Mine is in a plastic gallon jug, so I wouldn't want to put SUBMERGE the bottle in boiling water, per se.

I managed to break up the bottom layer with a long skewer, but it would take forever to get the pieces out of the small mouth.

Anyway, just wondered how well putting a little boiling water into the bottle will work, which is what's recommended here. With comments.

https://www.thekitchn.com/is-there-a...e-syrup-226325

One thing I wonder is, if I drain all the syrup before putting in the water, aren't the crystals likely to have little maple taste left? (I can't see into the bottle.)


Lenona.

wrote in message
...

Mine is in a plastic gallon jug, so I wouldn't want to put SUBMERGE the
bottle in boiling water, per se.

I managed to break up the bottom layer with a long skewer, but it would take
forever to get the pieces out of the small mouth.

Anyway, just wondered how well putting a little boiling water into the
bottle will work, which is what's recommended here. With comments.

https://www.thekitchn.com/is-there-a...e-syrup-226325

One thing I wonder is, if I drain all the syrup before putting in the water,
aren't the crystals likely to have little maple taste left? (I can't see
into the bottle.)


Lenona.

==

Microwave the bottle for 10 seconds at a time.

On 11/3/2018 10:55 AM, wrote:
> Mine is in a plastic gallon jug, so I wouldn't want to put SUBMERGE the bottle in boiling water, per se.
>
> I managed to break up the bottom layer with a long skewer, but it would take forever to get the pieces out of the small mouth.
>
> Anyway, just wondered how well putting a little boiling water into the bottle will work, which is what's recommended here. With comments.
>
> https://www.thekitchn.com/is-there-a...e-syrup-226325
>
> One thing I wonder is, if I drain all the syrup before putting in the water, aren't the crystals likely to have little maple taste left? (I can't see into the bottle.)
>
>
> Lenona.
>
I'd not want to dilute the syrup. I wonder if microwaving it would heat
it enough to dissolve? You can always cut the top of the bottle for
access.
OTOH, is there enough crystals to even bother with? I've had a small
layer and just tossed it. It would be about a tablespoon at best.

"Ed Pawlowski" wrote in message ...

On 11/3/2018 10:55 AM, wrote:
> Mine is in a plastic gallon jug, so I wouldn't want to put SUBMERGE the
> bottle in boiling water, per se.
>
> I managed to break up the bottom layer with a long skewer, but it would
> take forever to get the pieces out of the small mouth.
>
> Anyway, just wondered how well putting a little boiling water into the
> bottle will work, which is what's recommended here. With comments.
>
> https://www.thekitchn.com/is-there-a...e-syrup-226325
>
> One thing I wonder is, if I drain all the syrup before putting in the
> water, aren't the crystals likely to have little maple taste left? (I
> can't see into the bottle.)
>
>
> Lenona.
>
I'd not want to dilute the syrup. I wonder if microwaving it would heat
it enough to dissolve? You can always cut the top of the bottle for
access.
OTOH, is there enough crystals to even bother with? I've had a small
layer and just tossed it. It would be about a tablespoon at best.

==

It is what I did yesterday with a jar (glass though) of crystallised honey.

On Saturday, November 3, 2018 at 10:10:20 AM UTC-6, Ophelia wrote:
> "Ed Pawlowski" wrote in message ...
>
> On 11/3/2018 10:55 AM, wrote:
> > Mine is in a plastic gallon jug, so I wouldn't want to put SUBMERGE the
> > bottle in boiling water, per se.
> >
> > I managed to break up the bottom layer with a long skewer, but it would
> > take forever to get the pieces out of the small mouth.
> >
> > Anyway, just wondered how well putting a little boiling water into the
> > bottle will work, which is what's recommended here. With comments.
> >
> > https://www.thekitchn.com/is-there-a...e-syrup-226325
> >
> > One thing I wonder is, if I drain all the syrup before putting in the
> > water, aren't the crystals likely to have little maple taste left? (I
> > can't see into the bottle.)
> >
> >
> > Lenona.
> >
> I'd not want to dilute the syrup. I wonder if microwaving it would heat
> it enough to dissolve? You can always cut the top of the bottle for
> access.
> OTOH, is there enough crystals to even bother with? I've had a small
> layer and just tossed it. It would be about a tablespoon at best.
>
> ==
>
> It is what I did yesterday with a jar (glass though) of crystallised honey.

True! Microwaves can work majic on sugar syrups!

John Kuthe...

>
> Microwave the bottle for 10 seconds at a time.

Unfortunately, I don't have one and it would take up too much space.

On 2018-11-03 12:04 PM, Ed Pawlowski wrote:

>> One thing I wonder is, if I drain all the syrup before putting in the
>> water, aren't the crystals likely to have little maple taste left? (I
>> can't see into the bottle.)
>>
>>
>> Lenona.
>>
> I'd not want to dilute the syrup.Â* I wonder if microwaving it would heat
> it enough to dissolve?Â*Â* You can always cut the top of the bottle for
> access.
> OTOH, is there enough crystals to even bother with?Â* I've had a small
> layer and just tossed it.Â* It would be about a tablespoon at best.

I have had a couple occasions where a little bit of the syrup has
crystallized. I tried a number of things and decided it just wasn't
worth the effort for the little bit that was there.

On Sat, 3 Nov 2018 12:04:28 -0400, Ed Pawlowski wrote:

> On 11/3/2018 10:55 AM, wrote:
>> Mine is in a plastic gallon jug, so I wouldn't want to put SUBMERGE the bottle in boiling water, per se.
>>
>> I managed to break up the bottom layer with a long skewer, but it would take forever to get the pieces out of the small mouth.
>>
>> Anyway, just wondered how well putting a little boiling water into the bottle will work, which is what's recommended here. With comments.
>>
>> https://www.thekitchn.com/is-there-a...e-syrup-226325
>>
>> One thing I wonder is, if I drain all the syrup before putting in the water, aren't the crystals likely to have little maple taste left? (I can't see into the bottle.)
>>
>> Lenona.
>>
> I'd not want to dilute the syrup. I wonder if microwaving it would heat
> it enough to dissolve? You can always cut the top of the bottle for
> access.
> OTOH, is there enough crystals to even bother with? I've had a small
> layer and just tossed it. It would be about a tablespoon at best.

