Comments on: Peanut Butter a la The Kid

By: Marketman

Marketman — Mon, 12 Nov 2007 01:08:36 +0000

Vennis Jean, thanks for that, that sounds easy AND good (though I would try buter instead of margarine…), YUM! artisan chocolatier, thanks for the tip. acid, she may just end up the peanut butter queen…hahaha. Blaise, it was a bit grainy from the nuts, the sugar seemed to dissolve…

By: Vennis Jean

Vennis Jean — Mon, 12 Nov 2007 01:06:14 +0000

MM when I as in high school we made peanutnutter using mg moms’ recipe for a kilo of peeled roasted nuts we added 1/4kl of margarine and 2 small pouches of milk powder and sugar)according to our taste).It tasted like homemade peanut butter sold in palengkes and the kind that people sell door-to-door.

By: artisan chocolatier

artisan chocolatier — Wed, 07 Nov 2007 02:35:04 +0000

MM, you could also use powdered sugar (vis-a-vis regular sugar) so your food processor can concentrate on grinding the nuts.

By: acid

acid — Wed, 07 Nov 2007 02:16:03 +0000

This could be a good start-up business for The Kid specially with the holiday season coming up. Where do we order? :)

By: Blaise

Blaise — Wed, 07 Nov 2007 02:08:35 +0000

I love peanut butter.. I could imagine the Kid’s peanut butter to be grainy with sugar..

By: crissy

crissy — Wed, 07 Nov 2007 01:11:44 +0000

I happen to like the chunky kind of peanut butter. The oil is fine, at least you know it’s natural. None of that hydrogenated oils. The Kids’s Peanut Butter is making me hungry.

Have you entertained the thought of The Kid writing a few entries here? :)

By: Marketman

Marketman — Wed, 07 Nov 2007 00:57:47 +0000

artisan chocolatier, that sounds superb… elaine, yup childhood comfort food.

By: elaine

elaine — Wed, 07 Nov 2007 00:14:52 +0000

chunky peanut butter is more appealing and appetizing..this is just perfect with jelly and toast, then add a couple of sliced bananas…classic!

By: artisan chocolatier

artisan chocolatier — Tue, 06 Nov 2007 22:55:19 +0000

MM, cook the raw peanuts with some caramelize sugar first, no need to roast beforehand. And if you add some melted milk chocolate (after grinding), you will come up with something similar to gianduja. Yes, a commercial grinder (like a robot coupe or a stephan) would take less time to smoothen it.

By: Marketman

Marketman — Tue, 06 Nov 2007 22:25:35 +0000

star and kurzhaar, actually we started of by just using roasted peanuts in a small food processor but it was too dry so we added the oil and some butter to help it along. Without sugar, it wasn’t too appealing to the kid. We could certainly have omitted the butter, but it did add flavor. If we had a commercial grinder, it would have been smoother and required less oil I suspect. Artisan chocolatier, do you mean to brown the nuts more while roasting or cook them with some sugar first? Hmm, that sounds interesting. Allen, if I were you, just experiment, until you reach the consistency you like. I suspect all butter instead of oil would work. You need smal amounts only just to get it whirling and smoothen it out a bit. Rhea, it is an economical, relatively easy thing to make at home! F1foodie, yes, cashew butter is also delicious! Em Dy, I haven’t tried either peanut sauces you mention, but if you look up a sate sauce, you might come close…