Honey

[Thanks for the Crepes]

I wouldn't consider it either, but I was going to wait for at least one of the professionals to weigh in before throwing in my 2 cents.

 

Beeswax wouldn't be an enjoyable addition, but also has an ignition temp that is pretty low when melted. It's not something I would want to put in a deep fryer for sure.

[jmacnaughtan]

5 hours ago, keychris said:

you want to put honeycomb (with wax) into a dough? I'm not sure of the edibility of beeswax, I'm sure it pass straight through but ... I'd rather not.

 

Beeswax is perfectly edible.  Comb honey on good bread with salted butter is one of the greatest breakfasts.  Beeswax is also traditionally used to grease cannelé moulds.

 

Not sure about putting it in a doughnut though.  But then again, I've never heard of any sort of honey being put into a doughnut.

[jmacnaughtan]

4 hours ago, Thanks for the Crepes said:

Beeswax wouldn't be an enjoyable addition, but also has an ignition temp that is pretty low when melted. It's not something I would want to put in a deep fryer for sure.

 

I wouldn't think that would be a problem, considering that there would just be a small amount mixed with all the moisture and other ingredients in the dough.

[bonkboo]

It seemed to work.  Not sure whether regular honey would be any different in this case.  

 

Thanks

[gfron1]

I was going where Jim went with canneles. First, no I wouldn't do it if flavor is what you're going for. But, it did make me wonder about a baked donut where the mold is brushed in wax ala cannele. That could be interesting.

[lindag]

yet again this morning I had to microwave my plastic container of honey because it had solidified.

I don't use it often so it hardens quickly.

I wish there were a way to keep it liquid similar to the brown sugar containers that keep the contents soft.

 

[TicTac]

Honey is a magical thing.

 

The only food that never spoils. 

 

A little heat will bring it back to its liquid form.  Perhaps try an unpasteurized creamed honey - might have a longer life before it crystallizes.

[thock]

Yeah, crystallization is one of the ways you can tell it's REAL honey. I don't like heating stuff in plastic, so I typically transfer liquid honey to a jar after I buy it. That way, I can pop it in a bain-marie to reliquify or stick it in the microwave like you did. I prefer bain-marie, as I don't have the knack of heating things just so much in the microwave.

 

Creamed honey is crystallized, too, just with fine-grained crystals.

[Tri2Cook]

I just bought 4 lbs of unpasteurized honey and 4 lbs of creamed unpasteurized honey from a semi-local producer. Someone from one of the local schools takes orders this time every year as a fundraiser, picks it up from the producer and delivers it. So I get good honey for a fair price and help out the school. I have a game plan for part of it involving chocolates so hopefully it won't be around long enough to worry about storage. Although, based on the above comments, I'm now curious about what differences there may be between them over time. Probably not curious enough to experiment though...

[Shel_B]

I'm looking for a high quality, unadulterated, pure honey with a mild flavor to use in some recipes. I've read that much of the commercial honey isn't real, or has been cut with other sweeteners, and I definitely want to stay away from such products.  Any suggestions?

 

I'm considering Tupelo honey, which I recall as being quite mild.  Is my memory accurate?
 

[Smithy]

I've never had tupelo honey, so can't comment on that. However, I will note that given your location there should be plenty of unadulterated locally produced honeys: whether from citrus, clover, or other local crops. In my current location it's pretty easy to come by Sonoran Desert honey. Although you're several hundred miles away, I wouldn't be surprised to see it in some of your local stores. And yes, it's mild stuff, with good flavor.

 

Are the farmers' markets up and running in your area yet?

[rotuts]

did the Berkley Bowl run out of honey ?

 

used to be able to bring your own container

 

and pick your own vat.

 

and pay by weight.

 

 

[Shel_B]

The local honeys that I've tried don't have the flavor profile I'm seeking. That's not saying there's none that do, but I've not yet found what I'm looking for.

 

A friend who lives about 50 miles north of me just recommended a honey and beekeeping supplier near her home. They have a good selection of guaranteed unadulterated honeys, including Tupelo from a good location in Florida.  I'm going to drive up there within the week and taste honeys and get an education.

 

Now that you mention the Sonoran Desert, I realize that I have a friend who lives in the area in Mexico. I'm sure she can be of some help.

 

Thanks. You've been more helpful than you know.