The sugar will got hot enough in spots to melt the plastic, while
just submerging it into 200-205F would be fine. The plastic will
get soft in hot water, but not melt.

Assuming there's less than 1/3rd of the bottle left, I'd just cut
the damn bottle in half horizontally.

-sw

On Sat, 3 Nov 2018 07:55:26 -0700 (PDT), wrote:

> One thing I wonder is, if I drain all the syrup before putting in
> the water, aren't the crystals likely to have little maple taste
> left? (I can't see into the bottle.)

Just cut the bottle in half horizontally. The crystallized stuff
will be as flavorful as the liquid. You can then heat it back up
however, or grate it onto things (or eat it just like candy).

-sw

wrote in message
...


>
> Microwave the bottle for 10 seconds at a time.

Unfortunately, I don't have one and it would take up too much space.


==

I guess you could stand it in a pan of very hot water and shake it
occasionally?

On Sat, 3 Nov 2018 09:29:33 -0700 (PDT), wrote:
>
>> Microwave the bottle for 10 seconds at a time.

Best on the lowest power.

>Unfortunately, I don't have one and it would take up too much space.

Place the container into a pot of hot water on the stove...
needn't be boiling hot... in fact it shouldn't be boiling hot or the
maple flavor will be compromised... less than a simmer will work.
I do that with honey that's crystalized often. And more often than
not the honey jars are too tall to fit in the nuker... however when
warming be sure to loosen the cap.
I can tell that you never expressed your breast milk into a baby
bottle and needed to warm it.

On Sat, 3 Nov 2018 Ophelia wrote:
>wrote in message
...
>>
>> Microwave the bottle for 10 seconds at a time.
>
>Unfortunately, I don't have one and it would take up too much space.
>
>==
>
>I guess you could stand it in a pan of very hot water and shake it
>occasionally?

Obviously a woman who knows how to warm her breast milk.

On Sat, 03 Nov 2018 14:37:51 -0400, wrote:

> Place the container into a pot of hot water on the stove...
> needn't be boiling hot... in fact it shouldn't be boiling hot or the
> maple flavor will be compromised...

Nevermind that maple syrup is made by boiling maple sap for hours.

-sw

I'm not sure about maple syrup, but I melted crystallized honey slowly in the microwave. Wouldn't hurt to try,

Denise in NH

On Sat, 3 Nov 2018 16:09:57 -0000, "Ophelia" >
wrote:

>
>
>"Ed Pawlowski" wrote in message ...
>
>On 11/3/2018 10:55 AM, wrote:
>> Mine is in a plastic gallon jug, so I wouldn't want to put SUBMERGE the
>> bottle in boiling water, per se.
>>
>> I managed to break up the bottom layer with a long skewer, but it would
>> take forever to get the pieces out of the small mouth.
>>
>> Anyway, just wondered how well putting a little boiling water into the
>> bottle will work, which is what's recommended here. With comments.
>>
>> https://www.thekitchn.com/is-there-a...e-syrup-226325
>>
>> One thing I wonder is, if I drain all the syrup before putting in the
>> water, aren't the crystals likely to have little maple taste left? (I
>> can't see into the bottle.)
>>
>>
>> Lenona.
>>
>I'd not want to dilute the syrup. I wonder if microwaving it would heat
>it enough to dissolve? You can always cut the top of the bottle for
>access.
>OTOH, is there enough crystals to even bother with? I've had a small
>layer and just tossed it. It would be about a tablespoon at best.
>
>==
>
>It is what I did yesterday with a jar (glass though) of crystallised honey.

I use a lot of honey and when it crystalizes I warm it gently. I've
learned to pour a large amount into smaller jars that are short enough
to fit into my microwave standing up... do not lie them down or you'll
end up with a horrid mess. I use the defrost setting, takes a bit
longer but doesn't ruin the flavor. A gallon jug in an 8 qt pasta pot
of water on the stove top will work, once it begins to simmer lower
the heat to well below a simmer... water at 140ºF is perfect, and be
sure to loosen the cap.

On 11/3/2018 11:09 AM, Ophelia wrote:
>
>
> "Ed Pawlowski"Â* wrote in message ...
>
> On 11/3/2018 10:55 AM, wrote:
>> Mine is in a plastic gallon jug, so I wouldn't want to put SUBMERGE
>> the bottle in boiling water, per se.
>>
>> I managed to break up the bottom layer with a long skewer, but it
>> would take forever to get the pieces out of the small mouth.
>>
>> Anyway, just wondered how well putting a little boiling water into
>> the bottle will work, which is what's recommended here. With comments.
>>
>> https://www.thekitchn.com/is-there-a...e-syrup-226325
>>
>>
>> One thing I wonder is, if I drain all the syrup before putting in the
>> water, aren't the crystals likely to have little maple taste left? (I
>> can't see into the bottle.)
>>
>>
>> Lenona.
>>
> I'd not want to dilute the syrup.Â* I wonder if microwaving it would heat
> it enough to dissolve?Â*Â* You can always cut the top of the bottle for
> access.
> OTOH, is there enough crystals to even bother with?Â* I've had a small
> layer and just tossed it.Â* It would be about a tablespoon at best.
>
> ==
>
> It is what I did yesterday with a jar (glass though) of crystallised
> honey.
>
>
Â*Please tell me you did NOT put your honey in the microwave ... that
will kill all the beneficial properties of the honey . The accepted
practice is to put it in a pan of hot but not boiling water to
redissolve the crystals .

--
Snag
Yes , I'm old
and crochety - and armed .
Get outta my woods !

