At 07:00 AM 11/7/96 PST, Jim Moore wrote:
>        Does the flavor of some honey benefit being exposed to
>the air? Letting red wines breath to improve the flavor is done
>before consumption.
 
Some of the volatiles will be lost and this may tone down the flavour
somewhat. This may be good or bad depending on the honey and your individual
taste preferences.
 
You could also try creaming it.  Many of the flavouring components will get
locked up in the crystalline structure of the product and hence become
unavailable to the palate - smoothing out the flavour.
 
To cream small quantities (1kg - 2lbs) first start with a totally liquid
honey and add a spoonful of creamed honey (buy some if you don't have any -
preferably mild flavoured e.g. clover) and mix it throughout the liquid
honey.  Put it in a cool place (refrigerator will do but not ideal as it is
a little too cold) ) and then stir it daily until you reach desired texture.
This time will differ depending in the floral source and its
glucose/fructose ratio.
Peter Bray,
Airborne Honey Ltd., PO Box 28, Leeston, New Zealand
Fax 64-3-324-3236,  Phone 64-3-324-3569  [log in to unmask]
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