De-crystalize Honey

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!

Author

Butter Wilkinson

Prep Time: 00:01

Recipe Time: 24:00

Temperature : 110F / 43.3C

Ingredients

• Crystallized honey in its original jar

Directions

1. Set your Anova Sous Vide Precision Cooker to 110.0ºF / 43.3ºC.
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.
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.

1. Enjoy it on fresh made ricotta cheese and summer fruit