Comment on That gourmet luxury blend...

unphazed@lemmy.world ⁨8⁩ ⁨months⁩ ago

• zaphod@lemmy.ca ⁨8⁩ ⁨months⁩ ago

  Gentle heating in a hot water bath or the microwave will liquify that honey again.

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  • uid0gid0@lemmy.world ⁨8⁩ ⁨months⁩ ago

    Or even better put it outside in the sun.

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    • zaphod@lemmy.ca ⁨8⁩ ⁨months⁩ ago

      Ah, see, I’m Canadian so that only works like two months out of the year when we’re able to emerge from our igloos…

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• MadBigote@lemmy.world ⁨8⁩ ⁨months⁩ ago

  Real honey don’t crystalize.

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  • Cypher@lemmy.world ⁨8⁩ ⁨months⁩ ago

    thebeekeepingguy.com/why-does-honey-crystallize-t…

    You are always just a quick search away from educating yourself before you post misinformation.

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    • barsoap@lemm.ee ⁨8⁩ ⁨months⁩ ago

      Not only does honey crystallise, depending on what’s in there it’s solid by default. I grew up on rapeseed honey and it has a very firm texture, holding its own weight. Honey coming out of our forests, by contrast, is so fluid that spooning it is an exercise in frustration, it wants to be poured. If you have hives standing at the border between a forest and a rapeseed field, you get something in between.

      If you ever buy honey in Germany, look for these glasses. They’re from the beekeeper’s association, anything in it will be unadulterated and unblended. Or, well, the only blending that’s being done is done by the bees. 5-15 Euro for a glass, depending mostly on type of honey (some aren’t exactly easy to harvest and process, e.g. heather honey is notorious) and whether you buy directly from the beekeeper.

      And return the glass. There not being any deposit on it doesn’t mean that they wouldn’t like to have it back.

      By contrast, throwing some invertase at sugar to split the saccharose into glucose-fructose syrup it costs practically nothing which is how you get prices for “honey” that match those of crystal sugar. Probably even worse in the US where sugar syrups don’t start out as saccharose but maize starch.

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      • viking@infosec.pub ⁨8⁩ ⁨months⁩ ago

        Yep, my uncle has a few hives in his garden and he lives in an area where rapeseed is grown for oil production, during the season the honey he gets is 99% rapeseed and extremely firm and white. Texture and looks remind me more of lard than what is commonly expected from honey.

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      • IceFoxX@lemm.ee ⁨8⁩ ⁨months⁩ ago

        Tasty

        Yes, I would have to heat one up, but I’m currently eating the other one anyway.

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  • captainlezbian@lemmy.world ⁨8⁩ ⁨months⁩ ago

    Real honey very much crystallizes. That’s why it can’t expire

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