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Reviving crystallized maple syrup?
Mine is in a plastic gallon jug, so I wouldn't want to put SUBMERGE the bottle in boiling water, per se.
I managed to break up the bottom layer with a long skewer, but it would take forever to get the pieces out of the small mouth. Anyway, just wondered how well putting a little boiling water into the bottle will work, which is what's recommended here. With comments. https://www.thekitchn.com/is-there-a...e-syrup-226325 One thing I wonder is, if I drain all the syrup before putting in the water, aren't the crystals likely to have little maple taste left? (I can't see into the bottle.) Lenona. |
Reviving crystallized maple syrup?
wrote in message ... Mine is in a plastic gallon jug, so I wouldn't want to put SUBMERGE the bottle in boiling water, per se. I managed to break up the bottom layer with a long skewer, but it would take forever to get the pieces out of the small mouth. Anyway, just wondered how well putting a little boiling water into the bottle will work, which is what's recommended here. With comments. https://www.thekitchn.com/is-there-a...e-syrup-226325 One thing I wonder is, if I drain all the syrup before putting in the water, aren't the crystals likely to have little maple taste left? (I can't see into the bottle.) Lenona. == Microwave the bottle for 10 seconds at a time. |
Reviving crystallized maple syrup?
"Ed Pawlowski" wrote in message ... On 11/3/2018 10:55 AM, wrote: > Mine is in a plastic gallon jug, so I wouldn't want to put SUBMERGE the > bottle in boiling water, per se. > > I managed to break up the bottom layer with a long skewer, but it would > take forever to get the pieces out of the small mouth. > > Anyway, just wondered how well putting a little boiling water into the > bottle will work, which is what's recommended here. With comments. > > https://www.thekitchn.com/is-there-a...e-syrup-226325 > > One thing I wonder is, if I drain all the syrup before putting in the > water, aren't the crystals likely to have little maple taste left? (I > can't see into the bottle.) > > > Lenona. > I'd not want to dilute the syrup. I wonder if microwaving it would heat it enough to dissolve? You can always cut the top of the bottle for access. OTOH, is there enough crystals to even bother with? I've had a small layer and just tossed it. It would be about a tablespoon at best. == It is what I did yesterday with a jar (glass though) of crystallised honey. |
Reviving crystallized maple syrup?
On Saturday, November 3, 2018 at 10:10:20 AM UTC-6, Ophelia wrote:
> "Ed Pawlowski" wrote in message ... > > On 11/3/2018 10:55 AM, wrote: > > Mine is in a plastic gallon jug, so I wouldn't want to put SUBMERGE the > > bottle in boiling water, per se. > > > > I managed to break up the bottom layer with a long skewer, but it would > > take forever to get the pieces out of the small mouth. > > > > Anyway, just wondered how well putting a little boiling water into the > > bottle will work, which is what's recommended here. With comments. > > > > https://www.thekitchn.com/is-there-a...e-syrup-226325 > > > > One thing I wonder is, if I drain all the syrup before putting in the > > water, aren't the crystals likely to have little maple taste left? (I > > can't see into the bottle.) > > > > > > Lenona. > > > I'd not want to dilute the syrup. I wonder if microwaving it would heat > it enough to dissolve? You can always cut the top of the bottle for > access. > OTOH, is there enough crystals to even bother with? I've had a small > layer and just tossed it. It would be about a tablespoon at best. > > == > > It is what I did yesterday with a jar (glass though) of crystallised honey. True! Microwaves can work majic on sugar syrups! John Kuthe... |
Reviving crystallized maple syrup?
> > Microwave the bottle for 10 seconds at a time. Unfortunately, I don't have one and it would take up too much space. |
Reviving crystallized maple syrup?
On 2018-11-03 12:04 PM, Ed Pawlowski wrote:
>> One thing I wonder is, if I drain all the syrup before putting in the >> water, aren't the crystals likely to have little maple taste left? (I >> can't see into the bottle.) >> >> >> Lenona. >> > I'd not want to dilute the syrup.Â* I wonder if microwaving it would heat > it enough to dissolve?Â*Â* You can always cut the top of the bottle for > access. > OTOH, is there enough crystals to even bother with?Â* I've had a small > layer and just tossed it.Â* It would be about a tablespoon at best. I have had a couple occasions where a little bit of the syrup has crystallized. I tried a number of things and decided it just wasn't worth the effort for the little bit that was there. |
Reviving crystallized maple syrup?
On Sat, 3 Nov 2018 12:04:28 -0400, Ed Pawlowski wrote:
> On 11/3/2018 10:55 AM, wrote: >> Mine is in a plastic gallon jug, so I wouldn't want to put SUBMERGE the bottle in boiling water, per se. >> >> I managed to break up the bottom layer with a long skewer, but it would take forever to get the pieces out of the small mouth. >> >> Anyway, just wondered how well putting a little boiling water into the bottle will work, which is what's recommended here. With comments. >> >> https://www.thekitchn.com/is-there-a...e-syrup-226325 >> >> One thing I wonder is, if I drain all the syrup before putting in the water, aren't the crystals likely to have little maple taste left? (I can't see into the bottle.) >> >> Lenona. >> > I'd not want to dilute the syrup. I wonder if microwaving it would heat > it enough to dissolve? You can always cut the top of the bottle for > access. > OTOH, is there enough crystals to even bother with? I've had a small > layer and just tossed it. It would be about a tablespoon at best. The sugar will got hot enough in spots to melt the plastic, while just submerging it into 200-205F would be fine. The plastic will get soft in hot water, but not melt. Assuming there's less than 1/3rd of the bottle left, I'd just cut the damn bottle in half horizontally. -sw |
Reviving crystallized maple syrup?
