SC - (no subject)

[Michael F. Gunter]

You would want to keep it below boiling.  Once it has reliquified, you can
allow it to cool, and it will not crystallize for a long time.  It could be
used at room temp.

Eleanor

- -----Original Message-----
From: owner-sca-cooks at ansteorra.org
[mailto:owner-sca-cooks at ansteorra.org]On Behalf Of Angus
Sent: Tuesday, August 01, 2000 2:59 AM
To: sca-cooks at ansteorra.org
Subject: RE: SC - gravlax- late reply




- --- "Browning, Susan W." <bsusan at corp.earthlink.net>
> wrote:
>If you warm the honey, it will soften, and become more liquid.  Even if the
>honey has crystallized, it can be reliquified.
>
>Eleanor

That's a good idea, didn't think of that althought I'v been using it many
times to get the honey out of the jars when making mead.

One question though....
How hot/warm does the crystallized honey have to be before it is liquified ?
You do not want a layer of cooked fish on the surface as a result of
smearing the hot/warm honey-salt mix on the raw fish.  As long as that can
be avoided it's a very good idea.
/Angus


==
The art of medicine consists of amusing the patient while nature cures the
disease.
- -- Voltaire

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