Honey in cuisine – one day event
On Saturday, 21. 9. 2013 in Slovenia (Lesce) before Beekeeping center Gorenjska held a day of honey in cuisine. The purpose of the event was to present, for what honey can be used, not only as a sweetener and for desserts, but it can be easily used as an additive for the preparation of various dishes from main courses and cocktails. Participants during lectures “Honey or sugar”, get to know why it is better to use honey rather than sugar and what are the properties and nutritional value of honey. The event was dedicated to everyone – beekeepers who are expert so they can improve their knowledge, realizing the marketing of bee products, and the general public.
First of all, dr. BERTONCELJ from the Biotechnical Faculty in Ljubljana during a lecture “Honey or sugar” present the nutritional and functional value of honey and sugar, including for what is used. This was followed by the presentation of mixing drinks and the presentation of honey drinks in a variety of cocktails by the world vice champion at mixing drinks, mr. Edina Halačević. All prepared cocktails were also for public taste.
The highlight of lectures meant lecture of chef Uroš Štefelin from Vila Podvin, he impressed participants with the presentation where all can be used honey in the cuisine and present secrets confided great cooking with honey. He pointed out that honey can be used in the preparation of almost all the dishes as greatly connects the different tastes and flavors added to the fullness of the meat dishes as well as desserts.
We saw also lecture from the company Medico from Radovljica that deals with the production of concentrate coneflower, red beet and spruce tip, which can be added to honey. This can do every beekeeper himself to enrich its product range. Participants did get extra lectures about the production process of honey beer and its characteristics.
The one day event was well attended and we are sure that the organizers reached their mission and expand the knowledge for what all can be used honey. Such events should be more often as a valuable contribution to the promotion of the use of honey.
Source: ww.czs.si/novice_podrobno.php?sif_no=3021 and www.cricg.com