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Reviving crystallized maple syrup?
wrote in message ... > > Microwave the bottle for 10 seconds at a time. Unfortunately, I don't have one and it would take up too much space. == I guess you could stand it in a pan of very hot water and shake it occasionally? |
Reviving crystallized maple syrup?
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Reviving crystallized maple syrup?
On Sat, 3 Nov 2018 Ophelia wrote:
>wrote in message ... >> >> Microwave the bottle for 10 seconds at a time. > >Unfortunately, I don't have one and it would take up too much space. > >== > >I guess you could stand it in a pan of very hot water and shake it >occasionally? Obviously a woman who knows how to warm her breast milk. |
Reviving crystallized maple syrup?
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Reviving crystallized maple syrup?
I'm not sure about maple syrup, but I melted crystallized honey slowly in the microwave. Wouldn't hurt to try,
Denise in NH |
Reviving crystallized maple syrup?
On Sat, 3 Nov 2018 16:09:57 -0000, "Ophelia" >
wrote: > > >"Ed Pawlowski" wrote in message ... > >On 11/3/2018 10:55 AM, wrote: >> Mine is in a plastic gallon jug, so I wouldn't want to put SUBMERGE the >> bottle in boiling water, per se. >> >> I managed to break up the bottom layer with a long skewer, but it would >> take forever to get the pieces out of the small mouth. >> >> Anyway, just wondered how well putting a little boiling water into the >> bottle will work, which is what's recommended here. With comments. >> >> https://www.thekitchn.com/is-there-a...e-syrup-226325 >> >> One thing I wonder is, if I drain all the syrup before putting in the >> water, aren't the crystals likely to have little maple taste left? (I >> can't see into the bottle.) >> >> >> Lenona. >> >I'd not want to dilute the syrup. I wonder if microwaving it would heat >it enough to dissolve? You can always cut the top of the bottle for >access. >OTOH, is there enough crystals to even bother with? I've had a small >layer and just tossed it. It would be about a tablespoon at best. > >== > >It is what I did yesterday with a jar (glass though) of crystallised honey. I use a lot of honey and when it crystalizes I warm it gently. I've learned to pour a large amount into smaller jars that are short enough to fit into my microwave standing up... do not lie them down or you'll end up with a horrid mess. I use the defrost setting, takes a bit longer but doesn't ruin the flavor. A gallon jug in an 8 qt pasta pot of water on the stove top will work, once it begins to simmer lower the heat to well below a simmer... water at 140ºF is perfect, and be sure to loosen the cap. |
Reviving crystallized maple syrup?
On 11/3/2018 11:09 AM, Ophelia wrote:
> > > "Ed Pawlowski"Â* wrote in message ... > > On 11/3/2018 10:55 AM, wrote: >> Mine is in a plastic gallon jug, so I wouldn't want to put SUBMERGE >> the bottle in boiling water, per se. >> >> I managed to break up the bottom layer with a long skewer, but it >> would take forever to get the pieces out of the small mouth. >> >> Anyway, just wondered how well putting a little boiling water into >> the bottle will work, which is what's recommended here. With comments. >> >> https://www.thekitchn.com/is-there-a...e-syrup-226325 >> >> >> One thing I wonder is, if I drain all the syrup before putting in the >> water, aren't the crystals likely to have little maple taste left? (I >> can't see into the bottle.) >> >> >> Lenona. >> > I'd not want to dilute the syrup.Â* I wonder if microwaving it would heat > it enough to dissolve?Â*Â* You can always cut the top of the bottle for > access. > OTOH, is there enough crystals to even bother with?Â* I've had a small > layer and just tossed it.Â* It would be about a tablespoon at best. > > == > > It is what I did yesterday with a jar (glass though) of crystallised > honey. > > Â*Please tell me you did NOT put your honey in the microwave ... that will kill all the beneficial properties of the honey . The accepted practice is to put it in a pan of hot but not boiling water to redissolve the crystals . -- Snag Yes , I'm old and crochety - and armed . Get outta my woods ! |
Reviving crystallized maple syrup?
On 11/3/2018 4:36 PM, wrote:
> On Sat, 3 Nov 2018 16:09:57 -0000, "Ophelia" > > wrote: > >> >> "Ed Pawlowski" wrote in message ... >> >> On 11/3/2018 10:55 AM, wrote: >>> Mine is in a plastic gallon jug, so I wouldn't want to put SUBMERGE the >>> bottle in boiling water, per se. >>> >>> I managed to break up the bottom layer with a long skewer, but it would >>> take forever to get the pieces out of the small mouth. >>> >>> Anyway, just wondered how well putting a little boiling water into the >>> bottle will work, which is what's recommended here. With comments. >>> >>> https://www.thekitchn.com/is-there-a...e-syrup-226325 >>> >>> One thing I wonder is, if I drain all the syrup before putting in the >>> water, aren't the crystals likely to have little maple taste left? (I >>> can't see into the bottle.) >>> >>> >>> Lenona. >>> >> I'd not want to dilute the syrup. I wonder if microwaving it would heat >> it enough to dissolve? You can always cut the top of the bottle for >> access. >> OTOH, is there enough crystals to even bother with? I've had a small >> layer and just tossed it. It would be about a tablespoon at best. >> >> == >> >> It is what I did yesterday with a jar (glass though) of crystallised honey. > I use a lot of honey and when it crystalizes I warm it gently. I've > learned to pour a large amount into smaller jars that are short enough > to fit into my microwave standing up... do not lie them down or you'll > end up with a horrid mess. I use the defrost setting, takes a bit > longer but doesn't ruin the flavor. A gallon jug in an 8 qt pasta pot > of water on the stove top will work, once it begins to simmer lower > the heat to well below a simmer... water at 140ºF is perfect, and be > sure to loosen the cap. NEVER EVER NUKE HONEY !! It kills all the beneficial properties of the honey ! -- Snag Yes , I'm old and crochety - and armed . Get outta my woods ! |
Reviving crystallized maple syrup?