On 11/3/2018 4:36 PM, wrote:
> On Sat, 3 Nov 2018 16:09:57 -0000, "Ophelia" >
> wrote:
>
>>
>> "Ed Pawlowski" wrote in message ...
>>
>> On 11/3/2018 10:55 AM, wrote:
>>> Mine is in a plastic gallon jug, so I wouldn't want to put SUBMERGE the
>>> bottle in boiling water, per se.
>>>
>>> I managed to break up the bottom layer with a long skewer, but it would
>>> take forever to get the pieces out of the small mouth.
>>>
>>> Anyway, just wondered how well putting a little boiling water into the
>>> bottle will work, which is what's recommended here. With comments.
>>>
>>> https://www.thekitchn.com/is-there-a...e-syrup-226325
>>>
>>> One thing I wonder is, if I drain all the syrup before putting in the
>>> water, aren't the crystals likely to have little maple taste left? (I
>>> can't see into the bottle.)
>>>
>>>
>>> Lenona.
>>>
>> I'd not want to dilute the syrup. I wonder if microwaving it would heat
>> it enough to dissolve? You can always cut the top of the bottle for
>> access.
>> OTOH, is there enough crystals to even bother with? I've had a small
>> layer and just tossed it. It would be about a tablespoon at best.
>>
>> ==
>>
>> It is what I did yesterday with a jar (glass though) of crystallised honey.
> I use a lot of honey and when it crystalizes I warm it gently. I've
> learned to pour a large amount into smaller jars that are short enough
> to fit into my microwave standing up... do not lie them down or you'll
> end up with a horrid mess. I use the defrost setting, takes a bit
> longer but doesn't ruin the flavor. A gallon jug in an 8 qt pasta pot
> of water on the stove top will work, once it begins to simmer lower
> the heat to well below a simmer... water at 140ºF is perfect, and be
> sure to loosen the cap.

NEVER EVER NUKE HONEY !! It kills all the beneficial properties of the
honey !

--
Snag
Yes , I'm old
and crochety - and armed .
Get outta my woods !

On 2018-11-03 4:58 PM, Terry Coombs wrote:
> On 11/3/2018 4:36 PM, wrote:
>> On Sat, 3 Nov 2018 16:09:57 -0000, "Ophelia" >
>> wrote:
>>
>>>
>>> "Ed Pawlowski"Â* wrote in message
>>> ...
>>>
>>> On 11/3/2018 10:55 AM, wrote:
>>>> Mine is in a plastic gallon jug, so I wouldn't want to put SUBMERGE the
>>>> bottle in boiling water, per se.
>>>>
>>>> I managed to break up the bottom layer with a long skewer, but it would
>>>> take forever to get the pieces out of the small mouth.
>>>>
>>>> Anyway, just wondered how well putting a little boiling water into the
>>>> bottle will work, which is what's recommended here. With comments.
>>>>
>>>> https://www.thekitchn.com/is-there-a...e-syrup-226325
>>>>
>>>>
>>>> One thing I wonder is, if I drain all the syrup before putting in the
>>>> water, aren't the crystals likely to have little maple taste left? (I
>>>> can't see into the bottle.)
>>>>
>>>>
>>>> Lenona.
>>>>
>>> I'd not want to dilute the syrup.Â* I wonder if microwaving it would heat
>>> it enough to dissolve?Â*Â* You can always cut the top of the bottle for
>>> access.
>>> OTOH, is there enough crystals to even bother with?Â* I've had a small
>>> layer and just tossed it.Â* It would be about a tablespoon at best.
>>>
>>> ==
>>>
>>> It is what I did yesterday with a jar (glass though) of crystallised
>>> honey.
>> I use a lot of honey and when it crystalizes I warm it gently.Â* I've
>> learned to pour a large amount into smaller jars that are short enough
>> to fit into my microwave standing up... do not lie them down or you'll
>> end up with a horrid mess.Â* I use the defrost setting, takes a bit
>> longer but doesn't ruin the flavor.Â* A gallon jug in an 8 qt pasta pot
>> of water on the stove top will work, once it begins to simmer lower
>> the heat to well below a simmer... water at 140ºF is perfect, and be
>> sure to loosen the cap.
>
> NEVER EVER NUKE HONEY !! It kills all the beneficial properties of the
> honey !
>
Another elderly married woman's tale!

On 2018-11-03 4:57 PM, Terry Coombs wrote:
> On 11/3/2018 11:09 AM, Ophelia wrote:
>>
>>
>> "Ed Pawlowski"Â* wrote in message ...
>>
>> On 11/3/2018 10:55 AM, wrote:
>>> Mine is in a plastic gallon jug, so I wouldn't want to put SUBMERGE
>>> the bottle in boiling water, per se.
>>>
>>> I managed to break up the bottom layer with a long skewer, but it
>>> would take forever to get the pieces out of the small mouth.
>>>
>>> Anyway, just wondered how well putting a little boiling water into
>>> the bottle will work, which is what's recommended here. With comments.
>>>
>>> https://www.thekitchn.com/is-there-a...e-syrup-226325
>>>
>>>
>>> One thing I wonder is, if I drain all the syrup before putting in the
>>> water, aren't the crystals likely to have little maple taste left? (I
>>> can't see into the bottle.)
>>>
>>>
>>> Lenona.
>>>
>> I'd not want to dilute the syrup.Â* I wonder if microwaving it would heat
>> it enough to dissolve?Â*Â* You can always cut the top of the bottle for
>> access.
>> OTOH, is there enough crystals to even bother with?Â* I've had a small
>> layer and just tossed it.Â* It would be about a tablespoon at best.
>>
>> ==
>>
>> It is what I did yesterday with a jar (glass though) of crystallised
>> honey.
>>
>>
> Â*Please tell me you did NOT put your honey in the microwave ... that
> will kill all the beneficial properties of the honey .

Old wive's tale!

On 2018-11-03 9:05 PM, graham wrote:
> On 2018-11-03 4:57 PM, Terry Coombs wrote:

>> Â*Â*Please tell me you did NOT put your honey in the microwave ... that
>> will kill all the beneficial properties of the honey .
>
> Old wive's tale!

