Honey is a natural preservative and will not grow mold. It can be kept for a very long time and does not need to be refrigerated.

Honey is sweet tasting, and it has a consistency like Lyons golden syrup. Honey has a golden caramel colour, less thick though. Depending on which flowers the honey bee's have visited can dictate the flavour and sweetness. Natural honey with Greek yoghurt is very nice. So honey can be used as a sweetener in many dishes.

The pamelo is a rare citrus fruit with sweet, crunchy & yellow insides I'm 10 and I answered your question!

you make it with agave and with sugar and yeast

vanilla and honey are with very similar properties. One Scientist from the famous Coimbatore Agricultural University in India , if you find a formula to mixing vanilla and honeyn that appropriately could be called "ambrosia" . Ambrosia is a word used to express the qualities of " Amruth" which is said to be the food of gods in India that keep them healthy for ages.

Many renowned people in India make testimonials confirming this. Then why seek a substitute ?. Just mix it together and enjoy the benefits, mainly improving immune system.


Begin using vanilla extract honey based which is available in India and experience a different healthy life. If you want more in this regard please email to >pottasfarm@yahoo.com<

There is no problem using a metal spoon to scoop honey.

Still edible honey was found in the tombs of the Pharoahs - it's the only food which doesn't spoil (so much for the dates on the jars) but as you've found, it does crystalize. You can warm it either in the microwave or stand the jar in hot water to make it runny an lighter again and it is still safe to eat.

half a gram = with our finger itz acuttuly a wee duck poo

1. Preheat the oven to 350 degrees F.4
2. Spray a baking sheet with a light coating of cooking spray.5
   • -For additional flavor, toss them in three tablespoons of melted butter and sea salt.4
   • -You can also coat the pecans with two tablespoons of cooking oil.6
3. Spread the pecans on the baking sheet in an even layer.6
4. Bake them for 10 to 15 minutes, until fragrant.7
   • -Check on the pecans often to ensure they don't burn.8
   • -The pecans will also continue browning and cooking after they're removed from the oven.9
5. Let them cool on a paper towel before serving 6.

Yes you can in fact agave honey is quite delicious.

There are many websites that claim cinnamon and honey are a cure for almost anything that you can think of. The main concern is whether this is true or just a hoax. Although scientist have found that honey and cinnamon have medicinal purposes it is not clear whether or not the combination of honey and cinnamon will actually cure anything.

You can take the easy way out and buy it . or buy slab bacon and marinte it. Pierce it and baste with the honey morning and night. This will draw some moisture out , so drain it once a day . This is similar to sugar curing, so the longer you do it, the more intense the flavor will become. I would not suggest over three days in the fridge . if you have access to a walk in, do it hanging . The other option is to smoke it over applewood chips soaked in honey/water mix . There is no quick way. You can dry rub with a brown sugar mix, cover with a barely damp gauzy cheesecloth. Keep either alone in a veg bin , or everything in the fridge will pick up the smell.

Yes it can, but in a microwave safe container and I would personally cover the container since if the honey gets on the inside of the microwave it will not be easy to clean up.

Be aware that heating honey destroys the healthful enzymes contained in it. It can be more healthful to eat raw honey. Microwaving honey can also alter its taste. To make hardened honey return to a liquid state, put the container in a bowl of hot water for 15 minutes.

no.

The only real reason for it is that it lenghtens its shelf life.

Pasteurizing honey kills its FLAVONOIDS

Pasteurizing kills everything in it.

White sugar is just as good for you as pasteurized honey is.

Only buy raw honey.

etc

Rotting is usually the result of bacterial action, but honey has natural antibacterial properties.
Honey is principally a saturated or supersaturated solution of a mixture of sugars with traces of other things which give it its flavour. It is hygroscopic so any bacteria in contact with it are quickly dessicated and die, and yeasts and fungi cannot develop in such a high sugar concentration. In addition to this, one of the bees' enzymes -- glucose oxydase -- converts a small amount of the glucose into gluconic acid and hydrogen peroxide, which adds to the bactericidal action.
Honey should never be watered down unless for immediate use otherwise the natural yeasts that are present in the honey may cause fermentation. For this reason also containers should always be kept capped otherwise the hygroscopic honey will absorb moisture from the atmosphere and gradually dilute itself.

what is a spicy honey liquor?

All sugars aren't the same. There's glucose, maltose, dextrose etc. All different molecular weights, sources and sweetness.

Honey is sugar (probabley fructose etc from plants, tho some apiarists feed the bees cane sugar solutions for qicker yields) with some water (to make it fluid). Sugar (e.g. cane sugar) is usually a solid. So the fluid might represent a non-honey component - so sugar wins.

The simplest way is just to combine 3 tablespoons of honey with 1 tablespoon of yellow mustard.

It can be Put into things to make it an emulsifier but on its own no its not.

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