This is an absolute fact.
I especially love cooking my quasadillas in that sweet bee vomit.
So try some on something you've never had it before. Then tell me about the experience. It really, really works.
I tried some on the dessert of my dispassion and all I tasted was bitter disappointment.
I know I shouldn't respond to this idiot, but I can't help myself.
Listen, dumbass, if you COOK honey, you're destroying all the compounds that make it honey. So you're really just cooking in sugary syrup at that point.
Which reminds me. Honey goes great on a chill pill, as well.
Quote from: Doobie on March 14, 2013, 07:44:44 AM
Which reminds me. Honey goes great on a chill pill, as well.
You're gonna go far, kid. :lulz:
Quote from: Balls Wellington on March 13, 2013, 03:24:44 AM
I know I shouldn't respond to this idiot, but I can't help myself.
Listen, dumbass, if you COOK honey, you're destroying all the compounds that make it honey. So you're really just cooking in sugary syrup at that point.
Even if it's just a glaze you put on towards the end? Like carrots or ham?
Depends on how long and how hot, and I don't actually know the exact time to temperature ratio at which it starts breaking down. For a quick glaze, you're probably just fine. I do that with mine and it still tastes like honey.
Of course, there's also the part where if you buy honey in a store in the US, there's literally about a 98% chance that it's already not actually honey.
Quote from: Balls Wellington on March 14, 2013, 04:43:41 PM
Depends on how long and how hot, and I don't actually know the exact time to temperature ratio at which it starts breaking down. For a quick glaze, you're probably just fine. I do that with mine and it still tastes like honey.
Of course, there's also the part where if you buy honey in a store in the US, there's literally about a 98% chance that it's already not actually honey.
For real? :C
Well, there's always buying from people on the side of the road.
Quote from: Freeky Queen of DERP on March 14, 2013, 05:15:13 PM
Quote from: Balls Wellington on March 14, 2013, 04:43:41 PM
Depends on how long and how hot, and I don't actually know the exact time to temperature ratio at which it starts breaking down. For a quick glaze, you're probably just fine. I do that with mine and it still tastes like honey.
Of course, there's also the part where if you buy honey in a store in the US, there's literally about a 98% chance that it's already not actually honey.
For real? :C
Well, there's always buying from people on the side of the road.
Yeah, somebody or other tested a bunch recently and it was mostly not, legally speaking, honey.
I have a friend with a hive, and that's usually where I get mine. However, my former housemate, the psycho moron twat, used it all up BAKING. Like a total asshole.
Quote from: Balls Wellington on March 14, 2013, 04:43:41 PM
Depends on how long and how hot, and I don't actually know the exact time to temperature ratio at which it starts breaking down. For a quick glaze, you're probably just fine. I do that with mine and it still tastes like honey.
Of course, there's also the part where if you buy honey in a store in the US, there's literally about a 98% chance that it's already not actually honey.
Corn syrup? :x :x :x
Can they label that as "pure honey" of sell it as "organic honey" or whatever?
http://www.foodsafetynews.com/2011/11/tests-show-most-store-honey-isnt-honey/
QuoteMore than three-fourths of the honey sold in U.S. grocery stores isn't exactly what the bees produce, according to testing done exclusively for Food Safety News.
The results show that the pollen frequently has been filtered out of products labeled "honey."
The removal of these microscopic particles from deep within a flower would make the nectar flunk the quality standards set by most of the world's food safety agencies.
In the U.S., the Food and Drug Administration says that any product that's been ultra-filtered and no longer contains pollen isn't honey. However, the FDA isn't checking honey sold here to see if it contains pollen.
QuoteConcocting a sweet-tasting syrup out of cane, corn or beet sugar, rice syrup or any of more than a dozen sweetening agents is a great deal easier, quicker and far less expensive than dealing with the natural brew of bees.
Quote from: stelz on March 14, 2013, 06:05:08 PM
Quote from: Balls Wellington on March 14, 2013, 04:43:41 PM
Depends on how long and how hot, and I don't actually know the exact time to temperature ratio at which it starts breaking down. For a quick glaze, you're probably just fine. I do that with mine and it still tastes like honey.
Of course, there's also the part where if you buy honey in a store in the US, there's literally about a 98% chance that it's already not actually honey.
Corn syrup? :x :x :x
Can they label that as "pure honey" of sell it as "organic honey" or whatever?
Not LEGALLY. But the FDA is understaffed and testing honey to make sure it's really honey is not high on their priority list.
http://www.huffingtonpost.com/richard-schiffman/most-store-bought-honey-i_b_1118564.html
http://www.foodsafetynews.com/2011/11/tests-show-most-store-honey-isnt-honey/#.UUIU3hlAtyA
But you can still buy real honey:
Quote•Bryant found that every one of the samples Food Safety News bought at farmers markets, co-ops and "natural" stores like PCC and Trader Joe's had the full, anticipated, amount of pollen.
