De-crystalize Honey
(2)
I buy unique honey from around the world but do not use it as fast as a buy. Just learned how to bring it back to life with the sous vide!
Tips:
- Store the honey in a cabinet at room temp for long periods and still taste amazing.
-If stored long enough, it will crystallize. Don’t panic! Submerge in the sous vide at 110 degrees until it returns to golden translucent honey.
-Don’t refrigerate the honey.
-Keep it sealed – it’s ok to open honey and put it back in for storage, but keep the seal tight and clean.
-Over time, the honey will change – it may become darker, or the flavors may shift. This is natural.
There’s no definite time that you can keep your raw honey stored – there has been honey found in Egyptian tombs that is still edible!
Read More
Shop Sous Vide Cookers
Precision® Cookers
Perfect results in a few simple steps.
Ingredients for 1
Crystallized honey in its original jar
Directions
-
Step 1
Set your Anova Sous Vide Precision Cooker to 110.0ºF / 43.3ºC.
-
Step 2
Originally the entire jar of German honey was light yellow and crystallized. It is a newer jar of honey so it only took 12 hours to decrystalize.
-
Step 3
Originally, the honey crystals filled 90% of this 5 year old jar of Maltese honey. It’s taken 48 hours to return the honey to liquid.
-
Step 4
-
-
Step 0
Enjoy it on fresh made ricotta cheese and summer fruit