T.R | Title | User | Personal Name | Date | Lines |
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987.1 | Honey info sources. | VOLGA::TETZLOFF | | Fri Feb 12 1988 00:34 | 17 |
| Donna,
> Does anyone have a good recipe for honey-mustard salad dressing?
I found several honey dressing recipes, but none containing mustard.
You might try a request to the following organizations.
American Honey Institute
333 North Michigan Avenue
Chicago, Illinois 60601
National Honey Board
9595 Nelson Road
Box C
Longmont, Colorado 80501
David
|
987.2 | Honey Crystalizing | EOS::ARMSTRONG | | Sat Mar 27 1993 13:17 | 13 |
| Maybe I should write to one of the previous addresses.
I'm wondering how to keep my honey from 'crystalizing' and
what to do about it when it does.
I like to buy honey in large 5lb or so jars and after a while,
it starts to form crystals. I figured this was due to
evaporation and have tried adding water to the honey. It improves
it, but often some crystals remain. Should I just add more water?
Warming it up helps, but they return.
Thanks
bob
|
987.3 | Heat, not water! | RANGER::PESENTI | And the winner is.... | Sat Mar 27 1993 15:54 | 9 |
| DON'T add water!
Add heat. It's not a big problem. Just uncover and zap or put the
bottle in a pan of hot water. The only drawback is that once crystals
form, they act like seeds. If you leave ONE in the jar after melting
them, they will reform even faster. However, if you manage to melt
them all, they will still reform, just slower.
My solution is to buy honey in smaller quantities.
|
987.4 | | ADSERV::PW::WINALSKI | Careful with that AXP, Eugene | Mon Mar 29 1993 19:44 | 10 |
| RE: .2
As .3 says, DON'T add water. If you do so, the honey will spoil. Natural
honey contains very, very little water.
Crystallization is a natural process in honey. In fact, honey that doesn't
crystallize has been overprocessed. To cause it to re-liquify, simply heat it
a little.
--PSW
|
987.5 | | NOVA::FISHER | DEC Rdb/Dinosaur | Tue Mar 30 1993 10:23 | 4 |
| "overprocessed"?
curious,
ed
|
987.6 | | RANGER::PESENTI | And the winner is.... | Tue Mar 30 1993 12:23 | 4 |
| I think "overprocessed" means pasteurized and filtered. I like my honey with
obvious little pollen floaties in it, so it looks very slightly cloudy, and
unpasteurized. The pollen floaties probably act as seeds for crystalization,
too.
|
987.7 | | EOS::ARMSTRONG | | Tue Mar 30 1993 13:24 | 11 |
| Thanks for the input...however it sounds like the only solution is
to buy honey in smaller jars. Perhaps to buy quantity and repack
it myself in small jars.
It seems that the more often a container is 'open', the quicker
it crystalizes...that SOMETHING is evaporating from the honey and
making it crystalize. Perhaps water, perhaps some other volatile.
I have found that adding a little water AND heating it up works best
for preventing re-crystalization. After just heating, it seems
to recrystalize REAL fast.
bob
|
987.8 | Zap it! | LUNER::DREYER | Waiting for the snow to melt! | Tue Mar 30 1993 13:51 | 5 |
| I just put my honey jar in the microwave, minus the cover, and zap it until the
crystals are gone. At this point the honey is really thin too, and easy to
measure!
Laura
|
987.9 | | ADSERV::PW::WINALSKI | Careful with that AXP, Eugene | Tue Mar 30 1993 21:04 | 6 |
| RE: .7
No, nothing is evaporating from the honey when it is left open. Dust motes are
falling into the honey and acting as seeds for crystallization.
--PSW
|
987.10 | Heat the honey gently... | SPEZKO::FRAZIER | I'm rowing harder... | Wed Mar 31 1993 13:50 | 9 |
987.11 | What other color honeys are there? | NETRIX::michaud | Jeff Michaud, DECnet/OSI | Sat Apr 03 1993 05:08 | 16 |
| > In fact, honey that doesn't crystallize has been overprocessed.
Hmm, is that good or bad? I've got a 5 pound tub of
honey I bought over a year ago and it hasn't crystallized
at all (its also still just the right pouring consistency
for measuring too).
The label says:
SueBee Pure Honey
US Grade A - White
Packed by: Sioux Honey Ass'n, ... Sioux City, Iowa
What does the "White" mean? The color still looks a
golden honey color to me. I'm guessing the "Grade A" has
just as little meaning as it does for meat :-) (?)
|
987.12 | | MCIS2::SNDBOX::MESSAR | | Tue Apr 06 1993 16:06 | 11 |
| Most commercial honey is heat treated to retard crystals. I don't believe it's
good or bad. Remenber they are trying to extend shelf life.
As far as color goes, Honey will reflect the nectar the bees are gathering
example, Honey from Locus Trees, Orange Blossoms etc are usually light in
color, while late summer early fall blossoms such as Buckwheat will produce
a very dark honey. Here in New England Honey production tends to go from light
to dark as the different blossoms emerge. Color does not determine grade it
is a variety of things such as clariety, water content etc.
Bud
|
987.13 | Honey good for hay fever allergies | WMOIS::BELLETETE | Searching for a Black Flamingo | Fri Apr 09 1993 13:05 | 20 |
987.14 | Call the Beeline for free honey recipes.... | SPEZKO::SKABO | Money talks, mine say's GOODBYE! | Sat Apr 10 1993 19:37 | 10 |
|
To receive free info on honey uses (Recipes) and coupons on honey, also a
quarterly News Letter (The Beeline ;*)) with many recipes, call:
1-800-220-2110
Golden Blossom Honey
73 East Stae Street
Doylestown, Pennsylvania 18091
|
987.15 | Fish Fillets with Salsa | SPEZKO::SKABO | Money talks, mine say's GOODBYE! | Sat Apr 10 1993 19:46 | 18
|