The claim is that heating it destroys the enzymes, just as sclding milk
kills enzymes. I guess the question is about the benefits of those
particular enzymes for humans.

On Sat, 3 Nov 2018 14:26:40 -0500, Sqwertz >
wrote:

>On Sat, 03 Nov 2018 14:37:51 -0400, wrote:
>
>> Place the container into a pot of hot water on the stove...
>> needn't be boiling hot... in fact it shouldn't be boiling hot or the
>> maple flavor will be compromised...
>
>Nevermind that maple syrup is made by boiling maple sap for hours.
>
>-sw

Actually maple sap is not boiled, it's barely simmered... and for
days.

On 11/3/2018 8:05 PM, graham wrote:
> On 2018-11-03 4:57 PM, Terry Coombs wrote:
>> On 11/3/2018 11:09 AM, Ophelia wrote:
>>>
>>>
>>> "Ed Pawlowski"Â* wrote in message
>>> ...
>>>
>>> On 11/3/2018 10:55 AM, wrote:
>>>> Mine is in a plastic gallon jug, so I wouldn't want to put SUBMERGE
>>>> the bottle in boiling water, per se.
>>>>
>>>> I managed to break up the bottom layer with a long skewer, but it
>>>> would take forever to get the pieces out of the small mouth.
>>>>
>>>> Anyway, just wondered how well putting a little boiling water into
>>>> the bottle will work, which is what's recommended here. With comments.
>>>>
>>>> https://www.thekitchn.com/is-there-a...e-syrup-226325
>>>>
>>>>
>>>> One thing I wonder is, if I drain all the syrup before putting in
>>>> the water, aren't the crystals likely to have little maple taste
>>>> left? (I can't see into the bottle.)
>>>>
>>>>
>>>> Lenona.
>>>>
>>> I'd not want to dilute the syrup.Â* I wonder if microwaving it would
>>> heat
>>> it enough to dissolve?Â*Â* You can always cut the top of the bottle for
>>> access.
>>> OTOH, is there enough crystals to even bother with?Â* I've had a small
>>> layer and just tossed it.Â* It would be about a tablespoon at best.
>>>
>>> ==
>>>
>>> It is what I did yesterday with a jar (glass though) of crystallised
>>> honey.
>>>
>>>
>> Â*Â*Please tell me you did NOT put your honey in the microwave ... that
>> will kill all the beneficial properties of the honey .
>
> Old wive's tale!

Â* OK , it's an old wives tale and we beekeepers know nothing about it
..Â* You go right ahead and nuke your honey . Mine will never see temps
above about a hundred degrees - the highest temp usually seen inside a
hive . Oh wait , what you've got is probably not even real honey , but
flavored corn syrup . Nuke away !

--
Snag
Yes , I'm old
and crochety - and armed .
Get outta my woods !

Terry Coombs wrote:
> On 11/3/2018 4:36 PM, wrote:
>> On Sat, 3 Nov 2018 16:09:57 -0000, "Ophelia" >
>> wrote:
>>
>>>
>>> "Ed Pawlowski" wrote in message
>>> ...
>>>
>>> On 11/3/2018 10:55 AM, wrote:
>>>> Mine is in a plastic gallon jug, so I wouldn't want to put SUBMERGE the
>>>> bottle in boiling water, per se.
>>>>
>>>> I managed to break up the bottom layer with a long skewer, but it would
>>>> take forever to get the pieces out of the small mouth.
>>>>
>>>> Anyway, just wondered how well putting a little boiling water into the
>>>> bottle will work, which is what's recommended here. With comments.
>>>>
>>>> https://www.thekitchn.com/is-there-a...e-syrup-226325
>>>>
>>>>
>>>> One thing I wonder is, if I drain all the syrup before putting in the
>>>> water, aren't the crystals likely to have little maple taste left? (I
>>>> can't see into the bottle.)
>>>>
>>>>
>>>> Lenona.
>>>>
>>> I'd not want to dilute the syrup. I wonder if microwaving it would heat
>>> it enough to dissolve? You can always cut the top of the bottle for
>>> access.
>>> OTOH, is there enough crystals to even bother with? I've had a small
>>> layer and just tossed it. It would be about a tablespoon at best.
>>>
>>> ==
>>>
>>> It is what I did yesterday with a jar (glass though) of crystallised
>>> honey.
>> I use a lot of honey and when it crystalizes I warm it gently. I've
>> learned to pour a large amount into smaller jars that are short enough
>> to fit into my microwave standing up... do not lie them down or you'll
>> end up with a horrid mess. I use the defrost setting, takes a bit
>> longer but doesn't ruin the flavor. A gallon jug in an 8 qt pasta pot
>> of water on the stove top will work, once it begins to simmer lower
>> the heat to well below a simmer... water at 140ºF is perfect, and be
>> sure to loosen the cap.
>
> NEVER EVER NUKE HONEY !! It kills all the beneficial properties of the
> honey !
>

Not to worry ... Popeye just sticks his big ole hot dik in the pot, and
it warms up in a few minutes, though it does have some sailor 'cream'
mixed in it. That gives it all the beneficial stuff old mexican women want.

On 2018-11-03 10:48 PM, Terry Coombs wrote:

>>>>
>>> Please tell me you did NOT put your honey in the microwave ...
>>> that will kill all the beneficial properties of the honey .
>>
>> Old wive's tale!
>
> OK , it's an old wives tale and we beekeepers know nothing about it .
> You go right ahead and nuke your honey . Mine will never see temps
> above about a hundred degrees - the highest temp usually seen inside
> a hive . Oh wait , what you've got is probably not even real honey ,
> but flavored corn syrup . Nuke away !
>

Heat destroys enzymes, but the question remains as to the benefits of
ingesting bee enzymes.

On Sat, 03 Nov 2018 22:06:04 -0400, wrote:

>On Sat, 3 Nov 2018 14:26:40 -0500, Sqwertz >
>wrote:
>
>>On Sat, 03 Nov 2018 14:37:51 -0400, wrote:
>>
>>> Place the container into a pot of hot water on the stove...
>>> needn't be boiling hot... in fact it shouldn't be boiling hot or the
>>> maple flavor will be compromised...
>>
>>Nevermind that maple syrup is made by boiling maple sap for hours.
>>
>>-sw
>
>Actually maple sap is not boiled, it's barely simmered... and for
>days.

