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blackcrow

(156 posts)
Sat Jan 31, 2015, 01:26 PM Jan 2015

honey

I like honey a lot, but I hardly ever use it on anything, because it's such a pain to get it out of a container.

Is there something about this that everyone else knows that I'm missing?

I keep it in the fridge, so I have to nuke it carefully, then wrestle the top off and pour it carefully. Then back on with the top, and wash the honey off my hands. So it sits in the fridge unused forever.

11 replies = new reply since forum marked as read
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honey (Original Post) blackcrow Jan 2015 OP
no need to keep in fridge Kali Jan 2015 #1
Agree. No need to refrigerate at all. cbayer Jan 2015 #4
What she said. Glassunion Feb 2015 #9
That's right, you wild boar! cbayer Feb 2015 #10
Save a squirt bottle from something else. kentauros Jan 2015 #2
Honey never spoils... Callmecrazy Jan 2015 #3
I read somewhere that microwaving kills the useful enzymes in the honey. Don't japple Jan 2015 #5
Good post. Erich Bloodaxe BSN Jan 2015 #6
Honey Powder cherokeeprogressive Feb 2015 #7
Interesting...I had no idea there was such a thing as honey powder. btrflykng9 Feb 2015 #8
I microwave honey that's SheilaT Feb 2015 #11

cbayer

(146,218 posts)
4. Agree. No need to refrigerate at all.
Sat Jan 31, 2015, 02:42 PM
Jan 2015

If it crystalizes, I generally try to use it in baking or something else where a solid will do.

Squeeze bottle also very helpful.

kentauros

(29,414 posts)
2. Save a squirt bottle from something else.
Sat Jan 31, 2015, 01:44 PM
Jan 2015

I have both one of those "honey bear" squirt bottles, and one that used to hold agave syrup. Just pour in until filled.

I wouldn't keep honey in the fridge unless you just don't use it often at all. Sure, it'll crystallize, but only at the bottom and that can be reconstituted with a little added water and the microwave. And, as I just discovered, it crystallizes faster in the fridge than on the shelf at room temperature.

You could also get a condiment squirt bottle, like those used in restaurants. If you have a restaurant supply in your town, go there and buy a few. They're also great for decorating dessert plates (with pureed fruit sauce, also called a "coulis".) Or just use them for condiments

Erich Bloodaxe BSN

(14,733 posts)
6. Good post.
Sat Jan 31, 2015, 07:11 PM
Jan 2015

You gave enough info that everyone was able to quickly diagnose the problem that made honey so unworkable for you. Now that you know, I hope you can start enjoying honey with the rest of us

 

SheilaT

(23,156 posts)
11. I microwave honey that's
Thu Feb 12, 2015, 02:18 AM
Feb 2015

gotten so thick it's hard to squeeze out of the bottle.

And any enzymes or vitamins or whatever that are supposedly lost to microwaving, are so minuscule as to not matter at all. Really.

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