Stop toss­ing your honey when it’s crys­tal­lized

Metro Canada (Toronto) - - Food - rose reisman’s kitchen Hacks

The Prob­lem: You’re bak­ing or cook­ing and you need honey, but it’s crys­tal­lized and lumpy.

The Hack: Sal­vage this nat­u­ral sugar and pre­vent the crys­tal­liza­tion from hap­pen­ing with these tips:

To de-crys­tal­lize honey, place the jar of honey in a pot of wa­ter on the stove and heat gen­tly, stir­ring the honey oc­ca­sion­ally as it loosens up. Make sure not to boil the wa­ter. Re­move from heat when all of the crys­tal­liza­tion has dis­ap­peared, oth­er­wise it will re­crys­tal­lize.

To keep honey from crys­tal­liz­ing, keep the honey in a tightly sealed glass con­tainer, as ex­po­sure to air speeds up crys­tal­liza­tion. Glass is less por­ous than plas­tic, help­ing to keep air and mois­ture out. If you’re not us­ing the honey im­me­di­ately, you can also keep it last­ing longer by stor­ing it in the freezer — but don’t put it in the fridge, as that will lead to quicker crys­tal­liza­tion.


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