Chef Kelley demonstrated by using /*agave*/ in a marinade with citrus juices, garlic and rosemary - or a salad dressing with vinegar, olive oil, Dijon mustard.
"A little bit of sweetness balances that acidity out so the agave nectar is really great for that," said Kelley.
Honey, sugar, and syrup all cause a big rise in /*blood sugar*/ that can lead to a crash later on, often leaving us wanting even more sweet stuff. Yet /*agave nectar*/ is a kinder, gentler sweetener that doesn't do that.
"It lets the sugar into your system in a more gradual rate than say sugar," said Kelley.
Made up of about 70 percent /*fructose*/ to 20 percent /*glucose*/, it imparts a taste that is sweeter than sugar or honey so it's possible you will use less.
Try agave in ice tea as the syrup pours and dissolves easily in anything cold, blending beautifully. You can also use it to top cereal, waffles, even yogurt and fruit, anything you would use syrup for.
Agave is sold in both light and amber grades. Lighter works well in beverages and topping food, while amber offers a heavier, somewhat fruity flavor used in sauces and cooking.
Due to its intense flavor and higher moisture content, experts suggest you'll use less of it when cooking with it.
"Generally, guidelines they recommend using about 2/3 of a cup of agave in place of a cup of sugar and bake it at 25 degrees less," said Kelley.
- Recipe: Salad dressing with agave
- Recipe: Marinade with agave
- Recipe: Agua Fresca with agave
- Recipe: Granola with agave
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