How to Liquify Honey

How to Liquify Honey - Honey is often described as nature's perfect food. In its raw state, it contains many beneficial enzymes and offers a sweet treat to those who've grown distrustful of overly-processed foods and candies. Periodically, honey will get hard and form crystals. Although this process is natural and shouldn't affect the taste of the honey, there are several ways to get honey back to its silken and sticky liquefied state.

Method Liquefying Honey in the Microwave

1. Use a microwave cautiously when liquefying honey. If you still want your honey to be considered “raw,” use the microwave with some caution. Microwaving, while quick and efficient, can easily destroy the beneficial enzymes by overheating the honey.

2. If possible, move your honey from any plastic container to a glass jar.Besides carrying a possible health hazard, plastic containers don't transfer heat as well to contents as glass does. Bottom line: you'll get the job done quicker and be safer if you transfer your honey into a glass jar instead of using a plastic container.

3. Start microwaving honey in 30 second increments on the defrost setting.Cooking times will vary based on the amount of honey you’re liquefying plus the relative strength (wattage) of your microwave. But start off low and slow. Using the defrost setting may take an extra minute or two, but you won't lose a lot of the good enzymes in the bargain.
Experiment to find what works for you in your environment, but experiment cautiously. Above 100° F , the flavor of honey is altered; above 120°, the beneficial enzymes in the honey stop being effective.

4. Check for liquefaction on the outside of the honey jar after 30 seconds. If pockets of honey have started to liquefy, stir the honey to help transfer heat. If honey hasn’t started to liquefy, continue microwaving in 30 second increments until some crystals begin to show liquefaction.

5. Microwave and then stir in increments of 15 to 30 seconds until the honey has completely liquefied. If most of the honey has liquefied but some stubborn crystallization remains, you may want to finish the job off manually by stirring the honey vigorously instead of continuing to heat it.

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Ditulis oleh Unknown pada tanggal Selasa, 06 Januari 2015