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A friend of mine was told by another beekeeper that if he stirred his honey vigorously three times a day for five days, granulation could be averted and the honey would remain clear and liquid. My friend wanted to know my opinion. My first thought was that frequent stirring might delay—but not prevent—crystallization by [...] This question, often followed by “What did I do wrong?” lands in my in-box nearly every day. No matter what you call it—sugaring, granulation, crystallization—it is an annoying and disappointing outcome, especially if it happens before you extract. To understand why it happens, you need to know something about sugars. Most often, we use [...] This question, asked by a reader, perplexes me because I’ve never had any 2:1 syrup crystallize. In fact, several different times in the past I’ve had a half gallon or so sit in the fridge all winter long with no problem. The next question, then, is what did I put in it to prevent [...] The truth is that creamed honey is not whipped—not at all. The popular term “whipped honey” is an unfortunate misnomer for a product that is pure honey with no added air. Whipping is a culinary term for the incorporation of air into a food item. Cream can be whipped. Butter can be whipped. Egg [...] Honey crystallizes because it is a supersaturated solution. This just means that there is more sugar dissolved in the water than the water can normally hold. There are several types of sugar found in honey, mostly glucose and fructose, but also sucrose and maltose. It is the glucose part that causes crystals to form. [...] The word “canola” was coined from the phrase “Canadian Oil, low acid”—a plant developed from rapeseed (Brassica spp.) with low levels of erucic acid that is suitable for human consumption. Rapeseed is a species closely related to vegetables such as turnips, collards, mustard, and cabbage. Rapeseed is a good crop for honey bees, offering [...] |
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