Hardly!
Maple sap may "barely simmer... and for days" in your kitchen but in
real maple syrup production the sap is vigorously boiled.

On Saturday, November 3, 2018 at 11:07:03 PM UTC-5, wrote:
>
> On Sat, 03 Nov 2018 22:06:04 -0400, wrote:
> >
> >Actually maple sap is not boiled, it's barely simmered... and for
> >days.
>
> Hardly!
> Maple sap may "barely simmer... and for days" in your kitchen but in
> real maple syrup production the sap is vigorously boiled.
>
>
Thank you. I've seen enough tv programs showing how it is vigorously
boiled for hours while thinking you know that would produce a nasty
burn if it were splashed on you.

"Terry Coombs" wrote in message news
On 11/3/2018 11:09 AM, Ophelia wrote:
>
>
> "Ed Pawlowski" wrote in message ...
>
> On 11/3/2018 10:55 AM, wrote:
>> Mine is in a plastic gallon jug, so I wouldn't want to put SUBMERGE the
>> bottle in boiling water, per se.
>>
>> I managed to break up the bottom layer with a long skewer, but it would
>> take forever to get the pieces out of the small mouth.
>>
>> Anyway, just wondered how well putting a little boiling water into the
>> bottle will work, which is what's recommended here. With comments.
>>
>> https://www.thekitchn.com/is-there-a...e-syrup-226325
>>
>> One thing I wonder is, if I drain all the syrup before putting in the
>> water, aren't the crystals likely to have little maple taste left? (I
>> can't see into the bottle.)
>>
>>
>> Lenona.
>>
> I'd not want to dilute the syrup. I wonder if microwaving it would heat
> it enough to dissolve? You can always cut the top of the bottle for
> access.
> OTOH, is there enough crystals to even bother with? I've had a small
> layer and just tossed it. It would be about a tablespoon at best.
>
> ==
>
> It is what I did yesterday with a jar (glass though) of crystallised
> honey.
>
>
Please tell me you did NOT put your honey in the microwave ... that
will kill all the beneficial properties of the honey . The accepted
practice is to put it in a pan of hot but not boiling water to
redissolve the crystals .


Snag

==

Oh Heck!!! I didn't know that!!!

On Saturday, November 3, 2018 at 10:48:29 PM UTC-10, Ophelia wrote:
> "Terry Coombs" wrote in message news >
> On 11/3/2018 11:09 AM, Ophelia wrote:
> >
> >
> > "Ed Pawlowski" wrote in message ...
> >
> > On 11/3/2018 10:55 AM, wrote:
> >> Mine is in a plastic gallon jug, so I wouldn't want to put SUBMERGE the
> >> bottle in boiling water, per se.
> >>
> >> I managed to break up the bottom layer with a long skewer, but it would
> >> take forever to get the pieces out of the small mouth.
> >>
> >> Anyway, just wondered how well putting a little boiling water into the
> >> bottle will work, which is what's recommended here. With comments.
> >>
> >> https://www.thekitchn.com/is-there-a...e-syrup-226325
> >>
> >> One thing I wonder is, if I drain all the syrup before putting in the
> >> water, aren't the crystals likely to have little maple taste left? (I
> >> can't see into the bottle.)
> >>
> >>
> >> Lenona.
> >>
> > I'd not want to dilute the syrup. I wonder if microwaving it would heat
> > it enough to dissolve? You can always cut the top of the bottle for
> > access.
> > OTOH, is there enough crystals to even bother with? I've had a small
> > layer and just tossed it. It would be about a tablespoon at best.
> >
> > ==
> >
> > It is what I did yesterday with a jar (glass though) of crystallised
> > honey.
> >
> >
> Please tell me you did NOT put your honey in the microwave ... that
> will kill all the beneficial properties of the honey . The accepted
> practice is to put it in a pan of hot but not boiling water to
> redissolve the crystals .
>
>
> Snag
>
> ==
>
> Oh Heck!!! I didn't know that!!!

I have managed to avoid this problem by avoiding honey. It's pretty much the only foolproof way to combat sterile honey. Instead, I like to use HFCS - that stuff is bulletproof!

"dsi1" wrote in message
...

On Saturday, November 3, 2018 at 10:48:29 PM UTC-10, Ophelia wrote:
> "Terry Coombs" wrote in message news >
> On 11/3/2018 11:09 AM, Ophelia wrote:
> >
> >
> > "Ed Pawlowski" wrote in message
> > ...
> >
> > On 11/3/2018 10:55 AM, wrote:
> >> Mine is in a plastic gallon jug, so I wouldn't want to put SUBMERGE the
> >> bottle in boiling water, per se.
> >>
> >> I managed to break up the bottom layer with a long skewer, but it would
> >> take forever to get the pieces out of the small mouth.
> >>
> >> Anyway, just wondered how well putting a little boiling water into the
> >> bottle will work, which is what's recommended here. With comments.
> >>
> >> https://www.thekitchn.com/is-there-a...e-syrup-226325
> >>
> >> One thing I wonder is, if I drain all the syrup before putting in the
> >> water, aren't the crystals likely to have little maple taste left? (I
> >> can't see into the bottle.)
> >>
> >>
> >> Lenona.
> >>
> > I'd not want to dilute the syrup. I wonder if microwaving it would heat
> > it enough to dissolve? You can always cut the top of the bottle for
> > access.
> > OTOH, is there enough crystals to even bother with? I've had a small
> > layer and just tossed it. It would be about a tablespoon at best.
> >
> > ==
> >
> > It is what I did yesterday with a jar (glass though) of crystallised
> > honey.
> >
> >
> Please tell me you did NOT put your honey in the microwave ... that
> will kill all the beneficial properties of the honey . The accepted
> practice is to put it in a pan of hot but not boiling water to
> redissolve the crystals .
>
>
> Snag
>
> ==
>
> Oh Heck!!! I didn't know that!!!

