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General Discussion / Re: Food Thread: Kitchen Chemistry
« on: March 20, 2016, 08:23:13 pm »
Eeehhh... can't speak of the moisture bit, but the spoilage is only like, half the picture. Honey's big thing re: long term storage is that, depending on what's in it, it likes to crystallize -- turn to sugar, something along those lines -- and some sorts'll do so faster than others (though, on the other hand, there are indeed varieties that stay liquid basically forever -- the tupelo I mentioned above is one of 'em*
). Does tend to last a while, though. It's just a while for some sorts is measured in months, and a while for others is measured in small mammal lifetimes.
*We actually had a huge jar of the stuff sitting in one of the cupboards in my house for, like, five+ years. Was still about as edible at the end as it was in the beginning. I... I never really ate from that particular jar, though. Friggin' thing had a dead bee in it. Honey was still fine, other folks in the family still ate it without problem, it's just... ugh. Something inside me viscerally retreats from the thought of having to pick bee legs out of my honey >_<
). Does tend to last a while, though. It's just a while for some sorts is measured in months, and a while for others is measured in small mammal lifetimes.*We actually had a huge jar of the stuff sitting in one of the cupboards in my house for, like, five+ years. Was still about as edible at the end as it was in the beginning. I... I never really ate from that particular jar, though. Friggin' thing had a dead bee in it. Honey was still fine, other folks in the family still ate it without problem, it's just... ugh. Something inside me viscerally retreats from the thought of having to pick bee legs out of my honey >_<