On 2018-11-03 4:58 PM, Terry Coombs wrote:
> On 11/3/2018 4:36 PM, wrote: >> On Sat, 3 Nov 2018 16:09:57 -0000, "Ophelia" > >> wrote: >> >>> >>> "Ed Pawlowski"Â* wrote in message >>> ... >>> >>> On 11/3/2018 10:55 AM, wrote: >>>> Mine is in a plastic gallon jug, so I wouldn't want to put SUBMERGE the >>>> bottle in boiling water, per se. >>>> >>>> I managed to break up the bottom layer with a long skewer, but it would >>>> take forever to get the pieces out of the small mouth. >>>> >>>> Anyway, just wondered how well putting a little boiling water into the >>>> bottle will work, which is what's recommended here. With comments. >>>> >>>> https://www.thekitchn.com/is-there-a...e-syrup-226325 >>>> >>>> >>>> One thing I wonder is, if I drain all the syrup before putting in the >>>> water, aren't the crystals likely to have little maple taste left? (I >>>> can't see into the bottle.) >>>> >>>> >>>> Lenona. >>>> >>> I'd not want to dilute the syrup.Â* I wonder if microwaving it would heat >>> it enough to dissolve?Â*Â* You can always cut the top of the bottle for >>> access. >>> OTOH, is there enough crystals to even bother with?Â* I've had a small >>> layer and just tossed it.Â* It would be about a tablespoon at best. >>> >>> == >>> >>> It is what I did yesterday with a jar (glass though) of crystallised >>> honey. >> I use a lot of honey and when it crystalizes I warm it gently.Â* I've >> learned to pour a large amount into smaller jars that are short enough >> to fit into my microwave standing up... do not lie them down or you'll >> end up with a horrid mess.Â* I use the defrost setting, takes a bit >> longer but doesn't ruin the flavor.Â* A gallon jug in an 8 qt pasta pot >> of water on the stove top will work, once it begins to simmer lower >> the heat to well below a simmer... water at 140ºF is perfect, and be >> sure to loosen the cap. > > NEVER EVER NUKE HONEY !! It kills all the beneficial properties of the > honey ! > Another elderly married woman's tale! |
Reviving crystallized maple syrup?
On 2018-11-03 4:57 PM, Terry Coombs wrote:
> On 11/3/2018 11:09 AM, Ophelia wrote: >> >> >> "Ed Pawlowski"Â* wrote in message ... >> >> On 11/3/2018 10:55 AM, wrote: >>> Mine is in a plastic gallon jug, so I wouldn't want to put SUBMERGE >>> the bottle in boiling water, per se. >>> >>> I managed to break up the bottom layer with a long skewer, but it >>> would take forever to get the pieces out of the small mouth. >>> >>> Anyway, just wondered how well putting a little boiling water into >>> the bottle will work, which is what's recommended here. With comments. >>> >>> https://www.thekitchn.com/is-there-a...e-syrup-226325 >>> >>> >>> One thing I wonder is, if I drain all the syrup before putting in the >>> water, aren't the crystals likely to have little maple taste left? (I >>> can't see into the bottle.) >>> >>> >>> Lenona. >>> >> I'd not want to dilute the syrup.Â* I wonder if microwaving it would heat >> it enough to dissolve?Â*Â* You can always cut the top of the bottle for >> access. >> OTOH, is there enough crystals to even bother with?Â* I've had a small >> layer and just tossed it.Â* It would be about a tablespoon at best. >> >> == >> >> It is what I did yesterday with a jar (glass though) of crystallised >> honey. >> >> > Â*Please tell me you did NOT put your honey in the microwave ... that > will kill all the beneficial properties of the honey . Old wive's tale! |
Reviving crystallized maple syrup?
On 2018-11-03 9:05 PM, graham wrote:
> On 2018-11-03 4:57 PM, Terry Coombs wrote: >> Â*Â*Please tell me you did NOT put your honey in the microwave ... that >> will kill all the beneficial properties of the honey . > > Old wive's tale! The claim is that heating it destroys the enzymes, just as sclding milk kills enzymes. I guess the question is about the benefits of those particular enzymes for humans. |
Reviving crystallized maple syrup?
On Sat, 3 Nov 2018 14:26:40 -0500, Sqwertz >
wrote: >On Sat, 03 Nov 2018 14:37:51 -0400, wrote: > >> Place the container into a pot of hot water on the stove... >> needn't be boiling hot... in fact it shouldn't be boiling hot or the >> maple flavor will be compromised... > >Nevermind that maple syrup is made by boiling maple sap for hours. > >-sw Actually maple sap is not boiled, it's barely simmered... and for days. |
Reviving crystallized maple syrup?
