Has anybody used their precision cooker to carmelize honey? Just honey in a bag… no solid food? I am looking for time and temperature suggestions? I am making a run of mead in a bochet style, in case you are wondering, “why?”
I made a Bochet style caramelization of Agave Syrup using an immersion circulator. The Maillard reactions can be done using a lower temperature over a long time. In my case I used 2 lbs (about 1 kg) of Agave syrup in a 1 Quart (1 L) mason jar. I put it in the water bath at 185˚F (85 ˚C) for about 24 hours. For mine I had to watch closely because at that temperature, even with a lid, the water evaporated much faster than when using lower temperatures. It leant the syrup a rich golden brown color and a pleasant carmel flavor without any unpleasant burnt flavors.