SC - Re: Dragiees: A Speculative Experiment - Long!

[Nick Sasso]

One of the reasons honey boils over is the proteins that are coagulating because
of the heat.......plus wax, pollen, bee legs & lips, etc.  Once the scum thickens
and is skimmed, the boil over risk drops dramatically.  I recommend thinning a bit
with water to facilitate scumming, then reduce to desired specific
gravity/consistancy.

niccolo
(maker of mead and boil overs)


> Mark Schuldenfrei wrote:
> >
> > Greetings from Tibor!
>
> <snip>
>
> > What I discovered is that, while a corn syrup based solution will burble
> > quietly, a honey solution will foam up, and spit and spatter.  Do recall
> > that I was fresh (!) out of the shower, and the controls for the stove were
> > in the rear, and honey syrup was boiling over onto the stove.
> >
> > Needless to say, the burns were not serious, but they were dramatic.  And I
> > couldn't show them to anyone.  (:-)
> >
> > There are many morals to the story, I am sure.  The cooking relevant one is:
> > when substituting honey for corn syrup, expect very different behavior at
> > higher temperatures.
>

Philip & Susan Troy wrote:

> Point very much taken! I'd been working on the assumption that a sugar
> solution of a similar density to corn syrup would behave in a similar
> way, but I have to assume you have the scars to prove otherwise. That
> sounds _much_ worse than my red tiger balm story!
>
> I'll proceed with caution, but at the very least we can rest assured
> that this works with pure cane sugar anyway, if a bit harder to handle.
>
> Adamantius



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