/ck/ - Food & Cooking

>>12740118
ah, yeah, it's possible to do it that way but i've already mentioned I lack a grinde of any sort
and while heating is faster, it simply speeds up the evaporation.
it's also worth mentioning that I could also go the other direction and attempt to cool it in order to crystalize it
currently, its sitting at 29c ambient room temperature, between 5c and 17c are where you get honey crystals, which is a bit of a difficult temperature to keep in this environment

though my goal isn't really to make powdered honey or anything, it's simply to lower the moisture content to the point it will be able to absorb enough moisture from an egg to preserve it

I've also been worrying about a semi-obvious problem

the density of honey vs the density of yolk, means that if I don't figure it out, I'm going to need a very full container of honey, with a lid to hold it all under

but i'm also curious what will happen if I am unable to solve that potential issue, as theoretically the yolk would become denser as it's water content is absorbed into the localizing honey, making the honey more viscous.
so, theoretically, I'd be expecting it to either rip in half with a big pool on the top that thins out and eventually shatters, assuming it doesnt mix itself into the honey somehow
or become some odd tower of gummy worm consistency yolk