WARNING: DO NOT FEED HONEY TO INFANTS UNDER TWO YEAR
All Pure Honey Will Beautifully Crystallize With Age.
To Liquefy Crystallized Honey:
Do Not Refrigerate Honey
How to de-crystallize honey
Only raw, unadulterated honey will crystalize. There is nothing wrong with crystalized honey. Using crystallized honey to sweeten herbal tea is no big deal. To liquefy crystallized honey, you need to warm it up. But the key is to not heat it up too hot so you don’t kill off the beneficial nutrients in the honey that make raw honey so good for you!
To warm your honey and de-crystallize it, place the glass jar with honey in a stainless steel pot and fill the pot with water. Put the pot on a standard kitchen stove top and turn the heat on a low simmer. The idea is to warm the water up in the pot that will then in turn warm up the honey. Heat a Pan of Water to 150 * F/ 65 * C You don’t want the water to boil since that will be too hot and will overheat the honey and kill the beneficial nutrients in the honey.
Baking with Honey
There are just a few more important tips to keep in mind to ensure you get the best results when baking with honey. Try to use a lighter, neutral honey, since darker honey has a strong taste that can overpower the flavor of your baked goods. As we all know, honey is very sticky, so it’s helpful to apply a light coat of vegetable spray to utensils before measuring to allow the honey to smoothly slide out. Lastly, be sure to turn the oven temperature down about 25 degrees from what is recommended in the recipe. The natural sugars in honey caramelize quickly and burn faster than sugar.
Cooking with Honey
While honey makes a great sugar substitute in baked goods, you can also use it in cooking recipes! Adding honey to sauces, marinades, and glazes gives the perfect hint of sweetness to all your favorite meats and vegetables
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