On 11/3/2018 8:05 PM, graham wrote:
> On 2018-11-03 4:57 PM, Terry Coombs wrote: >> On 11/3/2018 11:09 AM, Ophelia wrote: >>> >>> >>> "Ed Pawlowski"Â* wrote in message >>> ... >>> >>> On 11/3/2018 10:55 AM, wrote: >>>> Mine is in a plastic gallon jug, so I wouldn't want to put SUBMERGE >>>> the bottle in boiling water, per se. >>>> >>>> I managed to break up the bottom layer with a long skewer, but it >>>> would take forever to get the pieces out of the small mouth. >>>> >>>> Anyway, just wondered how well putting a little boiling water into >>>> the bottle will work, which is what's recommended here. With comments. >>>> >>>> https://www.thekitchn.com/is-there-a...e-syrup-226325 >>>> >>>> >>>> One thing I wonder is, if I drain all the syrup before putting in >>>> the water, aren't the crystals likely to have little maple taste >>>> left? (I can't see into the bottle.) >>>> >>>> >>>> Lenona. >>>> >>> I'd not want to dilute the syrup.Â* I wonder if microwaving it would >>> heat >>> it enough to dissolve?Â*Â* You can always cut the top of the bottle for >>> access. >>> OTOH, is there enough crystals to even bother with?Â* I've had a small >>> layer and just tossed it.Â* It would be about a tablespoon at best. >>> >>> == >>> >>> It is what I did yesterday with a jar (glass though) of crystallised >>> honey. >>> >>> >> Â*Â*Please tell me you did NOT put your honey in the microwave ... that >> will kill all the beneficial properties of the honey . > > Old wive's tale! Â* OK , it's an old wives tale and we beekeepers know nothing about it ..Â* You go right ahead and nuke your honey . Mine will never see temps above about a hundred degrees - the highest temp usually seen inside a hive . Oh wait , what you've got is probably not even real honey , but flavored corn syrup . Nuke away ! -- Snag Yes , I'm old and crochety - and armed . Get outta my woods ! |
Reviving crystallized maple syrup?
Terry Coombs wrote:
> On 11/3/2018 4:36 PM, wrote: >> On Sat, 3 Nov 2018 16:09:57 -0000, "Ophelia" > >> wrote: >> >>> >>> "Ed Pawlowski" wrote in message >>> ... >>> >>> On 11/3/2018 10:55 AM, wrote: >>>> Mine is in a plastic gallon jug, so I wouldn't want to put SUBMERGE the >>>> bottle in boiling water, per se. >>>> >>>> I managed to break up the bottom layer with a long skewer, but it would >>>> take forever to get the pieces out of the small mouth. >>>> >>>> Anyway, just wondered how well putting a little boiling water into the >>>> bottle will work, which is what's recommended here. With comments. >>>> >>>> https://www.thekitchn.com/is-there-a...e-syrup-226325 >>>> >>>> >>>> One thing I wonder is, if I drain all the syrup before putting in the >>>> water, aren't the crystals likely to have little maple taste left? (I >>>> can't see into the bottle.) >>>> >>>> >>>> Lenona. >>>> >>> I'd not want to dilute the syrup. I wonder if microwaving it would heat >>> it enough to dissolve? You can always cut the top of the bottle for >>> access. >>> OTOH, is there enough crystals to even bother with? I've had a small >>> layer and just tossed it. It would be about a tablespoon at best. >>> >>> == >>> >>> It is what I did yesterday with a jar (glass though) of crystallised >>> honey. >> I use a lot of honey and when it crystalizes I warm it gently. I've >> learned to pour a large amount into smaller jars that are short enough >> to fit into my microwave standing up... do not lie them down or you'll >> end up with a horrid mess. I use the defrost setting, takes a bit >> longer but doesn't ruin the flavor. A gallon jug in an 8 qt pasta pot >> of water on the stove top will work, once it begins to simmer lower >> the heat to well below a simmer... water at 140ºF is perfect, and be >> sure to loosen the cap. > > NEVER EVER NUKE HONEY !! It kills all the beneficial properties of the > honey ! > Not to worry ... Popeye just sticks his big ole hot dik in the pot, and it warms up in a few minutes, though it does have some sailor 'cream' mixed in it. That gives it all the beneficial stuff old mexican women want. |
Reviving crystallized maple syrup?
On 2018-11-03 10:48 PM, Terry Coombs wrote:
>>>> >>> Please tell me you did NOT put your honey in the microwave ... >>> that will kill all the beneficial properties of the honey . >> >> Old wive's tale! > > OK , it's an old wives tale and we beekeepers know nothing about it . > You go right ahead and nuke your honey . Mine will never see temps > above about a hundred degrees - the highest temp usually seen inside > a hive . Oh wait , what you've got is probably not even real honey , > but flavored corn syrup . Nuke away ! > Heat destroys enzymes, but the question remains as to the benefits of ingesting bee enzymes. |
Reviving crystallized maple syrup?
On Sat, 03 Nov 2018 22:06:04 -0400, wrote:
>On Sat, 3 Nov 2018 14:26:40 -0500, Sqwertz > >wrote: > >>On Sat, 03 Nov 2018 14:37:51 -0400, wrote: >> >>> Place the container into a pot of hot water on the stove... >>> needn't be boiling hot... in fact it shouldn't be boiling hot or the >>> maple flavor will be compromised... >> >>Nevermind that maple syrup is made by boiling maple sap for hours. >> >>-sw > >Actually maple sap is not boiled, it's barely simmered... and for >days. Hardly! Maple sap may "barely simmer... and for days" in your kitchen but in real maple syrup production the sap is vigorously boiled. |
Reviving crystallized maple syrup?