Edited March 29 by Shel_B (log)

[Shel_B]

5 minutes ago, rotuts said:

did the Berkley Bowl run out of honey ?

 

The issue for me is that I don't know the quality and purity of their honey. 

 

“There is more honey being sold each year than existing bee populations are capable of producing and from some countries which don’t even have the climate or floral resources to produce large volumes of honey,” said Arturo Carrillo, coordinator of the Honey Authenticity Project, which estimates that about a third of worldwide honey imports could be counterfeit.

 

Edited March 29 by Shel_B (log)

[blue_dolphin]

I generally buy honey at my local farmers market. Most of the honey vendors at our markets will let you taste and compare their honeys and are usually quite happy to tell you about them.

Orange blossom honey is my default for a mildly flavored honey.  I buy cherry blossom honey at a cherry orchard and save that for "special" since I can only get it once a year when they are open for cherry picking. Its flavor is mild and quite delicate.  I like to keep buckwheat and/or avocado honey around for their stronger flavors. 

 

Edited to add that if the market is a certified California farmers market, the rules are pretty strict about about requiring vendors to verify that they grow or make what they sell so you shouldn't have to worry about imported honey.  Some markets have space for ancillary vendors but they should be clearly marked.  And then there are farmers markets that aren't certified and people can sell or re-sell all sorts of stuff.  I don't go to that type of market. 

Edited March 29 by blue_dolphin (log)

[gulfporter]

I agree with @blue_dolphin go to a local farmers market.  

[Shel_B]

33 minutes ago, blue_dolphin said:

Edited to add that if the market is a certified California farmers market, the rules are pretty strict about about requiring vendors to verify that they grow or make what they sell so you shouldn't have to worry about imported honey. 

That's good to know. I don't think I knew that, although I should have. Thanks!

[donk79]

I started keeping bees over 10 years ago.  I was beeless for a while, but I got back into it last year and am very much looking forward to being able to harvest my own honey again.  I definitely encourage looking local, but it is possible that you are looking for a flavor profile that is not available locally. 

 

Can you name what you are looking for flavorwise? (I know this can be challenging in a product whose flavors you are not used to dissecting).  Where I am, Black Locust honey is very prominent, and has a pretty light flavor.  Still not as light as the Poplar honey that could be found in the area as well.  My favorite honey though, came from a wild queenless hive that was found in a shed on property I owned in Maryland that had an almost anisey flavor.  I still have no idea what the nectar source of that honey was!

Edited March 30 by donk79 (log)

[pastameshugana]

My input can't help you, as I live in South Africa, but just talking about honey makes me happy. We can get some absolutely extraordinary honey's here. The two that have rocked my world the most are one from a local vendor that mixed honey from wild hives in the Highveld. Every time you tasted it you got a different flowery kind of flavor. 

 

And the other, my absolute favorite, was Blue Gum or Eucalyptus honey. They range from very mild to very potent, but they are all truly incredible. Honey so good you go looking for excuses to use it.

 

And of course, being in South Africa, with the ever present Rooibos tea, honey is the perfect (and in my not so humble opinion, only acceptable) accompaniment. Honey really brings Rooibos to life. 

[Alex]

Tupelo honey is delicious, and relatively expensive. I save mine for drizzling. As others have recommended, go local.

[palo]

Seems Tupelo honey is available on Amazon in Canada, should be available in US as well - and of course Amazon is close to everybody 😀

 

p

[Shel_B]

2 hours ago, palo said:

Seems Tupelo honey is available on Amazon in Canada, should be available in US as well - and of course Amazon is close to everybody 😀

 

It seems to be fairly easy to come by in my area ...

Edited March 30 by Shel_B (log)

[Shel_B]

2 hours ago, Alex said:

Tupelo honey is delicious, and relatively expensive. I save mine for drizzling. As others have recommended, go local.

Not very expensive here, just a dollar or two more than clover honey for the same size container at the beekeeping supply shop that I mentioned.

[liuzhou]

For the last three years, I've received regular supplies of free lychee honey from my friend whose family are lychee farmers and beekeepers. It is lovely stuff.

 

 

[Laurentius]

If you want to be sure the honey you buy is unadulterated (i.e., not conjured in Cina and "laundered" through other countries), buy local.  Ask to see their hives.