar, which i get plenty of (and shouldn’t since I’m diabetic��) from other chest foods������

Dehydrated vinegar? Why? Vinegar lasts almost forever. I’m just curious why there is even a product like dehydrated vinegar.

Salt and vinegar potato chips or any other foods where you want a vinegar taste but liquid vinegar would create a problem.

They were putting the dehydrated vinegar on fried chicken. Maybe they didn't want it to get soggy.

~ C

Pennycandy - never thought about the salt and vinegar chips. I love them - guess I just thought they used liquid vinegar somewhere along the line. I learn so much from Quiltingboard!!!!! Thanks.

dried vinegar can be dated back at least to the 1600's
https://www.seriouseats.com/2012/09/...st-acidic.html

just throwing that in as an info junkie ;)

{I am mainly looking into it to see if it changes the texture and how it bakes in a batch cornbread compared to adding extra sugar since my husband prefers sweeter cornbread than I do. So I make two separate pans of it and mine comes out fine, the one with extra sugar rises on the sides, in the middle is still somewhat raw after 20-25 minutes in the oven.}[/QUOTE]
Hi, Chasing Hawk,
Haven't tried powdered honey, I've seen Augason's for sale at the store in #10 cans, wish they had smaller sample sizes.
For your cornbread, I have two ideas. The first is to replace some of the liquid with egg white, this will help firm up the cornbread while still providing steam in the early stage of baking. The other thing that might work is to replace a small amount of the flour with coconut flour. Coconut flour absorbs large amounts of liquids and just might counteract the effect of the larger proportion of sugar in the recipe.

I would choose real honey every day over 'dried honey', and preferably honey that I have bought/received from my neighbour with the bee hives.
Chip/crisp flavourings? The ingredients listed on the packets to make those 'flavourings' makes my head spin. I doubt these flavourings ever 'saw' the original ingredient - chicken, prawn, cheese, beef etc. These snacks may be nice, but only once in a while.