Any Home Bakers Here?

[Sally PB]

Keep the honey where it is cool and it will granulate.

In my house, if I keep it anywhere but on the hearth, it will granulate. That's the only place it's out of the way, still close by, and warm enough. All my regular food storage places will get too cold this time of year.

 

[R2elk]

In my house, if I keep it anywhere but on the hearth, it will granulate. That's the only place it's out of the way, still close by, and warm enough. All my regular food storage places will get too cold this time of year.

Once it granulates enough, use a mixer to whip it into creamed honey.

 

[thecatumbrella]

They are making clad ware non stick pans that will work too. They sandwich some good stainless steel inside of aluminum.

You're right! I have a Le Creuset non-stick fry pan, but it has a heavy metallic bottom that works perfectly with induction. If anyone's ever in the market for a non-stick pan, this one's going on 3 years and looks practically brand new, and that's with heavy use.

 

[jnicholes]

My brother got me this. I don’t know where he got it, but it’s interesting.

That’s pre decimal British currency!

 

[BigBlueHen53]

Cool! What's the date at the bottom, Jared, I can't quite make it out.

 

[BigBlueHen53]

Once it granulates enough, use a mixer to whip it into creamed honey.

Seriously? Won't it still be gritty?

 

[R2elk]

Seriously? Won't it still be gritty?

Not if you whip it enough.

 

[BigBlueHen53]

Cool. I have a bunch of crystallized honey here. With all the humidity around here, it all crystallizes sooner or later.

 

[R2elk]

Cool. I have a bunch of crystallized honey here. With all the humidity around here, it all crystallizes sooner or later.

Put the sealed jars of honey in a pot of water and bring the temperature up to 120⁰F. Leave them there until every crystal is dissolved. They will stay liquid for a long time as long as every crystal is dissolved.

Never heat honey above 160⁰F. It will change the composition of the sugars.

 

[jnicholes]

Cool! What's the date at the bottom, Jared, I can't quite make it out.

1967 I think.