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so i've been working with honey and it seperated in storage! is that normal for natural honey? am i working with imitation honey? just curious. here's a link http://www.lformula.com/index.php?part=him006&page=009 (jtbc it tastes great) a ritard fucked around with this message at 02:33 on Aug 5, 2014 |
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Aug 5, 2014 02:30
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| # ? May 3, 2024 13:50 |
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Define separated? I have a glass of 100% real honey from my coworkers dad's hive and it also "separated", i.e. the sugar cristallized in the bottom. Hint: warm it up (the entire container) and stir it and it goes back to normal. Hopper fucked around with this message at 11:19 on Aug 5, 2014 |
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Aug 5, 2014 09:24
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yeah, sugar crystals were at the bottom, it's mixed into a recipe so it wasn't a big deal or anything, i was just curious.
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Aug 5, 2014 17:21
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I think that crystallization of sugar is actually more common in natural honey then in heavily processed honey.
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Aug 5, 2014 17:47
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It's a matter of excess moisture in the honey, usually. Commercial honey is usually heat dried a bit to remove extra moisture and thus make it more shelf stable. Honey which is less processed tends to crystallize much faster, though it is perfectly fine to eat and will normally re-liquify if the container is carefully simmered in some water for a bit. We keep bees and thus always have tons of honey, and it all crystallizes. Not a big deal at all.
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Aug 5, 2014 17:52
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Crystalized honey almost lets me pretend like I'm eating honeycomb. ...almost. 
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Aug 5, 2014 19:44
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I just picked up sum me honey with the honeycomb in it. How do I go about eating the honeycomb? Do I just chew on it or do I actually consume it?
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Oct 26, 2014 17:24
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| # ? May 3, 2024 13:50 |
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Chew on it like gum.
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Oct 26, 2014 18:08
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