Text 13181, 80 rader
Skriven 2007-03-19 00:22:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Eleanor Creighton
Ärende: Re: Liquid Honey
========================
 -=> On 03-17-07  21:02,  Eleanor Creighton <=-
 -=> spoke to All about Liquid Honey <=-

 EC> Help
 EC> My husband keeps putting the liquid honey in the fridge and I keep
 EC> telling him that it does not go in the fridge for one obvious reason is
 EC> that it becomes crystallized. Once liquid honey becomes crystallized
 EC> does it not affect the sweetness?

  Once that has happened, I think it is hard to get it fully liquid
  again permanently.   You can get it to liquify by putting it into the
  microwave and heating it up on low, or by putting the jar into a warm
  water bath.

  I don't think that sweetness is affected by either the crystalization
  or by the re-liquifying.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Kheer - An Indian-Style Rice Pudding (Lacto & Honey Optio
 Categories: Indian, Dessert, Rice
      Yield: 8 Servings
 
      1 c  Uncooked white rice
      2 c  Water for cooking rice
           Crushed seeds of 8 cardamon
           Pods
      2 qt Milk or soy milk
      1 c  Sugar or honey
      1 T  Butter or soy spread
    1/2 c  Raisins, yellow if possible
    1/4 t  Saffron threads, crushed
           (optional)
 
  from _Flavors of India: Recipes from the Vegetarian Hindu
  Cuisine_, by Shanta N. Sacharoff
  
  (see note below for shortcut!)
  Kheer is a sweet, rich dish that is especially prepared for holidays
  and festive occasions.... Although the saffron is listed as an option,
  it really adds a distinctive color and taste to this creamy dish.
  Prepare well in advance, so it has sufficient time to cool (about 2
  hourBring the water to a boil in a large pot and add the rice. Cover
  the pot, lower the heat and simmer about 20 min. until the rice is
  nearly done. Add the milk, raise the heat to medium, and cook
  uncovered for 1 hour, stirring often to prevent the rice from
  sticking to the bottom of the pot. At the end of an hour, the rice
  and milk will have thickened and the volume will be reduced by about
  one third. Now add the honey or sugar, butter, raisins, crushed
  cardamon seeds and optional saffron. Stir continuously for 5 min. to
  mix thoroughly. Taste and add more sugar if you feel that it sould be
  sweeter. Cook and stir for another 15 min. Remove the pot from the
  heat and transfer the kheer into a serving dish. Top with chopped
  pistachio nuts and cool in the refrigerator.
  
  Serve with as part of the main meal or eat as a dessert.
  
  NOTE: A similar but much easier dish can be made with cream of rice
  cereal. I learned the following recipe from a Pakastani friend:
  Prepare the hot cereal as directed on the package, using milk or cream
  instead of water. Add sugar or honey to sweeten to taste as it is
  cooking. You can also add crushed cardamon seeds or a pinch of
  powdered cardamon and a bit of saffron. Stir in raisins and nuts, if
  desired. Chill and serve. Very delicious and very easy!
  
  [M's note - I've done the above cheating trick with cream of wheat.]
  From: jmni@midway.uchicago.edu (Jill M. Nicolaus)
  
  From: Michael Loo                     Date: 06-26-96
  Cooking
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:19:26, 18 Mar 2007
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)