Re: Honey crystallization....
There's lots of fall threads and posts on crystalization and search function is easy to use!
Honey should not be microwaved or heated above 104F, as if my memory is correct, enzymes are destroyed, loss of the delicate flavor&aroma, darkening the color, and loss of nutritional value. A water bath with heat on very low c/w thermometer or a honey chamber as simple as a kitchen oven/old deep freeze/old fridge/insulated wood box, light bulbs and a thermostat work very well to liquefy small quantities.
Recommended max temperature of honey is 95-104F.
Last edited by mgolden; 12-08-2012 at 04:31 PM.
If you always do what you always did, you'll always get what you always got!