I have managed to avoid this problem by avoiding honey. It's pretty much the
only foolproof way to combat sterile honey. Instead, I like to use HFCS -
that stuff is bulletproof!

==

Fortunately I am not a huge fan of sweet stuff so I don't take a lot of
notice where that sweetness comes from.

D does like his honey and maple syrup though, so I do use those for him.

On Saturday, November 3, 2018 at 11:09:05 PM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Saturday, November 3, 2018 at 10:48:29 PM UTC-10, Ophelia wrote:
> > "Terry Coombs" wrote in message news > >
> > On 11/3/2018 11:09 AM, Ophelia wrote:
> > >
> > >
> > > "Ed Pawlowski" wrote in message
> > > ...
> > >
> > > On 11/3/2018 10:55 AM, wrote:
> > >> Mine is in a plastic gallon jug, so I wouldn't want to put SUBMERGE the
> > >> bottle in boiling water, per se.
> > >>
> > >> I managed to break up the bottom layer with a long skewer, but it would
> > >> take forever to get the pieces out of the small mouth.
> > >>
> > >> Anyway, just wondered how well putting a little boiling water into the
> > >> bottle will work, which is what's recommended here. With comments.
> > >>
> > >> https://www.thekitchn.com/is-there-a...e-syrup-226325
> > >>
> > >> One thing I wonder is, if I drain all the syrup before putting in the
> > >> water, aren't the crystals likely to have little maple taste left? (I
> > >> can't see into the bottle.)
> > >>
> > >>
> > >> Lenona.
> > >>
> > > I'd not want to dilute the syrup. I wonder if microwaving it would heat
> > > it enough to dissolve? You can always cut the top of the bottle for
> > > access.
> > > OTOH, is there enough crystals to even bother with? I've had a small
> > > layer and just tossed it. It would be about a tablespoon at best.
> > >
> > > ==
> > >
> > > It is what I did yesterday with a jar (glass though) of crystallised
> > > honey.
> > >
> > >
> > Please tell me you did NOT put your honey in the microwave ... that
> > will kill all the beneficial properties of the honey . The accepted
> > practice is to put it in a pan of hot but not boiling water to
> > redissolve the crystals .
> >
> >
> > Snag
> >
> > ==
> >
> > Oh Heck!!! I didn't know that!!!
>
> I have managed to avoid this problem by avoiding honey. It's pretty much the
> only foolproof way to combat sterile honey. Instead, I like to use HFCS -
> that stuff is bulletproof!
>
> ==
>
> Fortunately I am not a huge fan of sweet stuff so I don't take a lot of
> notice where that sweetness comes from.
>
> D does like his honey and maple syrup though, so I do use those for him.

I like sweet stuff but I can no longer eat much honey or maple syrup. If I see someone in my clan with pancakes and syrup, I will help myself to a bite or two. In this way, I can still have small amounts of sweetness, and I'm fine with that.

"dsi1" wrote in message
...

On Saturday, November 3, 2018 at 11:09:05 PM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Saturday, November 3, 2018 at 10:48:29 PM UTC-10, Ophelia wrote:
> > "Terry Coombs" wrote in message news > >
> > On 11/3/2018 11:09 AM, Ophelia wrote:
> > >
> > >
> > > "Ed Pawlowski" wrote in message
> > > ...
> > >
> > > On 11/3/2018 10:55 AM, wrote:
> > >> Mine is in a plastic gallon jug, so I wouldn't want to put SUBMERGE
> > >> the
> > >> bottle in boiling water, per se.
> > >>
> > >> I managed to break up the bottom layer with a long skewer, but it
> > >> would
> > >> take forever to get the pieces out of the small mouth.
> > >>
> > >> Anyway, just wondered how well putting a little boiling water into
> > >> the
> > >> bottle will work, which is what's recommended here. With comments.
> > >>
> > >> https://www.thekitchn.com/is-there-a...e-syrup-226325
> > >>
> > >> One thing I wonder is, if I drain all the syrup before putting in the
> > >> water, aren't the crystals likely to have little maple taste left? (I
> > >> can't see into the bottle.)
> > >>
> > >>
> > >> Lenona.
> > >>
> > > I'd not want to dilute the syrup. I wonder if microwaving it would
> > > heat
> > > it enough to dissolve? You can always cut the top of the bottle for
> > > access.
> > > OTOH, is there enough crystals to even bother with? I've had a small
> > > layer and just tossed it. It would be about a tablespoon at best.
> > >
> > > ==
> > >
> > > It is what I did yesterday with a jar (glass though) of crystallised
> > > honey.
> > >
> > >
> > Please tell me you did NOT put your honey in the microwave ... that
> > will kill all the beneficial properties of the honey . The accepted
> > practice is to put it in a pan of hot but not boiling water to
> > redissolve the crystals .
> >
> >
> > Snag
> >
> > ==
> >
> > Oh Heck!!! I didn't know that!!!
>
> I have managed to avoid this problem by avoiding honey. It's pretty much
> the
> only foolproof way to combat sterile honey. Instead, I like to use HFCS -
> that stuff is bulletproof!
>
> ==
>
> Fortunately I am not a huge fan of sweet stuff so I don't take a lot of
> notice where that sweetness comes from.
>
> D does like his honey and maple syrup though, so I do use those for him.

I like sweet stuff but I can no longer eat much honey or maple syrup. If I
see someone in my clan with pancakes and syrup, I will help myself to a bite
or two. In this way, I can still have small amounts of sweetness, and I'm
fine with that.

==

It's good that you can have the odd taste of it. How it all going anyway,
is the diet working? Is your doc impressed with your results?

D is supposed to be diabetic too but his blood sugar was only bad once! Of
course he has been diagnosed so he has to keep up with the annual tests etc.

Hope it goes well for you!

