I have no idea why RUclips figured I was in need of some honey related videos, but I did watch it and it was interesting. It looks almost like eggnog. But if it doesn't change the taste (putting air into chocolate changes the taste, but you say it doesn't change the taste of the honey) and it doesn't change the viscosity, why do this at all? One sinister way of using it is that since the process pumps air into the honey, it will increase the volume, and customers can be mislead to compare the jar with normal "denser" honey, thinking they get the same weight of honey.
From what I can tell, whipping the honey is the first step into making creamed honey, which then does have a different viscosity. But the flavour of honey never really changes whether it's liquid, crystalized or properly creamed honey. Only the texture changes. However, oxygenation (all those bubbles) may have an effect that I'm not aware of. If you look at the level of the honey before and after whipping, you can see that it's just a tiny bit higher after the whipping, fluffier I suppose. I would think it would require some serious whipping to increase the volume. In my experience with extracting honey, bubbles in the honey eventually rise to the surface and pop. I'm curious what the whipped honey will look like a week from now.
Welp, I'm pretty sure this video will blow up at some point the next 1~2 years, good luck!
Whipped honey is da bomb.
I've never heard of cream honey before. Interesting.
I have no idea why RUclips figured I was in need of some honey related videos, but I did watch it and it was interesting. It looks almost like eggnog. But if it doesn't change the taste (putting air into chocolate changes the taste, but you say it doesn't change the taste of the honey) and it doesn't change the viscosity, why do this at all? One sinister way of using it is that since the process pumps air into the honey, it will increase the volume, and customers can be mislead to compare the jar with normal "denser" honey, thinking they get the same weight of honey.
From what I can tell, whipping the honey is the first step into making creamed honey, which then does have a different viscosity. But the flavour of honey never really changes whether it's liquid, crystalized or properly creamed honey. Only the texture changes. However, oxygenation (all those bubbles) may have an effect that I'm not aware of.
If you look at the level of the honey before and after whipping, you can see that it's just a tiny bit higher after the whipping, fluffier I suppose. I would think it would require some serious whipping to increase the volume. In my experience with extracting honey, bubbles in the honey eventually rise to the surface and pop. I'm curious what the whipped honey will look like a week from now.