And if you have to buy at major grocery chains, the analysis found that your odds are somewhat better of getting honey that wasn't ultra-filtered if you buy brands labeled as organic. Out of seven samples tested, five (71 percent) were heavy with pollen. All of the organic honey was produced in Brazil, according to the labels.
On the other hand, NPR has a different take:
http://www.npr.org/blogs/thesalt/2011/11/25/142659547/relax-folks-it-really-is-honey-after-all
QuoteFirst of all, we learned that missing pollen actually is not evidence of "ultrapurification." We visited one of the country's top-tier honey packers, Dutch Gold, in Lancaster, Pa. We saw raw honey getting pumped through layers of white filters. Before the honey hit the filters, a powdered sedimentary rock called diatomaceous earth was added.
This is a standard, widely used process. It removes all the pollen, along with dust, bees' wings, and, of course, the diatomaceous earth. But it is not ultrafiltration, which filters out much more and produces a sweet substance that is no longer, in fact, honey.
The article goes on to say that DTE isn't allowed in organic honey, so that tends to indicate that the 25% or so labeled "organic" on grocery store shelves that doesn't contain pollen is not, in fact, organic.
Question to myself: Do I really want to be eating stuff that's used to kill bedbugs?
Quote from: LMNO, PhD (life continues) on March 14, 2013, 07:06:37 PM
Question to myself: Do I really want to be eating stuff that's used to kill bedbugs?
Depends. Do you have an exoskeleton?
That depends on the last time I took a shower.
Quote from: LMNO, PhD (life continues) on March 14, 2013, 07:06:37 PM
Question to myself: Do I really want to be eating stuff that's used to kill bedbugs?
It's not poisonous, it's essentially just silica. It's used in a lot of food processing. Also it's filtered out of the honey completely in the process.
Note to self: Purchase all future honey in Austin. :x
Quote from: stelz on March 14, 2013, 09:23:01 PM
Note to self: Purchase all future honey in Austin. :x
Yeah, given our healthy lifestyles, I'd hate to get fake honey.
:lulz:
Yeah, worst case scenario here, we're just talking about it being a rip-off.
Quote from: M. Nigel Salt on March 14, 2013, 09:34:10 PM
Yeah, worst case scenario here, we're just talking about it being a rip-off.
I'm reasonably certain Kroger brand honey never saw the inside of a beehive at all, ever.
But it tastes like honey.
Interestingly enough, we use a process to scrub chemicals that is in principle identical to the process used to "purify" honey. Add a chemical that the undesireable stuff sticks to, that is itself easily filtered out. Then filter it out. Wrong stuff goes with it.
Quote from: M. Nigel Salt on March 14, 2013, 07:21:40 PM
Quote from: LMNO, PhD (life continues) on March 14, 2013, 07:06:37 PM
Question to myself: Do I really want to be eating stuff that's used to kill bedbugs?
It's not poisonous, it's essentially just silica. It's used in a lot of food processing. Also it's filtered out of the honey completely in the process.
Yeah, my understanding is that it's only dangerous if you inhale it as dust. Even then, it would take extensive exposure to be noticeably harmful.
Quote from: The Good Reverend Roger on March 14, 2013, 09:23:48 PM
Quote from: stelz on March 14, 2013, 09:23:01 PM
Note to self: Purchase all future honey in Austin. :x
Yeah, given our healthy lifestyles, I'd hate to get fake honey.
:lulz:
:horrormirth: :horrormirth: :horrormirth:
Quote from: Balls Wellington on March 14, 2013, 04:43:41 PM
Depends on how long and how hot, and I don't actually know the exact time to temperature ratio at which it starts breaking down. For a quick glaze, you're probably just fine. I do that with mine and it still tastes like honey.
There's a lot of bizarre debate on this topic. Cooking honey for a long period of time will break down some of its flavors, but it still works fine as a sweetener etc. It just doesn't taste as much like honey as it does before you cook it. For example, to make mead, you boil the honey for a long period of time and the end result still tastes like honey. Honey in sauces (we use it a lot to sweeten tomato sauces) is a great sweetener, but it doesn't taste so much like fresh honey.
I had a conversation about this with a chef that owns several high end restaurants in Columbus. He said that it will always depend on what taste you're going for. Since honey is not a complex sugar (its already broken down, as opposed to refined sugar), it can be really good in some applications, even if a lot of the flavor is cooked away (better than refined sugar or corn syrup). Getting the same sweetness with less calories or getting good sweetness that is less problematic for diabetics were both applications he mentioned.
Honey is also useful for caramelizing/browning if you know what you're doing because it browns at a lower temperature.
There is also a belief making traction on the net that putting honey in hot stuff (lie tea) is unhealthy because it somehow becomes toxic. That's a load of bullshit spawned by a religious group which believes honey is some kind of spiritual medicine.
I cook with honey a lot, not specifically for the taste, but because I find its just a really good sweetener.
