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Sat Jan 31, 2015, 01:26 PM

 

honey

I like honey a lot, but I hardly ever use it on anything, because it's such a pain to get it out of a container.

Is there something about this that everyone else knows that I'm missing?

I keep it in the fridge, so I have to nuke it carefully, then wrestle the top off and pour it carefully. Then back on with the top, and wash the honey off my hands. So it sits in the fridge unused forever.

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Replies to this discussion thread
Arrow 11 replies Author Time Post
Reply honey (Original post)
blackcrow Jan 2015 OP
Kali Jan 2015 #1
cbayer Jan 2015 #4
Glassunion Feb 2015 #9
cbayer Feb 2015 #10
kentauros Jan 2015 #2
Callmecrazy Jan 2015 #3
japple Jan 2015 #5
Erich Bloodaxe BSN Jan 2015 #6
cherokeeprogressive Feb 2015 #7
btrflykng9 Feb 2015 #8
SheilaT Feb 2015 #11

Response to blackcrow (Original post)

Sat Jan 31, 2015, 01:41 PM

1. no need to keep in fridge

put in a squeeze bottle.

if it crystallizes set in a pan of hot water

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Response to Kali (Reply #1)

Sat Jan 31, 2015, 02:42 PM

4. Agree. No need to refrigerate at all.

If it crystalizes, I generally try to use it in baking or something else where a solid will do.

Squeeze bottle also very helpful.

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Response to cbayer (Reply #4)

Tue Feb 10, 2015, 10:08 PM

9. What she said.

No need to refrigerate.

Honey itself is a preservative.

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Response to Glassunion (Reply #9)

Wed Feb 11, 2015, 04:59 PM

10. That's right, you wild boar!

I am so going to use that in my own relationship.

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Response to blackcrow (Original post)

Sat Jan 31, 2015, 01:44 PM

2. Save a squirt bottle from something else.

I have both one of those "honey bear" squirt bottles, and one that used to hold agave syrup. Just pour in until filled.

I wouldn't keep honey in the fridge unless you just don't use it often at all. Sure, it'll crystallize, but only at the bottom and that can be reconstituted with a little added water and the microwave. And, as I just discovered, it crystallizes faster in the fridge than on the shelf at room temperature.

You could also get a condiment squirt bottle, like those used in restaurants. If you have a restaurant supply in your town, go there and buy a few. They're also great for decorating dessert plates (with pureed fruit sauce, also called a "coulis".) Or just use them for condiments

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Response to kentauros (Reply #2)

Sat Jan 31, 2015, 02:03 PM

3. Honey never spoils...

Edible honey has been found in Egyptian tombs.
No need to refrigerate it.

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Response to blackcrow (Original post)

Sat Jan 31, 2015, 06:03 PM

5. I read somewhere that microwaving kills the useful enzymes in the honey. Don't

know where I saw it.

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Response to blackcrow (Original post)

Sat Jan 31, 2015, 07:11 PM

6. Good post.

You gave enough info that everyone was able to quickly diagnose the problem that made honey so unworkable for you. Now that you know, I hope you can start enjoying honey with the rest of us

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Response to cherokeeprogressive (Reply #7)

Tue Feb 10, 2015, 09:10 PM

8. Interesting...I had no idea there was such a thing as honey powder.

I'd love to bake with it.

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Response to blackcrow (Original post)

Thu Feb 12, 2015, 02:18 AM

11. I microwave honey that's

 

gotten so thick it's hard to squeeze out of the bottle.

And any enzymes or vitamins or whatever that are supposedly lost to microwaving, are so minuscule as to not matter at all. Really.

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