On Saturday, November 3, 2018 at 11:07:03 PM UTC-5, wrote:
> > On Sat, 03 Nov 2018 22:06:04 -0400, wrote: > > > >Actually maple sap is not boiled, it's barely simmered... and for > >days. > > Hardly! > Maple sap may "barely simmer... and for days" in your kitchen but in > real maple syrup production the sap is vigorously boiled. > > Thank you. I've seen enough tv programs showing how it is vigorously boiled for hours while thinking you know that would produce a nasty burn if it were splashed on you. |
Reviving crystallized maple syrup?
"Terry Coombs" wrote in message ... On 11/3/2018 11:09 AM, Ophelia wrote: > > > "Ed Pawlowski" wrote in message ... > > On 11/3/2018 10:55 AM, wrote: >> Mine is in a plastic gallon jug, so I wouldn't want to put SUBMERGE the >> bottle in boiling water, per se. >> >> I managed to break up the bottom layer with a long skewer, but it would >> take forever to get the pieces out of the small mouth. >> >> Anyway, just wondered how well putting a little boiling water into the >> bottle will work, which is what's recommended here. With comments. >> >> https://www.thekitchn.com/is-there-a...e-syrup-226325 >> >> One thing I wonder is, if I drain all the syrup before putting in the >> water, aren't the crystals likely to have little maple taste left? (I >> can't see into the bottle.) >> >> >> Lenona. >> > I'd not want to dilute the syrup. I wonder if microwaving it would heat > it enough to dissolve? You can always cut the top of the bottle for > access. > OTOH, is there enough crystals to even bother with? I've had a small > layer and just tossed it. It would be about a tablespoon at best. > > == > > It is what I did yesterday with a jar (glass though) of crystallised > honey. > > Please tell me you did NOT put your honey in the microwave ... that will kill all the beneficial properties of the honey . The accepted practice is to put it in a pan of hot but not boiling water to redissolve the crystals . Snag == Oh Heck!!! I didn't know that!!! |
Reviving crystallized maple syrup?
On Saturday, November 3, 2018 at 10:48:29 PM UTC-10, Ophelia wrote:
> "Terry Coombs" wrote in message ... > > On 11/3/2018 11:09 AM, Ophelia wrote: > > > > > > "Ed Pawlowski" wrote in message ... > > > > On 11/3/2018 10:55 AM, wrote: > >> Mine is in a plastic gallon jug, so I wouldn't want to put SUBMERGE the > >> bottle in boiling water, per se. > >> > >> I managed to break up the bottom layer with a long skewer, but it would > >> take forever to get the pieces out of the small mouth. > >> > >> Anyway, just wondered how well putting a little boiling water into the > >> bottle will work, which is what's recommended here. With comments. > >> > >> https://www.thekitchn.com/is-there-a...e-syrup-226325 > >> > >> One thing I wonder is, if I drain all the syrup before putting in the > >> water, aren't the crystals likely to have little maple taste left? (I > >> can't see into the bottle.) > >> > >> > >> Lenona. > >> > > I'd not want to dilute the syrup. I wonder if microwaving it would heat > > it enough to dissolve? You can always cut the top of the bottle for > > access. > > OTOH, is there enough crystals to even bother with? I've had a small > > layer and just tossed it. It would be about a tablespoon at best. > > > > == > > > > It is what I did yesterday with a jar (glass though) of crystallised > > honey. > > > > > Please tell me you did NOT put your honey in the microwave ... that > will kill all the beneficial properties of the honey . The accepted > practice is to put it in a pan of hot but not boiling water to > redissolve the crystals . > > > Snag > > == > > Oh Heck!!! I didn't know that!!! I have managed to avoid this problem by avoiding honey. It's pretty much the only foolproof way to combat sterile honey. Instead, I like to use HFCS - that stuff is bulletproof! |
Reviving crystallized maple syrup?
"dsi1" wrote in message ... On Saturday, November 3, 2018 at 10:48:29 PM UTC-10, Ophelia wrote: > "Terry Coombs" wrote in message ... > > On 11/3/2018 11:09 AM, Ophelia wrote: > > > > > > "Ed Pawlowski" wrote in message > > ... > > > > On 11/3/2018 10:55 AM, wrote: > >> Mine is in a plastic gallon jug, so I wouldn't want to put SUBMERGE the > >> bottle in boiling water, per se. > >> > >> I managed to break up the bottom layer with a long skewer, but it would > >> take forever to get the pieces out of the small mouth. > >> > >> Anyway, just wondered how well putting a little boiling water into the > >> bottle will work, which is what's recommended here. With comments. > >> > >> https://www.thekitchn.com/is-there-a...e-syrup-226325 > >> > >> One thing I wonder is, if I drain all the syrup before putting in the > >> water, aren't the crystals likely to have little maple taste left? (I > >> can't see into the bottle.) > >> > >> > >> Lenona. > >> > > I'd not want to dilute the syrup. I wonder if microwaving it would heat > > it enough to dissolve? You can always cut the top of the bottle for > > access. > > OTOH, is there enough crystals to even bother with? I've had a small > > layer and just tossed it. It would be about a tablespoon at best. > > > > == > > > > It is what I did yesterday with a jar (glass though) of crystallised > > honey. > > > > > Please tell me you did NOT put your honey in the microwave ... that > will kill all the beneficial properties of the honey . The accepted > practice is to put it in a pan of hot but not boiling water to > redissolve the crystals . > > > Snag > > == > > Oh Heck!!! I didn't know that!!! I have managed to avoid this problem by avoiding honey. It's pretty much the only foolproof way to combat sterile honey. Instead, I like to use HFCS - that stuff is bulletproof! == Fortunately I am not a huge fan of sweet stuff so I don't take a lot of notice where that sweetness comes from. D does like his honey and maple syrup though, so I do use those for him. |
Reviving crystallized maple syrup?
