Honey (Was SC - Ice)
Jeanne Stapleton
apiskp at yahoo.com
Sun Aug 13 12:02:48 PDT 2000
I'd hung onto this one for a long time with no
opportunity to reply...now's as good a time as any, I
guess:
- --- CorwynWdwd at aol.com wrote:
> "Unprocessed" honey has a tendency to crystallize. I
> can only assume that
> cold would speed this along, as gentle heat will
> rapidly reliquefy it. I
> don't know that either condition will affect
> "freshness" of honey.
>
I find crystallized honey all the time in friends'
cupboards and I microwave it. Most, I've found, are
reassured when it resumes something like a normal
appearance and have no problem using it--although
one insisted on using it "just for cooking".
> Processed honey doesn't crystallize as easily, which
> is apparently the point.
> Get rid of all the pollen and other "thingies" in
> natural honey and there's
> nothing for crystals to condense onto. Of course you
> get rid of much of the
> flavor too.
>
> Crystallized honey is a yummy spread though, I
> sometimes feel a little guilty
> when friends want to throw out crystallized honey
> because it's "gone bad" and
> I offer to dispose of it for them... but I have
> explained it to people
> before, about half still want to get rid of it, go
> figure.
>
Yeah, that's really weird. I take it you mean they
refuse to give it to you and throw it out, thinking
that you don't know what you're talkign about and it
really has "gone bad"?
I was brought up that honey never really can go bad,
and pre-microwave, one of my occasional winter day
chores was to gently heat a small pan of water and
reliquefy honey.
Berengaria
__________________________________________________
Do You Yahoo!?
Yahoo! Mail Free email you can access from anywhere!
http://mail.yahoo.com/
More information about the Sca-cooks
mailing list