On 11/4/2018 4:10 AM, Pamela wrote:
> On 09:22 4 Nov 2018, dsi1 > wrote in
> :
>
>> On Saturday, November 3, 2018 at 11:09:05 PM UTC-10, Ophelia wrote:
>>> "dsi1" wrote in message
>>> ...
>>>
>>> On Saturday, November 3, 2018 at 10:48:29 PM UTC-10, Ophelia wrote:
>>>> "Terry Coombs" wrote in message news >>>>
>>>> On 11/3/2018 11:09 AM, Ophelia wrote:
>>>>>
>>>>>
>>>>> "Ed Pawlowski" wrote in message
>>>>> ...
>>>>>
>>>>> On 11/3/2018 10:55 AM, wrote:
>>>>>> Mine is in a plastic gallon jug, so I wouldn't want to put
>>>>>> SUBMERGE the bottle in boiling water, per se.
>>>>>>
>>>>>> I managed to break up the bottom layer with a long skewer, but
>>>>>> it would take forever to get the pieces out of the small mouth.
>>>>>>
>>>>>> Anyway, just wondered how well putting a little boiling water
>>>>>> into the bottle will work, which is what's recommended here.
>>>>>> With comments.
>>>>>>
>>>>>> https://www.thekitchn.com/is-there-a...ardened-maple-
> s
>>>>>> yrup-226325
>>>>>>
>>>>>> One thing I wonder is, if I drain all the syrup before putting
>>>>>> in the water, aren't the crystals likely to have little maple
>>>>>> taste left? (I can't see into the bottle.)
>>>>>>
>>>>>>
>>>>>> Lenona.
>>>>>>
>>>>> I'd not want to dilute the syrup. I wonder if microwaving it
>>>>> would heat it enough to dissolve? You can always cut the top of
>>>>> the bottle for access. OTOH, is there enough crystals to even
>>>>> bother with? I've had a small layer and just tossed it. It
>>>>> would be about a tablespoon at best.
>>>>>
>>>>> ==
>>>>>
>>>>> It is what I did yesterday with a jar (glass though) of
>>>>> crystallised honey.
>>>>>
>>>
>>>> Please tell me you did NOT put your honey in the microwave ...
>>>> that will kill all the beneficial properties of the honey . The
>>>> accepted practice is to put it in a pan of hot but not boiling
>>>> water to redissolve the crystals .
>>>>
>>>>
>>>> Snag
>>>>
>>>> ==
>>>>
>>>> Oh Heck!!! I didn't know that!!!
>>>
>>> I have managed to avoid this problem by avoiding honey. It's pretty
>>> much the only foolproof way to combat sterile honey. Instead, I like
>>> to use HFCS - that stuff is bulletproof!
>>>
>>> ==
>>>
>>> Fortunately I am not a huge fan of sweet stuff so I don't take a lot
>>> of notice where that sweetness comes from.
>>>
>>> D does like his honey and maple syrup though, so I do use those for
>>> him.
>>
>> I like sweet stuff but I can no longer eat much honey or maple syrup.
>> If I see someone in my clan with pancakes and syrup, I will help
>> myself to a bite or two. In this way, I can still have small amounts
>> of sweetness, and I'm fine with that.
>
> I tend to view pancakes with sweet syrup as essentially children's food.
>


some of us never grow up.

On Sat, 3 Nov 2018 21:48:46 -0500, Terry Coombs >
wrote:

>On 11/3/2018 8:05 PM, graham wrote:
>> On 2018-11-03 4:57 PM, Terry Coombs wrote:

>>> **Please tell me you did NOT put your honey in the microwave ... that
>>> will kill all the beneficial properties of the honey .
>>
>> Old wive's tale!
>
> * OK , it's an old wives tale and we beekeepers know nothing about it
>.* You go right ahead and nuke your honey . Mine will never see temps
>above about a hundred degrees - the highest temp usually seen inside a
>hive . Oh wait , what you've got is probably not even real honey , but
>flavored corn syrup . Nuke away !


Most honey sold in the US is pasteurized, anyway. And filtered.

Besides, very few eat enough honey to make any nutritional difference
in diet, even if the enzymes, bee pollen, etc are still there.

On 11/4/2018 7:10 AM, Pamela wrote:
> I tend to view pancakes with sweet syrup as essentially children's food.
>
Then eat a dick instead and STFU.

wrote:
>
> Sqwertz wrote:
> >Nevermind that maple syrup is made by boiling maple sap for hours.
>
> Actually maple sap is not boiled, it's barely simmered... and for
> days.

Commercial maple syrup is probably boiled rapidly in a container
that also has mechanism to constant stir it.

My inlaws made some in their barn one spring. In Galway, NY. -
Isn't that somewhat close to you, Sheldon? They cooked it in
their barn vs kitchen with a propane burner because they didn't
want the smell in their house for days.

Anyway, they told me about it. I don't know what size pot they
used but I think they only made one gallon. They (just 2 of them)
had to be in there to stir it almost constantly and add more sap
as necessary. They had to sleep in shifts to keep it going.

It took them 2-3 days to make the syrup. It takes about 45
gallons of sap reduced to make 1 gallon of syrup.

They never did that again. The general store right down the
street sold local maple syrup for about $8 per quart (1998
price). Much easier to pay $32 per gallon than spend days of all
you time to make it 'for free'.

Pamela wrote:
>
> I tend to view pancakes with sweet syrup as essentially children's food.

It's your opinion and that's fine....BUT...when you post that
here -

I think your view is stupid, narrow minded and arrogant. No need
to criticize others likes in food. Please don't turn in to
another Bwuce here, one of that nonsense is more than enough.

Taxed and Spent wrote:
>
> Pamela wrote:
> > I tend to view pancakes with sweet syrup as essentially children's food.
> >
>
> some of us never grow up.

Thank you. I love that occasionally along with a bit of sausage.
As much as I like it, I'm often too lazy to bother making it.
Last couple of times, I just toasted a couple of frozen waffles
and microwaved a few frozen sausages. Result was just as
satisfying as made from scratch. Well...almost as good but the
time saved worked for me.