On Saturday, November 3, 2018 at 11:09:05 PM UTC-10, Ophelia wrote:
> "dsi1" wrote in message > ... > > On Saturday, November 3, 2018 at 10:48:29 PM UTC-10, Ophelia wrote: > > "Terry Coombs" wrote in message ... > > > > On 11/3/2018 11:09 AM, Ophelia wrote: > > > > > > > > > "Ed Pawlowski" wrote in message > > > ... > > > > > > On 11/3/2018 10:55 AM, wrote: > > >> Mine is in a plastic gallon jug, so I wouldn't want to put SUBMERGE the > > >> bottle in boiling water, per se. > > >> > > >> I managed to break up the bottom layer with a long skewer, but it would > > >> take forever to get the pieces out of the small mouth. > > >> > > >> Anyway, just wondered how well putting a little boiling water into the > > >> bottle will work, which is what's recommended here. With comments. > > >> > > >> https://www.thekitchn.com/is-there-a...e-syrup-226325 > > >> > > >> One thing I wonder is, if I drain all the syrup before putting in the > > >> water, aren't the crystals likely to have little maple taste left? (I > > >> can't see into the bottle.) > > >> > > >> > > >> Lenona. > > >> > > > I'd not want to dilute the syrup. I wonder if microwaving it would heat > > > it enough to dissolve? You can always cut the top of the bottle for > > > access. > > > OTOH, is there enough crystals to even bother with? I've had a small > > > layer and just tossed it. It would be about a tablespoon at best. > > > > > > == > > > > > > It is what I did yesterday with a jar (glass though) of crystallised > > > honey. > > > > > > > > Please tell me you did NOT put your honey in the microwave ... that > > will kill all the beneficial properties of the honey . The accepted > > practice is to put it in a pan of hot but not boiling water to > > redissolve the crystals . > > > > > > Snag > > > > == > > > > Oh Heck!!! I didn't know that!!! > > I have managed to avoid this problem by avoiding honey. It's pretty much the > only foolproof way to combat sterile honey. Instead, I like to use HFCS - > that stuff is bulletproof! > > == > > Fortunately I am not a huge fan of sweet stuff so I don't take a lot of > notice where that sweetness comes from. > > D does like his honey and maple syrup though, so I do use those for him. I like sweet stuff but I can no longer eat much honey or maple syrup. If I see someone in my clan with pancakes and syrup, I will help myself to a bite or two. In this way, I can still have small amounts of sweetness, and I'm fine with that. |
Reviving crystallized maple syrup?
"dsi1" wrote in message ... On Saturday, November 3, 2018 at 11:09:05 PM UTC-10, Ophelia wrote: > "dsi1" wrote in message > ... > > On Saturday, November 3, 2018 at 10:48:29 PM UTC-10, Ophelia wrote: > > "Terry Coombs" wrote in message ... > > > > On 11/3/2018 11:09 AM, Ophelia wrote: > > > > > > > > > "Ed Pawlowski" wrote in message > > > ... > > > > > > On 11/3/2018 10:55 AM, wrote: > > >> Mine is in a plastic gallon jug, so I wouldn't want to put SUBMERGE > > >> the > > >> bottle in boiling water, per se. > > >> > > >> I managed to break up the bottom layer with a long skewer, but it > > >> would > > >> take forever to get the pieces out of the small mouth. > > >> > > >> Anyway, just wondered how well putting a little boiling water into > > >> the > > >> bottle will work, which is what's recommended here. With comments. > > >> > > >> https://www.thekitchn.com/is-there-a...e-syrup-226325 > > >> > > >> One thing I wonder is, if I drain all the syrup before putting in the > > >> water, aren't the crystals likely to have little maple taste left? (I > > >> can't see into the bottle.) > > >> > > >> > > >> Lenona. > > >> > > > I'd not want to dilute the syrup. I wonder if microwaving it would > > > heat > > > it enough to dissolve? You can always cut the top of the bottle for > > > access. > > > OTOH, is there enough crystals to even bother with? I've had a small > > > layer and just tossed it. It would be about a tablespoon at best. > > > > > > == > > > > > > It is what I did yesterday with a jar (glass though) of crystallised > > > honey. > > > > > > > > Please tell me you did NOT put your honey in the microwave ... that > > will kill all the beneficial properties of the honey . The accepted > > practice is to put it in a pan of hot but not boiling water to > > redissolve the crystals . > > > > > > Snag > > > > == > > > > Oh Heck!!! I didn't know that!!! > > I have managed to avoid this problem by avoiding honey. It's pretty much > the > only foolproof way to combat sterile honey. Instead, I like to use HFCS - > that stuff is bulletproof! > > == > > Fortunately I am not a huge fan of sweet stuff so I don't take a lot of > notice where that sweetness comes from. > > D does like his honey and maple syrup though, so I do use those for him. I like sweet stuff but I can no longer eat much honey or maple syrup. If I see someone in my clan with pancakes and syrup, I will help myself to a bite or two. In this way, I can still have small amounts of sweetness, and I'm fine with that. == It's good that you can have the odd taste of it. How it all going anyway, is the diet working? Is your doc impressed with your results? D is supposed to be diabetic too but his blood sugar was only bad once! Of course he has been diagnosed so he has to keep up with the annual tests etc. Hope it goes well for you! |
Reviving crystallized maple syrup?