And ALWAYS get your honey from a reputable source. There was a company hawking honey on television here in Turkey (4 kilo for 99 lira!!) once their honey was checked though, it was found to be mostly syrup, they got banned from TV and had to pay a huge fine. However, knowing local beekeepers has kept us in delicious honey that ends up even cheaper than the crap they were trying to push.
Quote from: Bebek Sincap Ratatosk on March 15, 2013, 10:00:26 AM
Quote from: Balls Wellington on March 14, 2013, 04:43:41 PM
Depends on how long and how hot, and I don't actually know the exact time to temperature ratio at which it starts breaking down. For a quick glaze, you're probably just fine. I do that with mine and it still tastes like honey.
There's a lot of bizarre debate on this topic. Cooking honey for a long period of time will break down some of its flavors, but it still works fine as a sweetener etc. It just doesn't taste as much like honey as it does before you cook it. For example, to make mead, you boil the honey for a long period of time and the end result still tastes like honey. Honey in sauces (we use it a lot to sweeten tomato sauces) is a great sweetener, but it doesn't taste so much like fresh honey.
I had a conversation about this with a chef that owns several high end restaurants in Columbus. He said that it will always depend on what taste you're going for. Since honey is not a complex sugar (its already broken down, as opposed to refined sugar), it can be really good in some applications, even if a lot of the flavor is cooked away (better than refined sugar or corn syrup). Getting the same sweetness with less calories or getting good sweetness that is less problematic for diabetics were both applications he mentioned.
Honey is also useful for caramelizing/browning if you know what you're doing because it browns at a lower temperature.
There is also a belief making traction on the net that putting honey in hot stuff (lie tea) is unhealthy because it somehow becomes toxic. That's a load of bullshit spawned by a religious group which believes honey is some kind of spiritual medicine.
I cook with honey a lot, not specifically for the taste, but because I find its just a really good sweetener.
And ALWAYS get your honey from a reputable source. There was a company hawking honey on television here in Turkey (4 kilo for 99 lira!!) once their honey was checked though, it was found to be mostly syrup, they got banned from TV and had to pay a huge fine. However, knowing local beekeepers has kept us in delicious honey that ends up even cheaper than the crap they were trying to push.
Most mead recipes say not to boil the honey. Just heat it up enough for it to dissolve completely in the water.
Yeah, you're not supposed to boil the honey in mead because doing anything that robs it of flavor really defeats the purpose of using honey in the first place, as it's so much more expensive than sugar or corn syrup.
That said, only LARPers drink mead anyway. You could put rat poison in it, for all they'd notice.
And you'd be doing the world a favour if you did.
we made mead mutiple times with the loal SCA brewing group. Based on their multiple decades of experience, boiling (according to the guys running the show) provides a stronger taste, but it does weaken the aroma a little. Considering that there was few hundred gallons of experience and I was at 0, we did it their way. :D
The finished products were awesome. The sweet mead stil had a honey scent and excellent taste the methaglen (spiced mead) tasted almost like ginger beer, but sweeter.
Boiling does cause some changes, but in my experience it doesn't ruin the honey. I just did a quick Google search and found another group that did a double blind of boil vs no-boil mead:
http://www.washingtonwinemaker.com/blog/2008/10/28/making-mead-testing-the-controversy-over-boiling/
(http://www.washingtonwinemaker.com/blog/2008/10/28/making-mead-testing-the-controversy-over-boiling/)
Quote from: Bebek Sincap Ratatosk on March 16, 2013, 10:21:31 AM
we made mead mutiple times with the loal SCA brewing group. Based on their multiple decades of experience, boiling (according to the guys running the show) provides a stronger taste, but it does weaken the aroma a little. Considering that there was few hundred gallons of experience and I was at 0, we did it their way. :D
The finished products were awesome. The sweet mead stil had a honey scent and excellent taste the methaglen (spiced mead) tasted almost like ginger beer, but sweeter.
Boiling does cause some changes, but in my experience it doesn't ruin the honey. I just did a quick Google search and found another group that did a double blind of boil vs no-boil mead:
http://www.washingtonwinemaker.com/blog/2008/10/28/making-mead-testing-the-controversy-over-boiling/
(http://www.washingtonwinemaker.com/blog/2008/10/28/making-mead-testing-the-controversy-over-boiling/)
Well, if a bunch of guys
in the SCA say it's the best way, then it must be the best! :lol:
Anyway, that was an interesting experiment, and it would even be meaningful if it was replicated several times. For reasons that are probably too obvious to state, it is interesting but not meaningful on its own.
It has been my experience that men who are active in the SCA are absolutely experts about everything, ever.
Quote from: Balls Wellington on March 16, 2013, 04:42:03 PM
It has been my experience that men who are active in the SCA are absolutely experts about everything, ever.
Same here. :lol:
Also, if they've been doing it the same way for years, that's a clear sign that it's the best way. Therefore, we can happily disregard anything any trained culinary experts say.