I have purchased Safa raw honey. They have written that their honey is: 100% Pure & Raw Raw Unheated Unfiltered This honey is runny and dark in colour (
Background: I am going to make a bochetomel, which is a type of mead that utilizes partly caramelized honey to impart a smokey/slightly burnt taste to the finis
Or can you scoop it out of the jar (like a bear) and just eat it? I have raw acacia honey, and it has a granular, crystallized texture. I was wondering if it ne
Some honey producers claim that they are honey is unheated. Assume that the producers in question are decently large scale and sell their honey in typical bottl
Is 'honey in crystallized form' the same as 'raw honey'? Subquestion: can heated/pasteurized/decrystallized honey ever crystallize again?
What is the difference between raw and wild honey? Is it raw because of honey collected from apiary domesticated bees, and wild when collected from the forests?
I bought a jar of honey a few months ago, and left it at the back of the cupboard. When it resurfaced a few days ago, I saw that the jar contained a lot of bubb
I bought a pretty big container of vanilla almond milk. I would like to add some honey to it, and shake the container. After I use it, I'll store it back in the
Can I substitute honey for sugar in baked goods.If yes then how much honey would be equal to one cup of sugar?
I've heard that cooking honey or baking with it makes food or baked products toxic.If it is true,then how can we use honey while baking cookies or cakes that do
I am trying to reproduce a recipe found in the Roman "cookbook" Apicius, Conditum paradoxum: it is a spiced wine that calls for honey as an ingredient, but it u
Sometimes honey changes its colour; can this affect its taste? How long can I store honey in my home kitchen?
I put a big chunk of honeycomb in my tea. And it looks like my boiling tea completely melted the comb. But now the water has a weird texture to it. And now I'm
The first time that I used this blueberry oatmeal bread machine recipe, I used honey that was liquid at room temperature. The second time, I used honey that was
I am a five days or so into the process of honey-fermenting a batch of garlic. Took the can out to let it burp last night but then left it open on the kitchen c
When I pour honey, it's very viscous. Thick enough that if I put some on a plate, I could turn it upside down and back to right-side up without spilling the ho
I was successful making a new ice cream recipe from Pierre Herme: 100g Milk 135g Cream 1 egg yolk 45g sugar 15g glucose I replaced the glucose by honey. After
The only question I could find about honey infused garlic on the site was Honey-fermented garlic left open overnight but they do not mention what type of Honey
I have some runny, clear honey in a jar. How can I turn it into soft-set honey? I think honey sets over time, but how long does that take? Is there a way to s
Would either one affect glycemic index for consumption purpose? Are they the same in terms of food safety for normal people and diabetics.