On 11/4/2018 4:10 AM, Pamela wrote:
> On 09:22 4 Nov 2018, dsi1 > wrote in > : > >> On Saturday, November 3, 2018 at 11:09:05 PM UTC-10, Ophelia wrote: >>> "dsi1" wrote in message >>> ... >>> >>> On Saturday, November 3, 2018 at 10:48:29 PM UTC-10, Ophelia wrote: >>>> "Terry Coombs" wrote in message ... >>>> >>>> On 11/3/2018 11:09 AM, Ophelia wrote: >>>>> >>>>> >>>>> "Ed Pawlowski" wrote in message >>>>> ... >>>>> >>>>> On 11/3/2018 10:55 AM, wrote: >>>>>> Mine is in a plastic gallon jug, so I wouldn't want to put >>>>>> SUBMERGE the bottle in boiling water, per se. >>>>>> >>>>>> I managed to break up the bottom layer with a long skewer, but >>>>>> it would take forever to get the pieces out of the small mouth. >>>>>> >>>>>> Anyway, just wondered how well putting a little boiling water >>>>>> into the bottle will work, which is what's recommended here. >>>>>> With comments. >>>>>> >>>>>> https://www.thekitchn.com/is-there-a...ardened-maple- > s >>>>>> yrup-226325 >>>>>> >>>>>> One thing I wonder is, if I drain all the syrup before putting >>>>>> in the water, aren't the crystals likely to have little maple >>>>>> taste left? (I can't see into the bottle.) >>>>>> >>>>>> >>>>>> Lenona. >>>>>> >>>>> I'd not want to dilute the syrup. I wonder if microwaving it >>>>> would heat it enough to dissolve? You can always cut the top of >>>>> the bottle for access. OTOH, is there enough crystals to even >>>>> bother with? I've had a small layer and just tossed it. It >>>>> would be about a tablespoon at best. >>>>> >>>>> == >>>>> >>>>> It is what I did yesterday with a jar (glass though) of >>>>> crystallised honey. >>>>> >>> >>>> Please tell me you did NOT put your honey in the microwave ... >>>> that will kill all the beneficial properties of the honey . The >>>> accepted practice is to put it in a pan of hot but not boiling >>>> water to redissolve the crystals . >>>> >>>> >>>> Snag >>>> >>>> == >>>> >>>> Oh Heck!!! I didn't know that!!! >>> >>> I have managed to avoid this problem by avoiding honey. It's pretty >>> much the only foolproof way to combat sterile honey. Instead, I like >>> to use HFCS - that stuff is bulletproof! >>> >>> == >>> >>> Fortunately I am not a huge fan of sweet stuff so I don't take a lot >>> of notice where that sweetness comes from. >>> >>> D does like his honey and maple syrup though, so I do use those for >>> him. >> >> I like sweet stuff but I can no longer eat much honey or maple syrup. >> If I see someone in my clan with pancakes and syrup, I will help >> myself to a bite or two. In this way, I can still have small amounts >> of sweetness, and I'm fine with that. > > I tend to view pancakes with sweet syrup as essentially children's food. > some of us never grow up. |
Reviving crystallized maple syrup?
On Sat, 3 Nov 2018 21:48:46 -0500, Terry Coombs >
wrote: >On 11/3/2018 8:05 PM, graham wrote: >> On 2018-11-03 4:57 PM, Terry Coombs wrote: >>> **Please tell me you did NOT put your honey in the microwave ... that >>> will kill all the beneficial properties of the honey . >> >> Old wive's tale! > > * OK , it's an old wives tale and we beekeepers know nothing about it >.* You go right ahead and nuke your honey . Mine will never see temps >above about a hundred degrees - the highest temp usually seen inside a >hive . Oh wait , what you've got is probably not even real honey , but >flavored corn syrup . Nuke away ! Most honey sold in the US is pasteurized, anyway. And filtered. Besides, very few eat enough honey to make any nutritional difference in diet, even if the enzymes, bee pollen, etc are still there. |
Reviving crystallized maple syrup?
On 11/4/2018 7:10 AM, Pamela wrote:
> I tend to view pancakes with sweet syrup as essentially children's food. > Then eat a dick instead and STFU. |
Reviving crystallized maple syrup?
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Reviving crystallized maple syrup?
Pamela wrote:
> > I tend to view pancakes with sweet syrup as essentially children's food. It's your opinion and that's fine....BUT...when you post that here - I think your view is stupid, narrow minded and arrogant. No need to criticize others likes in food. Please don't turn in to another Bwuce here, one of that nonsense is more than enough. |
Reviving crystallized maple syrup?
Taxed and Spent wrote:
> > Pamela wrote: > > I tend to view pancakes with sweet syrup as essentially children's food. > > > > some of us never grow up. Thank you. I love that occasionally along with a bit of sausage. As much as I like it, I'm often too lazy to bother making it. Last couple of times, I just toasted a couple of frozen waffles and microwaved a few frozen sausages. Result was just as satisfying as made from scratch. Well...almost as good but the time saved worked for me. :) |
Reviving crystallized maple syrup?
