How Do You Make Your Crystallized Honey Liquide Again

We are still months away from the 2014 honey harvest and there are a few bottles of honey left from 2013…but they take all started to crystallize. Most people know that you can re-liquify crystallized honey with warm water. I figured if warm water works, hot h2o will work better.  I boiled a kettle of water and then I placed a canteen of dearest into a bowl with the hot water. The canteen, made of plastic, became… more plastic. It morphed from a classic beeline shape into a shorter amorphous round blob (see movie of bottles shown on border). I can't imagine that this improved the dearest's taste. Don't do it.

This got me thinking. What is the all-time way to re-liquify honey?  I did what most people practice in a situation like this – I went to the Internet with questions. And I found a lot of really bad answers.

The outset bad answer I found was from none other than the National Dear Board:

If your honey crystallizes, simply identify the honey jar in warm water and stir until the crystals dissolve. Or, place the beloved in a microwave-rubber container with the lid off and microwave, stirring every 30 seconds, until the crystals dissolve. Be conscientious not to boil or scorch the love.

If you accept tried the first proposition, yous know that you'll need to reheat the warm h2o a dozen times or more because honey has a low thermal conductivity – that means that it takes a long time for the warmed to attain the middle of the canteen of beloved.  If you lot Google Re-liquify crystallized honey, you can discover many stories from people that followed the advice of using microwave ovens.  Microwave ovens are notoriously uneven in their heating. Alert the reader to "exist careful not to boil or scorch the honey" is like alarm users of charcoal grills to be conscientious when adding gasoline to poorly lit fires – don't do it.

There were other ideas for re-liquifying honey on the Cyberspace.  All but as bad:

• Put the beloved in the oven with the oven light on. I doubt if this actually works until one minute after somebody absentmindedly turns the oven on for a pizza. After five minutes, that same person discovers a mucilaginous, smoking mistake.
• Run the honey through a dishwasher cycle in the top rack. This may work for many dishwashers merely mine heats the water to some temperature above 110 °F. That might be OK if you are using glass bottles and don't mind darker, pasteurized dear.
• Place the beloved in a 110°F craven egg incubator. This sounded like a bang-up thought until I imagined bottles of honey nestled with objects that recently emerged from a chicken's bottom.
• Grossest suggestion: driblet the dear bottles into your hot tub. Just exist sure to wash off the oily scum that volition coat the bottles from the perfumed, sweaty bodies of last weekend's puddle party.

Not everything on the Internet is bogus notwithstanding. I institute a actually clear explanation of honey crystallization from my friend Khalil Hamdan. Everything he writes is clear and logical.

If y'all don't know exactly what temperature y'all are heating the beloved then you lot risk destroying its benign properties.  You might become rid of crystals simply you can also end up darkening the honey, irresolute the taste, and destroying the helpful enzymes in honey. Why is that of import? That topic will be covered in a future post.

So what is a good solution for preserving the raw nature of dear when re-liquifying it?  Merely like adept BBQ: keep the temperature low and heat information technology slow (long).  There are several ways to do this:

• Put your bottles in a yogurt maker. They concord the temperature at 112 °F.
• My choice is the heated water bath of my Sous Vide cooker (see picture & Wikipedia).  I put my bottles (glass and plastic) into the Sous Vide programmed to 110°F and in a few hours they are clear as a bell and I know that the water never deviated more than a degree from 110°F.  You might balk at spending $300 for a Sous Vide but and so you would be missing out on beef short ribs cooked medium rare   (exactly 134°F) that melt in your oral cavity. Yes, y'all heard that right – pink yet the collagen of this tough piece of meat is transformed into velvety gelatin. Or a ribeye steak that is medium rare everywhere (not just in the center). You can fifty-fifty Pasteurize your own eggs.
• If you take neither yogurt maker or sous vide water oven, you tin put the bottles into warm water simply use every bit big a pot equally possible and expect to alter the water often and use a thermometer.
• And perhaps you are trying to sell honey that crystallizes rapidly and need to re-liquify more a couple bottles. In that case, you need a real honey warmer. Hither are 3 designs:
  • A Honey Heater for the Hobbyist Beekeeper
  • A Honey Saucepan Heater
  • Re-use an sometime freezer to warm a lot of beloved

What are your ideas for restoring honey?

beehacker

plunkturnot51.blogspot.com

Source: https://www.beehacker.com/wp/?p=1079