On 2018-11-04 7:05 AM, Boron Elgar wrote:
> On Sat, 3 Nov 2018 21:48:46 -0500, Terry Coombs >
> wrote:
>
>> On 11/3/2018 8:05 PM, graham wrote:
>>> On 2018-11-03 4:57 PM, Terry Coombs wrote:
>
>>>> Â*Â*Please tell me you did NOT put your honey in the microwave ... that
>>>> will kill all the beneficial properties of the honey .
>>>
>>> Old wive's tale!
>>
>> Â* OK , it's an old wives tale and we beekeepers know nothing about it
>> .Â* You go right ahead and nuke your honey . Mine will never see temps
>> above about a hundred degrees - the highest temp usually seen inside a
>> hive . Oh wait , what you've got is probably not even real honey , but
>> flavored corn syrup . Nuke away !
>
>
> Most honey sold in the US is pasteurized, anyway. And filtered.
>
> Besides, very few eat enough honey to make any nutritional difference
> in diet, even if the enzymes, bee pollen, etc are still there.
>
My point was that nuking (at low level) is no different to sitting the
jar in hot water. Some seem to associate microwave radiation with nuclear.

On 2018-11-04 10:14 AM, graham wrote:
> On 2018-11-04 7:05 AM, Boron Elgar wrote:
>> On Sat, 3 Nov 2018 21:48:46 -0500, Terry Coombs >
>> wrote:
>>
>>> On 11/3/2018 8:05 PM, graham wrote:
>>>> On 2018-11-03 4:57 PM, Terry Coombs wrote:
>>
>>>>> Â*Â*Â*Please tell me you did NOT put your honey in the microwave ... that
>>>>> will kill all the beneficial properties of the honey .
>>>>
>>>> Old wive's tale!
>>>
>>> Â*Â* OK , it's an old wives tale and we beekeepers know nothing about it
>>> .Â* You go right ahead and nuke your honey . Mine will never see temps
>>> above about a hundred degrees - the highest temp usually seen inside a
>>> hive . Oh wait , what you've got is probably not even real honey , but
>>> flavored corn syrup . Nuke away !
>>
>>
>> Most honey sold in the US is pasteurized, anyway. And filtered.
>>
>> Besides, very few eat enough honey to make any nutritional difference
>> in diet, even if the enzymes, bee pollen, etc are still there.
>>
> My point was that nuking (at low level) is no different to sitting the
> jar in hot water. Some seem to associate microwave radiation with nuclear.

I am still waiting to hear what health benefits we lose from heating the
honey. I realize that microwaving is different and can create little hot
pockets. I know that heat destroys the enzymes. I just don't know what
health benefits humans derive from eating a bee's enzymes.

On 11/4/2018 7:10 AM, Pamela wrote:
> On 09:22 4 Nov 2018, dsi1 > wrote in
> :
>
>> On Saturday, November 3, 2018 at 11:09:05 PM UTC-10, Ophelia wrote:
>>> "dsi1" wrote in message
>>> ...
>>>
>>> On Saturday, November 3, 2018 at 10:48:29 PM UTC-10, Ophelia wrote:
>>>> "Terry Coombs" wrote in message news >>>>
>>>> On 11/3/2018 11:09 AM, Ophelia wrote:
>>>>>
>>>>>
>>>>> "Ed Pawlowski" wrote in message
>>>>> ...
>>>>>
>>>>> On 11/3/2018 10:55 AM, wrote:
>>>>>> Mine is in a plastic gallon jug, so I wouldn't want to put
>>>>>> SUBMERGE the bottle in boiling water, per se.
>>>>>>
>>>>>> I managed to break up the bottom layer with a long skewer, but
>>>>>> it would take forever to get the pieces out of the small mouth.
>>>>>>
>>>>>> Anyway, just wondered how well putting a little boiling water
>>>>>> into the bottle will work, which is what's recommended here.
>>>>>> With comments.
>>>>>>
>>>>>> https://www.thekitchn.com/is-there-a...ardened-maple-
> s
>>>>>> yrup-226325
>>>>>>
>>>>>> One thing I wonder is, if I drain all the syrup before putting
>>>>>> in the water, aren't the crystals likely to have little maple
>>>>>> taste left? (I can't see into the bottle.)
>>>>>>
>>>>>>
>>>>>> Lenona.
>>>>>>
>>>>> I'd not want to dilute the syrup. I wonder if microwaving it
>>>>> would heat it enough to dissolve? You can always cut the top of
>>>>> the bottle for access. OTOH, is there enough crystals to even
>>>>> bother with? I've had a small layer and just tossed it. It
>>>>> would be about a tablespoon at best.
>>>>>
>>>>> ==
>>>>>
>>>>> It is what I did yesterday with a jar (glass though) of
>>>>> crystallised honey.
>>>>>
>>>
>>>> Please tell me you did NOT put your honey in the microwave ...
>>>> that will kill all the beneficial properties of the honey . The
>>>> accepted practice is to put it in a pan of hot but not boiling
>>>> water to redissolve the crystals .
>>>>
>>>>
>>>> Snag
>>>>
>>>> ==
>>>>
>>>> Oh Heck!!! I didn't know that!!!
>>>
>>> I have managed to avoid this problem by avoiding honey. It's pretty
>>> much the only foolproof way to combat sterile honey. Instead, I like
>>> to use HFCS - that stuff is bulletproof!
>>>
>>> ==
>>>
>>> Fortunately I am not a huge fan of sweet stuff so I don't take a lot
>>> of notice where that sweetness comes from.
>>>
>>> D does like his honey and maple syrup though, so I do use those for
>>> him.
>>
>> I like sweet stuff but I can no longer eat much honey or maple syrup.
>> If I see someone in my clan with pancakes and syrup, I will help
>> myself to a bite or two. In this way, I can still have small amounts
>> of sweetness, and I'm fine with that.
>
> I tend to view pancakes with sweet syrup as essentially children's food.
>
But a few times a year with blueberries sure is good. Lots of carbs
though.