On 2018-11-04 7:05 AM, Boron Elgar wrote:
> On Sat, 3 Nov 2018 21:48:46 -0500, Terry Coombs > > wrote: > >> On 11/3/2018 8:05 PM, graham wrote: >>> On 2018-11-03 4:57 PM, Terry Coombs wrote: > >>>> Â*Â*Please tell me you did NOT put your honey in the microwave ... that >>>> will kill all the beneficial properties of the honey . >>> >>> Old wive's tale! >> >> Â* OK , it's an old wives tale and we beekeepers know nothing about it >> .Â* You go right ahead and nuke your honey . Mine will never see temps >> above about a hundred degrees - the highest temp usually seen inside a >> hive . Oh wait , what you've got is probably not even real honey , but >> flavored corn syrup . Nuke away ! > > > Most honey sold in the US is pasteurized, anyway. And filtered. > > Besides, very few eat enough honey to make any nutritional difference > in diet, even if the enzymes, bee pollen, etc are still there. > My point was that nuking (at low level) is no different to sitting the jar in hot water. Some seem to associate microwave radiation with nuclear. |
Reviving crystallized maple syrup?
On 2018-11-04 10:14 AM, graham wrote:
> On 2018-11-04 7:05 AM, Boron Elgar wrote: >> On Sat, 3 Nov 2018 21:48:46 -0500, Terry Coombs > >> wrote: >> >>> On 11/3/2018 8:05 PM, graham wrote: >>>> On 2018-11-03 4:57 PM, Terry Coombs wrote: >> >>>>> Â*Â*Â*Please tell me you did NOT put your honey in the microwave ... that >>>>> will kill all the beneficial properties of the honey . >>>> >>>> Old wive's tale! >>> >>> Â*Â* OK , it's an old wives tale and we beekeepers know nothing about it >>> .Â* You go right ahead and nuke your honey . Mine will never see temps >>> above about a hundred degrees - the highest temp usually seen inside a >>> hive . Oh wait , what you've got is probably not even real honey , but >>> flavored corn syrup . Nuke away ! >> >> >> Most honey sold in the US is pasteurized, anyway. And filtered. >> >> Besides, very few eat enough honey to make any nutritional difference >> in diet, even if the enzymes, bee pollen, etc are still there. >> > My point was that nuking (at low level) is no different to sitting the > jar in hot water. Some seem to associate microwave radiation with nuclear. I am still waiting to hear what health benefits we lose from heating the honey. I realize that microwaving is different and can create little hot pockets. I know that heat destroys the enzymes. I just don't know what health benefits humans derive from eating a bee's enzymes. |
Reviving crystallized maple syrup?
On 11/4/2018 7:10 AM, Pamela wrote:
> On 09:22 4 Nov 2018, dsi1 > wrote in > : > >> On Saturday, November 3, 2018 at 11:09:05 PM UTC-10, Ophelia wrote: >>> "dsi1" wrote in message >>> ... >>> >>> On Saturday, November 3, 2018 at 10:48:29 PM UTC-10, Ophelia wrote: >>>> "Terry Coombs" wrote in message ... >>>> >>>> On 11/3/2018 11:09 AM, Ophelia wrote: >>>>> >>>>> >>>>> "Ed Pawlowski" wrote in message >>>>> ... >>>>> >>>>> On 11/3/2018 10:55 AM, wrote: >>>>>> Mine is in a plastic gallon jug, so I wouldn't want to put >>>>>> SUBMERGE the bottle in boiling water, per se. >>>>>> >>>>>> I managed to break up the bottom layer with a long skewer, but >>>>>> it would take forever to get the pieces out of the small mouth. >>>>>> >>>>>> Anyway, just wondered how well putting a little boiling water >>>>>> into the bottle will work, which is what's recommended here. >>>>>> With comments. >>>>>> >>>>>> https://www.thekitchn.com/is-there-a...ardened-maple- > s >>>>>> yrup-226325 >>>>>> >>>>>> One thing I wonder is, if I drain all the syrup before putting >>>>>> in the water, aren't the crystals likely to have little maple >>>>>> taste left? (I can't see into the bottle.) >>>>>> >>>>>> >>>>>> Lenona. >>>>>> >>>>> I'd not want to dilute the syrup. I wonder if microwaving it >>>>> would heat it enough to dissolve? You can always cut the top of >>>>> the bottle for access. OTOH, is there enough crystals to even >>>>> bother with? I've had a small layer and just tossed it. It >>>>> would be about a tablespoon at best. >>>>> >>>>> == >>>>> >>>>> It is what I did yesterday with a jar (glass though) of >>>>> crystallised honey. >>>>> >>> >>>> Please tell me you did NOT put your honey in the microwave ... >>>> that will kill all the beneficial properties of the honey . The >>>> accepted practice is to put it in a pan of hot but not boiling >>>> water to redissolve the crystals . >>>> >>>> >>>> Snag >>>> >>>> == >>>> >>>> Oh Heck!!! I didn't know that!!! >>> >>> I have managed to avoid this problem by avoiding honey. It's pretty >>> much the only foolproof way to combat sterile honey. Instead, I like >>> to use HFCS - that stuff is bulletproof! >>> >>> == >>> >>> Fortunately I am not a huge fan of sweet stuff so I don't take a lot >>> of notice where that sweetness comes from. >>> >>> D does like his honey and maple syrup though, so I do use those for >>> him. >> >> I like sweet stuff but I can no longer eat much honey or maple syrup. >> If I see someone in my clan with pancakes and syrup, I will help >> myself to a bite or two. In this way, I can still have small amounts >> of sweetness, and I'm fine with that. > > I tend to view pancakes with sweet syrup as essentially children's food. > But a few times a year with blueberries sure is good. Lots of carbs though. |
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